Beef Ramen
1.
Ramen noodles is too tired to make noodles by hand, so I used a bread machine. The main ingredient is edible alkali with warm water. Now it is cold in winter, and 30 degrees of warm water is used to make the flour when making noodles.
2.
Cover with plastic wrap for 30 minutes after a dough mixing process
3.
Divide it into three noodles, knead into long strips, smear the surface with oil, and still cover with plastic wrap for half an hour
4.
Then pull up the lotion with both hands, stretch it and kink homeopathically. I can’t take pictures by myself, I can only take pictures on the chopping board after pulling it apart
5.
Just pull it over and over again, this is called noodles, this process takes about 10 minutes
6.
When the dough feels tough, roll it into a long strip, grease the surface, cover with plastic wrap and set aside.
7.
Cook the soup with beef and beef stick bones. I should add beef spine, but the family can’t eat that much, so I just used a big stick bone
8.
The beef stick bone is very thick, and when compared with the egg, it can be seen that the diameter is larger than that of the egg. It is full of bone marrow, such a stick bone can be stewed into a beautiful soup. A stick bone weighs 3 kilograms
9.
Put the beef stick bone and beef into the pot, add cold water
10.
When there is froth, skim the froth clean
11.
Because my family asks for the original taste as much as possible, I use less for cooking meat, only: 2 star anise, 2 pieces of cinnamon, about 20 peppercorns, 5 slices of ginger, 2 dried chilies, and 1 green onion
12.
After removing the froth, add the boiled meat
13.
Simmer on low heat for 1 hour, remove the beef, leave the beef bones and continue to simmer for another 2 hours. If time is tight, you can change to pressure cooker and stew for 30 minutes
14.
Slice or dice the removed beef and cook it in broth with salt and set aside for later use
15.
Cut the white radish into thin slices, add a small amount of salt to boiled water and cook, then change the water and soak it for use
16.
Mix appropriate amount of beef broth with half of the water, add salt and pepper to taste
17.
Add cooked radish slices
18.
Divide the noodles into thin strips, the thickness according to your preference. In my family, there is a love of roughness and a difference in love of fineness.
19.
Boil in the pot
20.
Wait for the noodles to float, add a little green vegetables
21.
Put the noodles and soup into a bowl, put the boiled beef in, the fragrant beef noodles are on the table
