Beef noodle soup(jian dan ban qing tang niu rou mian )

Beef noodle soup

Introduction:

"This soup beef noodle belongs to the Shanzhai version, which is based on years of practical experience. The production method is simple, and the taste is not worse than the traditional method. Features: the broth is clear and delicious, the noodles are soft and tasty, and the nutrition is rich and affordable. "

Production steps:

Step 1: prepare beef

Step 2: wash the beef, cut it into small pieces and soak it in water.

Step 3: prepare hawthorn, stew, scallion, ginger and pepper

Step 4: drain the water

Step 5: open fire in the pan and pour enough water into the pan.

Step 6: put the beef into the water

Step 7: cook over a high fire. When the soup is about to open, skim the foam with a spoon

Step 8: continue to skim, this process is longer. It will take about ten minutes

Step 9: skim the foam, clarify the soup and bring to a boil.

Step 10: put cooking wine

Step 11: add scallion and ginger slices

Step 12: put Hawthorn

Step 13: put Chinese prickly ash, stew material package. Cover and simmer for 2 hours and 40 minutes

Step 14: add salt and simmer for another 20 minutes.

Step 15: radish, garlic, coriander

Step 16: slice radish, parsley and garlic.

Step 17: blanch radish in water

Step 18: mix in the pepper

Step 19: put MSG in

Step 20: mature beef in clear soup

Step 21: cook the noodles in a pot, add the radish, pour the beef and soup, sprinkle the coriander and garlic, and add the spicy oil. You can also add soy sauce or vinegar according to your own taste (less, otherwise it will affect the taste).

Materials required:

Beef: 1000g

Noodles: right amount

Cooking wine: moderate

Stew material package 13 incense: 1 package

White radish: 1

Soy sauce: right amount

Coriander: moderate

Garlic sprouts: right amount

Scallion: right amount

Ginger slices: right amount

Chinese prickly ash: Ten

Pepper: right amount

MSG: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jian Dan Ban Qing Tang Niu Rou Mian