Stewed noodles with beef(niu rou cuan er hui mian )

Stewed noodles with beef

Introduction:

Production steps:

Step 1: mix the flour and salt.

Step 2: mix with warm water to form a dough and let stand for 20-30 minutes.

Step 3: put shredded ginger into the sliced beef.

Step 4: grasp all seasonings by hand.

Step 5: finally put in shredded green onion and mix well.

Step 6: heat the wok, add peanut oil, heat the oil, add star anise and stir up the fragrance.

Step 7: then add the scallion and ginger slices into the pan.

Step 8: add water and cook for 5 minutes.

Step 9: take out the scallion, ginger and star anise for frying pan.

Step 10: pour the marinated beef slices into the pot at a time, quickly stir the meat slices to make them evenly heated, and blanch the meat slices to change color.

Step 11: knead the dough well and roll it into thin pieces with a rolling pin.

Step 12: then fold.

Step 13: cut into wide strips with a knife. The width of noodles depends on your preference.

Step 14: start another pot and add water to bring to a boil; stretch the noodles long by hand, put them into the pot in the shape of thin slices, cook them and take them out, and finally pour the meat slices with soup on the noodles to eat.

Materials required:

Boiled beef: right amount

Beef fillet: 100g

Shredded scallion: 30g

Shredded ginger: 5g

Fresh soy sauce: 5g

Oyster sauce: 10g

Sesame oil: 3 G

Yellow rice wine: 3 G

Chicken powder: 3 G

Pepper: 2G

Peanut oil: 5g

Star anise: 1 piece

Scallion: 10g

Ginger slices: 5g

Water: 300g

A little: colored pepper

Shredded Mushroom: right amount

Sprouts: right amount

Fuqiang powder: 150g

Salt: 2G

Warm water: 100g

Precautions: 1. To make this noodle in winter, you can also directly put the pickled beef slices into the cooked noodle pot, and use the soup with noodles. In the north, it is called "beef boiled noodles in hot soup". When the noodles are cooked, remove them and pour on the broth, it is called "beef boiled noodles". 2. Since the seasoning is salty, you don't need to add salt. What you eat is the delicious taste of beef and soup. 3. Blanch the meat in boiling soup to change color. It tastes bad after a long time! Be sure to choose a slightly better sirloin beef, beef fillet taste best, beef slices can also be fat. This practice is similar to that of the northern Shuan meat, but the meat is pickled in advance. 4. In spring, in order to prevent colds, ginger is indispensable when curing meat. You must put some ginger in an appropriate amount. If you don't like ginger, you can put more pepper. 5. Choose a good tender mutton production, taste good. 6, such as the dough rolling thin, and then cut the children do not stretch under the pot to cook, according to everyone's preferences, cut the children, cut sticks, pull pieces can be, this does not belong to what high-tech category, friends on the full play!

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Cuan Er Hui Mian