Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

"The beauty of meat, the meat of yak elephant" as one of the world's three major Alpine animals, yak meat is known as the "top of beef", is a semi wild natural green food, rich in protein and amino acids, as well as carotene, calcium, phosphorus and other trace elements, especially low fat content, especially high calorie, to enhance human disease resistance, cell vitality and organ function have a significant role. Jiuzhaigou yak meat pie is selected from Jiuzhaigou, a world natural heritage and paradise on earth. It is made by high temperature and high pressure refining in strict accordance with the production standard of green food. Its processing technology does not need dehydration treatment, and retains the original natural flavor of yak meat. With a variety of fashionable flavors, it tastes soft and delicious, suitable for all ages. "

Production steps:

Step 1: wash the beef first, then boil it in cold water and pour it out.

Step 2: pour water again, add beef, onion, ginger, garlic, star anise, etc. and cook for 4 hours. (skim the foam in the middle)

Step 3: take out the beef and cut it into cubes. Dice the carrot, onion, ginger and garlic.

Step 4: pour oil into the pan, add onion, ginger and garlic and saute until fragrant.

Step 5: add the beef and carrot and stir well.

Step 6: stir in soy sauce and salt.

Step 7: pour in the beef soup and bring to a boil.

Step 8: cook the noodles in another pot, put them into the beef soup, sprinkle with white sesame seeds, add garlic sprouts, and drop a few drops of chili oil.

Step 9: swing the plate.

Materials required:

Yak meat: moderate

Onion, ginger and garlic: right amount

Star anise: right amount

Large material: moderate amount

Carrot: right amount

Hand rolling: proper amount

Note: 1: beef to stew to taste good. 2: Add garlic sprouts and chili oil to beef noodles.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Niu Rou Mian