Braised beef noodles with spring bamboo shoots(hong shao chun sun niu rou mian )

Braised beef noodles with spring bamboo shoots

Introduction:

"I remember when I was in school, I felt that the food was not good. I like to eat XX brand braised beef noodles very much. Only after graduation did I know how good the school food is. However, XX brand braised beef noodles can't be eaten any more. On the one hand, it's the food safety problem. Too many additives have been added. On the other hand, the intestines and stomach are fragile now, so I can't eat instant noodles. Today, let's have this braised beef noodles with spring bamboo shoots. It's more delicious and nutritious than some brand instant noodles. "

Production steps:

Step 1: peel the bamboo shoots

Step 2: shred the bamboo shoots

Step 3: Chop onion, ginger and garlic

Step 4: wash the beef

Step 5: wash and shred the beef

Step 6: put oil in the pot, add onion, ginger and garlic to stir fry until fragrant, add beef to stir fry until fragrant, add cooking wine, soy sauce and salt to stir fry until fragrant.

Step 7: add cooking wine and salt to stir fry until fragrant

Step 8: add water to the pot and bring to a boil

Step 9: simmer for 30 or 40 minutes until the beef is rotten, then the bamboo shoots beef soup is ready.

Step 10: wash the vegetables and serve Wudong noodles

Step 11: add water to the pot and bring to a boil. Add Wudong noodles and washed vegetables and cook them in a bowl. Pour in the spring bamboo shoots beef soup.

Materials required:

Beef: half a catty

Spring bamboo shoots: Four

Wudong noodles: one portion

Vegetables: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Old style: moderate

Salt: right amount

Cooking wine: moderate

Note: noodles can be selected at will, not necessarily Wudong noodles

Production difficulty: simple

Process: firing

Production time: one hour

Taste: light

Chinese PinYin : Hong Shao Chun Sun Niu Rou Mian