Braised beef noodles in brown sauce(mi zhi hong shao niu rou mian )

Braised beef noodles in brown sauce

Introduction:

"The crisp beef with thick soup and noodles is delicious."

Production steps:

Step 1: prepare all the ingredients and accidentally add one more sweet sauce.

Step 2: put all the spices and rock sugar together.

Step 3: cut the beef into pieces, add cooking wine and some scallion and ginger blanching water, skim the blood foam when the water is boiling, and turn to low heat.

Step 4: until the blood foam is skimmed, turn off the fire, remove the beef, drain it and set aside the beef soup.

Step 5: put oil in the pan, heat to 80%, turn to low heat, boil rock sugar.

Step 6: add tomato sauce and bean paste, stir out red oil, add beef. Add all the spices and ingredients as well as soy sauce, cooking wine and Laoganma spicy sauce. Finally, pour the beef soup into the pot and bring to a boil.

Step 7: transfer all ingredients, beef and soup into casserole, simmer for two hours over low heat, add garlic salt.

Step 8: put the boiled noodles into a bowl, add half a bowl of noodle soup, and finally add beef soup and beef pieces. What I do is three bowls.

Materials required:

Beef: moderate

Noodles: right amount

Onion: half

Tomato: 1

Scallion: right amount

Ginger: 6 tablets

Vegetables: Several

Soy sauce: 3 tbsp

Soy sauce: 1 tablespoon

Ketchup: 2 tbsp

Bean paste: 3 tbsp

Cooking wine: 2 tbsp

Fragrant leaves: 3 pieces

Star anise: 3

Rock sugar: 6

Garlic salt: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: 20

Pepper powder: right amount

Red tea: right amount

Cloves: 2

Mustard seed: 6

Black pepper: 3

Dried pepper: 3

Laoganma spicy sauce: 1 tbsp

Note: when simmering beef soup, you can try the taste to adjust the saltiness. You should pay attention to that the beef soup must not be light. If the taste is heavy, you can add noodle soup to adjust it later.

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mi Zhi Hong Shao Niu Rou Mian