My father didn't like the fancy cakes. Thinking that he liked my best stewed beef, he made this bowl of beef noodles in clear soup. The soup is stewed with beef and chicken bone for two hours. The beef is stewed with old marinade for half an hour. It is cooled and cut into pieces. Then it is soaked in marinade overnight. Therefore, the sweet soup does not lose its flavor. The strong beef flavor does not lose its flavor. In the soup bowl, the chrysanthemum vegetable is blanched with clear soup, and then the radish which is cut into thin slices is rolled to be greasy. Although it is a bowl of ordinary longevity noodles, it contains my thousands of words. Happy birthday, honey. -
Step1:Soak the beef tendon in water for half an hour. Drain the blood.
Step2:Put cold water in the wok. Cut the beef tendon into large pieces and pour in two spoons of cooking wine. Boil over high heat.
Step3:Boil the water and put it into the chicken skeleton. Continue to cook for five minutes until the blood froth appears. Remove the boiled beef and chicken skeletons with cold water and wash away the froth.
Step4:In the stew pot, put the grass fruit, fennel, scallion, ginger (paisong), dried pepper, star anise, cinnamon and pepper.
Step5:Put the washed beef and chicken skeleton together. Add enough cold water. Turn the heat to low for two hours.
Step6:Take out the beef and chicken skeletons from the cooked beef soup. Strain out the spices. Leave to stand.
Step7:Defrost the old marinade. Put it into the soup pot. Boil it and add in the beef cubes. Simmer for half an hour and take out. Cool the beef thoroughly and cut into slices with a little thickness.
Step8:Take a small bowl and put it into half a bowl of old marinade. Soak the sliced beef in the marinade overnight.
Step9:Boil the water in the soup pot. Put the fresh noodles into the pot until they taste like it, and then take out the noodles. Warm the water again.
Step10:Bring the beef soup to a boil. Season with salt and chicken extract. Add a handful of wolfberry and sliced radish. Roll for a few seconds until the radish is transparent. Turn off the heat.
Step11:Blanch the washed chrysanthemum vegetable in the boiling soup for a few seconds until it is green.
Step12:Put the boiled chrysanthemum vegetables in the soup bowl. Put in the cooked noodles. Scoop in enough soup. Spread the sliced beef on the surface. Cut the loose eggs. Sprinkle the shredded coriander and a little spicy oil. A bowl of beef noodles in clear soup is finished.
Step13:Write production step
Cooking tips:1. Beef tendons are generally used for stewed beef. 2. The old brine is obtained after I skim off the spice residue and precipitate it every time after I finish marinating the meat. After dozens of times of marinating, the brine is very fragrant. It's usually frozen in the refrigerator. It's boiled once a month to keep fresh. 3. There is no old marinade at home, you can also move the steps of marinating. It's also very fragrant to cut beef directly. Or you can go to the supermarket to buy ready-made marinade. Li Jinji seems to have it. 4. The most important thing about this noodle is the soup head. So it is not recommended to use a pressure cooker if time permits. The soup will not be strong enough. If we can get cattle bones, the effect will be better. 5. It's very simple to make a soft boiled brine egg. Turn the water to medium heat, put it into the raw egg, boil it for seven minutes, take it out and peel it. Then soak it in the brine overnight. There are skills in making delicious dishes.
I like to do Beef noodles in clear soup
Beef noodles in clear soup, it looks delicious
Beef noodles in clear soup Very delicious
Beef noodles in clear soup is my favorite Chinese food
I have eaten before Beef noodles in clear soup I will try to make it for my family