Braised beef noodles are loved by everyone, whether they are eaten outside or made at home, they are a very popular staple food. Some time ago, I watched a breakfast Chinese documentary, and I was attracted by this bowl of noodles inside, which looked like I had too much appetite, which suddenly aroused my desire to operate.
I am also a person who grew up from snack noodles, and the love of noodles in my bones can never be erased. Weekdays also often do beef noodles to eat, watched the documentary filmed by others, combined with their usual practices, this time slightly improved a bit, I have to say, the documentary is not in vain, sometimes the experience is indeed greater than everything, the taste is really too good, very satisfied!
Braised beef has a rosy face, red soup and white noodles, accompanied by large pieces of soft rotten beef, and eating it in one bite is really super happy~
The beef needed to make braised beef noodles can be selected according to your preference. Beef tendon meat, beef brisket meat, beef ribs are all available. Personally, I prefer to eat beef tendon meat, half tendon and half meat, and it is more Q-bomb and chewy to eat.
In addition to beef, there are some ingredients, one tomato, half an onion, 10 garlic, and 2 pieces of ginger.
A small amount of Traditional Chinese medicine ingredients: one star anise, one piece of tangerine peel, 4-5 pieces of fragrant leaves, and an appropriate amount of peppercorns. The beef itself is actually very fragrant, and it can also boil a very thick soup, so the beef itself does not like too many Chinese herbs, and a small amount of flavor can be.
In addition to the above ingredients, there are also some condiments, light soy sauce, tomato sauce, oyster sauce, cooking wine, white pepper, spicy bean paste, red tofu milk, 3 pieces of rock sugar. The innovation this time is the addition of tomato sauce and oyster sauce, and the taste is indeed more delicious than before, and the compound flavor is more intense.
Beef tendon meat in cool water, the amount of water does not need to be too much, not over the beef can be.
After the water boils, use a tool to skim off the blood foam. These soups will still be used at that time, so be sure to clean them.
After high heat is on, cook for 30 minutes over medium-low heat. Because it will be stewed for a while, it does not have to be cooked. This step is also to make the beef stereotyped and not retracted.
When the time comes, fish out the cooked beef, cool it naturally at room temperature, and it is normal to have a little blood and water, don't mind too much.
Cut the naturally dried beef tendon meat into thick slices or long strips with a knife.
The later cooking time is relatively long, so it should not be cut too small, but slightly larger, otherwise it will be cooked when the time comes.
Add the right amount of cooking oil in a wok, crush the ginger and add it, then slowly fry over low heat until golden brown.
When the ginger aroma comes out, add the garlic cloves and onion. Onions are actually best to choose white onions, white onions are sweeter than purple onions, less spicy.
Stir-fry to bring out the flavor, add the spicy bean paste. If there are elderly people and children in the family who cannot eat spicy, you can not add.
Add a small piece of red tofu milk and a small amount of tofu milk to the broth.
Add the tomato sauce. I have to say that the whole soup with tomato sauce will taste more intense, really good!
Stir-fry well. When adding condiments, you can reduce the heat slightly to save panic.
Add star anise, peppercorns, fragrant leaves, tangerine peel.
Add the chopped large pieces of beef.
Stir-fry evenly, so that the meat pieces are evenly wrapped in the color of the sauce, it is really beautiful. Because of the addition of tomato sauce and tomatoes, the color of the soup base is slightly reddish.
Pour the sautéed beef nuggets into a slightly larger container and pour in water, which is four times the amount of water than raw beef. The total amount of soup for boiled beef before was also counted in the water.
After the soup is boiled, add the white pepper, soy sauce, cooking wine, and tomato chunks.
Simmer for 2 hours over medium-low heat, and when the lid is covered, you can use a toothpick to leave a small slit on the edge of the lid, so that it will not hit the pot at all.
When the time comes, the cooked noodles are placed in a bowl and the filtered beef broth is added. It can also be served with shallots or coriander, as well as chili sauce to add to the taste.
The taste of the whole beef noodle is sweet in the mouth, the taste into the throat is slightly spicy, there is the spicy taste of the bean paste and the spicy taste of white pepper, the whole taste into the mouth is really charming!
The large pieces of beef are very soft and rotten because they have enough time to stew. Take a bite, really super satisfied, the feeling of happiness rushed into the heart!
If you have a better opinion and suggestion about this dish, you can leave a message in the comment area! Finally, thank you very much for your support and enjoyment!