Noodles with tomato and beef(xi hong shi niu rou mian )

Noodles with tomato and beef

Introduction:

"The lunch box is here again. This time, my tomato and beef noodles are in full bloom ~ ~ ~ summer is coming, I can't eat so spicy any more, but... But I can't stop eating meat. Let's have a sweet and sour taste. Dad's love of noodles is not comparable to that of ordinary people. I pull a strip and roll noodles... To tell you the truth, I don't eat noodles very much after leaving home for many years. First, I ate too much with dad when I was a child. Second, it was too hard to make noodles by myself. Speaking of which, for decades, my mother has been responsible for all the meals of my family! In May, the vines in my vineyard were on the shelves. My parents began to go out early and come back late. They must have made do with their meals. A pot of beef, a soup and a bowl of noodles. Tomato and beef noodles are really great love. When I was a child, my mother always made tomato noodles for me (wood has beef...) and sat at the door of the house with a bowl of noodles,! Greedy for my friends in the courtyard

Production steps:

Step 1: wash beef tendon and cut into pieces, drain and set aside

Step 2: rinse with blanching water

Step 3: add proper amount of water to beef stew and bring to a boil for 60-90 minutes

Step 4: prepare the raw materials of tomato beef noodles, take 3 beef tomatoes and 2 shallots

Step 5: cut the tomato into 2 / 3 pieces and stir fry in the pan

Step 6: add a little juice and stir fry the beef

Step 7: stir fry with shallots

Step 8: add appropriate amount of salt and soy sauce

Step 9: add 4 spoons of stew soup, bring to a boil over high heat, simmer slowly

Step 10: cook the egg noodles for one person and put them into a bowl

Step 11: after 15 minutes, add the remaining 1 / 3 of the tomatoes

Step 12: fire for 1 minute, sprinkle the scallion and take out the pot

Step 13: This is my own stew

Materials required:

Cattle tendon: 2 kg

Tomatoes: 3

Shallot: 2

Stew: one pack

Onion ginger: a little

Salt: right amount

Soy sauce: right amount

Notes: 1. Beef brisket and tendon can be used as tomato and beef noodles. 2. Like to chew for 60 minutes, otherwise the time can be longer. 3. Each kind of spice has a unique flavor, which I like to add. 4. Don't pour out the broth after stewing, which is a good choice for cooking noodles. 5. Stew 2 kg of meat at a time, which can be stored up, and can be used directly when making braised beef and curry beef next time

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Niu Rou Mian