When the weather is cold, a steaming bowl of noodles warms the stomach and heart. It exudes infinite healing power and makes you feel full of positive energy after eating it!
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Braised beef noodles
Picture and text | Meggy dancing apple
1000g beef ribs 1 pot of soup Half a green onion, star anise, 4 ginger, 1 piece of Sichuan peppercorns, 1 pinch of dry red pepper, 4 bay leaves, 5 gardenias, 1 salt, appropriate amount of soy sauce, appropriate amount of water, 500 grams of all-purpose flour, 300 grams of cold water
1. Preparation of beef ribs good.
2. Prepare a pot of old soup and homemade seasonings; the seasonings are not limited to these, such as cinnamon, amomum villosum, etc. can be added in appropriate amounts.
3. Cut the beef ribs into large pieces 2 fingers thick.
4. Scrape off the fat on the surface of the old soup, put the rest into a pressure cooker, heat and melt, and remove the residue from the soup.
5. Put the beef into the soup, and then pour in appropriate amount of water.
6. After boiling, skim off the scum until the soup is clear, add the seasonings in the list, cover the lid, turn to medium heat after high heat, simmer for 25 minutes, turn off the heat, and let the pressure naturally release before cooking again. Open the lid.
7. Make noodles while braised beef: The hand-rolled dough should not be too soft, and the amount of water should be 55-60% of the amount of flour; first stir it into a fluffy shape with chopsticks, and then knead it into a dough without dry powder. Cover the dough completely with plastic wrap and let it rest for 20 minutes.
8. Place the dough on the chopping board, sprinkle with appropriate amount of flour, and roll it into a sheet about 2 mm thick.
9. Spread a thin layer of cornmeal in the middle to prevent sticking, and fold it in half repeatedly.
10. Cut the noodles about 3 mm wide; you can also cut the noodles as wide or narrow as you like.
11. Let’s take a look at the beef. It’s fragrant and soft without losing its taste.
12. Pour an appropriate amount of water into the pot and bring to a boil over high heat; shake off the cornmeal, put the noodles into the pot, cook until the volume swells and there is no white core, then scoop it into a bowl.
13. Then blanch the green vegetables into the noodles until the soup changes color, put them into a bowl, and then ladle an appropriate amount of beef and broth.
14. Braised beef noodles, chewy noodles, fragrant soup and tender meat!
Tips:
1. Braised beef should be made from ribs, waist, etc., with alternating fat and lean meat, with fascia, and the lean meat is thin and tender;
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2. Old soup: The leftover soup from the last meal is called old soup, because a bowl is left every time, and the previous taste is accumulated over time. It doesn't matter if you don't have old soup. Increase the amount of seasonings in this article and save a bowl of stewed broth for next time. It can also be called old soup.
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Braised egg and steamed noodles
Picture and text | Blood-eating gg
300g minced meat, appropriate amount of water, eggs, 5 green onions, 4 coriander stalks, 3 star anise, 2 cinnamon bark, 1 piece of Sichuan pepper, 1 small handful of ginger, 3 slices of oil, a little cooking wine, 1 spoon of dark soy sauce, half a spoon of oyster sauce, 1 spoon of light soy sauce, 2 spoons of sugar, 1 spoon of salt, a pinch of salt
1. Put the eggs in cold water and cook until cooked, about 10 minutes.
2. Chop some green onions and cilantro and set aside.
3. Heat oil in a pan, add star anise, cinnamon, and peppercorns, stir-fry until fragrant, remove and discard.
4. Add the minced meat and stir-fry over low heat until it changes color.
5. Add appropriate amount of water, green onion, ginger and cooking wine.
6. Add half a spoonful of dark soy sauce, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, and a little salt, and bring to a boil.
7. Remove the onions and ginger, add the boiled eggs, turn to low heat and cook for 5 minutes.
8. Boil the noodles and serve.
9. Pour a large spoonful of sesame seeds, eggs, sprinkle with chopped green onion, coriander, and a bowl of fragrant noodles.
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Shrimp and Shredded Pork Noodles
Pictures and Text | Elegant Music
200 grams of dried noodles, 100 grams of pork, 5 pieces of prawns, 5 pieces of Chinese cabbage, 2 pieces of green onion, a piece of ginger, an appropriate amount of refined salt, 1 spoon of fresh soy sauce, a little cooking wine, an appropriate amount of starch
1. Assemble the ingredients.
2. Cut the pork into thin strips.
3. Wash and dry the Chinese cabbage with relatively tender cores.
4. Chop green onions and mince ginger.
5. Add a little refined salt and first-grade fresh soy sauce to the shredded pork, stir until thick, then add an appropriate amount of starch, stir evenly, and finally add some oil and stir well to prevent sticking.
6. Cut off the shrimp whiskers and remove the shrimp lines from the prawns.
7. Put it into the pot and cook lightly, then take it out when the pot is boiling.
8. Boil the noodles in cold water and put them into a large bowl.
9. Heat oil in the pot until it is 50% hot, add shredded pork and smooth it out.
10. Add onions and ginger and stir-fry until fragrant.
11. Add appropriate amount of water and season, add appropriate amount of refined salt and a good amount of fresh soy sauce.
12. After the water boils, add the cabbage and cook for a while.
13. Add prawns and chicken essence.
14. Place the prawns on the noodles, pour the cooked soup into the noodle bowl, and you are done.
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Sour Noodles
Picture and text | My name is a fish
100 grams of noodles 1 stalk of coriander 1 stalk of sesame seeds 5 grams of garlic 3 cloves of chili noodles 5 grams of light soy sauce 1 tablespoon of balsamic vinegar 1 tablespoon of sugar 10 grams of salt 6 grams
1. Prepare the ingredients.
2. Peel the garlic and mince it into minced garlic. Remove the roots of the coriander and shallots and cut them into small pieces on the cutting board.
3. Put minced garlic, five grams of white sesame seeds and five grams of chili powder into a large bowl.
4. Heat the pot, add a little cooking oil, and heat the oil over low heat.
5. Pour hot oil over chili noodles and minced garlic.
6. Put one tablespoon of light soy sauce, one tablespoon of balsamic vinegar, ten grams of white sugar and three grams of salt in a large bowl.
7. Add a little boiling water and stir evenly.
8. Put boiling water in the pot, add 3 grams of salt, bring to a boil over high heat, add noodles, cook until eighty-quarters of the time, remove and add to the prepared soup.
9. Refreshing.
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Mutton noodle soup
Picture and text | Red? Red
Lamb leg Meat 400g handmade noodles 250g green onion 1 small piece of ginger 1 piece of lettuce 1 coriander 1 bean paste 1 tablespoon light soy sauce Appropriate amount of cooking wine Appropriate amount of peanut oil
1. Wash the mutton and freeze it in the refrigerator for 1 hour. I bought it. It's handmade noodles.
2. Wash lettuce, green onions and ginger and set aside.
3. Slice ginger, cut green onions into small pieces, prepare bean paste, light soy sauce and cooking wine.
4. Cut the lamb leg into thicker slices.
5. Pour oil into the pot and heat the oil to 60%. Add the mutton and stir-fry until the color of the meat changes. Then add the green onions, ginger slices, bean paste, light soy sauce and cooking wine and stir-fry.
6. Fry the bean paste until red oil appears.
7. Add boiling water to cover the mutton, bring to a boil over high heat, and simmer for 15 minutes.
8. Boil water in another pot. After the water boils, add two drops of oil and blanch the lettuce for 10 seconds and remove.
9. Boil the water and cook the noodles. Add water twice in the middle and the noodles are ready.
10. At this time, the mutton is also cooked.
11. Put the cooked noodles into a bowl and pour the cooked mutton soup on top.
12. Then put the blanched lettuce in, sprinkle with coriander, vegetables and meat, it looks appetizing.
Tips:
Both bean paste and light soy sauce contain salt, so I did not add salt. If you have a strong taste, you can add it according to your own taste.