Noodles and tendons, soup and tender meat! Braised beef noodles, learn quickly

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.

Braised beef noodles

Ingredients required:

Beef ribs 1000 g

Old soup 1 pot

Half a green onion

4 star anises

Ginger 1 piece

1 pinch of peppercorns

4 dried red peppers

Fragrant leaves 5 pieces

1 gardenia

Salt to taste

Soy sauce to taste

Water to taste

Medium gluten flour 500 g

Cold water 300 g

Preparation steps:

1. Beef ribs ready.

2.1 Pots of old soup and home-style spices are prepared; 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. Put the beef into the soup and pour in the appropriate amount of water.

6. After boiling, skim off the foam until the soup is clear, put in the spices in the list, cover the lid, turn the heat to medium after steaming on high heat, simmer for 25 minutes, turn off the heat, and then open the lid after natural pressure relief.

7. When making noodles with braised beef: the dough rolled by hand should not be too soft, and the amount of water is 55-60% of the amount of flour; first stir with chopsticks to form a flocculent, and 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 with a width of about 3 mm; you can also cut or wide or narrow noodles according to your own preference.

11. Pour an appropriate amount of water into the boiling pot, bring to a boil over 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 it into the bowl.

12. Add the green vegetables into the noodles, blanch the soup to change color, put it into a bowl, and then scoop the appropriate amount of beef and broth.

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.

Source: Gourmet World Micro Public Name

Editor-in-charge: Yang Rui

Editor: Yang Yan

Final Judge: Li Yan