Living at home must be careful, such as this braised beef noodles, the outside shop is not only expensive, but also less meat, a bowl of how to have 28 bowls, enough to buy more than half a pound of raw beef. So, let's do it ourselves at home.
Collect this recipe
Braised beef noodles
Graphic | Meggy dancing apples
Beef ribs 1000 g old soup 1 pot of green onion half a tree star anise 4 ginger 1 piece of peppercorns 1 pinch of dried red pepper 4 fragrant leaves 5 pieces of gardenia 1 salt appropriate amount of soy sauce appropriate amount of water appropriate amount of medium gluten flour 500 grams of cold water 300 grams
1. Beef ribs ready.
2. Prepare 1 pot of old soup and home-style spices; the seasonings are not limited to these, such as cinnamon, sand, etc. can be put in an appropriate amount.
3. Cut the beef ribs into 2 finger thick chunks.
4. Scrape off the grease on the surface of the old soup, put the rest into a pressure cooker, heat and melt, and remove the residue from the soup.
5. Add the beef to the soup and pour in the appropriate amount of water.
6. Bring to a boil, skim off the foam until the soup is clear, put in the spices in the list, cover the lid, turn to medium heat after steaming on high heat, simmer for 25 minutes, turn off the heat, naturally decompress the pressure and then open the lid.
7. When making noodles with braised beef: the dough rolled by hand should not be too soft, the amount of water is 55-60% of the amount of flour; first stir with chopsticks to form a flocculent, then knead into a dough without dry powder, completely cover with plastic wrap, and serve for 20 minutes.
8. Place the dough on a board, sprinkle with an appropriate amount of flour and roll it out into thin slices about 2 mm thick.
9. Sprinkle fine cornmeal in the middle to prevent sticking, and fold it in half repeatedly.
10. Cut noodles about 3 mm wide; you can also cut noodles as you like or wide or narrow.
11. Let's take a look at the beef, which is soft and rotten without losing its taste.
12. Pour an appropriate amount of water into the pot, bring to a boil on high heat, shake off the cornmeal, put the noodles into the pot, and cook until the volume is expanded and there is no white core, and fish into the bowl.
13. Add the greens to the noodles, blanch the broth to change color, put it in a bowl, and spoon the beef and broth to taste.
14. Braised beef noodles, noodle tendons, soup and tender meat!
Tips:
1, braised beef should be selected ribs, waist socket and other places of meat, fat and thin, there are fascia, and lean meat is thin, tender taste;
2, old soup: the last soup is the old soup, because each time to keep a bowl, over time to accumulate the previous taste. It doesn't matter if there is no old soup, increase the amount of spices in this article, and set aside a bowl of stewed broth for next use, which can also be called old soup.
●●●
~~ By Meggy Dancing Apple ~~
~~ Recipe recommendation ~~
Take a bite, mouth full of fragrant croquettes!
Super simple net red roasted milk recipe ~
Sugar water / pumpkin / white ear soup / cabbage / chicken wings / potatoes
Pork belly / dumplings / radish / milk tea / russet / crucian carp
Tamales / Plucked sweet potatoes / Next meals / beauty soup / beer duck
All my friends are foodies
♥♥♥