In the cold winter, a bowl of steaming beef noodles can not only satisfy the appetite, but also bring a warm and comfortable feeling, with a rich taste and rich nutritional value. Here are the steps to make beef noodles:
Material:
Beef, noodles, green onions, ginger and garlic, Sichuan pepper, star anise, bay leaves, cinnamon, light soy sauce, dark soy sauce, salt, cooking wine, sugar, green garlic, coriander, etc.
Steps:
1.Wash the beef, cut it into chunks and soak it in water for half an hour to remove the blood.
2.Blanch the soaked beef in boiling water to remove blood foam and impurities.
3.Remove the blanched beef, rinse it with water and set aside.
4.Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant, add Sichuan pepper, star anise, bay leaves, and cinnamon and stir-fry until fragrant.
5.Add the blanched beef cubes, stir-fry until they change color, add cooking wine, light soy sauce, dark soy sauce, salt and sugar and stir-fry evenly.
6.Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours until the beef is simmered.
7.Cook the noodles in boiling water, remove and drain.
8.Place the cooked noodles in a bowl and add the appropriate amount of beef and broth.
9.Add the chopped green garlic and coriander, sprinkle with an appropriate amount of chili oil and peppercorn powder, mix well and serve.
Precautions:
1.Fresh parts of the beef, such as brisket, tendon, etc., are used to make the taste more tender and juicy.
2.When stewing beef, simmer slowly over low heat to avoid the phenomenon of paste.
3.The noodles are made with fresh flour for a firmer and smoother texture.
4.The beef broth should be rich and can be simmered with some bones in moderation.
5.You can add the right amount of spices and spices according to your personal taste, such as Sichuan pepper, star anise, cinnamon, bay leaves, etc.
6.Some vegetables, bean skin and other ingredients can be used as a side dish for beef noodles to enrich the taste and nutritional value.