Shun Taste Fast Food Lotus Root Noodles-the Practice of Beef Lotus Root Noodles
1.
Cut the beef into thick pieces, put it in boiling water and scald the blood to remove the bubbling.
2.
Two tablespoons of sugar and three tablespoons of oil are boiled over low heat to form a sugar-colored sauce, add beef, stir and stir evenly over medium heat after drinking, add bean paste, and stir-fry with red oil.
3.
Put the beef into a saucepan, add the stock, salt, dark soy sauce, ginger, garlic, dried chili, pepper, star anise, green onion, boil, turn to low heat and simmer for two hours, add MSG and adjust it all.
4.
Bring a pot of water to a boil, add the vegetables to a boil, then scoop it up; shake the lotus root noodles into the pan and cook, scoop them up and put them in a bowl, place a few pieces of beef, drizzle the soup, put in the greens, and chopped green onion.
5.
In addition, prepare two side dishes: pat cucumber (patched cucumber, add salt, monosodium glutamate, sugar, garlic, red oil, vinegar); red oil bubu (small bubu sliced, pickled with a little soup, vinegar, and topped Red oil is enough). Sprinkle with garlic and parsley.
Tips:
It is made into soup, red oil, beef, and coriander, which complement each other; the hot and spicy is looming, as if there is still nothing; the beef is tender and melts in the mouth, and it is enjoyable to eat; the red oil is soaked in green vegetables and lotus root noodles. The mixed cucumbers and small carrots give me an appetite when I look at it. In fact, beef lotus root noodles are more than just a bowl of noodles. It includes the stewing process with authentic Sichuan-flavored seasonings and authentic Sichuan side dishes. The noodles are almost purely oily. The key is that the meat should be stewed well. The soup should be delicious.
