Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"This is a delicious braised beef noodle. The soup has bright red color, mellow taste, crispy beef, slightly spicy and fresh flavor. It is easy to operate and suitable for early winter

Production steps:

Step 1: cut the beef into pieces.

Step 2: prepare Pixian Douban and shisan Xiang stew.

Step 3: wash the beef with warm water several times, soak for 20 minutes, remove the blood.

Step 4: prepare Chinese prickly ash, dried hawthorn, onion and ginger.

Step 5: control the water content of beef.

The sixth step: sit in the pan and pour into the white sugar and stir fry. The froth is brownish red, that is, stir fry sugar.

Step 7: pour in the beef and color evenly.

Step 8: cook the cooking wine.

Step 9: add a small amount of boiling water, bring to a boil, skim the foam and turn to low heat.

Step 10: add onion and ginger.

Step 11: take another pot, add oil, heat up for 4 minutes, then stir fry Pixian bean paste.

Step 12: stir fry until crisp and fragrant.

Step 13: put it in a bowl.

Step 14: put the 13 spice stew package.

Step 15: put pepper, dried hawthorn.

Step 16: pour in the fried Pixian Douban.

Step 17: turn into the soup pot and pour in plenty of boiling water. Cover and simmer for 1 hour and 20 minutes.

Step 18: add salt.

Step 19: add soy sauce and simmer for 30 minutes.

Step 20: add pepper.

Step 21: multiply the stewed beef and soup.

Step 22: put the noodles into a boiling water pan, cook them, remove them, transfer the beef and beef soup, add the blanched green vegetables, sprinkle coriander and minced garlic, and add some spicy oil.

Materials required:

Beef: 1000g

Noodles: right amount

Vegetables: 3

Coriander: 2G

Garlic sprouts: 2G

Cooking wine: 15g

Thirteen flavor stewed meat material package: 1 small package

Zanthoxylum: 3 G

Pepper: 3 G

Pixian Douban: moderate

Dried Hawthorn: 5g

Soy sauce: 20g

Scallion: 20g

Ginger slices: 20g

Sugar: right amount

Salt: right amount

Note: skim the foam of beef soup.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou Mian