Blanch 1 and1000g of beef bones, wash them with clear water, add 2500g of water to a pot of salt water, and cook for 5 hours with low fire. When the soup becomes thick and white, take out the bones and discard them.

2. Pour the prepared soup into another pot, and add 3g of pepper, 2g of fragrant leaves, 4g of cinnamon, 2g of angelica dahurica, 3g of dried pepper, 3g of fennel, 2g of nutmeg, 2g of cumin, 2g of cardamom and 2g of star anise 1 g..

3. Add vegetable seasoning. 8 grams of ginger, 8 grams of green pepper 15, 8 grams of carrot, 8 grams of coriander, 8 grams of celery, 8 grams of onion 10, and 8 grams of onion are all washed and put into a halogen pot.

4. Add 70g soy sauce, 30g oyster sauce, 30g salt, 7g soy sauce and 20g chicken essence to the pot.

Bring the pot to a boil, add 1500g boiled beef, and simmer for 9 hours.

Put the beef marinated in advance in the refrigerator.

Take it out and slice it when you eat it.

Pour vinegar and garlic juice on it.

Sprinkle with spicy red oil

Sprinkle with white sesame seeds

Eat ~ ~

Put two pieces when eating noodles.

Simple Yangchun noodles

I also feel very rich in an instant.

Braised beef is delicious.

Actually, it is very simple to do.

Just use a rice cooker.

Yes, you are right.

It's a rice cooker for cooking ~ ~

The effect is as good as that of pressure cooker and cast iron pot.

Composition:

500 grams of beef tendon

Appropriate amount of light cooking wine, star anise 1, small pepper 1, fragrant leaf 2, cinnamon 1, dried pepper 3, crystal sugar 6, onion 2, ginger 3, dried tangerine peel 1/4, broken tea 1, and preserved plum 2.

Steps:

1. Soak beef tendon in clean water for half an hour to remove blood, and change the water 2-3 times when you see water mixed together.

2, connect a pot of water, beef tendon meat cold water pot, about 2 minutes after the fire boils, rinse clean (preferably with hot water).

3. Cut the beef tendon into fist-sized pieces and put them in the rice cooker with all the seasonings.

4, add the right amount of water, without beef.

5. Turn on the cooking function of the rice cooker, and then wait for the air conditioner to blow.

6. The cooked beef tendon can be stored separately in the remaining salt water after being soaked in the refrigerator for one night. Brine can be reserved for some flavor enhancement or the next braised pork. With this thick brine juice, you don't need those sold in the supermarket ~

That's it.

Beef noodle is a very delicious pasta with unique flavor, rotten soup and delicious taste, which is deeply loved by everyone. There are many ways to make beef noodles, mainly to master the proportion of formula, the selection and treatment of braised beef ingredients, the formula of seasoning and the cooking time. Every step is very important.

We northerners like pasta very much, especially noodles. We eat once a day. We also make noodles in different ways. Beef noodles are often cooked. I believe many people like to eat beef noodles. The soup is rotten, delicious and delicious. I cook it at home. It's simple and delicious. I often cook this dish at home. Let's share the practice of beef noodles and the formula of braised beef.

The formula of 1. Braised beef 1 Ingredients: beef bone, beef, water10kg, pepper 8g, cinnamon 8g, galangal 5g, dried ginger10g, fennel10g, tsaoko10g, rhizoma kaempferiae 5g and nutmeg 5g.

2. Wash the beef bones and beef, soak them in water for two hours, soak them in bloodletting water, clean them after soaking, put them in a pot to prevent the beef from sticking to the pot, add water to boil, and clean the floating foam after boiling.

3. Wash the above spices, put them in a seasoning bag, put them in a pot and simmer for more than two hours. Time's up, take out the beef, cool and cut into pieces, and take out the beef bones. If you haven't lost them, you can cook them again. Filter the broth and use it when making beef noodles.

Second, the beef noodle method 1. Ingredients: broth, beef, noodles, white radish, soybean oil 800g, butter 500g, ginger140g, onion100g, bean paste150g and Bazin pepper 350g.

2. First, make a red oil base. Add soybean oil and butter to the pot. After melting, add ginger slices, stir-fry ginger slices and float. Put the onion slices in, fry them dry and smell good. Take out the residue, add Bazin pepper, stir-fry evenly, and stir-fry the water.

3. Add the bean paste and stir well, stir-fry the red oil until the oil becomes clear. Add pepper powder and spice powder, that is, the powder made of the above spices, or thirteen spices can be used instead. Stir well, and the red oil base will be ready. Pour the soup into the pot.

4. add water. The ratio of broth to water is one to one. After boiling, season. 5 to 6 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate and spice powder 1 gram are put into the powder. Wash the radish, add a little water to the pot and put the radish in boiling water.

5. Blanch the water, drain the water, put the radish into the broth, put the fried base into the broth, cook the noodles in the pot, take them out and put them into the bowl, put them into the soup base, add the beef, sprinkle with chopped green onion and coriander, and a bowl of delicious beef noodles will be ready.

Summary: Beef noodles are ready. They are delicious, the meat is rotten and the soup is fresh, and the noodles are strong. They have an appetite when you look at them. They smell so good. The method is also very simple. Cooking at home is delicious and affordable. As long as you master the skills, you can make delicious beef noodles at home. You can have a try if you like.

The practice of beef noodles:

Ingredients: 500 grams of beef, 300 grams of noodles, and three (small) rapeseed.

Seasoning: ginger 1 small piece, garlic 2 cloves, dried spicy 1 small handful, tomato sauce 2 tablespoons, partial 1 teaspoon, Pixian bean paste 2 tablespoons, cinnamon 1 segment, fennel 1/2 teaspoons, Chili powder/.

Wash the beef and blanch it in cold water for later use.

Put ginger, garlic, dried chili, cinnamon, fennel, chili powder, chili granules, tsaoko, geranium and other seasonings into gauze and tie them tightly.

Heat the casserole, add vegetable oil, add Pixian bean paste, stir fry in red oil, and add beef. Add tomato sauce and stir fry quickly, then add some soy sauce and soy sauce, stir fry 1 min and turn off the heat. Put the fried beef, seasoning package and salt into the pressure cooker.

When the noodles are cooked, take them out and put them in a bowl. When the noodles are almost cooked, add rape and blanch. When the beef is done, pour it on the noodles.

First of all, prepare the ingredients: beef tendon (this is a must, this position is not allowed! ), secret marinade, two star anise, two Amomum tsao-ko, one ginger, three fragrant leaves, two nutmegs, two angelica dahurica, fennel 10g, pepper 30g, onion, ginger, cooking wine, 50g soy sauce, 50g soy sauce, 30g dried yellow sauce, sweet noodle sauce 15g, rock sugar 30g, etc.