Taiwan beef noodles(tai wan niu rou mian )

Taiwan beef noodles

Introduction:

"This year's annual leave is dedicated to Taiwan. As a food trip, it's totally five meals a day! Almost every city in Taiwan has its own representative specialty snacks. Of course, the most famous one is Taipei Beef Noodles (not master Kang, ha ha). Different from the traditional braised beef noodles, the beef in the Taipei version is usually very large, soft but not rotten, and the soup is clear and sweet It's better to miss than to meet, and it's better to move than to move! "

Production steps:

Step 1: the best way to make beef noodles is beef tendon. But the supermarket just had a discount on beef brisket, so I bought 2 jin. Cut the beef into large pieces and soak in cold water for half an hour to remove the blood. The beef will shrink when heated, so you can cut it a little bigger.

Step 2: put cold water into the pot, blanch the foam, rinse it with warm water, set aside.

Step 3: seasoning cut with good: scallion, ginger, garlic, dried pepper, star anise, cinnamon, fragrant leaves and other stew material. Cut carrots, onions and tomatoes into large pieces and discard them after boiling.

Step 4: heat the pan to cool the oil and saute all the seasonings. Stir fry the seasonings out.

Step 5: continue to fry carrots and onions with base oil. Stir fry and set aside.

Step 6: pour in beef, stir fry, add soy sauce, color with sugar.

Step 7: add enough water, no more water during the stew. Put in the fried seasoning and chunks of vegetables. Bring to a boil over high heat and simmer over low heat for 3 hours. The main function of vegetables is to retain the natural and sweet taste, which can be fished out after stewing for a period of time.

Step 8: after stewing, clip out the beef. Filter out all condiment residue with filter screen and keep clear soup. Generally, when you do more at a time, you can separate the broth and keep it for 3-4 days. If the time is too long, you should put it in a sealed bag and freeze it.

Step 9: when eating beef noodles, if you have beef cavity bone at home, it can be used to make clear soup. If not, it can be replaced by stew. When cooking noodles, cook a few small vegetables, with the entrance of the beef, a hot soup, a noodle, winter complete!

Materials required:

Beef tendon: 1000g

Carrot: 1

Onion: 1

Tomato: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dried pepper: 10 sticks

Star anise: 2

Cinnamon: 1

Fragrant leaves: 2

Rock sugar: 1 teaspoon

Sugar: right amount

Soy sauce: 1 teaspoon

Salt: 2 teaspoons

Mushroom: 3

Note: 1. If possible, it's best to choose fresh beef tendon of yellow cattle. 2. Taiwan's taste is generally a little sweet. Instead, carrots, onions, tomatoes and other vegetables are dissolved in the soup to bring a fresher sweetness than rock sugar and white sugar.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tai Wan Niu Rou Mian