Beef Noodles
1.
Take a basin and hold it for about a small bowl (because one person eats it). Beat in an egg, put about 3 grams of salt, add water and use chopsticks to stir into granules, knead the dough with your hands, and cover with a damp cloth to prevent it from drying out.
2.
While waking up the noodles, wash the tomatoes and cut into small pieces, wash the Shanghai greens, cut the green onion into small pieces, shred the ginger, and cut the garlic into particles.
3.
After waking up for about 20 minutes, take out the noodles and place them on the panel. Add flour and knead for a while and press to flatten them. Use a rolling pin to roll the noodles to a thickness of about two millimeters, then fold them and cut them into noodles with a knife.
4.
After the pot is cleaned, turn on the fire. When there is no water in the pot, add oil, add the peppercorns and sauté fragrant, remove the peppercorns and add the onion, ginger and garlic until fragrant, then add the tomatoes and fry with sugar and 7g of salt. When the juice comes out, add the sauce of braised beef, pour in boiling water and boil.
5.
After the pot is boiling, add the noodles and cook them out and put them in a bowl, put the greens in the bowl, cut the beef into the bowl, pour the stewed beef in the miso soup, and add the chopped green onions. OK
Tips:
1/ Adding eggs and salt when making the noodles makes the noodles more chewy. The water has to be added again and again. If you pour it in, the noodles will be too soft, and it will reach Sanguang (pot light, smooth noodles, hand light), so be sure to cover Use a damp cloth to wake up the noodles, otherwise it will dry, and sprinkle some flour on the noodles to prevent sticking.
2/ Putting in the peppercorns and sautéing will taste better. The sugar is used to fry the tomato juice.
3/ Don't put too much salt, because I use the sauce of braised beef, which is already very salty.
