Braised Beef Noodles
1.
The braised beef can be cut one night in advance for later use, saving time the next morning.
2.
Get up early the next morning and boil the water first (brush your teeth and wash your face when you boil the water). Add some oil to the water so that the noodles will not clump easily. The noodles should be placed in a staggered manner. Don't throw them down. After the noodles are ready, use chopsticks to scatter them immediately.
3.
Wash the side dishes while cooking the noodles.
4.
When the noodles are cooked to 50% to 60% (you can pick up a noodle to observe, the edges are translucent, and there are obvious white hearts in the middle), add seafood mushrooms.
5.
Add the Chinese cabbage and cook for another minute or so and turn off the heat. You don't need to fish it out, just soak in the remaining temperature.
6.
The soup started in another pot. Add a portion of the braised beef brine and mix it with more than half of the tap water. The marinade accounts for about one-third, preferably not more than half. Because there are various spices in the marinade, it is easy to get angry if you eat too much. It would be better if there is broth, there is no need to boil the marinade.
7.
After the braised soup is boiled, add the noodles and side dishes and cook for another minute or two to taste the saltiness of the soup. If it is not flavorful, add a little salt. If you like spicy food, add some chili powder.
8.
Cut a few small tomatoes.
9.
Finally, it's ready to be eaten. If you have coriander or shallots, you can cut a bit and sprinkle.
Tips:
1. The braised beef should be prepared on the rest day, and then stored in the refrigerator, and can be used at any time when needed.
2. It is recommended to keep vegetables and fungus at home.
3. When cooking wide noodles, you must put more water, and don't put it in one hand, it will form a ball. It is better to add some oil to the water if you want a few roots to be scattered and open.
