Spicy Beef Hand Rolled Noodles

Name: Spicy Beef Hand Rolled Noodles
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Dough; 1000g beef; Some spinach; 3 pcs star anise; 1 piece Cinnamon; 6 Dried red chili; 1 piece Gardenia; 2 pcs Tsaoko; 3 slices Bay leaf; 2 tablets Dried oranges; 1 piece ginger; 1 head garlic; Several pieces Dried hawthorn; 3 slices Angelica dahurica; a little Soy sauce; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Hand-rolled noodles are one of the staple foods of my family. Knead a piece of noodles and mix them with seasonal vegetables and meat. It is a time-saving and delicious meal. Although its fiber is rougher, it can be eaten happily with the right method and the right part. Today, I will use the fragrant beef broth to pour the noodles, so I chose the "shangnao" part of the beef. The upper brain is not the part of the melon seeds in the head. I asked the store and found out that it was the firm part under the spine. The meat was thick and tender and slightly fatty. It was best used for stuffing or stewed. Okay, then it’s up to the boss. If it’s good, there will be one more choice next time.

The method is still not difficult, and the old method is still used. The rice cooker saves trouble, no need to watch, choose the program and set the time, just wait for the rotten meat soup to thicken out of the pot. If you want the beef to be so bad that the soup is still thick, there is a little trick I will mention in the process, you must watch it carefully! The noodles can be ready-made dried noodles, cut noodles, or you can make your own hand-rolled noodles. Although it is a little troublesome, it is comfortable and moisturizing to eat. One of the great joys of life is to eat, eat well and drink well, in order to do things happily.

Spicy Beef Hand Rolled Noodles

1. The upper brain of the beef is divided into large pieces, soaked in clean water for 10 minutes. If you have time, you can gently rub it with your hands to wash out the blood in the thick meat; transfer the beef into the inner pot of the rice cooker, add a proper amount of cold water, and select the soup program, the time is For 90 minutes, close the lid and let the rice cooker start to work;

2. Prepare the spices: star anise, cinnamon, dried red pepper, gardenia, grass fruit, fragrance, dried orange slices, ginger slices, garlic, angelica dahurica, etc., don’t need too much, if you don’t have these at home, the basic spices For example, star anise, cinnamon, ginger, garlic, bay leaves are still necessary, and the amount can be larger; adding dried hawthorn slices can make the beef overripe faster;

3. After the beef white soup is boiled, remove the froth on the surface; if the soup is thick and delicious, the trick is not to blanch the water, but just skim out the froth;

4. Put the spices in step 2 into the pot, then pour in the appropriate amount of soy sauce, soy sauce and salt to taste, close the lid, and wait for the beef and broth to be completed;

5. This is stewed beef and thick soup. The beef is soaked in the soup. Before eating, remove the slices or cut into pieces; if you can't finish the meal, you can take the beef out of the refrigerator and keep it in the refrigerator. Up

6. When stewing meat, knead a piece of noodles. The amount of noodles can be adjusted according to your own consumption. Because it is hand-rolled noodles, the dough should not be soft; the amount of water should be about 50% of the amount of flour. Knead the noodles in cold water and knead it into a dough. Put the lid on and knead after 15 minutes, the dough will be very smooth and moisturized;

7. Put the good dough on the chopping board, find a little flour, roll it into a large sheet, and then fold it into a fan shape several times, sprinkle thin cornmeal (corn flour) in the middle to prevent sticking. The anti-sticking effect of corn flour is better than that of white flour; cut into even thickness Noodles

8. Boil a pot of water, blanch the washed spinach to change its color and remove the cold water for later use;

9. Put the noodles into the pot, because it is hand-rolled noodles, it has more water content than sliced dried noodles, so it can be removed after two or three minutes of cooking;

10. Pour beef broth, add blanched spinach and sliced beef and start eating;

Tips:
1. After the beef is cut into large pieces and stewed, the spices in the soup can be easily removed. If you cut into small pieces and do not stew for a long time, the meat will be tighter, and the spices are mixed in it and it is not easy to fish out; beef stewed by this method In addition to making beef noodles, you can also cut beef into small pieces and stew with carrots and potatoes, which saves trouble and is delicious;
2. The noodles can be hand-rolled noodles, machine-cut noodles, or dried noodles; the side dishes can also be adjusted according to the seasons of the year.