Chinese Food
Three shreds of braised beef noodles
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It's a classic traditional dish of our sect. I believe you have fully understood this dish in tip of tongue 2. The soup is clear and delicious. After receiving the trial of Daxi beef noodles, I thought of making this dish. I added beef noodles to the soup for seasoning, which greatly improved the flavor of this dish. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients (dried mushrooms, chicken breast, winter bamboo shoots and ham
Step2:Prepare soup, ginger slices and Daxi beef noodle
Step3:Wash the ham with warm water, add 10 ml cooking wine and 2 slices of ginger, steam for 20 minutes, then turn off the fir
Step4:Remove the old roots and shells of winter bamboo shoots, wash them, cut them lengthwise, and cook them in cold water for 15 minutes
Step5:Wash chicken breast meat, add 10ml cooking wine and ginger slices into the pot in cold water, cover with fire and cook for 15 minutes, then turn off the fire
Step6:Remove the root of mushroom with a knife and then trim i
Step7:Put cooked lard on the bowl and put the mushrooms at the botto
Step8:First batch of thin slices of winter bamboo shoot
Step9:Cut it into thin thread
Step10:Cut the ham and the chicken breast into thin slices
Step11:Stagger the three threads and put them into the bowl along the wal
Step12:Add the remaining three wires in the middle. Press it gently by han
Step13:Boil the soup over high heat, add in Daxi beef powder, mix well, and then turn off the fir
Step14:Add a spoonful of high soup to the bowl and steam over high heat for 10 minutes, then turn of
Step15:Turn it upside down while it's hot, then add the soup to the bowl and serve i
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:1. This dish uses the best parts of ingredients. Only two bowls of this amount can be made. A lot of leftovers can be added to the soup together, which is a delicious three silk soup. 2. Prepare more dried mushrooms. Keep them for future use. 3. The chicken breast can be cooked. It should not be too long to prevent the meat from getting too old. 4. The soup I use is light. It's enough to use the salty taste of ham without adding salt. 5. The reverse buckle should be hot, so as to be complete. There are skills in making delicious dishes.
