Braised beef noodles (traditional Chinese noodles)

Beef noodles were created by a Hui cook named Ma Baozi during the Guangxu period of the late Qing Dynasty. Later generations continued to innovate and invent new ones. This kind of pasta culture has been taken to the extreme, and it has become famous all over the world.

Preparation method 1

300 grams of beef tendon, 150 grams of cut surface, and two tomatoes. One medium spoon of green onion, three slices of ginger, two tablespoons of soy sauce, one medium spoon of MSG, one tablespoon of Shaoxing wine, one medium spoon of rock sugar, one small spoon of Sichuan peppercorns, one small spoon of allspice, four chili peppers, and 800 grams of boiling water.

Preparation steps

1. Peel and slice tomatoes and peppers.

2. Put all the seasonings into boiling water and cook over high heat for 4 minutes to make soup.

3. Add beef tendon and tomatoes to the soup, cover and medium heat for 40 minutes, then take out the beef and slice it into slices.

4. Put the noodles into the soup, bring to a boil over high heat for 5 minutes, take it out and put the beef slices on it.

Preparation method 2

Ingredients preparation

600 grams of beef ribs, appropriate amount of ramen noodles, 2 green onions, 2 slices of ginger, 4 cloves of garlic, 2 teaspoons of star anise , 1 teaspoon of peppercorns, 1 tablespoon of Chinese cabbage cooking wine, 4 tablespoons of soy sauce, 4 tablespoons of spicy bean paste, half a teaspoon of salt, a little MSG, 12 cups of water

Preparation steps

< p>1. Blanch the beef ribs first, remove them and rinse away the blood and foam.

2. Use 3 tablespoons of oil to sauté the shallots, ginger, garlic, spicy bean paste, and peppercorns, add 12 cups of water, season and add star anise, add beef and stew for 1 hour.

3. Remove the beef, slice it into slices, remove all onions, ginger, and spices from the pot, then put the beef back into the soup.

4. In addition, boil the water and add the noodles. Use a noodle bowl to fill the beef and soup, then add the noodles, cabbage, and chopped green onion. Serve.

Preparation method three

Braised beef noodles

1. Beef brisket 1 pound tomatoes (large) 1 white radish 1/2 green onion 2 sticks old ginger 5 slices of garlic, an appropriate amount of star anise, a little stock

2. An appropriate amount of ramen, an appropriate amount of green vegetables, an appropriate amount of sauerkraut, an appropriate amount of chopped green onion, an appropriate amount of spicy bean paste, 3 tablespoons of soy sauce, 1/2 cup of rock sugar, a little bit of braised bun, 1 braised bun

Preparation Steps

1. First cut the brisket, tomatoes, red and white radish into cubes, cut the green onion into sections, and smash the garlic and set aside.

2. Boil a pot of hot water and blanch the beef brisket. Press the beef brisket with your hands while rinsing it with water. Squeeze out the blood until no more blood comes out. Drain and set aside.

3. Put salad oil in the pot, sauté ginger and garlic over medium heat, then add beef brisket and stir-fry continuously. Add spicy bean paste and soy sauce one after another to make the beef brisket color and spiciness appear

< p>4. Add broth to the pot until it slightly covers the beef brisket. Add tomatoes, red and white radish, star anise, green onions, rock sugar and braised buns into the soup. Bring to a boil over high heat and remove the foam. Turn to low heat and simmer until The beef brisket is tender and delicious, which is braised beef soup.

5. Cook the noodles, pour in the beef soup, add chopped green onions, blanched vegetables and sauerkraut and serve.

Notes

1. Whether the beef noodles are delicious or not, the secret lies in the control of the heat, and local beef is definitely fresher than imported beef.

2. Cooking the whole piece of beef and then slicing it will make it more tender than cutting it into pieces directly from the beginning. Because beef is not easy to rot, it takes a long time to simmer it. The smaller the beef is cut, the better the soup will be. The more juice is lost, the result is that the soup is delicious, but the beef is hard and tasteless. When the whole piece is cooked and then sliced, it looks a lot, and the meat is tender when simmered over low heat.