Braised beef noodles(niu rou men fen pi )

Braised beef noodles

Introduction:

"Stewed beef with vermicelli is a famous dish in Xinxiang, and it's also a dish my mother never gets tired of eating. My mother has never been extravagant and fastidious about food and clothing. She is weak and eats little, so as a daughter, she wants to do what she likes and make something delicious for her on weekdays. During this period of time, my mother always talks about going to the grass-roots level and going to Weihui for inspection when she was working. It's always necessary to have beef stewed vermicelli... Think about in the era of rich materials, a bowl of beef stewed vermicelli, such a simple dish, has brought so much happiness to my mother that she has been thinking about it so far. I feel ashamed and sad. After asking about the practice of beef stewed vermicelli, I feel very sad I also handed in an assignment to my mother. When I watched my mother eat happily, I found out how important my parents are to me. It's a treasure to have an old man at home. Filial piety is just like this simple family routine. It doesn't need much high sounding and style. As long as you care more about your parents and share their worries behind you, let them live happily and happily every day, that's the most filial expression! "

Production steps:

Step 1: get all the materials ready. Soak dried Lentinus edodes and vermicelli in warm water; wash Pleurotus ostreatus and tear it into small pieces by hand; cut beef into 1.5 * 1.5cm pieces; cut garlic into 3cm pieces.

Step 2: place the frying pan on the fire and put a little oil in it.

Step 3: add shredded green onion, shredded ginger and sliced garlic to stir fry until 70% heat.

Step 4: put in the beef and stir well.

Step 5: cook the cooking wine.

Step 6: pour in an appropriate amount of hot water (the amount of water should be a little more, because there are powder skin and mushrooms, and the powder skin absorbs water, and the amount of water should be less than 1 cm of the meat).

Step 7: pour in the soy sauce, cover the pan, bring to a boil over high heat, then turn to low heat for half an hour.

Step 8: then add Lentinus edodes and Pleurotus ostreatus.

Step 9: after seven or eight minutes, add the powder and stew until the powder is cooked.

Step 10: add salt, chicken essence and garlic sprouts, stir fry evenly and then out of the pot.

Materials required:

Cooked beef: 400g

Mung bean powder: 2 pieces

Shredded scallion: right amount

Appropriate amount of shredded ginger

Garlic slices: appropriate amount

Dried mushrooms: 8

Pleurotus ostreatus: 150g

Garlic sprouts: right amount

Cooking wine: 15ml

Old style: 20ml

Salt: 3G

Chicken essence: 2G

Hot water: moderate

Oil: right amount

Note: 1. Cooked beef should be selected for beef. First, it is to shorten the cooking time. Second, the flavor of cooked beef has penetrated into the meat after stewing. After stewing, the flavor of beef and soup will be integrated, which will improve the taste of the dish. 2. If you like spicy food, you can fry some dry peppers before cooking onion, ginger and garlic.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Men Fen Pi