Beef noodles(niu za mian )

Beef noodles

Introduction:

"It's too hot in summer. There's very little rice consumed at home, but noodles and steamed bread are consumed a lot, because it's convenient and fast to make. Stew a pot of meat, cook some noodles, mix together convenient and nutritious, the population is not afraid, paella, have

Production steps:

Step 1: raw material drawing.

Sirloin: the second step: add water to the pot, add half ginger to beat, break into the beef brisket and boil it together, add the Baijiu to boil again, then remove and wash and dry.

Step 3: cut the tripe and tendon into strips.

Step 4: blanch water and control dry.

Step 5: add oil, ginger slices, garlic, star anise, dried pepper and beef brisket to stir fry the flavor.

Step 6: add the tripe and tendons and stir well.

Step 7: add soy sauce, cooking wine and five spice powder and stir well.

Step 8: add enough warm water, add scallion, bring to a boil over high heat and simmer over low heat for 20 minutes. Add salt and continue for 20 minutes. Add chicken essence to improve the taste.

Step 9: cook the noodles and blanch the vegetables you like.

Step 10: drain the noodles and spoon the soup into a bowl.

Materials required:

Beef Brisket: 200g

Tripe: 200g

Beef tendon: 200g

Star anise: two

Congjie: one

Jiang: one piece

Dry pepper: right amount

Salt: two teaspoons

Baijiu: one tablespoon

Soy sauce: a spoonful

Cooking wine: 1 tbsp

Five spice powder: 1 teaspoon

Chicken essence: 1 / 3 teaspoon

Note: 1. Don't take the juice from the beef offal. It's better to put the soup into the noodles. 2. Blanch beef brisket in cold water. Stew Beef Brisket with warm water or hot water. 3. Try to cut the beef brisket as small as possible, because the beef tendon and tripe are too soft and not delicious. What I buy is half cooked beef offal. If I buy it raw, I must cook the beef offal first. Or beef brisket and tendon, increase the cooking time.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niu Za Mian