As a foodie, although you have a recipe, you don't know how to cook. In addition to the busy life, but also because of the variety of choices of food, snack bars and restaurants have also cooperated with delivery platforms in response to trends in recent years. Even if you are too busy at noon, but suddenly want to eat a bowl of beef noodles during the afternoon tea, as long as you move your fingers, it will not be long before someone will help you deliver the hot beef noodles to your doorstep.
But what if you suddenly want to eat a bowl of braised beef noodles or tomato beef noodles in the middle of the night? Today Uncle is going to teach you ~ ~ Qing beef noodle recipe (Hey!) Haha! Because I introduced braised beef noodles and tomato beef noodles earlier! Now it's time to clear the beef goulash recipe.
Beef goulevy noodles are actually more able to eat the original taste of beef itself than tomato beef noodles and braised beef noodles, and if the meat is not good, even if you add more spices to flavor, you still can't make a good taste of beef stew noodles. Coupled with the soup of beef stew, which is boiled with a large number of vegetables, the fresh sweetness and aroma of beef soup are definitely not lost to braised beef noodles, but it will have a refreshing taste more than braised beef noodles. Simply put, ~ ~ whether the beef stew noodles are delicious or not is absolutely impossible to deceive the tongue!
I believe that beef noodles are really the favorite of many people, but whether it is braised beef noodles (or tomato beef noodles) flavor, or goulash beef noodles taste, they all have their own advocates ~ a pot to the end of the stew beef tendon meat, plus a large number of vegetables and fruits stewed soup base, the soup is sweet and salty, the aroma is strong, suitable for any season that wants to eat beef noodles!
Serves 4 people and lasts 120 minutes
Ingredients: 2 beef tendons, 2 tomatoes, 3 onions, 1.5 carrots, 2 green onions, 6 to 7 slices of ginger, 1 apple, 1 pineapple heart, 1 bowl of soy sauce, 40cc of rice wine, salt discretion, 3 slices of Sanuki oolong noodles (i.e. frozen noodles), 2 pieces of Qingjiang vegetables, 2 star anise
1: Cut the fascia on the beef tendon meat, cook it with the beef tendon, sauté ginger slices, onions, star anise and shallots, then put down the cut tomatoes, apples, pineapple hearts and carrots, add soy sauce, rice wine and water and simmer.
2: Add beef tendon meat, add enough water to cover the liquid over the ingredients, cook until the soup boils, then cut into low heat and slowly simmer for about 1.5 hours, take out the beef tendon meat and let it cool and slice, Zaniki oolong noodles (that is, frozen noodles) into hot water and cook to catch up.
3. Combine udon noodles and beef tendon slices, blanched greens, beef broth, carrots, onions, etc., and sprinkle them with green onions, and you're done.