Beef tendon can also be considered a type of brisket, with more sinew, less oil, or even all lean meat. Therefore, it is usually used for brining, not suitable for stewing, and even less suitable for braising.
Braised Beef Brisket
[Ingredients/Seasoning]
Beef Brisket 300g White Carrot 1/2 Carrot 1 Ginger 3 slices Garlic 3 cloves Spring Onion 2 Red Chili Peppers 1 Salad Oil 3 Tbsp Soy Sauce 3 Tbsp Water 6 cups Marinade 1 packet Icing Sugar 2/3 Tbsp
[Preparation]
(1) Cut Beef Brisket into 5-centimeter slices, and boil for 5 seconds, then remove and rinse. seconds, lift up and rinse.
(2) Peel white radish and carrot, wash and cut into pieces. The first thing you need to do is to get your hands on some of the best products in the world, and you'll be able to do it in a way that's easy on the eyes and the heart.
(3) Heat salad oil in a wok, add the processed ingredients A, B and C and sauté.
(4) Add the brisket and stir-fry until half-cooked, then add the soy sauce and stir-fry.
(5) Add 6 cups of water along with the marinade packet, rock sugar and green onions and boil for 5 minutes.
(6) Add red and white carrot pieces and simmer on medium-low heat for about 35 minutes until the meat is cooked through.
Beef Brisket in Casserole
Raw materials: 300 grams of beef brisket, 250 grams of lettuce, l0 jujubes, 25 grams of bean curd bamboo, a few slices of ginger, a teaspoon of minced garlic, a piece of cinnamon, oyster sauce, light soy sauce, sugar, wine, salt, and green onions in moderation.
Making process:
1, beef breast slices, boiled in boiling water for 5 minutes to remove the water. Lettuce washed, cut into pieces;
2, two spoons of oil in the pan burst ginger and garlic, add beef and lettuce, bamboo stir, shovel up into the pot with four cups of water, boil roll, slow fire until the brisket cooked, about 30 minutes to put seasoning, and then put on the scallion can be.
Beef brisket
Main ingredient: about 900 grams of beef brisket, about 600 grams of radish, cut corner pieces, 2 star anise, 5-6 cups of water, 2 tablespoons of green onion, 3 tablespoons of oil.
]Ingredients: Seasoning (1): 2 tablespoons dark soy sauce, 1 tablespoon wine, 1 teaspoon sesame oil
.
Seasoning (2): 1 tablespoon each minced garlic, minced ginger, 2 tablespoons black bean sauce.
Thickening sauce: 2 tablespoons hot sauce, some dark soy sauce for color, 1 teaspoon sugar, 2 tablespoons cornstarch water.
Method:
1, the original piece of beef brisket in 4 cups of boiling water blanch for 10 minutes, take out and cut into large pieces, add seasoning (1) mix well.
2, boil 3 tablespoons of oil, brisket and seasoning (2) with stir-fry.
3. Put the above ingredients in a casserole dish, add star anise and water to cover, simmer for 2 hours until the brisket is tender.
4, add radish and cook for 10 minutes, mix in gravy ingredients, under the green onion ingredients that is ready.
Beef brisket curry
Materials: 1 catty brisket, 2 potatoes, 2 tablespoons of minced garlic, 1 onion (30 grams or so), 1 tbsp chili powder, curry 2 tbsp ?, 100 grams of butter, a bowl of oil
Seasoning: salt 1 teaspoon and a half, chicken broth to taste, 1/3 cup of milk
How to do it
1. brisket cut into small squares into boiling water to blanch. Blanch in boiling water, remove blood, foam, wash, drain.
2. Peel the potatoes and cut into mahjong-sized pieces. Onion shredded.
3. Start a frying pan, put down a bowl of oil, fry the potato pieces, pour out and drain the oil. Under the butter, slow fire melting open, popping garlic, onion, then into the curry powder, chili powder fried, into the brisket fried, add two bowls of water to boil, turn the heat down to simmer for 1 hour, put the potatoes and seasonings to continue to cook for 20 minutes, burned until the soup is almost dry, the meat can be rotten.
PS: Today, in a hurry, I boiled the brisket block, with a pressure cooker with a little water, incense leaves, fruits of the grass together with the steam stewed for eight minutes, open the lid, pick up the spices, draining water, is to shorten the simmering time. Fried curry, fried potatoes and brisket together, add half a bowl of water to boil, turn the heat to simmer until the potato prongs become rounded, the juice thickened, add milk and a little coconut milk (in fact, there is the best coconut milk, even buy), high heat juice, stirring diligently, do not paste the bottom (recommended to use a non-stick pan), the juice collected on the pot. Load a bowl of white rice, spoon a spoonful of curry beef brisket poured on the surface of the rice, open to eat!
Beef brisket with angelica
Main ingredient: 75g of beef brisket. Ingredients: 25 grams of mushrooms, net 150 grams of asparagus Seasoning: 25 grams of angelica, 1 gram of garlic, 0.5 grams of ginger, 50 grams of wine, 10 grams of sugar, 15 grams of soy sauce, 10 grams of monosodium glutamate, 1 gram of pepper, 750 grams of pork bone broth, sesame seed oil l grams of peanut oil, 50 grams of peanut oil.
Specific method 1. Wash the brisket, under the pot of boiling water to cook for 20 minutes out, cut into 3.3 cm long, 2.6 cm wide block. Asparagus cut into pieces, mushrooms cut into valves. Angelica wrapped in gauze. 2. frying pan on high heat, under the peanut oil hot, first into the garlic rice, ginger stir-fry for a few moments, and then into the brisket, asparagus, mushrooms, plus wine, sugar, soy sauce stir-fry for 10 minutes, and then poured into the bone broth, to be boiled and poured into the casserole dish, add angelica, put on a micro-fire simmering for 4 hours until the meat rotten juice viscous when picking off the angelica, and add monosodium glutamate to mix the plant from the pot bowl, drizzled with sesame oil, sprinkled with pepper into the.
Beef brisket
Main ingredient: beef brisket 3/2 catty (about 960 grams), 1 catty of melon (about 640 grams), 8 mushrooms, 6 dates, 1/4 peel, 2 teaspoons of dry onion paste, 5 dry onion, ginger 2 two (about 80 grams), green onion 2, rock sugar, moderate.
Seasoning: 1 tablespoon dark soy sauce, 1 teaspoon black bean sauce, 1/2 piece fermented soybean curd. Thickening ingredients: 1 teaspoon cornstarch, 3 tablespoons water.
Method: 1, melon peeled, cut into pieces; mushrooms, remove the stem, soaked soft, cut into strips, mixed with cornstarch oil; Chenpi soaked soft, scraping pith; dates core; dried onion patted; ginger scraped and sliced. 2, blanch the brisket, wash and cut into pieces and then blanch with ginger, green onion blanch for 10 minutes, drained. 3, 2 tablespoons of boiling oil, burst the dried onion, the next seasoning stir-fry, under the beef brisket, Chenpi, ginger, rock sugar and boiling water about 3 cups, to cover the surface of the brisket, the ginger and water. Cook over low heat for 20 minutes, remove from heat and bake for 10 minutes to replenish water. Repeat cooking and baking 3 times until the sauce thickens.4. Heat 1 tablespoon of oil, sauté the dried onion paste, add the mushrooms, winter melon, red dates, and ? cup of the brisket juice, cook over low heat for 2 minutes, then bring to a rolling boil.
Remarks: Use tangerine peel and ginger to remove the fishy flavor of beef brisket. Add rock sugar to cook the brisket easily. Use baking method to save fuel.
Beef Brisket with Tomato
Main Ingredients: about 320 grams of beef brisket and tomato each, 1 star anise, 2 green peppers, 1 green onion (cut into pieces), 1 clove of garlic (tapped and cracked), 1 piece of ginger (sliced), 4 1/2 tablespoons of oil, 1/2 tablespoon of water-soluble cornstarch.
Seasoning: 2 tablespoons light soy sauce, 1/4 teaspoon salt, 1 teaspoon sugar, pepper to taste.
How to make:
1. Wash and cut the beef brisket into large pieces, mix with 3/2 tablespoon of oil, add star anise and water (about 5 bowls), simmer over medium heat for about 1 hour, until about 2/3 cup of the juice is left (reserve for later use).
2, remove the tomatoes and cut the corner of the block, green peppers to remove the seeds and cut large pieces.
3. Heat 3 tablespoons of oil, stir-fry the bell peppers, then stir-fry the green onions, garlic, and ginger, then add the brisket and tomatoes from (1).
4, seasoning, mix into (3) of the brisket, add (1) of the brisket juice, boil, add green pepper, stir fry, thicken with cornstarch water is ready.
Beef brisket with radish
Ingredients: 300g beef brisket, 1/2 radish and white radish.
Seasoning A: 2 tbsp soybean paste.
Seasoning B: 1/3 tsp chicken broth and sugar, 1/2 tsp rice wine, 1/2 tbsp soy sauce, 3 tbsp water.
Seasoning C: 1 tbsp starch water.
Method (1) Wash red and white radish, peel and cut into pieces; wash and cut beef brisket into pieces; boil for a short time, then pull out and set aside.
(2) Pour 5 cups of water into a pot, add all ingredients and simmer for 25-35 minutes.
(3) In a separate pot, sauté Seasoning A, add all ingredients, stir-fry well, add Seasoning B and cook on low heat until flavorful, then add Seasoning C to thicken the sauce and serve.
Features: brisket with rib parts is more appropriate, moderate fat and lean and with tendons, elasticity is good, will not shrink too small
Vegetable brisket soup
Practice:
1, brisket out of the water (very dirty, there will be a lot of foam and blood)
2, brisket into the pressure cooker to cook, because it is a soup dish can be a little more water
2, brisket is the most important thing, but also the most important thing is that it is not the most important thing is that it is not the most important thing.
(Even the new home pot is very good, 15 minutes to get, but super expensive heartache ah)
3, in the boiled soup into the cabbage, carrots, onions and then stewed for 15 to 20 minutes on it
If you add the tomatoes, it is best to put them in 10 minutes later than the rest of the vegetables, or else you can't see it at the end
4, and finally put a little bit of salt can be done, I'm not sure that this dish is not added MSG
The soup itself has been very tasty, the original flavor is very nutritious
Tomato and potato stewed beef brisket
One, the brisket whole into the pot stew, you can put half a catty of soybeans, the right amount of water, star anise, yellow sugar, etc., boiled and stewed in a small fire for 2 to 3 hours, the soup can be drunk.
Two, in the last half hour of stewing beef brisket into the potatoes with stew.
Third, start a frying pan, the peeled tomatoes fried soft, add a moderate amount of water, add the potatoes and cook for another 3 minutes, add the cut beef brisket, mix well, then cover and cook for 5 minutes.
Four, start the pot, ready to eat.
Key points: 1, brisket should be selected.
2, the final soup should be stir-fried beautiful, fragrant, stir-fried through.
The ten whole nourishing beef brisket
Raw materials: beef brisket, white radish
Medicinal herbs: Angelica sinensis, Codonopsis pilosulae, wolfberry, asparagus, astragalus, Chinese yam, Cortex Eucommiae, Cistanchis sinensis, Morinda citrifoliae, lock yang
Seasoning: salt, monosodium glutamate
Practice:
1. beef brisket cleaned and cut into cubes, and blanch it in boiling water. White radish washed and sliced, to be used.
2, put the right amount of water in the pot, add the brisket and ten herbs, and boil for 3-4 hours on low heat.
3, when the brisket will be cooked, put the white radish slices, stew can be eaten.
Tips: Astragalus is a very suitable tonic for both men and women, it can replenish blood and vitality, restore sexual vitality and enhance physical endurance, and promote the health of the whole body; Cortex Eucommiae can replenish the kidneys and stabilize the fetus, strengthen the muscles and bones, and dilate the blood vessels; Tianma has the effect of eliminating the wind and relieving the pain, increasing the blood flow, and enhancing the ability to resist hypoxia, etc.; Cistanchis are outstanding features that can replenish the yang and benefit the essence and blood, and they are warm and moist and mild, and are suitable for a long time. Cistanchis is characterized by its ability to tonify yang and benefit essence and blood, warmth and moistening without dryness, gentle action, suitable for long-term nourishment, and extremely beneficial to the human body. If you always feel weak, cold limbs, try to cook a ten full nourishing soup, often drink, you can "make up" back to your spirit, so you also feel warm in winter!
Yulin Beef Brisket Powder
The production process is:
1, the brisket will be cleaned of blood, put into the pot to cook for 30 minutes, fish up and cut into small pieces into the seasoning marinade.
2, the onion, ginger pieces, garlic into the frying pan fried incense.
3, under the brisket pieces and the incense bag (containing garlic, ginger, fish tail, cinnamon, Sichuan pepper, aniseed, licorice, grass berries, tangerine peel, wormwood, pepper, cloves and other ingredients of the gauze bag) placed in it, put the beef bone soup.
4, simmer for 3 to 4 hours, then pour the original soup to boil, and add monosodium glutamate and so on.
When serving, heat the cooked rice noodles in boiling water, strain the water into a bowl, add the beef brisket and the original juice.
It is characterized by freshness, smoothness, dregs elimination, sweetness and crispness.
Beef brisket in ume plum wine
Raw materials: 600g beef brisket, 1 green onion, 1 carrot
Accessories:
(1) 3 cups ume plum wine, 1/2 tsp salt, 1 tbsp soy sauce, 1/2 tbsp sugar
(2) 1/2 tbsp water starch
How to make it:
1. Cut the beef brisket into small cubes. The carrots are peeled and cut into chunks with a roller blade.
2. Put the brisket into the pot, pour in the seasoning (1) boil, reduce the heat, then add the green onion, carrot pieces with the boil half an hour.
3. When cooked and tender, thicken the soup with water starch until slightly thickened.
Tips:
Brisket can also be used instead of ribs or tenderloin, each with a different taste, ribs more chewy tendons, and tenderloin with tendons with meat, easy to cook the texture of the fast rotten, but not chewy.
Carrots are sweeter. Because umeboshi has a coloring effect, don't add too much soy sauce to avoid the color getting too dark.
If you don't have umeboshi, use red wine instead.
Beef Brisket with Beijing Onion
Main Ingredients: Cooked Beef Brisket
Accessories: Beijing Onion, Cooked Bamboo Shoots
Seasoning: Sugar, Soy Sauce, Chicken Essence, Szechuan Oil, Cooking Wine, Green Onion Segment, Ginger Slices, Cloves, Cooking Oil.
Practice:
1, the brisket meat on both sides graved diagonal knife, smeared with a layer of soy sauce, Beijing onion cut into segments with a frying pan fried to golden brown;
2, sit in a pot on the fire into the oil, the oil temperature of 5 into the heat, put the beef, fry until yellow on both sides, add bamboo shoots, scallion segments, slices of ginger, cloves, soy sauce, cooking wine, water with a high flame until the beef is crispy, the brisket thick and thick, take out the cloves, add sugar, chicken essence, sesame oil. Sugar, chicken essence, sesame oil out of the pot sprinkled with Beijing onions can be.
Features: the dish was brown, beef crispy, aroma, marinade thick viscous.
Tips for every day: brisket wipe soy sauce into the frying pan, easy to color, taste fresh mellow. Beijing onions fried in a frying pan until golden brown, fragrant odor.
Beef brisket with fish sauce
Ingredients: 600g beef brisket, 2 green onions, 2 slices ginger, 3 star anise, 1 tbsp minced ginger and garlic, 1 tbsp chopped green onion.
Seasoning:
1 tbsp cooking wine, 15 cups boiling water;
2 tbsp cooking wine, 2 tbsp spicy bean curd, 1 tbsp soy sauce, 1 tbsp sugar, ? tbsp vinegar, a pinch of pepper;
3 tbsp water starch.
How to do:
1, brisket blanch first, and then into the electric pot pot pot, add seasoning (1) and 2 green onions, ginger 2 slices, star anise 3 grains, the outer pot with 6 cups of water, steaming until the switch jumps up when the brisket out;
2, a little cooler, the brisket slices, rows of steaming bowl, and another frying pan with 2 tbsp of oil, stir frying ginger, garlic, and seasoning (2) and add the urinating
Beef Brisket in Bean Sauce
[Ingredients/Seasoning] 750g beef brisket, 4 tablespoons Chiu Chow Bean Sauce (or other), 1/2 tablespoon minced garlic, 1/6 peel, 1 large piece of ginger, 2 green onions finely chopped, 2 cilantro, 1 tablespoon wine, 1 tablespoon cornstarch, 1 tablespoon sesame seed paste, 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 1.5 tablespoons of the soup used for cooking the beef brisket or an appropriate amount of the soup to make the sauce.
[Process]
①Soak the rind in water, scrape off the scoops and wash. If the brisket is too big cut the side, put it into boiling water and cook for 10 minutes, take it up and wash it.
②Put 2.5 cups or the appropriate amount of water into the pot boil, add the brisket, peel, ginger, cilantro boil roll, low-fire burger until it will be rotten (about 1 hour and 30 minutes), take up the brisket, cut pieces of cold. The soup of the brisket is reserved for use.
3 oil 2 tablespoons, put down the brisket, minced garlic burst incense, under the wine 1 tablespoon, and then under the Chaozhou bean paste stir fry, add seasoning boil roll, low-fire simmer (about 30 minutes), thickening with cornstarch water, under the green onions stir fry can be.
Smooth Lotus Root Stewed Beef Brisket
Raw materials: 600 grams of beef brisket, 150 grams of lotus root, 1 small piece of kelp, 2 green onions, ginger 2 slices. Herbs: 3 star anise, 2 slices of orange peel, a little pepper.
Accessories: 1 tbsp rice wine, 2 tsp salt.
Methods:
1. Cut the beef brisket into cubes and boil it in boiling water.
2. Soak kombu and cut into strips, and cut lotus root into whorls.
3. Put all the ingredients, seasonings and water 1800 ml into a stew pot, bring it to a boil over high heat, skim off the froth, and then turn the heat down to simmer for 90 minutes until the beef is cooked.
Tips: This dish should be stewed in a casserole, because the color of lotus root will turn black when it meets the iron pot.
Features: Effects: nourishing beauty, stomach and intestines, weak people can eat more to nourish strong
Sesame and fennel boiled beef brisket
Main ingredients: beef brisket
Substantives: sesame seeds, fennel, coriander, ginger
Seasoning: salt, chicken broth, wine
Cooking method:
1, the brisket will be cleaned and cut into blocks
2, sit in the pot on the fire and pour in the oil, brisket plus sesame noodles into the pot after mixing well to stir a few moments, stirring to four mature take out;
3, high pressure cooker filled with boiling water, add chicken essence, salt, cooking wine, water boiling into the brisket, pressure for 20 minutes or so you can open the lid, sheng out sprinkled with fennel noodles, cilantro section can eat
The brisket can be served with fennel noodles, cilantro segments.
Features: tonifying the middle and benefiting the qi, dispersing cold and stopping cough.
Spicy Beef Brisket
Ingredients: 500g beef brisket, 250g lettuce, 1/2 tablespoon minced garlic, 1 teaspoon diced ginger, 2 teaspoons diced green onion, 2 tablespoons bean paste. 1 teaspoon sugar, 2 teaspoons Zhenjiang vinegar, 1/4 teaspoon soy sauce, a little sesame oil to taste.
How to make:
1) Wash the lettuce.
②Cook brisket in boiling water for 4 minutes, remove and rinse.
3) Saute 2 teaspoons of bean paste and 1/2 teaspoon of salt in 1 tablespoon of oil, add water, add brisket, cook on medium heat for 1 hour, remove and cool, cut into thin slices, and reserve brisket juice for later use.
4) Saute remaining bean paste, ginger and garlic in 1 tablespoon oil. Add brisket juice, brisket and sauce and cook for about 1 hour or until brisket is tender, thicken with cornstarch and sprinkle with green onion.
⑤ Cook the lettuce in oil and salt water, fish it out and put it on a plate. Put the brisket on top and serve.
Brisket with Garlic
Ingredients: 500 grams of beef brisket, 2 slices of ginger, 3 red chili peppers.
Seasoning: 5 green onions, 5 cloves of garlic, 3 teaspoons of chopped green onion, 3 tablespoons of Zhenjiang vinegar, 3 teaspoons of sugar, 1 tablespoon of soy sauce, 0.5 tablespoon of sesame oil, 2 tablespoons of vegetable oil.
Make: Wash and drain the beef brisket; rinse and cut the red chili pepper into rings. Put 5 cups of boiling water in a pot, add ginger slices, scallions, and beef brisket, cook the brisket over low heat, then take out and cut into large pieces and put them on a plate. Put minced garlic, red chili and scallions in a bowl. Put the vegetable oil in a frying pan and burn 30% hot, put Zhenjiang vinegar, sugar, soy sauce, sesame oil and other ingredients, boil boiling and pour into the bowl of garlic, red pepper, scallion, and then pour the above seasoning into the brisket on the plate can be boiled brisket soup into the right amount of white radish, cooked, and then put the right amount of salt, monosodium glutamate,
Pepper can be made into a delicious brisket and radish soup.
Brisket cut into pieces Spicy three-piece pot
Ingredients: 300 grams of beef brisket, 300 grams of beef tendon, 300 grams of beef tripe, 6 cloves of garlic, 1 teaspoon of peppercorns, 2 anise star anise, 1 tomato, 3 red chili peppers, 1 green onion, 1 small piece of ginger, 1 cilantro
Accessories:
1, 1 tbsp of soybean paste, 1 tbsp of wine, 1 tbsp of soy sauce, ? tbsp of ketchup
2, 2 tbsp of soy sauce, 1 tbsp of soy sauce, ? tbsp of ketchup <
2, sesame oil moderate
Methods:
1, beef brisket cut into small pieces; beef tendons, tripe into boiling water to remove the blood, wash; and then put all three ingredients into a pot of water with ginger, beef brisket boiled for 40 minutes, beef tendons and tripe boiled for 1 hour, then removed, cut into small pieces.
2, tomatoes cut into small pieces; red pepper, green onion cut into sections; ginger peeled, thinly sliced; cilantro cut into sections.
3, first star anise, pepper, red pepper, scallion and ginger slices burst incense, add seasoning 1 fried.
4, add beef brisket, beef tendon and tripe stir-fried together; then add the water that can cover the material, continue to cook for half an hour; before starting, add the fried garlic and cook for a few moments.
5, finally sprinkle parsley, drizzle with sesame oil can be.
Tips: This pot is more time-consuming, you may want to make more at a time, put it in the refrigerator and reheat it before serving.
Brisket
Main ingredient: 600g of beef brisket
Accessories: 15g of white oolong tea
Seasoning: 2g of sugar, 1 tsp of soy sauce, 1g of white pepper, 2g of ginger
1 tsp of rice wine, 1 green onion, 1 tbsp of red pepper, 1 tbsp of salad oil
How to make this recipe
(1): Heat up 1 small bowl of hot water and add 1 tbsp of hot water. 1): Brew 15 grams of white oolong tea in a small bowl over hot water and strain out the tea broth.
(2): In a pot, add the beef brisket, all the seasonings, and the tea broth from
(1), then add 4 large bowls of water to submerge all the ingredients, and marinate in the refrigerator for 4 hours or 1 night.
(3): Remove the pot from the refrigerator, place it on the fire and cook over moderate heat for
2 hours.
(4): Remove the slices and serve on a platter.
Beef Brisket Noodles
First, make a pot of Beef Brisket
Ingredients: 3 catties of Beef Brisket, 1 catty of Ginger cut into thick slices, 1 large piece of Southern Breast Milk, 1 tablespoon of Beef Brisket Sauce, 3 tablespoons of Chinese Soju
Spice packet: Peppercorns, Star anise, Pericarpium Citri Reticulatae, Cinnamon Peel, Sesame Ginger, Licorice, Grass Nuts, 8 cents of Chinese Herbal Medicine, combined (packed in a small white cloth bag)
How to do:1, beef brisket washed the whole piece in a pot, add water (can soak the brisket on the line) boiled, and then boiled for 5 minutes, the process of skimming the floating; brisket out of the cut pieces of the broth to be used;
2, red-hot iron skillet with oil, the ginger fried until golden, continued to the next South China milk, the column of the sauce, stir-frying the beef brisket, sprinkle shochu;
3, and then add 3 tbsp soy sauce, rock sugar, add the boiled brisket, and then add 2 tbsp soy sauce, 2 tbsp rock sugar.
3: Add 3 tbsp soy sauce, 2 tbsp rock sugar, and the broth in which the brisket was cooked, just under the height of the brisket;
4: Transfer to a deep pot and simmer over medium-low heat for about 2 hours, then increase the heat to high and cook for 15 minutes until the sauce is slightly thickened.
The word "lo" is a verb that means to stir or mix. To make the noodles, put the sauce in a dish and mix in the cooked dough.
The noodles are Cantonese wet noodles, divided into two kinds: broad and thin. But Cantonese people used to call them thick or young noodles, and if you're in a Cantonese noodle stall, you'll be able to yell, "No, I'm not! If you are in a Cantonese noodle shop and say "No, a plate of beef brisket with thick noodles", you are already a half Cantonese!
The key to a good noodle dish is the timing of the cooking time and the sweetness of the sauce. Usually, the dough is thrown into boiling water and boiled for about 30 to 50 seconds, depending on the thickness of the noodles and the size of the dough. After 30 seconds, the noodles are lifted out of the cold water and immediately thrown back into the boiling water to blanch and lift them up again, so they are not overly raw or overcooked, so that the noodles will be crispy and bouncy. When the noodles are done, pour a spoonful of lard over them and put them on a plate, along with a few vegetable stalks and a spoonful of beef brisket. It's simple, but delicious!
Brisket in Satay Sauce
Saute the chopped scallions in oil, then add the brisket, two tablespoons of satay sauce, the brisket juice and a pinch of salt. Simmer until the juice is reduced.
Beef brisket with yam
Yam is also called Chinese yam here. It has the effect of nourishing the spleen and stomach, replenishing qi and blood, replenishing the deficiency and anti-aging, supporting the positive and dispelling the evil spirits, etc. It is a Chinese medicine herb that is warm and flat. Yam cut into pieces, and beef brisket, beef brisket soup together in a casserole, add a little salt stew, stew until the yam is cooked through.
You can do this in the microwave, first on high for 5 minutes, then on medium for 15 minutes.