Make braised beef noodles, keep in mind the "4 steps 2 sauce", salty and fresh back sweet, soft glutinous and not chai and into the taste to do braised beef noodles, not the more material the more fragrant, keep in mind the "4 steps 2 sauce", salty and fresh back to sweet, soft glutinous and not chai and into the flavor of the recipe: braised beef noodles cooking tips: 1, the use of "tomato sauce, sweet noodle sauce", these 2 sauces, salty and fresh back sweet, the sauce is rich.

<h1 class="pgc-h-arrow-right" data-track="1" > to make braised beef noodles, not the more the ingredients, the more fragrant, keep in mind the "4 steps 2 sauce", salty and fresh back sweet, soft glutinous and not chai and flavor</h1>

Speaking of braised beef, we can't help but braised beef noodles, braised beef and braised beef noodles, braised beef noodles are a combination of real beef and noodles, I believe that everyone likes them very much, and I believe that there are many people who can't do it or can't make a delicious taste.

Every family has a family's approach, some people like to use old soy sauce, some people love to fry sugar color, do braised beef noodles, not the more material the more fragrant, keep in mind the "4 steps, 2 sauces", is to add "tomato sauce, sweet noodle sauce", these 2 kinds of sauce, salty and fresh back sweet, the sauce is fragrant, soft glutinous and not chai and into the taste. Let's take a look at the specific method of braised beef noodles!

<h1 class="pgc-h-arrow-right" data-track="1" > Recipe: Braised beef noodles</h1>

Ingredients: Beef brisket 1050 g, fresh noodles 300 g.

Seasoning: 3 chives, 1 star anise, 1 grass fruit, 1 piece of fragrant leaves, 20 grams of oil, 15 grams of rock sugar, 5 grams of salt, 20 grams of light soy sauce, 10 grams of dark soy sauce, 15 grams of tomato sauce, 15 grams of sweet noodle sauce.

method:

The first step: the first step is to choose meat, to make braised beef is best to choose beef brisket or rib meat, these two parts of the beef fat and lean, after the braised will not be too dry firewood, eat the taste soft and sticky, but also more fragrant.

Step 2: Cut the beef into chunks. Wash and cut the beef into large pieces, do not cut it small, because the beef will become much smaller after stewing, blanch the beef in cold water, add ginger slices and cooking wine to the water to remove the blood foam, and the beef blood water in the cold water pot can be removed more thoroughly and reduce the fishy smell.

Step 3: Heat the pan with cold oil, star anise and rock sugar, stir-fry over low heat, stir-fry the rock sugar, fry the tomato sauce in red oil, pour the beef into it and stir-fry quickly, and the beef is evenly colored.

Step 4: Add soy sauce, soy sauce, sweet noodle sauce, seasoning into the pack, chives knotted, put together in the pot, pour in the appropriate amount of water. Bring to a boil over high heat, reduce heat to soft and simmer, add salt and simmer for another 10 minutes.

Step 5: Add water to the pot, bring to a boil, cook, fish into a bowl, pour beef and soup on top.

<h1 class="pgc-h-arrow-right" data-track="1" > cooking tips: 1, the use of "ketchup, sweet noodle sauce", these 2 sauces, salty and fresh back sweet, the sauce is fragrant. </h1>

2, soy sauce, soy sauce and sweet noodle sauce have a salty taste, beef in the braised process did not add salt, salt will make beef crunch not easy to taste, if you feel that the taste is not strong enough, you can add a little salt when eating noodles to taste.

3: Pour the fried beef into a saucepan (or casserole), add enough boiling water to simmer, if there is not enough time, then pour the beef together with the soup into the electric pressure cooker.