Name: Beef Steamed Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Noodles (raw); 200g beef; 1 small root carrot; 250g celery; 1 stage Green onions; 1 small piece ginger; Some salt; Some Soy sauce; Some pepper; Some Cooking oil

Beef Steamed Noodles

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

We call this kind of noodles steamed noodles. Steamed noodles, braised noodles, and fried noodles in other places are similar to this one. There are differences in ingredients and methods. The taste is actually salty and fresh. In our local area, we use thin round wet noodles for steamed noodles and pork belly for meat. Bean sprouts and celery are commonly used for vegetables. The side dishes vary from season to season. In spring, we use garlic sprouts and garlic moss. In summer, we use beans. Of course, it is also made with tomatoes, bean sprouts and cabbage. They are all the ingredients on hand, very homely. A serving of steamed noodles, a bowl of vegetarian soup, and a few grains of garlic make a beautiful meal.
My family is accustomed to eating steamed noodles in spring, which may be due to the season. At this time, eating steamed noodles is not cold but hot, so it is comfortable to cook or eat. Today’s steamed noodles use beef and carrots. After the thin noodles are steamed, they will suck enough soup water, and then steam into the taste. The taste is just right, the taste is delicious, not greasy and not greasy. A bowl of noodles and a bowl of soup are a good meal.

Beef Steamed Noodles

1. Steam the wet noodles for 8 minutes

2. Cut beef into thick shreds with chopsticks and marinate in seasoning

3. Shred carrots, shredded green onion and ginger

4. Cut the celery into sections and split the thick part

5. The steamed noodles are removed from the pot and shake off the steam

6. Pour oil in the wok and fry the shredded pork

7. Put celery and carrot shreds, add a bowl of water or stock, boil, add salt light soy sauce, dark soy sauce and pepper in the meantime (you can use other spice powder here, adjust by yourself, as long as you like). Just boil it here. Don’t cook the vegetables too badly, because they will be steamed later, which is too bad to taste.

8. Transfer the steamed noodles into a basin, pour the cooked meat into the noodles together with the soup, and mix evenly. The amount of soup here needs to be controlled. It should not be too much or too little. If you make it for the first time, don’t pour it all at once. Pour and mix the noodles at the same time, as long as all the noodles are mixed in the soup.

9. Put the mixed noodles into the cage again, count the time after the water is boiled, turn off the heat for five minutes, then boil the pot to disperse the steam, and shake the noodles.