Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"China on the tip of the tongue" refers to braised beef noodles, which is famous all over the world. But now not every restaurant can let us eat meat and soup with ease. If we don't pay attention, it also increases our intake of salt, oil and sugar. We should try our best to have meals with our families, create a relaxed and pleasant dining atmosphere, and don't eat out often. In fact, beef has the lowest fat content and pork has the highest. For example, the fat content of beef tenderloin is 0.9%, while that of pork tenderloin is as high as 7.9%

Production steps:

Step 1: cut beef tendon into large pieces

Step 2: other materials are shown in the figure

Step 3: blanch the meat in cold water

Step 4: take out after boiling and drain

Step 5: stir fry sugar in hot pot

Step 6: add the meat and various accessories to stir fry

Step 7: add soy sauce and stir fry

Step 8: stir well

Step 9: stir fry the meat into the casserole, add hot water, add soy sauce to mix the color, add mushrooms

Step 10: after the noodles are cooked, pour in the beef soup

Step 11: parents can eat meat and drink soup with ease

Materials required:

Beef tendon: 500 ~ 800g

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Salt: right amount

Rock sugar: right amount

Soy sauce: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Note: when choosing meat, you'd better choose beef tendon, beef tendon with tendon, high content of gum, taste elastic teeth after stewing, delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou Mian