Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"Braised beef and potato stew - the purpose of putting potatoes is to produce potato sand after the diced potatoes are fried and stewed in oil. This kind of stew can be mixed on the noodles, and each noodle will be covered with thick potato sand. And beef and potatoes, tomatoes together, from taste to taste that is a perfect match

Production steps:

Step 1: mix noodles: one egg + water = 210g500g flour, 6G salt. Use corn flour to make thin noodles. A jin of flour, divided into two formulations.

Step 2: prepare the braised beef stew, including the prepared braised beef, diced potatoes and tomatoes.

Step 3: pour oil into the pan, cover the potatoes with low heat, fry and stew until the potatoes are golden, then add diced persimmon.

Step 4: add the prepared braised beef.

Step 5: season with salt and monosodium glutamate and thicken in a fixed mouth.

Step 6: add coriander

Step 7: Section

Step 8: cook the noodles and drain. The noodles with eggs are a little yellow, strong and smooth.

Step 9: a few garlic cloves, a bowl of hand rolled noodles

Materials required:

Braised beef in brown sauce: one portion

Flour: 500g

Egg: one

Potatoes: moderate

Tomato: one

Coriander: moderate

Salt: right amount

Note: the ratio of flour: water egg = 500:210 is verified. This is the key to the strength and smoothness of noodles.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou Mian