Taiwanese Chef's Tomato Beef Noodle
1.
Cut the beef into pieces, (not too small, because the beef has shrunk severely). Add cooking wine with flying water, and rinse off the blood foam with water. Slice the tomato and set aside one third until the beef is almost done. Fry the rest with olive oil until the skin and meat are crispy, set aside.
2.
Put butter in the pan, add onions, and fry them until the aroma comes out, then add beef and stir fry slightly. (There is definitely a big difference between the taste of butter and refined oil.)
3.
Stir-fried beef and onion are set aside. Put refined oil in the pan, add bean paste and shacha paste and stir fry until fragrant. Add beef, ginger slices, tomatoes, onions, and water (add enough water at once, because it takes about two hours for the beef to boil. If you find that the soup is too little, remember to add boiling water). Add a little light soy sauce to mix.
4.
The spice bag is wrapped with gauze and put into the pot and boiled together. After it is boiled on high heat, it is boiled on low heat for about two hours.
5.
In the process of boiling beef, you can add eggs and let it marinate. It's more delicious with noodles! Add salt, sugar, and chicken essence to taste when the beef is about to boil. Remove the spice bag! Add oyster sauce. Then put in the remaining third of the tomatoes. Cook for another five minutes. Sprinkle the cooked noodles with sweet tomato and beef, and pair them with braised eggs and small green vegetables! Sprinkle with chopped green onions, and the tempting Taiwan tomato beef noodle is complete!
Tips:
It is better for the human body to absorb tomatoes if they are fried in oil, and onions are also fried in oil for fragrant. Remember not to omit the steps. Don't add too much fennel to the spice bag, it will take the lead.
