Chinese Food
Table top beef noodles - fragrant and delicious
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Taiwan beef noodle is popular in the north and south. Its essence lies in good noodle, thick soup and big meat. We should make authentic flavor. Learn these skills - choose beef brisket and beef tendon. Add a variety of spices and radish to stew together. The stewed radish can also be used as a side dish alone. The marinated beef is put in the noodle bowl, and then poured with thick Yufang and mellow soup. Sprinkle some Hakka pickles to improve the taste. The entrance is not greasy or greasy. It is soft, tender and delicious.
Cooking ingredients
Cooking Steps
Step1:First, remove the tendon of the front leg and the fat and thin brisket of Panax notoginseng, wash them and cut them into pieces. Blanch them for us
Step2:Then put the fragmentary spices into the gauze bag. Use the rolling pin to break the ice sugar. Prepare the ginger slices, the green onion knots, the green onion powder, and the white radish cut with the hob
Step3:Heat up the oil. Add ginger slices, garlic, fragrant leaves, tangerine peel, cinnamon, star anise and dried red pepper. Stir and add in soybean paste and stir fry
Step4:Then tilt the pot slightly and add in the rock sugar. Slowly boil it, pour in the old soy sauce and stir fry it with raw soy sauce. Stir fry the beef and beef bones in several times until they are colored
Step5:Add rice wine and stir fry slightly. Pour in boiled water but not beef. Add radish pieces, green onion knot and material bag. Turn to medium low heat and simmer for 2 hours after boilin
Step6:Open the lid and take out the bag. Season with salt. Cover and simmer
Step7:Before cooking noodles, cut the leafy vegetables into sections, put them into boiling water with a little salt, blanch them and drain them
Step8:Cook the next one. Take it out and put it into a bowl. Put beef and green vegetables on it. Pour a few spoonfuls of soup. Sprinkle with scallions and chopped Hakka pickles. Serve the radish as a side dish.
Cooking tips:1. Beef selection. Generally, it is recommended to choose beef brisket and beef tendon. The beef brisket is soft. It has muscles and oil flowers. The soup with butter will be more fragrant. 2. Beef tendon should be selected from the front leg. This part of tendon is full of meat and live. After stewing, the tendon will become transparent. It has high gum content, soft and tender taste. Beef bone makes the soup more fragrant. There are skills in making delicious dishes.
