Hand rolled noodles with braised beef(hong shao niu rou shou gan mian )

Hand rolled noodles with braised beef

Introduction:

"In winter, let's have a bowl of steaming braised beef noodles, not to mention how comfortable it is."

Production steps:

Step 1: put the flour into the basin, add a little alkali flour, 30 grams of boiled water to boil, add 200 grams of cold water to mix evenly, and slowly pour into the flour to make a hard dough. Live into dough cover wet cloth wake up about 30 minutes, and then knead into a smooth dough, cover wet cloth continue to wake up for 1 hour.

Step 2: take out the dough, press it flat, sprinkle some dry flour to prevent sticking, and roll it out slowly with a rolling pin.

Step 3: roll the dough on the rolling pin, slowly push forward and roll it.

Step 4: open and continue rolling in another direction. Every time you open it, sprinkle some dry flour to prevent sticking.

Step 5: slowly roll the dough into a piece about 2mm thick. Sprinkle dry flour.

Step 6: roll up the dough with a rolling pin and fold it up like a folding fan.

Step 7: cut into the width you like.

Step 8: Sprinkle dry flour and shake.

Step 9: put the cut noodles in a dry and breathable container.

Step 10: clean the beef and cut it into pieces the size of mahjong. Put it in a pot with cold water, add cinnamon, ginger slices and rice wine, blanch with water to remove the blood foam.

Step 11: take out the beef and wash it with hot water. (always use hot water)

Step 12: prepare a piece of gauze (or the seasoning bag sold in the supermarket) and put in some tangerine peel.

Step 13: prepare the seasoning.

Step 14: pour a little cold oil into the cold pan, pour in the seasoning, and stir fry until the scallion is slightly brown.

Step 15: take out the seasoning and put it into the gauze. (or there are condiment dross in the soup, which will affect the taste)

Step 16: stir fry the seasoning in the pan, pour in the beef directly, add rice wine and soy sauce and stir fry.

Step 17: take the pressure cooker, put in the beef, seasoning bag, white radish, add the right amount of boiling water, cover, gas, turn to low heat and cook for about 25 minutes.

Step 18: add salt to the soup.

Step 19: add water to the pot and bring to a boil. First cook the vegetables and set aside. Then put in the noodles and bring to a boil.

Step 20: put the noodles into a bowl, add the green vegetables, pour the beef soup, sprinkle some coriander and garlic.

Materials required:

High gluten flour: 500g

Cold water: 200g

Boiled water: 30g

Beef Brisket: 2 kg

White radish: Half Root

Edible alkali: a little

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: about 5 pieces

Dried pepper: 2

Scallion: 1

Fennel: right amount

Garlic: 5 petals

Ginger slices: about 5

Garlic sprouts: right amount

Coriander: moderate

Rice wine: moderate

Tangerine peel: appropriate amount

Soy sauce: right amount

Note: 1. Like to eat spicy friends can add some of their favorite chili sauce in the fried seasoning. 2. When cooking noodles, there must be more water and more fire. It's better to cook it in batches, instead of cooking all the noodles that people eat together.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Niu Rou Shou Gan Mian