Supor Muyu Beef Brisket Noodle

Name: Supor Muyu Beef Brisket Noodle
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 350g Beef Brisket; 1 Cuttlefish; half White radish; 4 slices ginger; 2 cups Flour; 1/2 tablespoon Cooking Wine; 3g salt

by Still-good food

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

I was pleasantly surprised to receive this pot, it is simply "baby" to my mother who loves making soup. I can retire my casserole now. I have always used casserole to make soup a lot, because casserole can not only lock the deliciousness but also retain the aroma. In this way, children will eat more. The inner pot of this Chinese blazing pottery kettle electric stew pot is completely spherical in design, which restores the open flame-like cooking temperature, and the heating is more uniform. According to the different characteristics of different ingredients, it has more Diversified choices make you worry-free with one click. The most important thing is that he changed the traditional electric cooker and added a quick-cooking boiling button. It is completely comparable to an open fire casserole. The most important thing is that the boiled soup is bright, rich in flavor, and preserves the freshness of the ingredients to the greatest extent. I am very happy to let my family drink the most delicious soup. I am very grateful to Food Jie for the opportunity to provide such high-quality products. I am also grateful to Supor for its kindly provided. I look forward to Supor to develop more and more beautiful kitchen appliances for more people to come. Experience.

Ingredients

350g Beef Brisket
1 Cuttlefish
half White Radish
4 slices Ginger
2 cups Flour
1/2 tablespoon Cooking Wine
3g Salt

Supor Muyu Beef Brisket Noodle

1. Ingredients: 350 grams sirloin, white radish, half cut cuttlefish, 1 ginger, 4 slices, 2 cups of flour, seasoning: cooking wine, half a tablespoon, 3 grams of salt

2. Peel the white radish, wash and cut the ginger

3. Wash the wooden fish and cut into strips for later use

4. Pour the right amount of warm water into the saucepan

5. Pour the sirloin into the saucepan

6. Pour the wooden fish into the saucepan

7. Pour in the right amount of cooking wine

8. Pour in ginger slices

9. Start the old fire button to start the soup

10. When the time is left for 2 hours, pour the white radish

11. Skim the foam (the position is edited wrong, it should be the Buddha and the devil when the soup is opened)

12. After adding the white radish, press the quick boil button and pour in the right amount of salt when there is 1 minute left

13. When there is about 18 minutes left to cook the soup, pour 2 cups of flour into the noodle maker

14. Pour 130ml of water and mix the noodles for 3 minutes and start to show up, this is ready to boil water

15. Boil the water

16. Pour the noodles and stir to avoid sticking to the pan

17. Pick up the noodles and put them in a bowl

18. Pour in the sirloin soup and start eating

19. Finished product

Tips:
Still talking:

Some people like blanching, so you can blanch the sirloin first. I need to skim off the foam without blanching. My soup is very light. You can melt a small amount of salt in the water when making the noodles. This kind of noodles can not only be stronger but also have a slightly salty taste. I am not afraid that the soup will affect the taste of the noodles slightly. If you don’t have a noodle machine, buy ready-made noodles.