Light version of mushroom beef noodles(qing ying ban kou mo niu rou mian )

Light version of mushroom beef noodles

Introduction:

"Western noodles are delicious. Apart from the delicious tendons of intentional noodles, they can't do without a fragrant sauce. But if you look at the composition of the sauce of Western noodles, it often makes me tremble. Butter, light cream, cheese... Sometimes it's a three pronged process. Although the tongue is satisfied, Today is a light version of western style noodles. Today's protagonist is sauce. I've simply brought the noodles here. This time I made my own spaghetti with medium gluten flour. Beat two eggs into egg liquid, about 107g. Add 234g of medium gluten flour, 3G of salt, bread maker and noodle stall, which are twice the weight of eggs. After the dough is mixed, take it out and knead it smooth by hand, Let it stand for one hour. This dough is for two. Note that there is no water at all. Industrial pasta has hard wheat granules added, so it has a special export feeling, especially the noodles with tendons. I have seen wheat granules sold in supermarkets before, I didn't buy it at that time. I didn't buy it later. It's a pity. I'd like to try to make that kind of hard industrial pasta. As for today's sauce, it's light because only butter is used. Besides, milk and a small amount of starch are used instead of cream and cheese. The taste is the same. The sauce itself should be flavored with white wine, but it doesn't exist at home, So it's rum. It's strong, so it's not used much. '

Production steps:

Step 1: dice mushrooms

Step 2: cut 200g beef into small cubes, 3G salt, right amount of ground black pepper, right amount of cooking wine, 5ml olive oil, 4ml starch, mix well

Step 3: dice the onion

Step 4: melt 25g butter over low heat

Step 5: add diced onion

Step 6: saute diced onion until fragrant, add diced mushroom

Step 7: the mushroom will produce a lot of juice. Connect the juice in a small bowl

Step 8: pour 50 ml semi skim milk into the mushroom juice, mix and add 4 ml starch and 8 ml rum, stir well

Step 9: when both sides of the mushroom are slightly orange, add milk mushroom rum juice. Add salt and ground black pepper to taste

Step 10: stir fry the diced beef in another pan over high heat

Step 11: when the sugar sauce in the mushroom begins to thicken, add the prepared diced beef. Simmer for 15 minutes. The sauce is ready

Step 12: Sprinkle on the cooked noodles

Materials required:

Noodles: 340g

Mushroom: 300g

Beef: 200g

Yellow onion: one

Butter: 25g

Milk: 50ml

Starch: right amount

Salt: right amount

Ground black pepper: right amount

Rum: 8 ml

Cooking wine: moderate amount (for pickled beef)

Corn starch: right amount

Olive oil: 5ml (for pickled beef)

Note: 1. Homemade noodles usually boil for 3 to 4 minutes (depending on the width of the noodles, of course). Fresh noodles will sink under the bottom first, and then float up and cook slightly. It doesn't take a long time to cook industrial pasta. 2. If the sauce is too dry at the end of cooking, It can be supplemented with water or milk. 3. I use the sauce cooked with rum, because there is no white wine. If there is white wine at home, put more white wine, because the aroma of white wine is more insidious

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Ying Ban Kou Mo Niu Rou Mian