Sauteed Beef with Chili Sauce surface(xiang la niu rou mian )

Spicy beef noodles

Raw materials for spicy beef noodles

200g noodles; 200g beef brisket; 50g rape; 10g pickled cabbage; 1 red pepper; 35g onion; 1 small piece of ginger; 6 cloves of garlic

Seasoning for spicy beef noodles:

1 marinated bun (big sauce, cinnamon); 1 tbsp soy sauce (30g); 2 tbsp spicy bean paste (60g); 2 tbsp sugar (6g); 1 tbsp monosodium glutamate (3G)

Processing steps of spicy beef noodles:

1. Wash the beef brisket, cut it into pieces, put it in boiling water for about 10 minutes, remove and wash it; wash and shred the pickled cabbage, stir fry it in oil pan, add a little sugar; wash and shred the ginger; wash and shred the garlic; wash and shred the red pepper and onion; wash and shred the red pepper and onion;

2. Heat up the oil pan, saute garlic, ginger and red pepper, add spicy bean paste and soy sauce, stir fry the beef brisket until the bean paste is fragrant, add a large bowl of water, add the marinated bag and other seasonings, bring to a boil, and then lower the heat for 1 hour;

3. Cook the noodles, wash the rape, blanch it in boiling water, put it into a bowl, add the beef brisket broth, and then add the shredded sauerkraut.

Characteristics of spicy beef noodles:

Spicy and delicious, smooth and tender.

Attention should be paid to when making spicy beef noodles

When cooking the beef brisket, in order to make the beef brisket rot faster, you can put a hawthorn in and cook it together.

Sauteed Beef with Chili Sauce surface

Sauteed Beef with Chili Sauce surface

Taiwan (private) beef noodle is a delicacy of Taiwan people on the island of China. It is well known and loved by Taiwan people in the streets of Taiwan.

It is said that Taiwan (private) beef noodles used to be a folk snack in Sichuan. As early as the middle of the last century, the Kuomintang troops fled to Taiwan, and then they were introduced into Taiwan by Sichuan veterans and their families. After decades of processing and improvement, it was welcomed by Taiwan residents.

Practice 1

How to share spicy beef noodles! Features: strong noodles, thick juice, spicy appetizer.

Material Science:

200 grams of noodles, 200 grams of beef brisket, 50 grams of rape, 10 grams of pickled cabbage, 1 red pepper, 35 grams of onion, 1 small piece of ginger, 6 cloves of garlic,

Seasoning:

1 marinated bun, 1 tbsp soy sauce, 2 tbsp spicy bean paste, 2 tbsp sugar, 1 tbsp monosodium glutamate,

Method:

1. Wash the beef brisket and cut it into pieces. Blanch it in boiling water for about 10 minutes. Remove and wash,

2. Wash the pickled cabbage, cut it into shreds, stir fry it in oil pan, add a little sugar,

3. Wash and shred ginger, wash and shred garlic, wash and shred red pepper and onion,

4. Heat up the oil pan, saute garlic, ginger and red pepper, add spicy bean paste and soy sauce, stir fry the beef brisket until the bean paste is fragrant, add a large bowl of water, add the marinated bag and other seasonings, bring to a boil, and then lower the heat for 1 hour,

5. Cook the noodles, wash the rape, blanch it in boiling water, put it into a bowl, add the beef brisket broth, and then add the shredded sauerkraut.

characteristic:

Spicy and delicious, smooth and tender.

Chef one touch:

When cooking the beef brisket, in order to make the beef brisket rot faster, you can put a hawthorn in and cook it together.

Practice 2

Raw materials: 1000g noodles, 1000g forelegs niujianzi

Seasoning: clove, prickly ash, star anise, tangerine peel, fennel, cinnamon, fragrant leaf, licorice (a little each)

3 green onions, 1 ginger, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp salt, 1 / 2 tbsp five spice powder

Method:

1) Wash the beef key on the front leg and cut it into 10 cm square pieces. Pour clean water into the pot, heat it over high heat, put the beef in, cook it in boiling water, take it out, and soak it in cold water to make the beef tight.

2) Put cloves, prickly ash, star anise, tangerine peel, fennel and licorice into seasoning box (or homemade yarn cloth bag, cinnamon and fragrant leaves can also be directly put into pot because they are easy to pick up). Wash the scallion and cut into three sections. Wash the ginger and pat it with a knife.

3) In a casserole, add some water and heat over high heat. Add spices, onion and ginger, soy sauce, soy sauce, sugar and five spice powder in turn. Bring to a boil and add beef. Continue to cook over high heat for about 15 minutes. Turn to low heat until the meat is cooked. Stick it with chopsticks and you can pass it smoothly. Take out the beef pieces and place them in a well ventilated and cool place for about 2 hours.

4) Pour the chilled beef into the boiling soup and simmer for half an hour. Simmer well and let out, cool and slice.

5) Cook the noodles, wash the rape, put it in boiling water, put it into a bowl, add the beef brisket and broth, and then add the shredded sauerkraut

A super reminder of century good noodle shop:

The second step of cold water soaking method is very critical, try not to omit, otherwise the cooked meat will be more loose, taste slightly bad. In the third step, if you think the cooling time is too long, just let it cool completely, but this step is also very important.

Practice 3

Material Science:

One and a half catties of beef / beef tendon

A small amount of Pakchoi or qingjiangcai / bean sprouts / scallion / chili slices / diced onion

Proper amount of noodles

Soup or water 6-7 rice bowls

Ginger 5-6, garlic 6

Onion section

Two dried peppers

A teaspoon of Chinese prickly ash

2-3 star anise

A little tangerine peel

flavoring:

Sugar, a spoonful of wine

Two tbsp spicy bean paste

Two tbsp Sichuan style red oil

Half a teaspoon of salt

Three teaspoons of soy sauce

A teaspoon of monosodium glutamate

(1) Cut beef / beef tendon into chunks, scald in boiling water to remove blood, soak and wash.

(2) 2 tbsp sugar, 3 tbsp oil, boil to sugar sauce over low heat, add beef / beef tendon, stir fry over medium heat after drinking, add soy sauce and red oil.

(3) Transfer the beef / beef tendon into the stew pot, add the soup, salt, soy sauce, ginger, garlic, dried pepper, Chinese prickly ash, star anise, scallion, bring to a boil, turn to low heat and simmer for two hours, then add flavor and fine tune.

(4) In another pot, bring to a boil with water, add the green vegetables / bean sprouts to a little hot, and then remove them; shake the noodles, put them into the pot, cook them, remove them and put them into a bowl, place a few pieces of beef, pour on the soup, put in the green vegetables / bean sprouts, and sprinkle with chopped green onion, hot pepper and diced onion.

1. Wash and drain the lettuce, then blanch it in boiling water for about half a minute, remove and drain it and put it at the bottom of the bowl;

2. Add proper amount of water into the pot and heat it until there are small bubbles at the bottom of the pot. Before boiling, add a little salt, put in the noodles, and then add a little oil. Stir the noodles gently with chopsticks to prevent sticking to the bottom of the pot. After the noodles are boiled, add a little cold water to boil them, Generally speaking, after boiling twice and adding cold water twice, the noodles are basically cooked. (you can pick up one or two noodles with chopsticks, if you use a little force, you can break them). Take them out and put them into a bowl with lettuce;

3. Pour in the beef soup, put on the fried beef, sprinkle a little pepper, and make a bowl of spicy beef noodles.

Practice 4

Raw materials:

Ingredients: 250 grams of beef brisket, a carrot, 500 grams of noodles.

Marinated bread: 2 star anise, 1 pinch of prickly ash, 1 segment of cinnamon, 3 fragrant leaves, 1 Angelica dahurica, 3 cloves, 1 dried pepper, 2 meat.

Seasonings: 2 tbsp onion, ginger, garlic, onion, spicy sauce, 1 tbsp soy sauce + 1 / 4 tbsp chicken essence, 1 / 4 tbsp pepper powder, 1 tbsp salt and 1 tbsp cooking wine.

Method:

1. Put all the materials used in the brine bag in the gauze;

2. Use gauze to make a bittern bag for use (if you have bittern pot at home, you can use it directly);

3. Cut the beef into large pieces;

4. Blanch the meat in boiling water to remove the blood foam;

5. Take boiling water in pressure cooker, put part of onion, ginger, garlic and marinated material into it, and pour cooking wine into it;

6. Pour in the beef, cover the pressure cooker, steam on the valve and press for 15 minutes, turn off the fire and let off steam before opening;

7. After opening the cover of the pressure cooker, the beef can be penetrated with chopsticks, and then it has been pressed;

8. Take out the pressed beef;

9. Cut the onion into pieces, slice the garlic, chop the onion and ginger;

10. Cut carrots into small pieces for later use;

11. Pour oil into the pot, heat, add onion, onion, ginger and garlic to make it smell;

12. Spoon in 2 tbsp spicy sauce and stir fry out oil;

13. Pour in the pressed beef and cut carrot, stir fry twice;

14. Pour in the beef soup and bring to a boil. Add a little salt, chicken essence, 1 tsp soy sauce and pepper powder in turn. Cook until the carrots are ripe;

15. Take out the carrot and beef, mix in 1 / 4 teaspoon of soy sauce, one is coloring, the other is to make the beef taste better;

16. Buy ready-made board surface;

17. Cook the noodles;

18. Put the cooked noodles into a bowl;

19. Put a few pieces of beef and carrots, and then pour into the spicy beef soup;

20. Sprinkle with coriander.

Practice 5

Materials used

Main materials

Beef 500g

Noodles 300

Chinese PinYin : Xiang La Niu Rou Mian