Braised beef noodle soup
Ingredients?
750 grams of beef after boiling water
150 grams of corn oil
45-50 grams of Dezhuang hot pot seasoning
10 grams of ginger slices
20 grams of dark soy sauce and Lee Kum Kee (or add according to your preference, compare to determine the color of the soup base)
2000g hot water
10g fine sugar
2g chicken powder Lee Kum Kee
15g salt
Go to the kitchen The purchased braised pork buns (produced in Taiwan) 1st generation
How to make braised beef noodle soup?
1. Cut the beef into cubes, preferably beef brisket and beef tendon, or have some tendons. The meat is more delicious. I only use beef shank at home. The disadvantage is that it is too thin. Put it in a pot and splash water to remove the blood foam.
2. After the meat is opened, the blood foam will gradually spread. We start from Take out the cooked beef from the middle.
3. Let’s soak the braised pork packets bought in the kitchen with an appropriate amount of water to remove dust.
4. Dezhuang hot pot ingredients are divided into medium spicy and extra spicy. The medium spicy I used, 50 grams will only have a mild spicy taste. If you like spicy, increase the amount accordingly
5. Pour corn oil into the enamel pot. Ginger slices and Dezhuang hot pot ingredients
6. Stir-fry until fragrant. After frying, it will turn into red oil
7. Then pour in the dehydrated beef and continue to stir-fry. Stir-fry until the aroma of the stir-fried oil penetrates into the beef
8. Pour in dark soy sauce for coloring
9. Then add 2000 grams of hot water. It is said that the hot water can directly lock the meat. Nutrition, how to make meat... Just believe it, I believe it anyway, I don’t know whether it is true or not,? Then put in the braised pork material bag
10. Cook on high heat again After boiling, reduce the heat to low after ten minutes and cover the lid. The enamel pot has a slight pressure. I only simmered it on low heat for 30 minutes and the beef was cooked. But this is not absolute. According to my mother, she bought it once. The beef pressure cooker still couldn't bite after half an hour. I laughed because she bought Iron Beef, so the time is not absolute. It is also recommended to use a pressure cooker, which saves time.
I bought my enamel pot on Taobao It's from Tie Gongfang. I like it very much and it's easy to use. Especially for stewed meat, it can keep the original flavor.
11. After the meat is cooked, we add chicken powder and salt to make this soup base. It's beef noodles, so it's saltier than stir-fried vegetables. The saltiness of beef noodles is determined by the soup base.
12. Then we remove the stir-fry residue to avoid affecting the taste of the noodles!
13. Prepare coriander, chopped green onion, green vegetables, cook the noodles, and then pour the hot soup directly on it, and you will have fragrant beef noodles!
Delicious and beautiful!
Gently stir with chopsticks without sticking to the bottom of the pot