Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"I believe that pasta is the favorite of many people, and it is also indispensable to nourish the stomach. I don't know why I don't like it very much all the time. In the past, I didn't eat much except tomato and egg noodles. The reason why I like it is because of the strong sour taste of tomatoes, but Mr. Lou loves it very much. I remember that I went back to my hometown for almost half a month last year Well, he went to the noodle shop to eat noodles every day. Later, he told me that I scolded him. You're stupid. I don't know what to eat instead. He said that it's good to eat noodles alone. Well, I completely surrender. I often go to the website to read other people's recipes. I can't help but feel satisfied and learn a lot. So, just like that sentence, interest is I have several girlfriends who don't go into the kitchen. First, they are not interested. Second, they are afraid of hurting their skin. But every time I see my family eating so happily, everything is floating. When I saw the braised beef noodles the day before yesterday, I was very excited. It's really tempting. "

Production steps:

Step 1: I use the beef brisket because it has tendons and no firewood. , suitable for braised or stewed soup

Step 2: thoroughly wash the blood of the beef brisket, drain the water, cut it into small pieces and set aside. Rinse the beef with warm water and set aside

Step 3: cut the beef into small pieces, put in the pot under cold water, put in half of the crushed ginger, boil and cook for one minute

Step 4: prepare additional side dishes and seasonings

Step 5: dice carrot. The rest of the ginger slices, star anise broken, ginger slices, dried mushrooms full bubble hair, chopped reserve

Step 6: put oil in the pot, stir fry the beef, star anise, Fructus Tsao and nutmeg together, then add ginger and scallion, stir well

Step 7: free soy sauce, soy sauce, tomato sauce, stir fry together

Step 8: add the right amount of hot water, a little more, and add enough soup at one time

Step 9: turn to casserole and bring to a boil. Turn to low heat and continue to cook for about 40 minutes

Step 10: when the meat is almost stewed, put in the cut carrots

Step 11: add the mushroom powder and simmer for 15 to 20 minutes

Step 12: when the ingredients are almost the same, we can prepare noodles. I use hand-made noodles, which is more powerful

Step 13: add water to the pot and bring to a boil. Add some salt to taste

Step 14: when the noodles are ready, put in the green vegetables and scald them for a few seconds

Step 15: is it easy to eat a bowl of noodles? The answer is worth it. Mr. Lou keeps praising me for my delicious noodles. Next time, we can study other ways of doing it

Step 16: so I don't have to go out to eat. I just smile and don't speak. Hum, it depends on Miss Ben's mood

Materials required:

Beef Brisket: 500g

Carrot: one

Dried mushrooms: seven or eight

Ginger: four

Onion: one

Star anise: two

Tsaoko: one

Nutmeg: two

Raw soy sauce: 1 tablespoon

Soy sauce: half soup spoon

Ketchup: 1 tablespoon

Note: 1, beef cold water pot, boiling bleeding dirt, in order to ensure that the soup clear, fished out can not be washed with cold water, wash with warm water. 2. Tomato sauce is added to the seasoning, but it can't taste tomato sauce. Its function is to neutralize the taste of soy sauce, and the color of the soup will be red and bright, omitting the addition of sugar. 3. If there are no caokuo and nutmeg, you can not use them. 4. The braised beef for noodle soup must be light, and no one would like to eat greasy noodles. 5. It happened that my son couldn't eat chili at home when he was cooking, so I only made the stewed pork for the time being. If I like spicy, I can add chili. Beef Brisket tastes better than pure beef because it is gluten and not firewood.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Niu Rou Mian