1, prepare meat meat to choose five meat, first of all, to buy back the five meat soaked in cool water soaked 4 to 5 hours, to be cool water in the meat of blood and meat above the dirt soaked off, and then change the water to carefully wash again, after washing, the meat into two or three two heavy small pieces into the refrigerator to freeze. 2, knife method knife method similar to Shanxi over oil meat cutting method. Will be frozen after shaping the meat soaked in cold water to eliminate ice, and then use a knife to cut the top grain into 5 cents coin thickness of thin slices. It is very important not to cut along the grain of the meat, otherwise the meat will not be easily rotted and the meat will be firewood.
3, stir fry the cut meat dry water, start stir fry. Put the frying pan on the fire, when the oil burns to seventy percent hot, pour the meat into the pan and stir-fry until all the water out of the meat. Then put the onion, ginger, garlic and then stir fry a few times, pour in wine, a little soy sauce, salt and chicken essence, dashi. 4, stew and add boiling water (to drown the meat in the pot is appropriate), the fire is adjusted to the minimum (that is, the meat in the pot a little bit of cooking can be), stew for about two hours can be. Meat out of the pot, put a little parsley on the meat, color, taste and beauty of beef soup is ready. Noodle: noodle practice is much simpler, according to their own preferences to do, both can be made into ramen, can also do the river noodle, and then the beef soup a pour. Well, finished.
1. 1 catty beef brisket, tomato (large) 1, white radish 1/2 strip, green onion 2, ginger several slices, garlic 5, star anise a little, broth moderate 2. ramen moderate, green vegetables moderate, pickled cabbage moderate, green onion moderate, spicy bean sauce 3 tbsp, soy sauce 1/2 cup, a little rock sugar, marinade package 1 production process:
(1) first brisket, tomato, red and white radish cut into pieces, cut the green onion, garlic, and then the water, the water is not enough, but it will be a lot of water. Cut the scallions into pieces and mince the garlic.
(2) boil a pot of hot water will blanch the brisket after the water side of the rinse side of the hand pressure brisket, will be squeezed out of the blood until there is no blood out of the blood, drained and put aside.
(3) Put salad oil in the pan, medium heat and aroma of ginger and garlic, add brisket constantly stir fry, add spicy bean paste, soy sauce, so that the brisket color, spicy flavor appears.
(4) in the pot add broth to slightly over the brisket shall prevail, and tomatoes, red and white carrots, star anise, green onions, rock sugar, marinade package to add broth, high heat boil remove foam, turn the heat to cook until the brisket is soft and tasty that is braised beef soup.
(5) Cook the noodles, pour the beef soup, plus green onions, hot green cabbage, pickles can be eaten. Authentic braised Sichuan beef noodles
Ingredients: one catty of beef, sugar color, one tbsp of wine, 5-6 large pieces of ginger, 6 pieces of garlic, several pieces of green onion, two dry chili peppers, two tbsp of spicy bean sauce, one teaspoon of peppercorns, 2-3 pieces of star anise (I only have the crushed pieces left at the bottom of the bottle), two tbsp of red oil, half a tbsp of salt, three tbsp of soy sauce, monosodium glutamate, one teaspoon of soup or water, one tbsp of soy sauce, one tbsp of soy sauce, one tbsp of soy sauce, one tbsp of soy sauce. A teaspoon, 6-7 rice bowls of broth or water, a little cabbage or green onion/scallion each, and an appropriate amount of noodles (I used pumpkin noodles).
How to make it:
(1) Cut the beef into thick chunks, scald it in boiling water to remove the blood, and then pick it up and rinse it well.
(2) two tablespoons of sugar, three tablespoons of oil over low heat into a sugar-colored sauce, add the beef, wine, then change to medium heat and stir-fry evenly, add soybean paste, red oil and stir-fry.
(3) transfer the beef into the stew pot, under the soup, salt, soy sauce, ginger, garlic, dried chili peppers, peppercorns, star anise, scallions, boil and then turn to low heat to simmer for two hours, add monosodium glutamate can be adjusted evenly.
(4) another pot of boiling water, put the vegetables slightly hot and then removed; noodles shaking loose into the pot to cook, removed into a bowl, set a few pieces of beef, pour the soup, put in the green vegetables, green onion can be.
Pat cucumber - cucumber pat open Add salt, monosodium glutamate, sugar, garlic, red oil. If you like, you can add aged vinegar. (Stole from little brother Black Fatty, very tasty. (Acknowledgement here!)
Arrowheads in Red Oil - Sliced baby arrowheads, marinated in a little soup/vinegar and drizzled with red oil.
Garlic green/cilantro. Braised Beef Noodle Recipe 1:
Recipe: Microwave Ready
Ingredients 300g of beef tendon, 150g of cut noodles, two tomatoes. 1 tbsp green onion, 3 slices ginger, 2 tbsp soy sauce, 1 tbsp monosodium glutamate (MSG), 1 tbsp shaoxing wine, 1 tbsp rock sugar, 1 tsp peppercorns, 1 tsp five-spice powder, 4 chili peppers, 800g boiling water.
Practice
①Peel and slice the tomatoes and slice the chili. ②Put all the seasonings into boiling water and cook on high heat for 4 minutes to make soup stock. ③Put the beef tendon and tomato in the soup, cover with lid on medium heat for 40 minutes, then take out the beef and slice it. ④Put noodles into the soup, high heat for 5 minutes until boiling, remove and arrange with beef slices. Braised Beef Noodles:
[Ingredients/Seasoning] 1. 1 catty beef brisket 1 catty tomato (large) 1 white radish 1/2 strip scallion 2 sticks ginger several slices garlic 5 grains anise a little amount of broth in moderation
2. moderately amount of ramen moderate amount of bok choy moderate amount of sauerkraut moderate amount of green onion moderate amount of spicy soy sauce 3 tbsp soy sauce 1/2 cup of sugar a little bit of marinara packet 1
[Preparation Procedure]
( 1) First, cut the beef brisket, tomato, red and white radish into cubes, cut the scallion into pieces, and mince the garlic and set aside.
(2) Boil a pot of hot water to boil the brisket after the water rushed while pressing the brisket with your hands, squeeze out the blood water until there is no blood water out, drain it and put it aside.
(3) Put salad oil in a pan, add ginger and garlic on medium heat, then add the brisket and stir-fry it, then add the spicy bean paste and soy sauce, so that the brisket will be colored and the spicy flavor will appear.
(4) in the pot add broth to slightly over the brisket shall prevail, and tomatoes, red and white carrots, star anise, green onions, rock sugar, marinade package to add broth, high heat boil remove foam, turn the heat to cook until the brisket is soft and tasty that is braised beef soup.
(5) cook the noodles, pour the beef soup, plus green onions, hot green vegetables, pickles can be eaten. Beef noodle practice: put the butter into the pot and heat 80 degrees Celsius when the chili, green onions,, ginger, garlic into the fried to light black when the bean paste fried to golden brown when adding beef, soy sauce, tomato sauce, seasoning with gauze on the package. Mix well and add water, simmer on a light fire, it takes about 3 hours, to be out of the pot 10 minutes before the salt, monosodium glutamate, chicken essence can be.
Beef: 2 pounds Butter: 0.7 pounds Soy sauce, salt, chicken essence, monosodium glutamate, seasoning are 0.1 pounds
Bean paste 0.2 pounds Tomato paste 1/3 bag.
Some people ask: "Where is the technical content of beef noodles?"
The technology of Lanzhou beef ramen is one of the best in China. Ramen production has been passed down in China for a long time, and in the Qing Dynasty, Wang Huiwang once wrote "Lanzhou Beef Noodle Chant", saying: "Lanzhou ramen is the world's best work, and the production method is from Huaiqingfu. The soup is as sweet as manna and the noodles are like gold, and one entry is as good as a god's." This shows that Lanzhou ramen production has long been famous, the world's first technology. Lanzhou beef ramen is a high technology content varieties, especially the Ma family moncler beef noodles, practice is very strong, its methods and techniques, expressed in words, you can only see a seven or eight percent. Its real skills methods and techniques can only be taught by the master, face to face, the disciple to learn while understanding, while understanding while practicing, in order to gradually enter its realm. The fragrance and flavor of the famous Master Ma's Beef Noodles, as written in a poem by Zhang Shu of the Qing Dynasty: "Rain over the Golden City Pass, white horses stirred from the rain back. The Yellow River flows a few times, and the road to the river is poor. Ramen noodles have a thousand threads of fragrance, but only the Ma family master. It's hard to look back to my hometown when I look back. The sun rises to recite the scriptures, but the white pagoda is empty at nightfall. Burning incense and sighing to myself, only hoping for beef noodles". Lanzhou Beef Noodle Noodle production of the five steps whether from the selection of materials, and noodles, wake up the noodles, or slippery strips and noodles, are skillfully utilized in the physical properties of the ingredients, that is, the elongation and elasticity of gluten proteins. First, the selection of noodles General to choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites, moldy contaminated flour, because this flour not only does not meet the health standards, the protein molecules contained within it, in the protease (due to pollution and other reasons, the protease activity is enhanced), the protein molecules are broken down into amino acids, so that the proteins can not be combined with the formation of gluten in the water, and thus greatly reduces the generation of gluten. Only fresh high-gluten flour (Lanzhou beef ramen special flour) with high protein content can guarantee the preconditions for the success of ramen production. Second, and noodles and noodles is the basis of ramen production, is the key. The first thing to pay attention to is the temperature of the water, generally require the use of warm water in winter, other seasons with cool water. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of the water used in the pasta, the temperature of the dough is always maintained at 30 ℃, because at this time, the protein in the flour has the highest water absorption, which can reach 150%, and at this time, the rate of gluten production is also the highest and the quality of the best, i.e., the best elongation and elasticity, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten will likewise be reduced, and when the temperature reaches 60°C, it will cause denaturation of the protein and loss of its properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is produced by the Gobi Beach Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique of making noodles is still the most crucial. Third, wake up the noodles wake up, that is, and good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in summer), its purpose is also to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed water to have sufficient time to absorb water, in order to improve the production and quality of gluten. Slip by the bladder of a strong young man first large soft dough repeatedly pounded, kneaded, stretched, wrestled, the dough on the panel, with two hands to hold the ends of the strip, lifted on the board and wrestled hard. After the strip is stretched, the ends are folded, continue to hold the ends and wrestle, so repeatedly, the purpose is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodles, or roll it into round strips. Five, pulling the noodles will be slipped on the board, sprinkled with oil (to prevent the noodles from sticking), and then with the preferences of diners, pull out the size of different thickness of the noodles, like to eat round noodles, you can choose thick, two fine, three fine, fine, fine, hairy fine 5 kinds of styles; like to eat the flat noodle, you can choose a wide, wide, leek leaf 3 kinds of styles; want to eat out of a sharp-edged, the master of the noodle pulling for you to pull a bowl of special "buckwheat flute". Noodle pulling is a masterpiece, holding both ends of the hand, both arms evenly force to accelerate outward stretching, and then folded at both ends, both ends at the same time on one hand within the finger gap (usually with the left hand), the other hand's middle finger down to hook the other end, the palms of the hands upturned, so that the noodles to form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be even, so repeated, each fold is called a buckle. Stretching is a very technical job, and it is difficult for beginners to grasp the essentials. The same dough, in the hands of experienced chefs, not only pulling the noodles fast (usually only about 10 seconds), and pull out the uniform thickness of the noodles, and does not break, and beginners will be difficult to do. A noodle section just to pull a large bowl of noodles, every pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. General two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, strip as thin as silk, and does not break, can be called the essence of Chinese cooking. The noodles are smooth and sinewy, and when they are cooked in a pot, they can be fished out, and they are pliable and non-sticky. There is a saying that describes the noodles to the pot: "Ramen is like a plate of thread, down to the pot and turn, fishing to the bowl of chrysanthemum petals". Watching ramen is like enjoying an acrobatic show.
Lanzhou Beef Ramen Beef Ramen the advantages and disadvantages in addition to the noodles, the most important skill content is the simple fragrant soup, it can be said that the soup is the soul of the Lanzhou Beef Noodle. It is no wonder that some people want to pay 5 or 6 million dollars to buy the soup recipe of "Master Ma's Beef Noodle". When Lanzhou people eat beef noodle, they take a sip of soup first to know whether it is authentic or not. Since the Qing Dynasty during the Jiaqing Qinghua Chen Wei Jing made the first bowl of beef noodles, the soup recipe is passed down from generation to generation, the so-called broth is not ordinary beef broth, but mainly dozens of spices and beef broth boiled and made. Lanzhou's beef noodle most representative of the famous "Ma family moncler beef noodle", Ma family moncler beef noodle adhering to the Huaiqing Province (now Boai County, Henan Province) Qinghua Su Zhai Village Chen family carts of the old soup beef noodle practice to soup for the source of freshness, focusing on the use of soup, excellent soup, especially pay attention to the "broth! It emphasizes on the use of soup and is good at making soup, especially paying attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and traditional Chinese medicine concoctions simmered in the old broth, after boiling, micro-cooking, so that the main ingredients of the fresh flavor dissolved in the soup, the middle to go through two "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely delicious, is the most flavorful soup in the beef noodle! The most flavorful soup in the beef noodle, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerging yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, have the spleen, tonifying the lungs, solid kidneys, benefit the essence of the function. Once in the Qing Dynasty flourished for a while, and then because of the war, the old Ma family never opened the beef noodle shop. The production method of "Ma's family moncler beef noodle" is exquisite and exquisite is mind-boggling, on the current production cost per bowl is also in the range of 10 yuan -80 yuan. The soup is made of fat and tender yak meat from the Gannan grasslands, plus beef spinal cord and leg bone (commonly known as the bone of the stick), beef liver, some also added to the chicken broth, and then add pepper, grass jelly, cinnamon, ginger and other spices in proportion to the large can-shaped iron pot and then add the local specialty of the green radish slices can be boiled into the broth, the gas aroma and flavor is strong, bright and clear. The broth is very fragrant and clear. Only the clear broth is used for serving. Cooked ramen noodles are topped with broth, accompanied by diced (or sliced) beef, cilantro and garlic cloves, and seasoned with bright red chili oil. Lanzhou is located in the upper reaches of the Yellow River, on the beach of a river valley, and has the best underground water quality among cities above the provincial capital. In addition, Lanzhou's edible beef is mainly produced from yaks in Gannan and Qinghai. Yaks are short and healthy, with high spinal armor, small hanging skin, long hair, black or black and white spots, and fluffy tail hair, with an adult weight of 200-300 kilograms, cold-resistant, and grow on the plateau at an altitude of more than 3,000 meters above sea level, and are able to survive in the high mountain peaks and ridges where the air is thin. It has a long growing period, strong strength and cold resistance, and is known as the "boat of the plateau". The natural free-range yaks in the unpolluted pasture environment of the plateau, in addition to their delicious taste, have been consuming many wild herbs and medicines (such as shellfish, cordyceps, panax, saffron, etc.) for a long time, so the local herdsmen have been saying: "Our cows and goats eat Chinese herbs, drink mineral water, urinate on Mrs. Oral Liquid, and defecate on the Six Flavors of the Earth (Dixie Pills)". ". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is indeed natural and pollution-free. Therefore, its meat has the function of driving away wind and cold, but also can cure stomach cold, rheumatism, rheumatoid diseases, etc., have nourishing yin and tonifying the kidney, the effect of strengthening the body, its nutritional value is very high, no matter how, how to make a real authentic Lanzhou beef noodles in the field. Lanzhou beef noodle soup broth production method Main ingredients: meat yak. Ingredients: Beef bones, beef liver, fat chicken, green radish, oil, green onion, salt, chanterelles, garlic, chili oil as appropriate. Seasoning: There are three main types of seasoning recipes for "Maja Beef Noodle Soup", the most commonly used is the "strong flavor type". Beef soup production by the following steps: first of all, beef and beef bones with clean water, and then soaked in water for four hours (blood water left behind for another use), beef cut, and beef bones, fat chicken into the warm water pot, and so soon to be open skimmed off the froth, add seasoning, ginger, salt into the pot, stewed on a low fire for 4 hours that is ripe, fished out of the cooler and cut into cubes to be used. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Wash and cut the radish into slices and cook. Cut the garlic cloves and the parsley and set aside. The broth skimmed off the floating foam, soak the meat of the blood water poured into the boiling broth pot, to be opened after the skimming clarification, add seasoning powder, seasoning can be based on the different dietary habits of the north and south of the different places depending on the clear beef liver broth poured into the water a little bit, boiled to expel the foam, and then add salt, monosodium glutamate, cooked radish slices and skimmed off the floating oil and scallion oil, the noodles in the pot, the noodles are cooked and then fished into a bowl, will be the beef broth, radish, the amount of floating oil, poured in the noodles that are ready! Then pour the beef broth, radish, and floating oil over the noodles. And to each person's taste, add the appropriate amount of diced beef, chanterelles not yet, garlic not yet and chili oil. Characterized by fresh broth, tender and tasty noodles, and rich in nutrients. Each bowl of noodles is 2.5 taels plus 350-500 ml of broth, depending on the size of the bowl. Side dishes for beef noodles are also an important part of the soup. Sliced radish as an accessory:Green radish is purchased in daily quantities to avoid chaffing. The practice is to wash the radish, remove its hairy roots and head and tail, cut into long or fan-shaped slices, put into a pot of boiling water blanching, and then fished into the cold water immersion bleaching, and then into the beef broth to cook, so that you can go to its odor, eat soft and hard to taste. Beef noodles in clear soup should be good in color, aroma, taste and shape. A successful bowl of beef noodles should be clear (soup clear), white (radish white), red (chili oil red), green (cilantro, garlic green), and yellow (noodles yellow). Master Ma has strict quality requirements for his beef noodles, which in his words are "clear soup, crispy meat, long and tough noodles". The practice of oil splash hot pepper is also very delicate, first vegetable oil is hot, and then cooled to 100 degrees, into the pepper, grass jelly, ginger and other oil, and then fish, and then into the chili noodles, with warm oil (from 100 degrees to start heating), slowly and constantly with a shovel roll, fry to a certain fire, fry into the red oil and red chili mixed into the thing. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup, in order to ensure that the soup is clear. Master introduction can never be put directly into the chili noodles, otherwise the chili noodles will stain the soup red, it is not clear soup into a spicy soup. When eaten on the beef noodles, the aroma of the nose, the oil point crystal bright, giving people the enjoyment of beauty. From the analysis of Lanzhou beef ramen production and principles can be seen, ramen technology to science and skills into one, is the crystallization of the wisdom of the Chinese working people. This requires us to seriously summarize the production experience, so that it can better serve the society in practice. A U.S. catering experts to visit Lanzhou beef ramen, observed the stretching of the "masterpiece", said in surprise: "I have traveled to many parts of the world, never seen this miracle." Domestic counterparts said, "absolute", no comparable; Observers said, "God", like "magic"; foreign friends said, this is China's miracle, but also the world's miracle. Now, beef noodles in clear soup has become the main representative of Lanzhou snacks, and the pride of Lanzhou catering industry.
Beef noodle production secrets One: Lanzhou beef noodle's biggest secret lies in the soup, since the beginning of this century, Ma Baozi made the first bowl of beef noodle so far, this soup recipe is passed down from generation to generation, the so-called broth is not boiled water mixed with salt, but dozens of condiments and beef broth formulated from the original soup, maybe you don't believe it, which is the only thing that does not have a big fragrance! Just like martial arts, it is the highest state is to return to the basics, this "clear" natural simplicity. bis: Soil and water is also an aspect, Lanzhou is located in the upper reaches of the Yellow River on a rambling beach, is the capital of the province above the city in the best groundwater quality. Third: Lanzhou's edible beef is mainly Gannan and Qinghai yak, so no matter how the field is not really authentic beef noodle raw materials: 30 kg of flour, beef 10 kg ingredients: beef liver 3 kg, 10 kg of carrots seasoning: pepper 7 two, 1 two grass nuts, cinnamon 5 money, ginger 1 two, 0.5 kg of oil, monosodium glutamate (MSG) 3 points, 1 kg of salt, soy sauce 4 pounds, 3 money of pepper, incense Lai, Garlic, green onion, each half a catty, gray water 7 two, chili oil discretion. Production methods: 1, the first beef and bones with water, then soak in water for four hours (blood water left behind for another use), beef and bones into the warm water pot, when it is about to open skimmed off the foam, add salt 4 two, grass jelly 5 money, ginger 5 money and pepper 2 money with gauze packet into the seasoning packet of water to wash and remove the dust, but also put into the pot, stewed on a small fire for five hours that is ripe, fished out a little cooled and cut into 1 cm square of the cubes. 2, beef liver cut into small pieces into another pot to cook and clarify standby. Cinnamon seeds, peppercorns, grass berries, ginger peel warm fire frying and drying crushed into powder, radish washed and cut into slices cooked. Garlic seedlings, scallions cut not, fragrant Lai cut small sections to be used. 3, the broth skimmed floating oil, soak the meat of the blood water poured into the boiling broth pot, to be opened after skimming clarification, add a variety of seasoning powder, and then clear beef liver soup poured into the water a little bit, boiled to expel the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed floating oil. 4, 30 pounds of flour and 18 pounds of water rolled also noodles, and then kneaded and even, with gray water 7 two (if the gray water is soluble then add less, gray water is light then add more) pry and kneaded well. Wipe the case with oil, the noodles rolled into strips, pulled for the weight of five two strips, covered with a wet strip of cloth, and then according to each person's good food preferences, were pulled into a large wide, leek leaves, two fine, mustard wheat fern (triangular strips) a nest of silk and other shapes of the noodles in the pot, the noodles cooked into a bowl, will be the beef broth, radish, diced pork, floating oil in the right amount, pouring on the noodles that are ready. And to each person's taste with the appropriate amount of fragrant Lai, garlic, green onions and spicy oil. Characteristic broth is clear and fresh, the noodles are tender and tasty, and the nutrition is rich and affordable.
Dish: Szechuan beef noodles
Process: boiled
Flavor: spicy
Category: fast food/staple food qi and blood double tonic tonic tonic deficiency nourishing tonic winter nourishing tonic
Main Ingredients: Beef Tenderloin 200g Noodles (standard noodles) 75g
Substances: Ginger 75g
Seasonings: Garlic 40g Bean Sprout Hot sauce 100 grams of chili oil 50 grams of salt 25 grams of sugar 30 grams of salad oil 45 grams of monosodium glutamate 5 grams of soy sauce 15 grams of green onions 10 grams of each appropriate amount
Making process
1. beef degreasing, cleaned up, cut into 3 cm × 5 cm long pieces, into the hot water to boil away the blood water, to see the color of the beef becomes lighter, you can pick up the drained; ginger washed, cut into pieces of 3 cm square, patting the crack; Garlic to the old skin, pat cracked.
2. sugar, salad oil with low-fire frying into sugar color, put the beef, wine and then change to medium heat and stir fry evenly, and then into the soybean paste, chili oil with fried.
3. Transfer the whole pot into the stew pot, put in salt, ginger pieces, garlic, broth, change to low heat and stew for 3 to 5 hours, you can.
4. Mix salt, monosodium glutamate, soy sauce, and scallions in a bowl and set aside.
5. Another pot of water boiling, noodles shaking loose into the pot, when the water rolls again, scoop half a bowl of noodle soup rushed into the prepared seasoning, see the noodles cooked, that is, put into a bowl, and then put on the stewed beef and soup, can be served.
Craft Tips
The average home-made braised beef is a small portion, so just reduce the amount proportionally.
Methods of consumption
Breakfast|Medium|Dinner|Snacks
Recipe Nutrition
Beef Tenderloin: Beef is rich in protein, and its amino acid composition is closer to the human body's needs than that of pork, and it can enhance the body's ability to resist disease, and it's especially suitable for people who are growing up and postoperative, and for people who have been conditioned after illnesses, to replenish the blood loss and repair the tissues, etc. It is also suitable for people who have lost blood, and it is especially suitable for those who have lost blood and repaired tissues. Beef can warm up the stomach in winter and is a good tonic for the season; beef has the effect of tonifying the middle and benefiting the vital energy, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and resting the wind, quenching thirst and stopping saliva, and it is suitable for the consumption of those who are under the hidden middle vital energy, short of breath and body weakness, soreness of the muscles and bones, anaemia and long-time illness, and people who have yellowish face and dizziness. Noodles (standard noodles): the main nutrients of noodles are protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, improve anemia, enhance immunity, balanced nutrient absorption and other effects. Ginger: Ginger has the effect of detoxification and sterilization, so everyday when we eat loose eggs or fish and crab and other aquatic products, usually put some ginger powder, ginger juice. Ginger in the curcumin can be anti-aging, the elderly often eat ginger can remove "age spots". Ginger extract can stimulate the gastric mucosa, cause vasomotor center and sympathetic reflex excitation, promote blood circulation, invigorate gastric function, stomach, pain, sweating, antipyretic effect. The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; the mixture of gingerene and gingerone isolated from ginger has obvious anti-vomiting effect. Ginger extract has significant inhibition of skin fungi and kill vaginal trichomonas effect, can treat a variety of carbuncle sores; ginger also inhibit the activity of cancer cells, reduce the toxic effects of cancer. Recipe Compatibility
Beef Tenderloin: Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, pork.