Spicy braised beef rice noodles(xiang la hong shao niu rou mi fen )

Spicy braised beef rice noodles

Introduction:

"Before, I wrote a diary of" yangza rice noodles (thread) "in gourmet world（ http://home.meishichina.com/space-24092-do-blog-id-241967.html ）The rice flour used at that time was a kind of fine rice flour produced in Shanghai. In order to increase the strength of rice flour, the manufacturer added some starch to the raw materials. Once soaked and cooked, the color of rice noodles becomes translucent. With the characteristics of fans, the taste of rice noodles is not as good as that of pure rice. Of course, the taste will be discounted. Not long ago, when I visited Metro supermarket, I found a kind of dry Jiangxi rice noodles. The ingredients are 100% rice. The thickness is the same as that of my hometown. It's 5kg per bag. I was overjoyed and bought it home. The effect of the finished product is very good. It's not bad compared with that of my hometown. Since then, every two days a week, my family will make rice noodles in the morning to eat. I always miss all kinds of delicious food at home when I was young, and turn my miss into action. It seems that the good memory of childhood food can affect a person's pursuit of food in his whole life. Braised beef can be made in advance, more quantity, stored in the refrigerator, ready to eat, a little processing can be used to pour noodles, rice noodles, can also be directly used to burn radish or potato. Whatever it is, it's a classic delicacy. "

Production steps:

Step 1: cut the beef into pieces of appropriate size, wash off the blood, and drain it for use.

In the pot, enlarge half a pot of water, boil to about 70 or 80 degrees, and pour the beef into the blanching water. Don't boil the water. If you open it, the beef will be old. When the beef is discolored, remove the foam and drain.

Step 2: wash the frying pan, heat it up, pour in peanut oil, heat it 80%, put ginger slices into the frying pan, turn to medium low heat, then add all spices, stir up the flavor, put in beef, turn to high heat, continue to stir fry, after the surface of beef is dry, add Pixian Douban, stir fry until the oil is red.

Step 3: add appropriate amount of water and cooking wine to stew, and the water surface is 1-2cm higher than beef. No cooking wine is allowed.

Step 4: after boiling water, turn to medium heat for about 30 minutes. There is some soup left in the pot, and the beef can be chewed up. Pay attention to the last remaining water can not be too little, too little, the beef taste will be more Chai.

Step 5: add appropriate amount of salt and monosodium glutamate, turn well, put the beef into a suitable container, cool and then put it into the refrigerator for refrigeration or freezing. If you need to freeze, you need to divide the beef into several small portions, and take as many as you eat, which can be kept for a very long time.

Step 6: according to the number of people who eat, put proper amount of water into the soup pot, add proper amount of braised beef and soup, boil out the bottom of the soup, the time is not too long, about 10 minutes.

Step 7: pour the rice flour and cold water into the pot at the same time according to the ratio of 1:3, boil for 3-5 minutes, stir several times in the middle to prevent sticking.

Step 8: put out the fire, cover and simmer for 3 minutes, then take it up and put it into cold water for standby.

Step 9: wash and cut green onion, ginger, garlic and green leafy vegetables. At the same time, take another pot of water to heat the rice noodles.

Step 10: take out empty bowls, and put 2G salt (according to personal taste), a little pepper noodles, mashed garlic and monosodium glutamate into each bowl.

Step 11: after boiling, blanch some green leafy vegetables. Put the right amount of rice flour into the pot.

Step 12: scald and put it into the bowl of seasoning. Add chili oil.

Step 13: spoon a large spoon of beef soup onto the rice noodles, sprinkle with green onion and coriander. It's better to have garlic sprouts, so you don't need scallions.

Materials required:

Niunan: 1800g

Coriander: 2

Dry rice noodles: 500g

Pixian Douban: 75g

Fragrant leaves: 2-3 pieces

Cinnamon: 1 yuan

Chinese prickly ash: 10

Caokuo: 1

Salt: right amount

MSG: right amount

Chinese prickly ash noodles: a little

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: a little

Note: 1. The secret of rice noodles: Salt + mashed garlic + Chinese prickly ash noodles (don't put soy sauce, it doesn't agree with rice noodles) 2. Don't forget to mix the seasoning under rice noodles before eating

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Xiang La Hong Shao Niu Rou Mi Fen