Chinese Food
Beef and rice noodles
(66301 views)
I bought the brisket imported from Australia at the bean and fruit sale. It's suitable for fat and thin. The quality is good. It's a delicious beef soup. It's my favorite beef noodle. Lots of beef. It's delicious with thick soup and homemade pickles.
Cooking ingredients
Cooking Steps
Step1:Wash beef brisket and cut into piece
Step2:Put the beef into the pot and boil it with cold water. Remove it and wash it with cold water. This is called blanching water in cold water pot. It is often used in the treatment of beef, mutton and pig feet. It can effectively remove the smell of fishy mutton and blood. The soup is pure and pure.
Step3:Put the stewed beef into the casserole. Add 2 to 3 times of cold water. Bring to a boil
Step4:Prepare a seasoning box. Put the pepper, naphthalene and Angelica into the box, cover and tighten them, and pat the ginger block for use
Step5:Now the water is boiling. Remove the foam patiently
Step6:Put the seasoning box with pepper, naphthalene and Angelica into the pot with the ginger pieces of Patan
Step7:Cover the pot and simmer for about 1.5 hours
Step8:The beef is soft and elastic. It feels good. Add salt to taste and boil for 5 minutes to turn off the fir
Step9:At the same time of stewing beef, soak the dried rice noodle and drain it for use; for the detailed method of soaking the rice noodle, please refer to LAN Yi's recipe cold rice noodle
Step10:Prepare a plate of pickles and cut it up for later use
Step11:Wash and chop the onion, coriander and other seasonings for use
Step12:In a large bowl, add some scallion, soy sauce, salt and sesame oil. Pour the boiling beef soup into the base soup
Step13:Fill the pot with water and bring to a boil. Put the soaked rice noodles and the washed and cut green leafy vegetables into the pot and boil them until they are boiled. Put them into the prepared beef soup bowl
Step14:Add homemade pickles, sprinkle with a little coriander, and add more beef.
Step15:Add some chili oil as you like. Let's go.
Cooking tips:1. Stewed beef and other meats with heavy smell must be blanched with cold water first, then fished and rinsed, and then stewed with cold water. Only in this way can the blood water in the meat completely seep out. After the pot is opened, the remaining floating foam can be skimmed. Then the peculiar smell and fishy smell can be removed to ensure the clarity and purity of the soup. 2. The key to soup making is to simmer slowly on a small fire. Let the steam come out properly. Evaporate the fishy smell slowly. Then the soup taste is more pure. Therefore, the casserole is the best soup pot. The lid of the pot should not be too closed when boiling. It is better to leave a proper seam. 3. Cooking beef soup and mutton soup often uses pepper, sannaphthalene and ginger. This method has been introduced in LAN Yi's warm family dish. Many children's shoes ask what sannaphthalene is. They just take this opportunity to make a special explanation - sannaphthalene. It's also called sannaizi and Shannai. Its scientific name is also called Shajiang. It's a common condiment. General condiment stalls are available. Jiangnan area needs less. It may not be easy to buy. Yes
