Spicy Beef Tendon Noodles

Name: Spicy Beef Tendon Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 small handful Noodles (raw); 1 small handful Water spinach; 1 Shallots; 3 slices Sliced ginger; 3 cloves garlic; Some Mustard shreds; Some Cooked peanuts; 1 tablespoon Soy sauce; 1/2 spoon Delicious; 1/3 tablespoon Chicken noodles; 4 tablespoons Oily pepper; 1 tablespoon pepper powder; 1/2 spoon lard; Some Tahini; Some Broth; 2 tablespoons Balsamic vinegar

by Mingyue Dance Tsing Yi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

This kind of beef tendon noodles is from Northeast Jilin, which is different from the beef tendon noodles mentioned in the northwest. Generally the Northeast is used to mix and eat. The noodles are as strong and elastic as cold Korean noodles.
After it is cooked, it is mixed with the heavy Sichuan flavor, the taste is also very unique, the juice is strong and delicious, and the noodles are fresh and refreshing.
If it is replaced with water noodles, it is the practice of Chongqing small noodles. If you add beef and fatty intestines. . . It becomes beef noodles and fatty intestine noodles. It's always changing, and the joy of cooking is to get the bloom on the taste buds in the constant change.

Spicy Beef Tendon Noodles

1. Prepare materials. Wash water spinach, cut into sections, blanch in cold water and set aside. Shredded mustard tuber, cut into small cubes. Shallots, chopped green onions. Crush peanuts, ginger and garlic, and brew with boiling water until cool

2. Put light soy sauce in the bowl and the delicious fresh

3. Tahini and boiled water in a ratio of (1:5), rinse and stir. (Some of the sesame sauce is salty, and some are not salty. You can taste it while stirring, and you can decide that you don’t need to add salt in the end. If you like the fragrance, you can add an appropriate amount of sesame oil and stir together)

4. Then add 1 tablespoon of chicken powder, oily pepper, pepper powder, ginger garlic water

5. 2 tablespoons of broth, lard, balsamic vinegar

6. Put some water in a pot, add some salt, boil, add beef tendon noodles, cook until the noodles are cooked through and the color turns white

7. Scoop it up and put it in a prepared bowl

8. Sprinkle with chopped green onion, chopped peanuts, diced mustard, and blanched water spinach

Tips:
1. If it is replaced with water noodles, it is the practice of Chongqing small noodles. If you add beef and fatty intestines. . . It becomes beef noodles, fatty intestine noodles
2. I make a lot of oily spiced pepper. I use it every time I eat it. If not, I can make it now.
3. Dry the peppercorns and stir them, then crush them to make them more fragrant.
4. After adjusting the seasoning, taste it. If it is not salty, you can add some salt according to your preference.
5. If there is no broth, it can be replaced by thick soup.