Some netizens once asked me under what circumstances I embarked on this road of cooking. Many netizens think that I am from a chef class, but not, my cooking skills and love all come from my father. When I was a child, whenever there was a festival, it would be my father's chef. And I was forced to run errands as a miscellaneous worker, so I started to work like this and watched it for more than ten years. After a long time and a long helper, I slowly learned some relatively simple dishes.
As I grew up, I don't know when to start. I became a chef and my father became a helper. Maybe I thought my craft was enough to become a master, or maybe his white sideburns and slight hunchback were no longer allowed. After years of teaching, I followed my father's instructions on many dishes, and the bowl of beef noodles should be my favorite. Because it tastes and texture is more fragrant and intense than what is sold outside. The strength of the noodles, the mellow aroma of the beef, and the richness of the soup deeply attracted me, and every time my father made beef noodles. I couldn't eat it, and that memory kept popping up in my mind. Today I'm going to cook and adjust it to my family's beef noodles. See if I can achieve my father's craftsmanship, after the family's unanimous praise. I think this bowl of beef noodles at home should be passed on because my children especially like to eat it. Years later he will also miss the taste of this bowl of beef noodles, and he will also remember his father's craftsmanship.
Ingredients: 1000 grams of beef brisket, 1 purple onion, 1 piece of ginger, 1 head of garlic, 8 dried chili peppers, 2 shallots, 2 fine celery, 2 garlic seedlings, 750 grams of alkali noodles, 300 grams of Shanghai green
Spices: 2 fragrant leaves, 2 cinnamon, 2 star anise, 1 pinch of black peppercorns, 2 pieces of nutmeg, 2 pieces of grass percussion, 1 pinch of cloves, 1 slice of angelica, 1 pinch of cumin, 3 slices of Yamana, 2 slices of galangal
Seasoning: 1 piece of butter hot pot base, 1 tbsp dry yellow sauce, 1 tsp chicken essence, 1/2 tsp dark soy sauce, 3 tbsp soy sauce, 1 handful of old rock sugar, 1 tbsp cooking wine
Cooking steps:
1, beef noodles in the beef is a very key thing it determines the texture of a bowl of beef noodles, in many beef noodle shops most of the choice is "tendon meat" and "beef brisket", tendon meat and beef brisket can not say that the good that is bad because the taste texture has its own characteristics. Personally, I prefer beef brisket because the tendon meat will have a "sticky tooth" feeling after being marinated, while beef brisket has more taste because of more fascia.
2, beef brisket is easy to buy, but most netizens see to prepare some spices, the head is big. It can be said that it is directly dissuaded! Because it seems to be very troublesome to look at a large plate, in fact, spices are available in general large supermarkets. If you lack a few things, you can go to the Chinese medicine store to get them together, which is something that can be done when buying vegetables.
3, in addition to the halogenated spices, some of the daily use of some fishy flavoring collocation is also necessary. A small piece of ginger is pated flat and then garlic cloves and purple onions, as for the pepper can be adjusted according to individual tastes.
4, butter hot pot base is a very important seasoning, because the family makes beef noodles. You don't have the extra time and effort to prepare butter-boiled seasonings, so a piece of boiled butter hot pot base can make you do more with less.
5, many netizens themselves also make beef noodles and boil their own sauce to boil soup, many people choose watercress sauce. I think the spicy type of watercress sauce will be more compatible, and the taste of dry yellow sauce is more suitable for braised taste.
6. After all the ingredients are ready, let's start making it. Beef brisket cut into large pieces is only enjoyable to eat, and you can't save it yourself. Pour cold water on beef brisket into a pot and pour a spoonful of cooking wine, blanch the water and wash it and set aside.
7: Heat the pot with the right amount of oil, pour in the purple onion, ginger, garlic cloves and dried peppers and stir-fry until fragrant. Stir-fry until the purple onion is slightly charred, turn into a pressure cooker and set aside.
8: Reheat the appropriate amount of oil, add the old rock sugar and fry it to make the sugar color. Then pour in the butter hot pot base prepared earlier, sauté loosely to bring out the aroma and then pour in the dry yellow sauce and stir-fry together.
9, at this time, pour in the beef brisket meat pieces together and stir-fry evenly, pour a lot of water or beef bone broth as needed. Because we want to make beef noodles, we need a lot of soup, so we need to ensure that the amount of water is sufficient. Then pour in the desired seasoning and bring to a boil.
10: Turn into a pressure cooker, bring to a boil over high heat and simmer for about 35 minutes. Once the valve is down, you can prepare something else.
11, the clean garlic seedlings, shallots, parsley three kinds of vegetables cut into small pieces, their role is not only to polish but also to adjust the taste of beef noodles.
12, the pot is hot with a lot of water, after the water boils, throw it into the Shanghai Green Blanching Water for a few seconds and fish it out for later. Then put the alkali noodles into a bowl and pour them into a bowl, then pour the braised beef brisket meat soup with a stick of Shanghai green and sprinkle a handful of "crushed ingredients" garnish.
13, a bowl of tempting braised beef noodles is ready, its texture and taste can definitely satisfy the discerning you. Try it!
Landlord Tips:
1: Blanch the beef and wash it
2. The spiciness is adjusted according to personal preference
3, if you use beef bone broth taste better
4, the amount of boiled soup should be sufficient
5. Alkali noodles are more compatible with braised beef brisket meat soup
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