Beef Trilogy-beef Stew Noodle

Name: Beef Trilogy-beef Stew Noodle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty and a half beef; Some kelp; 8 taels vegetables; Some ginger; Some parsley; Some Bay leaf; Some pepper; Some Tsaoko; Some star anise; Some salt; Some Chicken Bouillon Powder; Some White pepper; Some Oily chili

by Xia's mother's delicacy

5.0 (1)

Favorite

16

Difficulty

Normal

Time

15m

Serving

2

Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery and after illness, in supplementing blood loss and repairing tissues.
Today, Xia’s mother brings you the first step of the beef trilogy-beef noodles. Please pay attention to the other two dishes, which will bring you delicious, convenient, and three dishes that make full use of beef.
Stay tuned and pay attention if you like it~
Note: The amount of beef bought by Xia’s mother is the amount eaten by a family of three."

Beef Trilogy-beef Stew Noodle

1. The ingredients are as shown in the picture on the left. Cut beef, slice ginger, and chop coriander.

2. Make the noodles together, roll them into strips, and let them rise for 30 minutes.

3. Bring water to a boil, add beef, ginger, seasoning bag, and salt.

4. Add SAIC to high heat, turn to low heat and simmer for 30 minutes

5. After turning off the heat, put the meat in the soup bowl and set aside

6. After boiling the water in the pot, pull the noodles into wide strips

7. Put the pulled noodles into the pot, and when the noodles are almost cooked, put the washed vegetables into the pot. When it is boiled again, scoop the noodles and green vegetables into a bowl.

8. Put it in a bowl, add shredded kelp, pepper, white pepper, chicken essence, and a small amount of salt. Scoop the beef broth and stewed beef into a bowl, and sprinkle with coriander at the end