Beef and egg noodles(niu rou quan dan mian )

Beef and egg noodles

Introduction:

"This kind of noodles is very common in Guangdong. It's similar to wet noodles. It's called whole egg noodles. As for whether it's made with whole eggs or not, it's just a mystery. Although I prefer alkaline water, but this kind of noodles regardless of fried or boiled are good, eat up or quite chewy, QQ. The Chinese supermarket in Sydney is very rich in Guangdong food, and you can buy almost everything you want. Although the price is much higher than that in China, it is very worthwhile if it can play a role in relieving homesickness in a certain sense. In Guangdong many snack shops and even five-star hotel restaurants will sell similar: beef noodles, beef brisket meat, wonton noodles, etc. Generally, the bottom of the soup is cooked first, then the noodles are poured into the bowl with the bottom of the soup, and then the scallions are sprinkled before serving, eh, delicious! Although I don't usually eat pasta, some of my family or friends who have dinner together like this kind of pasta, and occasionally I have tasted it, which is really delicious. So this time, according to my past memory, I did a DIY at home: beef noodles. "

Production steps:

Materials required:

Beef: 300g

Whole egg noodles: 250g

Cabbage: 1

Coriander: moderate

Scallion: right amount

Olive oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Raw powder: appropriate amount

Soy sauce: moderate

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Niu Rou Quan Dan Mian