On the second day of the Chinese New Year, you should eat noodles, and the picture is smooth, which means that the year must be smooth and smooth. It is also said that the noodles are eaten on the second day of the first lunar month in order to pray for a long life and a hundred years. Well, let's say that the old customs of the New Year are: dumplings in the first year, noodles in the second year, and sons in the third year to earn money at home.
I cooked a pot of beef soup, made my own spinach noodles, and then directly cooked the noodles with beef soup, the unique light sweetness of the flour, integrated into the soup, not only pressed the fishy taste of the beef, but also increased the aroma. Therefore, although it is a clear soup noodle, it is not faint at all, and it is particularly flavorful, just like the famous boiling water cabbage, this boiling water is not boiled water.
【Beef noodles in clear soup】
Beef broth ingredients: 900 grams of beef, 1/2 green onion, 4 slices of ginger.
Spinach noodle ingredients: 260 grams of flour, 120 grams of spinach juice.
Directions: Cook the beef broth first. Wash the beef cubes and put them in a saucepan, fill them with water at once, and add slices of ginger onion.
After boiling over high heat, skim off the foam, turn the heat to the minimum, and slowly simmer for about 1 hour, until you can successfully penetrate the beef with a chopstick. The heat is adjusted to a minimum, so that the pot remains slightly boiling, but the lid of the pot can not overflow, so that it can not volatilize too much water, and the quality of the soup can be slowly boiled more and more pure.
Simmer and strain the soup into another pot; the beef is fished out, let cool and sliced and mixed, preferably with hot noodle soup.
Then make spinach noodles. Spinach is broken and washed, the water in the pot is boiled, put it in, blanch until it changes color, and then it can be fished in cold water to cool it. For a few seconds, don't burn too long, keep it emerald green. Adding a little salt to the water in advance, and overly cold water are all ways to keep spinach green. The blanched spinach will also remove some of the oxalic acid, and the taste and nutrition are better.
Cut the blanched spinach into small pieces, put it in the wall breaker, add water and whisk until the juice is done. The blanched spinach is 150 grams, and I also added 150 grams of water, and the juice is quite rich.
Add the flour in a large bowl and pour in the spinach juice. Vegetable juice does not need to be filtered, a little slag does not affect the appearance nor affect the taste, the vegetable crude fiber is combined into the dough, more nutritious and not wasted.
Because I want to use the noodle machine to cut the noodles, so the noodles and the hard points, spinach juice put less, first into a dough on the line, and then covered with a damp cloth, let it sit for 15 minutes and then knead it, and then wake up for 15 minutes, so that it can be easily kneaded into a smooth dough.
The longer you wake up, the better, without too much effort, and you can also make a hard smooth dough.
Then cut the dough into several small pieces, stick to the dry flour, first put on the noodle machine to press into a thin and smooth piece of noodles, each time you press it again, you must be covered with dry flour to prevent stickiness, and finally press it into thin noodles.
Bring the beef broth to a boil, add the noodles to cook, add some shredded fungus, add some salt, and mix well to taste.
Slice the cold beef, add rice vinegar, soy sauce, shredded shallots, bell peppers, wood ear fungus, mix well, so that there are noodles and soups and vegetables, delicious and nutritious.
Tip: Beef to buy familiar stores, good quality to cook a good soup, you can also add a few slices of white radish to cook, so that there is no fishy taste. Use a noodle machine to make noodles, the dough must be hard, and finally sprinkle more dry flour to cut out the fresh roots of the noodles, and cook with a little flour to remove the fishy smell of beef soup.