Rice in beef noodle soup(niu rou mian pian tang fan )

Rice in beef noodle soup

Introduction:

"When I was a child, dinner was usually steamed bread with shredded potatoes or fried cabbage or noodle soup. There was very little meat in the soup, which was very delicious. I would eat two bowls carelessly, especially in autumn. After eating for a few days, I became fat. I regretted that. My mother comforted me that it was better to be fat when I grew up. Once she took a picture of a big head and showed it to my mother ！ It's as big as a basin! " The grievance in my heart, ah, replied, "how can a mother say that about her daughter? Why don't you say that my face is as big as a jar? I won't eat any more! " Hehe, now mom often tells this embarrassing story as a joke. The finished product still hasn't been photographed well. Keep working hard next time. "

Production steps:

Step 1: cover the face with salt and warm water and gauze, and wake up for about 10 minutes.

Step 2: wash beef tenderloin, potato, celery and tomato, cut into small pieces, and chop green onion, green onion, ginger and parsley.

Step 3: wake up, knead long strips, divide them into small dosage forms, then knead them into small strips, and wipe some oil to wake up.

Step 4: open fire hot pot, add oil, add onion and ginger after oil is hot.

Step 5: add diced beef, stir fry, add soy sauce and a little salt after the meat changes color.

Step 6: add potatoes and stir fry..

Step 7: add celery and stir fry the potatoes.

Step 8: stir well and add tomatoes.

Step 9: stir fry the tomato into juice and add a little soy sauce.

Step 10: stir fry the dishes.

Step 11: add water and bring to a boil.

Step 12: wake up and flatten your face.

Step 13: pick up both ends of the face with both hands and stretch it on the chopping board. Take it up and start to pull the dough.

Step 14: after pulling the noodles, it's a pot full.

Step 15: add the fried vegetables, stir well with a spoon, add a little salt, add scallion and coriander.

Materials required:

Flour: 200g

Beef tenderloin: 200g

Potatoes: 2

Celery: 2

Tomatoes: 2

Shallot: a period

Shallot: a little

Jiang: a little

Coriander: a little

Shallot: a little

Salt: right amount

Soy sauce: moderate

Old style: moderate

Note: 1. Water and surface must add some salt, the amount of salt according to the accuracy of the surface, if the accuracy is large, less salt, otherwise less salt. 2. When mixing the dough, add water little by little, knead it into a hard dough, then rub it with water, and gradually knead it into a soft and hard dough, so that the dough is chewy. 2. It's better to stir fry the dishes, and then cook the noodles separately, so that the taste of the dishes and soup is better. 3. The room temperature should be moderate, the best temperature is high, otherwise the face can not wake up, face strength is too big, not easy to pull. It's better to use warm water for making noodles. 4. You can put some chili oil or vinegar in the prepared dough according to your own taste. 5. Beef can be changed into mutton, or no meat can be put, just as delicious.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Niu Rou Mian Pian Tang Fan