Beef Tendon, Head, Brain, Hand-rolled Noodles

Name: Beef Tendon, Head, Brain, Hand-rolled Noodles
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Beef tendon; 300g Flour; 160g Cold water for flour; 2s Shallots; 4 cloves garlic; 4 slices ginger; 3 pcs star anise; 1 pinch pepper; 1 piece Gardenia; 2 pcs Tsaoko; Some Other spices; Some water; Some Soy sauce; 8g salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The children in the family have a very heavy schoolwork, especially after school starts to go to self-study in the evening, and it is almost 10 o'clock every day after returning home. The lunch box I ate at school for dinner was not enough for me, so I needed a midnight snack in the evening.

This supper should not be too oily, so as not to cause indigestion and affect sleep. So I will make some snacks with meat, soup and flavor. Just like today’s beef tendon and noodles, my son loves it very much. I have to eat a bowl when I come back from self-study at night. The rotten meat and soup are fresh and easy to digest.

Muscles, heads and brains are meat with fascia, which is more chewy than pure lean meat and can also reduce some protein content. Eating a few more pieces will not have too much gastrointestinal burden; compared with pure beef tendon, it has more lean meat and calcium The content of iron is much richer.

There are many ways to eat glutinous rice, stewed or braised. Stewed it alone, or add tomatoes, potatoes, carrots, corn, etc., are great dishes. I use it today to make a hand-made noodle first.

After the son came back, he ate a small bowl of noodles with soup and meat.

Beef Tendon, Head, Brain, Hand-rolled Noodles

1. Defrost your brains, wash them twice with cold water to wash away the excess blood;

Beef Tendon, Head, Brain, Hand-rolled Noodles recipe

2. Cut the tendon to the size of an egg, put it in a pot of cold water, boil over high heat, and use a spoon to skim off the foam while boiling; this process takes about 5 minutes;

3. Prepare the seasoning: knotted shallots, thick slices of ginger, some spices I can’t name them, they are nothing more than stews, such as star anise, pepper, ginger, gardenia, grass fruit, nutmeg, etc.;

4. The beef and soup with smoky foam are much refreshed. Pour the seasoning, soy sauce, and salt from step 3 into the pot. If there is not enough water, add hot water;

5. Cover the lid of the pressure cooker, simmer for about 40 minutes after SAIC, and then open the lid after the pressure is released;

6. Mix the flour and cold water into a flocculent shape, and then knead it by hand to form a dough without dry powder; the dough is relatively hard by hand, so the dough is not moist at first, and the surface is not smooth. It does not matter. Cover with plastic wrap and let it sit for 30 minutes. reuse;

7. Put the good dough on the chopping board sprinkled with a layer of flour (outside the serving size), and roll it out to the thickness of two 1 yuan coins;

8. Sprinkle fine corn flour on each layer to prevent sticking of the dough, fold it in half and then fold it again. The number of folds depends on the size of the dough;

9. Use a knife to cut into the width and thickness you like;

10. The beef tendon is cooked well. If the soup is too little, you can add some hot water to dilute the soup, and turn off the heat when it is boiled;

11. Cook the noodles in a pot of boiling water, then pick them directly into the bowl;

12. Boil a few green vegetables, pour beef broth, and hand-roll noodles with fragrant beef, and start eating!

Tips:
1. There are fascias and membranes on the tendons, head and brain. The stewing time is slightly longer. Use a pressure cooker for about 40 minutes, a casserole for about 1.5 hours, and an ordinary pot for about 2.5-3 hours, depending on the size of the meat and the taste you like. Adjust the time;
2. The dough for hand-rolled noodles should not be too soft. After being rolled into thin slices, sprinkle with fine corn flour, which can absorb moisture and prevent sticking, and is better than flour;
3. The stewed tendon can not only be used for hand-made noodle soup, but also can be eaten directly, stewed potatoes and carrots and other dishes, and can also be chopped and made into "rou jiamo".