The following award-winning braised beef noodles will be provided as soon as possible for reference and sharing ~
Ingredients: 5 kg of ribs, onion 1 root, red pepper 1 root, 5 garlic, 8 slices of ginger, 4 onions, and halogen bag 1 root.
Seasoning: 2 tbsp of spicy bean paste, soy sauce 1 tbsp, appropriate amount of pepper, rice wine 1 tbsp.
Exercise:
1. Cut the beef into 5cm square pieces.
2. Shred the onion; Shred red peppers and shallots; Sliced garlic and ginger; Cut the tomatoes into pieces and set them aside.
3. Blanch the beef in boiling water, then boil a pot of water, add appropriate amount of onion, ginger slices and pickled steamed buns.
After the water is boiled (the water has just passed through the material), put the soaked meat pieces in, add rice wine and wait for the water to boil.
Let the meat cook a little, and then you can leave the soup in the pot.
4. Put the onion, red pepper, onion, garlic, ginger and tomato into the frying pan, and then put down the beef pieces.
And red bean paste.
5. Pour the cooked beef and marinated soup into the seasoning, add soy sauce and pepper to taste, and cook until boiling.
Cover the pot and simmer for two and a half hours.
braised beef noodle
Materials:
Half gluten and half meat, 5 Jin, celery 1 root, 6 slices of ginger, 2 onions, rice wine 1 spoon.
Beef bone soup: select the keel of cattle, blanch it and wash it. Boil boiling water in another pot, and add 1 star anise, ginger, onion and rice wine.
Boil the soup with beef bones, first boil the water with high fire, then turn down the heat and stew the chrysanthemums for two hours.
Another method of braise beef noodles in soy sauce
1. Put the whole beef rib or beef tendon (about 2 kg) into the pot, add water, add two onions, six slices of ginger and one tablespoon of rice wine.
Cook for 20 minutes. (Don't add water to beef first, slowly heat it from cold water to boiling and then turn to low heat, without adding cold water in the middle.
A pot of blood is a delicious source. As long as the impurities on the surface are removed, beef can be picked up.
2. Take out the meat and cut it into pieces or pieces you like. Never cut the meat before exercise 2, because the meat has not been shaped yet.
Cut into small pieces, cook and stew, and the meat will become crooked and ugly.
3. Put four tablespoons of oil in a wok, stir-fry 20 garlic, a slice of onion and 2 tablespoons of pepper until the onion is soft and fragrant.
Add three tablespoons of Chili sauce, one cup of soy sauce, one tablespoon of sugar and three tablespoons of wine, and stir-fry over low heat for one minute.
Tomatoes can be added or not.
4. Put the beef and the original beef soup into the pot, add six star anise, two bay leaves and a little pepper.
After boiling, continue to simmer for an hour, turn off the fire and cover the pot, and then touch the contents of the pot when it is cold.
When heating again, try the taste again and add salt to taste, which is the beef soup base.
The above-mentioned (bubble) is the secret of delicious beef, and many beef noodle shops in the market don't understand this truth.
Rotten beef has always been soaked rather than stewed. Really delicious beef should look strong.
And it tastes soft, with chewing gum, and it's enough to touch your lips a little.
If the beef you eat lacks this gelatinous taste, it is basically that the master doesn't know enough about the texture of beef.
This method of stewing beef is available to all friends who love to cook beef noodles and shops selling beef noodles.
Wish you success!