Beef Udon
1.
Choose fresh beef, wash and cut into pieces, soak in cold water for 30 minutes to remove blood, squeeze the beef properly every 10 minutes to squeeze out the blood as much as possible;
2.
Prepare cooking wine, ginger slices, Chinese pepper, Chaotian pepper (1) for later use;
3.
Put the soaked beef cubes into the pot with cold water, pour in the prepared spare ingredients, and then reduce the heat to remove the blood;
4.
Prepare star anise, bay leaves, Chinese pepper, Chaotian pepper (1~2), garlic cloves for later use;
5.
After blanching the buffalo beef, remove the blood foam and remove the beef;
6.
Rinse the blood foam on the surface of the beef and the glued glue particles, and put the beef into a clean bowl for later use;
7.
Rock sugar (no rock sugar can be replaced with granulated sugar or soft white sugar), light soy sauce, dark soy sauce, green onions for spare;
8.
Start the pot and cook oil (less oil), pour the prepared pepper, chaotian pepper, bay leaf, star anise and stir fry into the wok. When it is slightly fragrant, pour in the prepared garlic cloves and stir fry until fragrant;
9.
Pour the prepared beef into the pot and stir fry evenly;
10.
Pour in the prepared rock sugar and stir fry until the rock sugar melts;
11.
After the rock sugar has melted, pour into the green onions and stir fry until the fragrant green onions;
12.
Pour in light soy sauce and dark soy sauce and stir fry evenly;
13.
Add boiling water (the amount of boiling water is the amount of soup, so choose the amount of water by yourself);
14.
Pour all the ingredients in the wok into the pressure cooker for simmering (for those without a pressure cooker, wait for the water in the wok to boil and turn to low heat and simmer for about 1 hour);
15.
During the beef simmering process, we prepare two tomatoes and use a cross knife on the front for later use;
16.
Prepare boiling water and add tomatoes until the skin is wrinkled (the time should not be too long to avoid nutrient loss);
17.
Take out the wrinkled tomatoes and peel them;
18.
Cut or dice the peeled tomatoes;
19.
Prepare coriander for later use (if you have no feeling for coriander, you can ignore this step);
20.
Salt, fuel-consuming spare
21.
After 30 minutes, the beef is pressed, and the soup is cleared with a sieve (avoid eating peppercorns and other auxiliary materials), and the beef pieces are picked out and poured into the soup for later use.
22.
Start the pot and stir-fry the tomatoes (without oil, you can stir-fry in the original pot) until soft and rotten, then pour in the prepared beef broth to stew, pour in salt and consume the oil until the soup is thick and viscous. Turn off the heat.
23.
Boil the noodles in boiling water. After they are cooked, put cold water into a bowl;
24.
Pour beef broth into a bowl, sprinkle some cilantro prepared early, and a bowl of beef noodles with delicious flavor and flavor is complete.
Tips:
The excipients and the soup must be separated at the end, otherwise ingestion will affect the taste and mood. The rest is left to enjoy! Although the beef noodles are good, please don't be greedy!
