How to cook beef noodles and how to stew beef noodles

Ingredients: beef, noodles.

Operation: 1Cut the beef into cubes, blanch in boiling water to remove the blood foam and set aside.

2.Heat the oil in a pan, stir-fry the chives, ginger slices, garlic and star anise, dried chilies, etc., put in the freshly prepared beef, stir-fry a few times on high heat (if there is spicy bean paste, it is also at this time to fry with the beef), then add the soy sauce, the amount is about one and a half tablespoons, a spoonful of wine, fill the wok with water, and cook over medium-low heat for more than 1 hour, it is better to boil half of the wok water. 3.

Boiled noodles, you don't need to say anything about this, just choose the ramen you like. 4.Boil the noodles and put them in a large bowl, put a little sesame oil, chopped green onions, or blanch some small green vegetables at this time, and then pour the stewed beef with soup and pour it over, and then sprinkle with coriander and drizzle with chili oil.

And then. And then what, eat.

Ingredients: udon, beef brisket, ginger, green onion.

Sichuan pepper, white pepper, tangerine peel, licorice, cumin, nutmeg, bay leaf, cloves, star anise, cinnamon. (Operation: 1. After making boiling water, put in the brisket and blanch it, and boil it for about a minute on high heat to remove the blood.)

Remove and wash. 2. Use your favorite spices. I used a small amount of peppercorns, white pepper, tangerine peel, licorice, cumin, nutmeg, bay leaves, cloves, star anise, and a little cinnamon.

The amount is very small, so don't spoil the flavor of the meat. 3. Put the spices into a tea bag or gauze bag, cut two slices of ginger and two green onions, and put them in at the same time. 4. Put the beef brisket in a clay pot, and the water must not pass the meat, so it must be connected at one time.

Put in the spice packet. Bring to a boil and simmer until the meat is rotten, about 3 hours. Finish with salt.

Tips: Beef in clear soup can be eaten on its own, or you can cook udon noodles directly in broth, and it's great to sprinkle coriander when eating. If it is a Chinese dried noodle, because the water in which the noodles are boiled will be turbid and have the taste of noodles, you should first cook the noodles in water, then remove the noodles, cut the coriander and put them on the noodles, and then mix them with the boiling broth and meat.

Soak the beef pieces in water Soak it a few more times Remember to change the water Soak the blood water out Then put it in a pot and cook Add the green onion segments, skim off the foam on it after the water boils Stew for a long time and it is delicious.

Hello: We like to take a meal, eat a little, in this way, I heard that the nutrition is also relatively high

It is better to stew directly in a pressure cooker, in which case it can make the beef worse and taste better.

Hello. After the water is boiled, simmer for 90 minutes until the beef is cooked. Here's how:

The ingredients that need to be prepared in advance include: 2000 grams of beef, 1 piece of fresh ginger, 2 star anise, a little white cardamom, a little cinnamon, a little bay leaf, a little Sichuan pepper, a little salt, and a little braised soy sauce.

Questions. Hello.

After the water is boiled, simmer for 90 minutes until the beef is cooked. Here's how: The materials that need to be prepared in advance include:

2000g beef, 1 piece of fresh ginger, 2 star anise, a little white cardamom, a little cinnamon, a little bay leaf, a little Sichuan pepper, a little salt, a little braised soy sauce.

Questions. Okay thank you.

How do you stew beef with beef noodles? Soak the beef in salted water, release the blood water, put the seasoning on the pressure cooker, cook the noodles after cooking, and pour the beef soup into the noodles.

Beef noodles of beef. It is generally braised in the red. Because only the soup of braised beef is used to make noodles delicious.

Beef. Take 15 kg of beef as an example, after purchasing, the beef bones are smashed with an axe, soaked in water with water for 2 hours with beef, the beef is cut into 2 kg chunks with a knife, washed with water, and then rinsed with cold water, after washing, the beef is soaked in cold water for 3-4 hours. Beef bone broth.

Put the beef in a large stainless steel stew pot and add 25 kg of cold water. If you don't use an iron pot to cook meat, the soup will turn black. If there is beef tendon and fat, wash it with cold water and put it in the pot together.

When boiling beef, use a pot under cold water, after the pot boils, skim off the foam, turn the beef in the pot with a spoon, put in the material bag (15 grams of pepper, cinnamon, 50 grams of sand kernels, 10 grams of star anise, 60 grams of grass fruit, 30 grams of good ginger, 40 grams of dried ginger, 4 green onions) and then turn to low heat until the beef is cooked, remove it, and filter the dregs that is, beef bone broth. The soup cooked in this way is fragrant, and the meat is also fragrant.

Seasoning water. The seasoning (10 grams of long pepper, kaempfera, star anise, 750 grams of Sichuan pepper, 220 grams of shrimp skin, 17 grams of grass, 2 grams of cloves, 300 grams of grass fruit, 180 grams of dried ginger, pepper, cooked sesame, cumin, 30 grams of nutmeg, 200 grams of cinnamon,) in proportion, mix well. Put 25 grams of seasoning powder into the pot, add 4 kg of water to boil for the first time, boil for 4 minutes, remove from heat, clarify, and filter the clarified seasoning water in an aluminum basin with gauze.

Add another 3 kg of water to the pot and boil, boil for 5 minutes, remove from heat, clarify, and filter with gauze as the first time. Add 2 kg of water to the pot for the third time and boil for 4-5 minutes, remove from the water, clarify, and mix the seasoning water after filtering these three times.

The practice of oil and spicy seeds is also very particular, is to heat 50 kg of sesame oil first, then cool to 100, put 10 grams of peppercorns, 8 grams of grass fruit, 15 grams of star anise, 25 grams of green onions to fry the fragrance, and then take out, and then put in 3 kg of chili noodles, with warm oil (from 100 to start heating), while heating should slowly keep rolling with a shovel, boil for 20 minutes until the fragrance of chili peppers is boiled, take out the spices and green onions, and then add 200 grams of raw white sesame seeds and stir well. Put such red oil chili peppers in a bowl, and the chili peppers and red oil float on the soup and do not mix with the soup to ensure that the soup is clear and fragrant

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.

1. Prepare the noodles and beef.

2. Boil water, half a pot, and wait for the water to boil.

3. Wash the beef (you can change the water to stare once and do it).

4. Add cooking oil (half a tablespoon) to the washed beef, add salt, monosodium glutamate, wine (in line with your taste), starch (one tablespoon). Stir to combine. Peel the ginger kernels, chop them, wash the Chinese cabbage and chop them, boil the freshly boiled water, put the noodles, and stir with chopsticks.

5. When the water is boiling, add (about 300 grams) of water and repeat. (Pick up a noodle fold, there is no white in the heart, it's fine).

6. Remove from the pot, pour in cold water, flush cold water, change the water, and pour cold water. Stir-fry the Chinese cabbage, cook and put on a plate. Bring the pot to a boil, put ginger, chili, cooking oil, and put half a bowl of water.

7. Bring the water to a boil, put the seasoned beef, and the water will come out of the pot as soon as the water is boiled. Boil the water, boil the water, and put the noodles into the pot.

8. Float the noodles, scoop them up, and put them in the beef soup bowl, and put the Chinese cabbage into the beef soup bowl.

9. You're done.

1. Beef noodles in clear soup.

Ingredients: 1 pound of beef tendon, 1 pig bone, 1/2 green onion, 2 slices of ginger, 3-5 white coars, a small piece of cinnamon, and 1 star anise.

Accessories: 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoonful of oil, 1 pound of noodles, appropriate amount of green vegetables, appropriate amount of salt, chicken essence.

Production process: 1Prepare a piece of beef tendon and pork bone.

2.After washing, put cold water in a pot.

3.Blanch in a pan.

4.In addition, prepare green onion and ginger, star anise, cinnamon, and white cole.

5.Remove the blanched meat and set aside.

6.Put the spiced beef in a pot and add two large bowls of water.

7.Prepare the noodles and vegetables first.

8.Place the stockpot on the gas stove.

9.Bring the heat to a boil first.

10.Reduce the heat to low and simmer for 2 hours.

11.The cooked beef broth is off-white.

12.Remove the beef and spices.

13.The remaining clean beef broth.

14.Add 1 scoop of light soy sauce, 1/2 scoop of dark soy sauce, and 1 scoop of oil.

15.Salt and chicken broth to taste, stir through.

16.Cut the removed beef into small pieces.

17.Add to the prepared beef broth.

18.Cook again for another 10 minutes to allow the beef to absorb the flavor.

19.Wash the greens.

20.The noodles are cooked.

21.Remove the cooked noodles and place them in a bowl.

22.Pour over the beef broth, put the beef, blanch two greens, and sprinkle with chopped green onions.

Here's how:

1. Ingredients: 300 grams of beef, appropriate amount of cabbage digging bucket blades, 200 grams of soybean sprouts, 3 tablespoons of starch, 2 tablespoons of bean paste, 3 tablespoons of light soy sauce, appropriate amount of water, 1 tablespoon of salt, appropriate amount of dried chili pepper, appropriate amount of chives, appropriate amount of ginger, appropriate amount of garlic, 30 grams of Sichuan peppercorns, 20 grams of white peppercorns, 3 tablespoons of starch.

2. Wash and slice the beef, pour in a small bowl of water starch (3 tablespoons of starch and 3 tablespoons of water are mixed and stirred), add an appropriate amount of salt, and marinate for 15 minutes.

3. Wash the bean sprouts and cabbage and cut the cabbage into strips. Bring water to a boil, add soybean sprouts and cabbage strips, blanch over high heat for 3 minutes, remove the filtered water and spread it on the bottom of the bowl.

4. Heat the oil until it is five minutes hot, stir-fry the chives, ginger and minced garlic, then add the dried chili peppers, Sichuan peppercorns and bean paste, and fry until the oil turns red. Add an appropriate amount of water, pour in 3 tablespoons of light soy sauce and 1 spoonful of salt to boil the soup. Judgment.

5. Add an appropriate amount of hot pot base and prepare a small bowl of water starch to thicken the thickener. Collect the juice and serve on a plate.

6. After the water boils, put the beef and cook for 5 minutes until the meat is cooked, then pour it into a bowl.

7. Heat oil in another pot, add an appropriate amount of dried chili peppers, white peppercorns, peppercorns and minced green onions and fry until the pot is slightly smoky (you can also put the hot pot base and fry until fragrant), pour it into the bowl immediately, and sprinkle with chopped green onions.

Hello dear dear, I will find out the boiling method of beef noodles for you: 1. Wash the beef I like to soak for a while and soak in blood water. 2. When soaking the beef, prepare the ingredients: sliced ginger, chop the green onion (set aside a part of the green onion), and mince the garlic.

3. Boil the beef in a pot under cold water and skim the blood foam (you can add cold water several times after skimming and continue to skimm). 4. Remove the beef, filter the water from the boiled beef, and set aside. 5. Put rock sugar in hot oil in a hot pan, fry the sugar color, and immediately put the beef after it changes color, stir-fry and color.

6. Add green onions, ginger, garlic, fragrant leaves, peppercorns, star anise, cinnamon and stir-fry until fragrant. 7. Put the bean paste, fry and put the cooking wine. 8. Add the previous broth, put the dark soy sauce, cook for a while, change the saucepan, and simmer for 25-30 minutes (the rice cooker I use is on the "rice high-pressure" file) 9. Start cooking the noodles when it's almost ready, don't wash the previous wok and add cold water directly (first, the pot is good to brush in the later stage, and the second is that the noodles have a little bottom taste) The water is boiled below and salt is added to taste.

Beef noodles are delicious when made in the following way:

1. Prepare the materials, soak the brisket in water for 1 hour to force the bleeding;

2. Wash the beef and cut it into 3cm pieces, pot it under cold water, add two small slices of ginger and green onion, boil the pot and put out the water, and pay attention to skimming the foam during the period;

3. Pour more oil, stir-fry the green onion and ginger, add three tablespoons of Pixian bean paste, and stir-fry to bring out the fragrance;

4. Stir-fry the beef evenly, add soy sauce, cooking wine, oil consumption, sugar (two or three spoons);

5. Add water to the pot, enlarge the ingredients and bay leaves, simmer for 20 minutes The soup is relatively thick, take out the meat separately and put it in the pressure cooker for 20 minutes, which is convenient to save fire.

The pressed beef is then poured back into the soup pot, tasted salty, and finally seasoned out of the pot.

6. Add a la carte according to your personal preference.

Ingredients: beef, salt and light soy sauce, cinnamon, garlic, star anise, dried red pepper, cooking wine, vinegar, black tea bags.

Procedure material. Ingredients: 200 grams of beef tenderloin, 75 grams of noodles (standard powder), auxiliary ingredients: 75 grams of ginger, seasoning: 40 grams of white garlic, 100 grams of bean paste hot sauce, 50 grams of chili oil, 25 grams of salt, 30 grams of sugar, 45 grams of salad oil, 5 grams of monosodium glutamate, 15 grams of soy sauce, 10 grams of green onions.

Method 1Remove the oil, clean up, cut into 3 cm 5 cm pieces, put it in hot water and boil it to remove the blood, and when you see the color of the beef becomes lighter, you can pick it up and drain it; Wash the ginger, cut into 3 cm cubes and pat off; Peel the garlic and crack it.

2.Stir-fry the sugar and salad oil over low heat until they are sugar-colored, add the beef and wine, change to medium heat and stir-fry evenly, and then add the bean paste and chili oil to fry together.

3.Transfer the whole pot to a saucepan, add salt, ginger, garlic and stock, and simmer over low heat for 3 to 5 hours.

4.Mix the salt, monosodium glutamate, soy sauce and chopped green onion into a bowl and set aside.

5.Another pot of water boils, the noodles are shaken and put into the pot, when the water boils again, first scoop half a bowl of noodle soup into the prepared seasoning, meet the noodles are cooked thoroughly, that is, scoop them up and put them in the bowl, and then put the stewed beef and soup, you can eat.