How do you cook beef noodles to make them delicious?

Buy a good piece of beef.

2. Thawing. If the beef is frozen, take it out and thaw it ahead of time, if not, then go straight to step 3.

3. Cut the beef. This is a slightly skillful job, pay attention to the following aspects: first, when cutting, according to the texture of the meat, find a good cut surface; Second, the thinner the meat is cut, the better, so that it is delicious; Third, this is to pay attention to knife skills, and you still need to practice well, I cut a piece of meat and my hands are very sour, I am really old, and I am useless.

4. Marine. Put some salt, monosodium glutamate and sweet potato powder, and add rice and wine. I don't know the amount either, my taste is relatively light, so if you don't know, you can't go wrong with a little less.

After putting it all down, grasp it with your hands, this is what my mother said, it is said that grasping hard can make the beef more tender, so let's do it.

5. Boil beef. Add water, ginger and angelica and bring to a boil; Then put the beef and bring to a boil.

6. Boil the noodles. While the beef is cooking, the noodles can be cooked in a separate pot and cooked until almost cooked.

Note: If the conditions are limited, or you want to be lazy, you can cook the noodles first, and then cook the beef, and get it directly. ）

7. Put the noodles in the beef, cook them a little, and you're done.

Cook the beef beforehand, put the raw noodles in hot water until they float up, and then add the beef broth (add some water if it's too thick) to the pot. Add the sliced beef, put in the noodles and roll them a little to adjust the taste, and then you can start the pot. This is a more homely practice.

Fried rice: Add oil to the bottom of the pot and fry green onions until fragrant, add spicy cabbage and stir-fry for two minutes, add rice and stir-fry slightly, and when you are about to start the pot, you can also add a small amount of green beans, ham, pepper and other ingredients to make the color look richer, according to the saltiness of the spicy cabbage, decide whether to add salt.

Spicy cabbage cake: Cut the spicy cabbage into small cubes, take a container and add flour and water and stir, (the dough water is slightly thinner and easier to cook) Add the kimchi and stir well. If you like spicy, you can add chili peppers. Seafood can also be added in an appropriate amount according to taste.

Put an appropriate amount of cooking oil in the pan, if there is more oil, the cake will turn golden brown, and when the oil is hot, add the mixed batter to the pan. When the pan is ready to shake, turn over and fry until golden brown on both sides.

Kimchi Soup: Kimchi soup is still very hot to eat in summer, but it is also comfortable to eat with the air conditioner turned on.

Heat with water or stock. Add the chopped tofu, green onions, minced garlic, chili paste, and onion for about 5 minutes, and add the kimchi, pork, or fish. About 10 minutes.

Pork with spicy cabbage in sauce.

Pork is best sliced with pork belly.

Add the pork slices to the soy sauce. Less sugar, minced ginger, minced green onion, marinate for more than 1 hour, of course, the longer time is better for the taste. After the flavor is absorbed, put the pork into a wok with a small amount of hot oil, stir-fry, add soy sauce, sugar and salt to taste, and until the meat is colored.

Leave a small amount of soup in the pot, turn off the heat and put the meat cold and spicy cabbage layer by layer, pour the remaining meat juice on the kimchi meat twice, put it in the steamer and steam for about 15 minutes, take it out and add chopped green onions.

That's how I usually do it.

【Beef noodles】

Main ingredients: 2 kg of beef, 250 grams of flour, a handful of rape, green onions, ginger, coriander, pepper, star anise, bay leaves, ginger, cinnamon, cumin, salt.

Detailed method] 1, first choose beef, love to eat a little fat ribs, like to eat a lean selection of brisket, we are different from stewed beef and fried beef, with a little fat to eat fragrant, the entrance is tender, cut the beef into large pieces, and then prepare the spices for stew, pepper, star anise, bay leaves, ginger, cinnamon, cumin.

2. Prepare a casserole, pour cold water into the pot, then put a large piece of beef into the pot, put in ginger slices, green onions, and a little cooking wine to remove the fishy, boil the water, and skim out the foam.

3. Scoop out the blood foam of the beef, put the prepared ingredients into the pot after the soup is clear, put enough water at one time, cover the lid and simmer over low heat for 2 hours.

4. Finally, add edible salt and cook for another 5 minutes, after the beef is boiled, take out the dry water and put it aside for later use, do not pour the soup, and use it for a while.

5. Put the flour into the basin, add 3 grams of salt to increase the gluten, add water in batches, stir while pouring, and stir like this.

6. Mix your hands into dough, cover the lid and let it rise for 5 minutes, wake up and knead the dough again, it is easy to knead and smooth.

7. Put the mixed dough on the cutting board, roll it out briefly with a rolling pin, then cut it into strips, and cover the dough with a wet cage cloth to prevent the surface from drying out.

8. Take a piece of noodles and roll it into thin strips, about the thickness of chopsticks.

9. Pour some cooking oil into the plate, put the kneaded noodles on the plate, brush the surface with oil, cover the lid and let the noodles rise for 1 hour.

10. After the noodles wake up, wrap them in your hands, then stretch them open, beat them on the board while stretching, and pull them to the thickness you want, boil the water in the pot, and put the pulled noodles into the pot.

11. Cook the noodles until they float up, put the washed rape into the pot, cook for 2 minutes, and the vegetables and noodles are all cooked.

12. Scoop up the boiled noodles and remove the dry noodle soup, then we pour the broth of the boiled meat into the bowl, and then scoop the boiled noodles into the bowl.

Finally, cut the beef into slices and put them on top of the noodles, put a few slices of rape, and put a spoonful of chili oil if you like spicy food, so that our beef noodles are ready, the noodles are smooth and smooth, the beef is soft and delicious, the more you chew, the more fragrant it is, and finally sprinkle some coriander and green onions.

To make a delicious bowl of beef noodles, you need to pay attention to the following:

1.Choose the right ingredients: Choose fresh beef, preferably grain-fed or grass-fed, so that the stewed beef is more tender and delicious. Also choose noodles and seasonings that suit your taste.

2.Beef stew: Cut the beef into cubes and blanch it in boiling water to remove blood and dirt before simmering. You can add ginger slices, green onions, cooking wine and other ingredients to make the beef more delicious.

3.Prepare the soup: You can choose different spices and seasonings according to your personal taste, such as star anise, Sichuan pepper, ginger and garlic, etc. You can also add chicken broth or beef bone broth to make the broth.

4.Cook the noodles: Put the eggplant next to the noodles into the pot, add enough water, cook until the noodles are moderately soft and hard, and remove the water.

5.Platter: Fill the boiled noodles into a bowl, add the stewed beef and broth, and garnish with chopped green onions, coriander, etc.

Finally, you can also add seasonings such as chili oil and soy sauce to your personal taste to complete a delicious bowl of beef noodles.

2 pounds of beef ribs.

Green onion 2 small pieces.

2 slices of ginger. 6 pieces of rock sugar.

1 tablespoon of cooking wine.

3 scoops of light soy sauce.

1 scoop of dark soy sauce.

Star anise: 3 pcs.

2 grass fruits.

3 bay leaves.

7 cloves of garlic. A pinch of peppercorns.

Salt to taste. 1. Put two catties of beef ribs, two sections of green onions, and 2 slices of ginger into the pot together (note that the pot should be under cold water), and after the water boils, skim off the blood on it, drain the beef, and set aside! Pour a little oil into the pot, add 6 rock sugars, wait for the rock sugar to dissolve, when there is a slight bubble, add the drained beef (including the green onion segments and ginger slices in the pot), stir-fry quickly, (Note:

Rock sugar is easy to paste, don't forget to add beef and stir-fry as soon as it melts! Add 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and continue to stir-fry evenly! Add 3 star anise skins, 2 grass fruits, a little peppercorns, 3 bay leaves, 7 cloves of garlic, and stir-fry together!

3. Add boiling water must be boiled, cold water meat will be tight all of a sudden, and it will not be delicious! The amount of boiling water should be the end of the meat, wait for the water to boil and boil, turn to low heat, cover the pot, about half an hour to add salt, the amount of salt is based on personal taste, if you want to make the beef more flavorful, it should be slightly saltier than usual!

3. I stew in a stone pot of maifan. For about two and a half hours, the meat ear is very soft and rotten, and it is also very delicious! In addition, when cutting beef, be sure to follow the texture of the beef.

4. Cook a bowl of noodles, add the soup of the stewed beef, add a few large pieces of beef, and garnish with coriander, and a bowl of fragrant beef noodles is done!

1. Raw material: noodles. Excipients:

500 grams of beef, 6-7 rice bowls of broth or water, baby cabbage or green cabbage. Seasoning: 1 tablespoon cooking wine, 5-6 slices of ginger, 6 slices of garlic, several sections of silver onions, two dried chili peppers, 2 tablespoons of spicy bean sauce, 1 teaspoon Sichuan peppercorns, 2-3 star anise, 2 tablespoons of red oil, half a tablespoon of salt, 3 tablespoons of dark soy sauce, 1 teaspoon of monosodium glutamate, and a little chopped green onion.

2. Cut the beef into thick pieces, put it in boiling water to blanch off the blood, blister and wash it.

3. Two tablespoons of sand sugar and three tablespoons of oil are boiled over low heat to make a sugar sauce, add beef, then change to medium heat and stir-fry evenly, add bean sauce and red oil to fry together.

4. Move the beef into the stew pot, add the broth, salt, dark soy sauce, ginger, garlic, dried chili, Sichuan pepper, star anise, green onion, bring to a boil, turn to low heat and simmer for two hours, add monosodium glutamate and adjust evenly.

5. Boil another pot of water, put in the vegetables and then pick them up, shake the noodles and put them in the pot to cook, pick them up and put them in a bowl, put a few pieces of beef, pour the soup on them, put in the vegetables, green onions, and beef noodles.

Noodles: 2 small bowls of wheat flour, appropriate amount of water.

Braised beef: 2 catties of beef, ginger slices, green onions, dried chili peppers, sesame peppers, star anise, sand kernels, orange peel, fennel, poria cocos, Xianglai, salt, white pepper, rice wine, dark soy sauce, thirteen spices, monosodium glutamate.

1.First soak the beef in small water to bleed water, and everyone should soak it several times at the time of soaking, until the water of the beef has already become clear, even if it is enough, then slice the beef.

2.After that, put an appropriate amount of salt, rice wine, dark soy sauce and black pepper in the basin, grasp well, and marinate for 30 minutes.

3.When the time for beef marinating is up, prepare a stone pot in advance, no stone pot can also be blanched, and then put the beef into the pot, add a certain amount of cold water, and the water flow should be a little more than the beef.

4.Prepare another pot in advance, put an appropriate amount of oil in the pot, and add the pepper later. Put the star anise and dried peppers in the pan and sauté until fragrant.

In the case of stir-frying, the whole process is all simmering, remember not to fry the condiments. When the seasoning is in the pot, pour all the aroma into the casserole.

5.Then take an appropriate amount of sand kernels, orange peel, fennel and poria cocos all put into the stone pot, after the red boil, then turn to low heat and simmer for 2 hours, in the case of stewing, everyone rolls frequently, the soup is less to fill the soup, to avoid the bottom of the paste.

6.The following is to knead the dough, put the wheat flour in a basin, use cold water and synthesize a dough, because it is to make noodles, all the dough must be harder, and then cover the plastic wrap and wake up for 1 hour.

7.When the time is up, take off the dough and knead it again, and after all the air is discharged, put the dough into the noodle machine and press out the noodles.

8.Put an appropriate amount of water in another pot, bring the water to a boil, add 1 tablespoon of salt and 1 tablespoon of vegetable oil to it, and then put the pressed noodles into the pot.

9.When the noodles in the pot are already cooked, take out the noodles and pass them through cold water to prevent the cooked noodles from sticking together.

10.Then take out the noodles and put them in a bowl, then put the boiled beef in the bowl, pour in the beef broth, and a real braised beef noodle is ready.

Braised beef noodles are very tasty noodles, and in the process of making them, you should first prepare a more delicious soup base. With the addition of roasted beef and gluten noodles, it is delicious.

First boil the water, boil an egg, then put the noodles in the pot, then put in the corresponding condiments, and then put in a few ham sausages, so that the boiled braised beef noodles are the most delicious.

You need to choose to cook it over low heat, so that the taste will be better, you can add some vegetables to the choice of beef is very important, be sure to choose fresh beef, you need to cook the beef in advance.

It must be boiled directly, so that it will be more delicious, and the soup must be boiled first, and the noodles must be put in after it is thickened.

The preparation of home-cooked beef noodles is introduced as follows:1. Clean the beef tendon meat and put it in the inner pot of the electric pot (both pressure cooker and electric cooker are acceptable), and then add garlic, ginger, diced onions, tomatoes and carrots. Add soy sauce, rice wine, sugar, marinated buns, chili peppers and peppercorns (if you don't eat spicy, you can skip it), finally add water to cover the beef tendon meat, and put 2 cups of water in the outer pot of the electric pot (the pressure cooker is set for about 40 minutes).

2. After the electric pot jumps, turn the beef tendon to see if it is bristled, add a glass of water to the outer pot (the pressure cooker is set for about 20 minutes), and let it cool after jumping, and it will be more flavorful the next day. Take out the chilled beef shank, slice it and set it aside, and heat the original marinade.

3. On the other side, boil the noodles with water, then blanch the cabbage with boiling water, and finally use the heated marinade as the beef noodle soup base (the saltiness can be adjusted in time), put in the noodles, and the cabbage and beef tendon are completed.

How to make beef noodle broth.