Braised Beef Noodles
1.
Buy the fat and lean beef first to thoroughly remove the blood and dirt on the surface
2.
Soak the beef in clean water and change the water every hour. I soaked it for 5 hours
3.
Chop the beef into chunks
4.
Add cold water to the pot and put the beef
5.
After boiling, there is a lot of foam in the beef. Wash the beef in the pot and take it out for use.
6.
Prepare the seasoning. Cumin is different from big fennel. It looks like rice, which is under the garlic in the picture below.
7.
Hot pan with cold oil
8.
Add shredded chili, garlic, ginger, bay leaves, tangerine peel, star anise, cumin, cinnamon and onion
9.
Add a small piece of rock sugar and stir fry until melted
10.
Add a spoonful of tomato paste
11.
Add a spoonful of bean paste
12.
Add the chives and continue to fry until the aroma is strong
13.
Add the blanched beef cubes and stir fry
14.
After the beef cubes are colored, add soy sauce and stir fry
15.
Put the beef and other seasonings into the pressure cooker, measure the water to about two-thirds of the pot, cover the pot
16.
Boil on high heat until the safety cover makes a popping sound, then change to medium heat and cook for half an hour.
17.
Bring water to a boil in another pot, cook the noodles to the softness and hardness you like, and put them in the soup cooked on top. You can cook some vegetables or tomatoes in the soup.
Tips:
1. The biggest difficulty is that this bowl of braised beef noodles has a lot of seasonings to have that flavor. A good braised beef noodle lies in a good formula. This recipe is worthy of everyone's collection!
2. Beef must be bought fat and thin, so that it will not burn, and it will be crumbly after biting;
3. More soaking of beef can soak the blood, so it must be soaked for at least four hours;
4. Talk about the blanching water of the meat: beef under cold water can better dilute the dirt inside. The hot water pot is generally suitable for the beef that has been soaked. The dirt inside has been soaked, because the meat will shrink when it is heated. So this is the difference between blanching with cold water and hot water, so overall, it is better to blanch meat with cold water;
5. Fry the seasoning together to make the taste more fragrant, but here is a special emphasis on the fact that you can't add too much rock sugar, the less the better, because the tomato sauce behind is also sweet, if too much, the soup will be a little sweet, but a little bit I want to tell everyone that many delicious braised beef noodles outside are filled with sugar. Although you can't feel it when you eat it, the right amount of sugar makes the soup taste more delicious;
6. According to personal taste, you can put in the right amount of chili or chili powder, adjust the saltiness yourself, soy sauce is salty, and don't add too much salt at the end;
7. The other ingredients in the braised beef noodles are what you like. You can boil the ingredients again and add some coriander, greens or tomatoes. It depends on what you like.
8. Eating noodles is entirely personal preference. With this braised beef soup, the noodles are delicious regardless of how to make it. Both vermicelli and wet noodles are fine. The noodles sold outside are all cooked and put into the soup, but some people like it. Cook the noodles and the soup together, these people are actually diners! Although the noodles cooked in this way are not good-looking, they also taste very good. So, let’s make our Chinese cuisine. Don’t be so harsh. How come you like it!
