Taiwan Beef Noodle
1.
The best way to make beef noodles is beef tendon. But the supermarket happened to have a discount on sirloin, so I bought 2 catties. Cut the beef into large pieces and soak in cold water for half an hour to remove blood. Beef will shrink when heated, so it can be cut into larger pieces.
2.
Pour cold water into the pot, blanch the froth, rinse with warm water, and set aside.
3.
Cut and match the seasoning: onion, ginger, garlic, dried chili, star anise, cinnamon, bay leaves and other stewed meat ingredients. Cut carrots, onions, and tomatoes into large pieces and discard them after cooking the soup.
4.
Stir all the spices in a hot pan with cold oil, stir fry for the aroma, and then add the spices.
5.
Continue to sauté the carrots and onions with the base oil. Stir-fry and serve.
6.
Pour the beef cubes and stir fry, add light soy sauce and sugar for color.
7.
Add enough water, no more water during the stewing process. Put in the fried seasoning and large pieces of vegetables. After the high heat is boiled, switch to a low heat and simmer for 3 hours. The main function of vegetables is to retain the natural sweet taste, which can be fished out after being stewed for a period of time.
8.
After the stew is done, take out the beef cubes. Use a strainer to filter out all seasoning residues and keep the broth. Generally, if you make a lot of food at a time, you can keep the broth separately. It is best to keep it in the refrigerator for 3-4 days. If the time is too long, it should be frozen in a sealed bag.
9.
When eating beef noodles, if you have beef cavity bones at home, they can be used to make a clear soup as a base. If not, you can use stew broth instead. When cooking the noodles, boil a few small greens, with the instant beef cubes, one bite of hot soup and one bite of noodles, the winter is complete!
Tips:
1. If possible, it is best to choose fresh beef shank from cattle. 2. The taste of Taiwan is generally a bit sweeter. Use carrots, onions, tomatoes and other vegetables to dissolve in the soup, which brings a fresher sweetness than rock sugar and white sugar.
