Braised Beef Noodles-a Tribute to The Classic

Name: Braised Beef Noodles-a Tribute to The Classic
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty (beef tendon) Beef Ribs; 250g Hot pot bottom material; 50g Ginger Garlic Granules; Some Dried chili; Some Dried red pepper; Some star anise; Some Cinnamon; Some Bay leaf; Some Fennel; Some Sanna; Some salt; Some MSG; Some Pepper noodles; Some You Chili; Some chopped green onion; 10 pcs crystal sugar

by Drinking on sunny days

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After eating noodles for 20 years, my favorite is always the bowl of braised beef noodles. No matter where you go to the noodle restaurant, the only thing you blurt out is beef noodles, but you always return with regret, not the taste you want.

A certain corner of our memory is often filled with the smell of food when we were young. I remember there was a noodle shop near my mother’s work place. The braised beef noodles were especially delicious. Later, when my mother changed working place, she would take me to eat his beef noodles. And in the following ten years, I have traveled halfway through China and I haven't tasted the braised beef noodles that are better than that restaurant.

Later, when I became a chef, I realized that it is not easy to make a bowl of braised beef noodles that everyone praises. I vaguely recall that when I was eating noodles in that restaurant, the boss was always sneaking around in the kitchen alone. Now I think that should be the secret recipe that makes it delicious. In order to find that taste, I have tried N times over the years, and even went to a very good Chongqing noodle restaurant as an apprentice for a period of time. Finally, I came up with the best formula. My friend said that I should open a shop after eating. At least I can "get off" most of the noodle restaurants in seconds. Haha, what else is happier than getting the approval of others for the things you do?

The required materials are not complicated, but they cover the stewing process of authentic Sichuan-flavored spices. The aroma of soup, red oil, beef, and green onion complement each other; the spicy spicy is looming, as if there is or not; the beef is tender and melts in the mouth.

Snoringly ate the meat and noodles, and then took the bowl to drink up the soup, and then took a long sigh of relief, feeling the warmth from the stomach and deepening into the soul. A seemingly simple bowl of braised beef noodles, but it has the most simple sense of belonging. "

Braised Beef Noodles-a Tribute to The Classic

1. The beef part selected this time is beef ribs, and beef ribs are strips of beef ribs. Good beef ribs have more lean meat, less fat, and less tendons. Very suitable for braised. Beef tendons are also okay, other parts are not suitable.

Braised Beef Noodles-a Tribute to The Classic recipe

2. After the beef is cooked, it will shrink by 30%-40%, so it must be cut into large pieces. Here you don’t need to cut it horizontally or vertically, just cut it as you like. After cutting, cook in a pot under cold water until boiling, add the right amount of cooking wine and cook for another five minutes, then pour out and drain for later use.

3. This version is a simplified version, but it is simple and fast, easy to make at home, and tastes delicious. In fact, the hot pot base material is a particularly useful artifact. It contains everything you need for Sichuan-style braised: butter, bean paste, chili pepper, and spices. So you don't need to add too many extra spices, as shown in the picture is enough. Cut the ginger and garlic into pellets or slices. No need to cut dried chilies.

4. Remember to use vegetable oil, the vegetable oil will be more fragrant when fried, and the color will be brighter. Burn the vegetable oil until the smoke is blue, then turn off the heat and cool until the smoke is over. Saute the fragrant ginger and garlic, and then the hot pot base (must be low).

5. As soon as the hot pot bottom material has melted and fried until the oil turns red, pour the beef and stir-fry, and sprinkle with rock sugar. Stir-fry the beef on medium heat until the beef becomes darker (I fry for about five minutes, pay attention to it)

6. Add dried chili, dried red pepper, and spices and stir fry together. At this time, the fire can be slightly reduced. Stir-fry for five or six minutes is basically already fragrant, so don't stir-fry anymore.

7. Remember to keep the meat away from cold water, otherwise the meat will shrink and affect the taste. Boil hot water in a saucepan in advance, pour the fried beef into boiling water, add nothing, cover and simmer for an hour and a half, if it is braised beef, simmer for an hour and a half, you can add potatoes or radish. Simmer for 20 to 30 minutes. Today we are making braised beef noodles, so we won’t add any supplements.

8. When the beef stew, you can prepare the seasoning for the beef noodles. The right amount of monosodium glutamate chicken essence, Fuling mustard tuber granules, pepper noodles, and spicy pepper (add according to personal taste). Add beef stock directly, and then boil some vegetables on the bottom of the bowl. When the noodles are cooked, pick them up and put them in the bowl, and scoop the roasted beef ~ and the red oil in the beef broth, sprinkle with chopped green onion or coriander ~ every bite is wonderful taste!

Tips:
You don’t need to put the beef in the refrigerator until you finish eating it. After eating, remember to leave the soup open while leaving it alone. You can leave it for two or three days (no more than 30 degrees, or put it in the refrigerator~). Friends who want to open a store can contact me Ah ha ha.