Beef noodle is a household name for food, practice taste there are regional differences, but to do a good bowl of delicious beef noodle, you must do a good soup noodle good beef good, toppings should also be good, only the raw materials to pay attention to the process to pay attention to the finished product will pay attention to.

(l) first of all to soup good, choose fresh cow bone carefully simmered, this in my previous works have described, here will not say more.

(2) Secondly, the noodles are good, of course, on-site handmade, there are many ways to do this, there are pulling noodles, hand-rolled noodles, braised noodles, etc., I have also talked about, but the most important thing is that, no matter which way you do it, you have to do it so that the noodles are tender, smooth and chewy.

Today, we will focus on a few practices of the topping

(l) spicy meat noodles: take fresh beef minced meat, start a pot of oil (oil can be more) into the onion, ginger and garlic stir-fried flavor, add Pixian bean paste stir-fried red oil, add the right amount of chili pepper noodles stir fry, and then into the minced beef and stir fry evenly, add salt, cooking wine, soy sauce and chicken seasoning, and finally into the five spice powder and stir fry evenly out of the pot.

Put the cooked noodles into a bowl, rinse with seasoned bone broth, pour a spoonful of spicy meat sauce can be.

(2) braised beef noodles: fresh beef cut into chunks soaked in water for an hour, the water boiled into the beef with wine blanching wash and dry. Boil oil in the pot under the onion ginger slices stir incense, add cinnamon cumin dahurica stir-fry a little, put soy sauce seasoning wine, add enough water. Blanch the beef into the soup pot, pour the water into the beef, add a few rock sugar, stew about forty-five minutes or so, use chopsticks to stab the beef easy to penetrate the fire off the simmer for a few minutes (if you have time, the beef can be soaked for a while inside the soup), fish out the beef pieces to cool. Cooked noodles into a bowl, rushed into the flavored bone broth, plus a little pork broth, and finally put the beef slices into the sprinkle of parsley that is ready. (You can also flavor the bone broth and cook the noodles directly.)

Beef can be replaced with brisket for a more flavorful dish.

Ingredients:

200g beef tendon, 5g ginger, 12 cloves garlic, 1 teaspoon finely chopped green onion, 2 tablespoons oil, 2 teaspoons cooking wine, 4 tablespoons chili bean paste, 1 tablespoon chili oil, 1 tablespoon soy sauce, 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon chicken broth. 10g), 1 teaspoon (5g) chicken broth

Practice:

1: Wash the beef and cut it into small strips;

2: Boil half a pot of water over high heat, add the beef strips to remove the blood, then rinse and drain;

3: Peel the ginger and garlic, and pat it with the back of a knife;

4: Heat up the sauté pan over high heat, and add the oil and beef strips and stir-fry them;

5: Choke with the wine, and stir-fry the beef strips;

5: Add the oil, and stir-fry the beef strips.

5, stir fry with cooking wine, add sugar and soy sauce, then add chili bean paste and red oil with stir fry.

6, add ginger and garlic, and boiling water that has not exceeded the meat, bring to a boil and then reduce the heat, cover the pot and simmer for 3 hours.

One time can be a little more than a little bit, eat not finished in the refrigerator, the next time you eat noodles, the topping can be boiled.