Recipe practice:
1. Wash the beef, cut it into dices, blanch it with boiling water, remove the blood and scoop it up for later use.
2. Pour a little oil into another pot, add the onion and ginger slices and saute until fragrant, then pour in beef and pour in soy sauce.
3. Stir-fry, wash with water (Yaozhu, squashed Amomum tsaoko, Illicium verum, tender corncob), boil and turn over. 4. Add rock sugar to the casserole and simmer for 3 hours.
Recipe tip:
1. Wash broccoli, chop it with salt or alkali powder, cook it in boiling water, and put it in ice water (optional).
2. Fill the pot with water, pour the old beef soup to boil, add the noodles and spread them out with chopsticks (shake the noodles first, don't put them in the freezer, don't worry about this now). Cook the noodles until they change color, and sprinkle some pepper/salt/coriander to taste.
3. Pick up the cooked broccoli, drain it and put it at the bottom of the bowl. Pick up the noodles and put them in the bowl. Pour in the soup and serve.
It takes about 2-3 hours to make soup with the above amount of materials. Because beef is tender and tender, you can insert the meat with a fork at the end of cooking. If the fork is gently inserted into the meat, it is done well. If the meat is hard, it is difficult to insert it. After the fork hole is pulled out, it will bleed and need to be cooked again. After the meat is completely cooked, it needs to be filtered with Luo or fine cloth to remove impurities, and it can be eaten.
Through the introduction of beef soup noodles in this paper, everyone should know that the method of making beef soup noodles is very simple. Facing the delicious beef noodles, we suggest that everyone can know more about its nutritional value in peacetime, which is helpful for us to eat beef noodles. I hope you can remember.