Spicy Braised Beef Noodles

Name: Spicy Braised Beef Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1800g Niu Nan; 2 pieces parsley; 500g Dried rice noodles; 75g Pixian Douban; 2-3 pieces Bay leaf; 1 piece Cinnamon; 10 capsules pepper; 1 piece Tsaoko; Some salt; Some MSG; a little Pepper noodles; Some shallot; Some ginger; Some garlic; a little Cooking Wine

by Spring sister

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I once wrote a log of "Hang Mi Noodles (Line)" in Food World (http://home.meishichina.com/space-24092-do-blog-id-241967.html). The rice noodles used at that time , Is a kind of fine rice flour produced in Shanghai. In order to increase the gluten strength of the rice flour, the manufacturer added some starch to the raw material. Once the rice noodles are soaked and cooked, the color becomes translucent. With the characteristics of vermicelli, the taste is not as good as rice noodles made of pure rice. Of course, the taste will be discounted. When I visited Metro supermarket not long ago, I found a kind of dried Jiangxi rice noodles. The ingredients were 100% rice. The thickness was the same as that of my hometown. It was 5kg per pack. So I was ecstatic and bought it home. The effect of the finished product is very good, not bad compared to the old one. Since then, my family will make rice noodles in the morning every other day and two days a week. I always miss the food that I had at home when I was young, and turn my misses into actions. It seems that good memories of food in a young age can affect a person's pursuit of food throughout his life.
Braised beef can be prepared in advance, make more amount, store in the refrigerator, and take as you eat. After a little processing, it can be used to pour noodles, rice noodles, or directly burn radishes or potatoes. Either way, it is a classic delicacy. "

Spicy Braised Beef Noodles

1. Cut the beef into pieces of appropriate size, rinse off the blood, and drain for a while.

Add half a pot of water in a pot and heat it to about 70 or 80 degrees. Pour the beef into the blanching water. Don't boil the water, let it boil in, the beef meat will get old. After the beef changes color, remove it, rinse off the foam, and drain it for later use.

2. Wash the wok, heat it up, add peanut oil, 80% heat, add ginger slices to the pan, turn to medium and low heat, then add all the spices, stir up the aroma, add beef, turn to high heat, and continue to stir fry. After the beef surface is fried with steam, add Pixian Douban and stir-fry until red oil is spit out.

3. Add appropriate amount of water and cooking wine and simmer until the water surface is 1-2 cm higher than the beef. You can leave it without cooking wine.

4. After the water boils, turn to medium heat and cook for about 30 minutes. There is some soup in the pot and the beef can be chewed. Note that the remaining water should not be too little at the end, if too little, the beef taste will be more woody.

5. Add appropriate amount of salt and monosodium glutamate, stir well, put the beef in a suitable container, and then put it in the refrigerator to refrigerate or freeze. If you need to freeze the beef, you need to freeze the beef in several small portions, and take as much as you eat, which can be stored for a long time.

6. According to the number of people eating, put an appropriate amount of water in the soup pot, add an appropriate amount of braised beef and broth to make the soup base, it doesn't take too long, about ten minutes is enough.

7. Pour the rice noodles and cold water into the pot at the same time in a ratio of 1:3, boil for 3-5 minutes, stir a few times in the middle to prevent stickiness.

8. Turn off the fire, cover and simmer for 3 minutes, then remove and place in cold water for later use.

9. Wash the green onions, ginger, garlic, and green leafy vegetables, cut them well and set aside. At the same time, take another pot of water to boil the rice noodles.

10. Take an empty bowl, add 2 grams of salt (according to personal taste), a little pepper noodles, minced garlic, and monosodium glutamate into each bowl.

11. After the water is boiled, you can blanch a few green leafy vegetables first. Put an appropriate amount of rice noodles into the pot.

12. After hot, remove it and put it in a bowl of seasoning, and put the chili oil on it (you don’t need to eat it or leave it).

13. Sprinkle a large spoonful of beef broth on the rice noodles, sprinkle with green onions and coriander. Green garlic sprouts are even better, so you can leave out the chopped green onions.

Tips:
1. The secret to the flavor of rice noodles: salt + garlic mash + pepper noodles (don’t put soy sauce, it’s incompatible with rice noodles)

2. Don't forget to mix the seasonings under the rice noodles before eating. :)