The really good beef noodles is something that looks simple to do extremely elaborate. Come to the bowl of beef noodles enough to meet the color, aroma and taste, eat a good addiction. The original juice of beef soup plus full! A mouthful of meat, a mouthful of noodles and a mouthful of soup, just like that, eat it all in one bite! The beef is tender but not firewood, the red soup is heavy in flavor and color, the noodles are smooth and strong, and the greens are green and tender. This method is relatively time-consuming, but if you have time to spare, you can try it, and the flavor will absolutely kill the noodle shop.

400 grams of beef, 500 grams of flour, an egg, 20 grams of vegetables, a spoon of soy sauce, a spoon of oil, 5 grams of salt, 5 grams of sugar, a spoon of chicken juice, 30 grams of hot pot seasoning

1, cut the beef into small pieces, soaked in water, soaked for two hours. Soak the beef in cold water into the pot, heat until boiling bleeding foam, and then clean, drain and spare.

2, take a large pot, hot pot cold oil, put hot pot base, stir fry flavor.

3, and then pour in onions, onions, ginger, garlic slices fried flavor.

4, pour in the drained beef, stir fry evenly

5, and then add a spoonful of soy sauce, a spoonful of oil, 5 grams of salt, 5 grams of sugar, a spoonful of chicken juice, pour in the right amount of water, not more than the beef look, high heat until boiling, turn the heat down, simmering for about 1 hour.

6, ready to small green vegetables clean

7, 500 grams of flour add 1 egg and half a spoonful of salt and about 250 grams of water to knead the dough, and then covered with plastic wrap at room temperature for more than 30 minutes. The dough should be soft rather than hard. Adding the egg and a pinch of salt will make the dough stronger and more flavorful. The longer you let the dough rise, the more malleable it will be.

8: Divide the dough into 4 equal portions and knead to flatten into strips. Grease each piece of dough and let it rest for another 20 minutes. Take out one of the dough balls and roll it into a long strip, pressing it across the center with a rolling pin.

9. Grab the ends of the dough with both hands and pull it out. If the center is thick, pull the ends and hit the board with the dough, so it will get longer and longer. The center of the cross-pressing part will form a film, and then in the film at the light snap open a mouth to pull open.

10, cook until the beef is soft and rotten can turn off the fire

11, the pot of water ahead of the boil, directly into the pot of pulled noodles, bok choy, cooked and drained.

12, the noodles into the bowl, dripping marinade, and then scooped into the roasted beef, sprinkled with scallions.

Solid beef noodles with lots of meat. Beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and postoperative, post-sickness recuperation of people in the replenishment of blood loss, repair of tissues and so on is particularly suitable for the cold winter food beef can be warmed up the stomach, is the season's tonic good.

1, and the pasta should be a little bit of water, flour water absorption is different, add as appropriate.?

2. It is also important to wake up the dough, it is easier to pull out the length of the dough after waking up.

3. When pulling the noodles, the action should not be too strong, strong noodles are easy to break

4, beef in cold water in the pot, cook out the blood stains, in order to ensure that the soup is clear, fish out can not be rinsed with cold water, rinse with lukewarm water.

5. Stretching the noodles while stretching the wide noodles on the board gently fell, so that the stretched wide noodles and long and thin.

6. If you don't know how to stretch the noodles, you can use a rolling pin to roll out the pasta after it is ready and then use a knife to cut the pasta to the right width.