Hot and Sour Beef Noodles
1.
Jiangxi rice noodles are usually in a dry state, which is difficult to cook, so it is generally soaked one night in advance, at least 4 hours before it can be cooked.
2.
Bring the water to a boil (you can boil more, first put a part of the water and save the water afterwards), put in the soaked rice noodles, cover and turn to medium heat and simmer until it boils again, open the lid and cook, pay attention to use Pull a few times with chopsticks or spatula to prevent the bottom from sticking.
3.
While cooking the noodles, we prepare the side dishes. Cooked beef slices. The side dishes are up to your liking, and what you have at home.
4.
Wash baby vegetables and tear off small pieces. Sliced fresh shiitake mushrooms.
5.
Chopped coriander.
6.
It is good to cook the rice noodles until the chopsticks can easily pinch off and there is no hard heart. Pour the rice noodles into the vegetable washing basket and rinse with tap water several times until the water becomes clear. Then let the water dry.
7.
After washing the rice noodles, let it cool and boil. When boiling the water in the front, you can boil more, first serve a part of it, and then add the rice noodles. For sanitation and health, it is not recommended to eat the powder washed in tap water directly, and the cold powder is the same operation. After all, our tap water is not a standard for drinking water.
8.
The rice noodles that have been cooled and boiled are dried and put in a bowl for later use. Use a larger bowl.
9.
Put the sliced beef on the yard, add mustard slices and cooked peanuts, soaked sour radish, and chopped coriander. Eat whatever you want, whatever you have at home.
10.
Pour a spoonful of vinegar, a spoonful of light soy sauce, and a spoonful of chili oil. If the brine is boiled later, no light soy sauce is added. The focus of hot and sour noodles is on sourness and hotness. Put vinegar and chili oil according to your taste.
11.
Clean the pot or take another pot, pour in the right amount of broth or marinated beef brine + water. If there is no broth or marinade, add salt and chicken essence to the MSG. After boiling, pour shiitake mushrooms, then baby cabbage, and cook until soft. Baby cabbage and shiitake mushrooms can also be blanched when the noodles are cooked in the first step, and the soup can be cooked in the latter step. There is bone broth to make toppings in the outer flour noodle restaurant every day. It is not so convenient at my own home, but simple.
12.
Pour the cooked soup into a bowl of rice noodles, mix well while it is hot, and the vinegar and chili oil will stimulate the flavor under the impact of the hot soup. The chili oil I made by myself is very spicy, but it is very enjoyable.
Tips:
1. Dry powder is more difficult to cook. It is recommended to soak for more than 4 hours before cooking. If it’s troublesome, many markets and supermarkets now sell cooked rice noodles. It’s good to buy them and blanch them, but they don’t taste as good as they are cooked temporarily.
2. The side dishes are as you like. The focus is on sour and spicy. Chili oil is not difficult to make. If it is really troublesome, you can use Laoganma instead, but you can make it better by yourself.
3. Generally, families do not prepare broth, so you can cook some broth or soy sauce soup temporarily.
