Private beef noodles(si jia niu rou mian )

Private beef noodles

Introduction:

"The reason why this beef noodles is called private beef noodles is that although it is beef noodles, it has changed the method of beef noodles. Instead of thin round strips, it has pulled wide noodles according to our Henan noodle making method. This kind of noodles is especially suitable for young office workers. It has enough energy, good taste and strong taste. Moreover, the method is very simple. This is also my son's favorite face. "

Production steps:

Step 1: there is no special requirement for beef. If you like that part, use it. Wash the beef

Step 2: cut into about 5cm large pieces, soak the bleeding water in cold water, and change the water several times

Step 3: take out the soaked beef and put it into the pot. Add water. The amount of water is twice that of beef.

Step 4: prepare the cooking materials: star anise, Chinese prickly ash, Angelica dahurica, tsaokuo, Amomum villosum, cinnamon, ginger slices, pepper

Step 5: after the beef is boiled, skim the foam, and then put in the cooking material

Step 6: simmer for 2 hours

Step 7: take out the cooked beef, cool and slice

Step 8: add water in the ratio of 2:1 in advance, add 3 grams of salt and make a dough, and make a dough for 1 hour

Step 9: pour the stewed soup into the frying pan, add salt and pepper

Step 10: pull the dough into wide noodles and cook them in the beef soup.

Step 11: put the noodles in and out of the bowl, add the beef soup, then put the cut beef into the bowl, and then add some hot vegetables to enjoy

Materials required:

Beef: 1000g

Flour: 400g

Vegetables: moderate

Cooking material: appropriate amount

Note: you can add some Hawthorn in the cooking material. I don't have it at present, so I didn't put it this time.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Jia Niu Rou Mian