Blanch the meat and wash it.

Put in a little oil, add ginger-garlic bean paste, stir-fry until aroma comes out, add beef and cooking wine. This will be so fragrant but vegetarian. Please note that this process will cause a bit of oil splashing due to the presence of bean paste. Please pay attention to safety. Stir-fry for a while. Depending on the taste, you can add a little soy sauce. For sweetness, dark soy sauce is used, which will give it a darker color. Add water to cover the beef and simmer. The amount of water can be adjusted according to the amount of food. For example, Tian made the amount for 4 people yesterday. I will explain why there is such a large amount later.

While simmering the beef, you can put the udon in boiling water in another pot, usually 2 to 3 minutes, and then remove it and set aside. It’s better to choose good udon, it will be chewy and sweet, it needs to be soaked in cold water. One night I was watching the Xinya Dongfeng cooking show. The professional ones had to go through ice water again. I was sweating. One day I will open a store. It will be great again, ugh!

Put in a little oil and stir-fry tomatoes, because nutrients such as lycopene in tomatoes will be released better when exposed to heat or oil. Tian likes to cook until it's rotten, but the one yesterday wasn't rotten enough. When it's almost cooked, add the simmered beef and soup, and then add the udon. You can adjust the amount of water at this time. Just boil it!

As for the beef soup that was so boring before, filter out the residue of the ginger, garlic, and bean paste, put it in a glassware and let it cool, keep it in the refrigerator, take it out when you want to eat it, and cook udon It’s ready to eat. It’s suitable for lazy sweets. I’d like to share it with everyone.