The recipe of braised beef noodles is introduced. It's delicious to cook beef noodles! Ingredients: 500g of beef, 500g of noodles, 250g of Chinese cabbage, 0/0 cup of water, 4 onions, 2 slices of ginger, 8 garlic, 4 star anise, 0/pepper, 6 cups of soy sauce, 0/cup of water and 0/spoon of wine.
working methods
1. Wash beef, cut into pieces, and blanch the blood.
2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.
3. Boil the water, take out the cooked noodles, and then blanch the cabbage.
4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.
The speed of cooking beef noodles is to start stewing beef noodles.
Beef brisket supermarket bought a box of carrots 1 radish, half an onion 1 onion, 3 garlic, 5 cloves of ginger 1 rice wine 1 spoon of salt, 2 tablespoons of soy sauce, 1 spoon of half-flavored forest 1 spoon of spicy bean paste.
working methods
1. Rinse the brisket slightly, blanch it in boiling water for about 5 minutes, then scoop it up and put it in cold water, and cut it into pieces for later use.
2. Add onion, ginger, garlic, onion and stir-fry, then add beef and stir-fry, drizzle with soy sauce, fish sauce, spicy bean paste and rice wine, and put the soaked ingredients into a halogen bag for stewing 1 hour. If it is not salty enough, add some salt. 1 hour later, open the pot cover, add red and white radish and continue to cook for 30 minutes.
3. Boil the water in another pot. If you throw it directly into the beef soup, it will make the soup very thick!
4. After the noodles are cooked for 7 minutes, throw them into the beef soup and continue to cook until they are fully cooked. Noodles will be more delicious.
5, sprinkle with chopped green onion, or add Qingjiang cuisine or Chinese cabbage!
Ebony Lamian Noodles Recipe Introduction to the Cooking of Onion Beef Noodles This hidden taste is dedicated to my dear husband and two precious daughters. I know that you love pasta, and you only love the east side of the first-class pass in Wumu Lamian Noodles. Usually, there is always your favorite onion and beef in the refrigerator. Simply scalding a noodle, using beef sauce and sliced beef, and sprinkling chopped green onion will soon make you taste delicious and warm your hungry stomach, just like me.
Ingredients: beef tenderloin 1 slice of five-wood Lamian Noodles-1 slice of onion, 3 slices of water, 2/3 pot of rice wine, 300ml8 jiao 1 slice of pepper, salt 1 teaspoon of soy sauce, 200ml of onion, 5 slices of ginger 1 slice.
working methods
1 Boil a pot of water and pour in 300ml of cooking wine.
2 Wash and shred ginger; Wash shallots from beginning to end and put them in a pot to boil.
3. boil a pot of water. Boil the water, add the beef tenderloin, blanch it and take it out.
4 Add the washed star anise and pepper.
5 Put the scalded beef tenderloin into the pot, pour in the soy sauce and cook for 30 minutes. Turn off the fire and simmer the beef with the remaining heat. This beef will be tender.
Beef tenderloin can be sliced after cooling. If you don't eat it right away, you can soak it in marinade to let beef tenderloin absorb the aroma of marinade.
7. boil a pot of water. After the water is boiled, add 1 bundle of ebony Lamian Noodles-Sikanto noodles and cook. Add a glass of cold water every time the water boils, and add some water the second time. Noodles taste delicious.
Add 1 tbsp salt and 2 tbsp beef juice to the bowl, put the scalded noodles into the bowl, and add appropriate amount of boiling water to the bowl.
9 put the beef tenderloin on it, remove the head and tail of the shallots, wash and cut into chopped green onions, sprinkle them on the hot noodles, and then pour a spoonful of beef juice. Can provide delicious food.
There are four kinds of beef: yellow cattle, buffalo, yak and cow, among which yellow beef is the best and the quality of beef is the best.
The color of beef is generally brownish red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat inclusion between muscles. The muscles of beef are firm, soft, shiny and red, with a small amount of yellow fat under the skin and a small amount of fat between muscles. The cut surface is marble, and the quality is the best. Calf beef is light rose in color, with soft and loose meat and little intermuscular fat. This kind of meat is far less nutritious and delicious than adult beef. Female beef is bright red, and its muscles are softer than those of male beef. Old cows often have no fat under their skin, only a small amount of fat is sandwiched between muscles. In addition, the meat color of southern buffalo is darker than that of yellow beef, and the muscle fiber is thick and loose, with purple luster. Fat is yellow, dry and less sticky, meat is not easy to cook, and the meat quality is poor, which is not as good as beef.
If you want to buy a good piece of beef, you must first know the origin of beef and which method is suitable. As the saying goes, know yourself and yourself, and you will be invincible. Generally speaking, beef can be roughly divided into the following categories:
Upper brain: located in the back near the neck, the meat is tender and suitable for roasting and frying.
Steak: located in the back, equivalent to the keel of a pig, suitable for roasting and stewing. When cooking, you can bring bones or remove them.
Tenderloin: the meat is tender, and it is tender after a day or two of cold storage.
Fujin: It is equivalent to pork belly.
Chest: The meat is old and suitable for stewing or chopping.
Cow leg: the leg of a cow, usually used for cooking sauce or stewing.
Different parts of beef generally have their own suitable cooking methods because of the uniqueness of meat quality.