Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"Soft glutinous, fragrant and tender. The soup is rich. Make more. Put it in a fresh-keeping box and heat the noodles when eating."

Production steps:

Step 1: wash the beef with blanching water, remove and dry it.

Step 2: the batching diagram is shown in the figure.

Step 3: melt the rock sugar in the base oil, pour in the beef and stir fry for a while. Stir fry the water in the beef and dry it a little.

Step 4: add all kinds of spices, soy sauce, soy sauce, thirteen incense, stir fry for one or two minutes.

The fifth step: add water to the casserole and stew for one hour, seasoning, then stuffy, to the extent of their own refinement, cooked noodles, and soup poured on the surface.

Step 6: it would be better to put coriander and green vegetables.

Materials required:

Beef: half a catty

Scallion: right amount

Ginger slices: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Rock sugar: right amount

Salt: right amount

Thirteen spices: appropriate amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

MSG: right amount

Note: Braised is a very homely practice, we must learn and master, practical and delicious. The key is sugar color.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Hong Shao Niu Rou Mian