Beef rice noodles(niu rou mi fen he fen )

Beef rice noodles

Introduction:

"When I was a child, I grew up in Hubei. In Hubei, people eat breakfast outside, which is called" zaozao "in local words, so everyone eats breakfast outside too early. Since I left Hubei after work, the breakfast varieties in the north are very single, including steamed buns, fried dough sticks, soybean milk So I miss Hubei breakfast most. After my daughter came home with me, she also fell in love with Hubei's beef rice noodles. So after returning to Beijing, I tried to make it myself several times. My daughter loves it very much. And I can kill two birds with one stone. It can be used to make breakfast, save time and effort, and make a bowl of delicious rice noodles in 5 minutes. "

Production steps:

Step 1: cut the beef into small pieces, heat the pot, stir fry and remove the blood from the beef.

Step 2: put the right amount of oil in the pot, add onion and ginger.

Step 3: add the stir fried beef, add cooking wine and stir fry until the cooking wine evaporates completely, pour in raw soy sauce and old soy sauce, and finally add appropriate amount of boiling water. Pour into the pressure cooker.

Step 4: after the beef is poured into the pressure cooker, add more boiling water. Add other seasonings and salt.

Step 5: in another pot, bring the water to a boil, stir the rice noodles, put them into a bowl, and pour the pressed beef and soup into the bowl. Add some soy sauce, vinegar, sesame oil, chili oil to the flavor, and sprinkle with coriander.

Step 6: This is the pork I made before. It's easier and more convenient than beef.

Materials required:

Beef: 500g

Rice noodles: 200g

Coriander: moderate

Soy sauce: moderate

Old style: moderate

Vinegar: right amount

Sesame oil: appropriate amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cooking wine: moderate

Note: when making meat ingredients, it's best to heat water when adding, so that the meat won't shrink when it's cold, and the meat is more delicious.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Niu Rou Mi Fen He Fen