Beef Noodles with Half Tendon and Half Meat
by Mido fish
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. The beef tendon must be stewed first. After the water is over, put a spoonful of bean paste, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of salt, a little star anise cinnamon, 3 cups of water, simmer for 40 minutes, then let cool.
2. Mix one spoonful of bean paste, one spoonful of ketchup, and half a spoonful of Pixian bean paste in a small bowl.
3. Peel and cut carrots and white radishes.
4. Heat up a pan, add three spoons of sesame oil, sauté the onion, ginger, and garlic until fragrant, add rock sugar (depending on personal taste, you can only add two or three slices if you don't like sweetness).
5. After sautéing, add the previously prepared sauce and sauté until fragrant.
6. Heat the water, after boiling, add red and white radish cubes; cook on low heat for about 30 minutes, the purpose is to enhance the umami taste of the soup.
7. Prepare the ingredients while stewing the soup, wash the vegetables, carrots, chives, and mustard;
8. Boil the green vegetables and carrots in a hot water pot, and slice the beef tendon;
9. For the seasoning part of the soup, prepare all the seasonings: salt, a little sugar, white pepper, chicken essence, beef tendon soup;
10. Remove all the ingredients from the stewed soup, add the seasonings and bring to a boil. The beef broth is ready.
11. Put the bottom noodles into the stewed soup, put the cut beef tendon, the over-dried vegetables, and then put some pickled mustard tuber, put some chives, and start eating.
Tips:The focus of this noodle is the stewing of the soup, which will be more delicious than the original soup.
