Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"Recently, there's a girl named" dormitory on the tip of the tongue - instant noodles "which is popular on the Internet. It's very interesting. If you haven't seen it, you can go and have a look. Although I'm not interested in trying the instant noodles, it reminds me of the deep missing of Master Kang's braised beef noodles. I tried many Vietnamese noodles, Japanese noodles and Korean noodles, but I still only like Master Kang's braised beef noodles. nowhere to buy it? All right, check online how to do it! When I saw Lao Yang's braised beef noodles, I was very excited. But I can't buy anything like meat bandits and fruits, so I changed Lao Yang's recipe a little, but it still tastes great. I'll share it with you. "

Production steps:

Step 1: put the beef and half of the scattered ginger into the pot in cold water, bring to a boil and continue to cook for one minute. Remove and rinse with warm water

Step 2: pour a little oil into the pan, add star anise, clover and beef, stir fry out water

Step 3: add chopped scallion and ginger slices, stir fry well

Step 4: add soy sauce, soy sauce and tomato sauce, stir well

Step 5: add hot water, bring to a boil, turn to low heat and cook slowly until the beef is soft and rotten

Step 6: add the diced carrots, salt and sugar, and cook for 20 minutes

Step 7: take out onion, ginger, clover and star anise. The soup is finished

Step 8: cook noodles in another pan. The cooked noodles are poured with braised beef soup

Materials required:

Beef Brisket: 450g

Carrot: one

Chives: one

Ginger: a big piece

Star anise: 1

Fragrant leaves: 2 pieces

Hot water: 1 liter

Noodles: right amount

Salt: 2 teaspoons

Sugar: 1 teaspoon

Soy sauce: 2 tbsp

Soy sauce: half a teaspoon

Ketchup: 1 tbsp

Note: I didn't break the star anise because it's not convenient to take it out. I reworked the beef once, because after blanching, I found that the beef was cut a little too big, and it was smaller... If you want to make the noodles taste better, you can cook them until they are eight ripe, and then continue to cook them with braised beef soup. If the end of the finished soup is not turbid, the noodles should be cooked separately before pouring the end of the soup.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou Mian