Beef Noodle Soup
1.
Put clear water in the basin, add 1g of salt, add tofu, and soak for half an hour. (This is to remove the beany smell)
2.
Soak the tofu, yam, braised beef and beef tendon into thin slices, cut cabbage and onion into strips, cut tomatoes into small pieces, pick and wash rapeseed, wash dried chilies, tear seaweed into small pieces, and chopped green onions
3.
Pour a little olive oil into the pot
4.
Add tofu slices and fry slowly
5.
Fry until golden on both sides. (Fried tofu is to make the tofu taste better and not easy to loose.)
6.
Take another pot, add a little water, and boil on high heat
7.
After boiling, add tomatoes and yam and cook for 2 minutes
8.
Put onions
9.
After the pot is boiled, add two spoons of beef broth and continue to cook
10.
After the pot is boiled, add the noodles
11.
When the noodles are soft, add cabbage and rapeseed
12.
Chop the dried chilies and put them in, and a little dark soy sauce for coloring
13.
Add two-thirds of the chopped seaweed
14.
Add the remaining 1g table salt
15.
Finally add sesame oil and chili oil
16.
Fish out the noodles
17.
Sprinkle with chopped green onion, black pepper and white sesame seeds, top with beef and tofu, and the remaining chopped seaweed
18.
Topped with thick soup
19.
Let's eat
Tips:
1. If you don't like spicy food, you can omit all the peppers;
2. There is already salt in the beef broth, so when you cook the noodles, taste the saltiness before adding salt.
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