How to eat beef tendon noodles, how to make beef tendon noodles delicious

Beef tendon noodles are one of the special snacks in the central and western regions of China. The taste is soft and smooth, chewy, and mellow in the aftertaste. There are various ways to eat, mainly cold salad in spring, summer and autumn, and stir-fried or served in soup in winter. It is pressed by the machine, and there are fine bubbles on the surface, and the taste resembles beef tendon, so it is named beef tendon noodles.

Chinese name Beef gluten noodles Classification Snacks Taste salty and spicy Main ingredients Flour Process Cold mix or stir-fry, fried, vegetable soup beef gluten noodles.

Directory. 1 How to eat.

Cold. Fried noodles.

How to eat. Cold.

Mix with chili oil, sesame paste, vinegar and other seasonings according to personal taste. This way of eating fully reflects the advantages of beef gluten noodles and has an excellent taste.

Fried noodles. Beef tendon noodles.

Beef tendon noodles (5 photos).

1: Prepare beef tendon noodles, wash and chop mushrooms and coriander, chop chopped green onions and set aside.

2) Heat a little cooking oil in a pot, add chopped green onion and stir-fry until fragrant.

3: Add the mushrooms and saute slightly.

4: Add an appropriate amount of water and add.

Stock. My stock is frozen stick bone broth, and I set it aside to break it into small pieces and put it in the freezer while I cook it.

5: Continue to boil, bring the stock to a boil, and add an appropriate amount of salt.

6: Add beef tendon noodles, cook slightly, add coriander.

Beef gluten noodles in vegetable soup.

Beef tendon noodles in vegetable soup (1 photo).

Beef gluten noodles in vegetable soup.

Add coriander, chopped green onion and chili oil to the soup;

Boil the oil until it is 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

When eating, first blanch the green vegetables, then sprinkle a little green onion and coriander.

After the beef gluten noodles are mixed, they are eaten with the soup, soaked in the soup, and the softness and hardness are controlled according to the personal taste.

The preparation of spicy beef tendon noodles.

Prepare the materials. Wash the water spinach and cut into sections, blanch it in cold water and set aside. Shredded mustard cut into small cubes. Finely chop the shallots. Mash the peanuts with ginger and garlic and finely chop them, and brew them with boiling water until they are cool.

Put the light soy sauce and the maggi fresh in the bowl in turn.

Rinse sesame paste and boiling water in a ratio of (1:5) and stir to a boil. (Some of the tahini are salty and some are not, so you can taste it when you stir it, and you can decide whether you need to add more salt in the end.) If you like fragrant points, you can add an appropriate amount of sesame oil and stir together).

Then add 1 tablespoon of chicken powder, oil and spicy seeds, Sichuan pepper powder, ginger and garlic water.

2 tablespoons of stock, lard and balsamic vinegar.

Sit in a pot with water, put some salt, bring to a boil, add beef tendon noodles, and cook until the noodles are cooked through and the color is white.

Scoop it up and put it in a prepared bowl.

Sprinkle with chopped shallots, chopped peanuts, diced mustard and blanched water spinach.

Beef tendon noodles can be said to be a more famous specialty snack in our country, the taste is very good, very strong, and its taste is more sweet after eating, there are many ways to eat beef tendon noodles, and there are many places in our country. The most special thing is that in the Northeast, beef gluten noodles are more popular. The recipe for beef tendon noodles seems simple, but in fact, there are many things to pay attention to when making them.

Beef gluten noodles are one of the traditional snacks in the central and western regions of China. The taste is soft and smooth, chewy, and mellow in the aftertaste. There are various ways to eat, spring, summer and autumn are mainly cold dressing, and in winter they are stir-fried or served in soup.

A kind of snack machine is pressed, the surface has fine bubbles, and the taste has gluten, so it is named ---beef gluten noodles. Pasta made with chili oil, or condiments such as sesame paste, sesame oil, and beef sauce.

and noodles. Choose the best flour with water and form a hard dough without any additives. I wake up and put it in the machine and press it. Self-maturing into strips.

Foaming. Soak the beef gluten noodles in water for 2 to 10 minutes until they are soft and gluten-free. Place in a drain basket to empty excess water.

Modulation. Add chili oil, vinegar, tahini. Cucumber, brine, and chicken essence are put into a container and stirred well, and it is ready to eat. The taste is fresh and spicy.

Beef tendon noodles have nothing to do with beef tendon, they are vegetarian noodles made of flour, the noodles are thicker, very soft, very elastic, similar to gluten but whiter than gluten, the surface is also honeycomb but has a satin luster, and the way to eat is the same as cold skin. Beef gluten noodles are machine-made, and the manual method is unknown.

It may seem simple to make beef gluten noodles, but it is not. The characteristics of beef tendon noodles made according to the information are: no additives, strength, foam resistance, continuous stripping, not bad, not sticky, easy to store; It solves the shortcomings that the dried beef tendon noodles cannot be used and is not strong after long-term storage; It solves the problem that beef gluten noodles cannot be produced and stored in large quantities.

Beef tendon noodles with fragrant sauce.

Ingredients: beef tendon noodles (that is, the kind of wide noodles with many small holes on the top), green vegetables (lettuce or oily wheat cabbage, kohlrabi slices, you can add one), fresh shiitake mushrooms, fresh lotus root.

Seasoning: hot pot base (if you don't have it, you can use dried chili pepper in a hot pot), 2 dried chili peppers, 1 red chili pepper, 8 sesame peppers, 8 Sichuan peppercorns, 3 small pieces of star anise, 3 cloves of garlic, shallots, 4 coriander, light soy sauce, salt, oil consumption, sugar, balsamic vinegar, 1 pack of stew spices (you can buy it in the supermarket).

Cooking method: 1. Wash and slice fresh shiitake mushrooms and fresh lotus roots, break dried chili peppers into sections, cut red peppers into red pepper rings, chop garlic, take a long section of the thumb of the shallots and cut them into green onions, and cut off the coriander.

2. Put a little oil in the pot, first put dried chili, pepper, pepper, wait for 6 seconds, then put minced garlic and green onions, stir-fry for 5 seconds, and then put water directly.

3. Shiitake mushrooms can be boiled in a pot under cold water, and wait for the water to boil if you don't eat shiitake mushrooms.

4. Adjust the soup first when the water is boiled, put in light soy sauce, sugar, oil consumption, stir-fry and stew to bring out the fragrance, put the lotus root slices in the ingredients first, cook for two minutes and add beef tendon noodles (I bought dry noodles, so I cooked them for a while), and then the noodles are medium-cooked and add green vegetables, red pepper rings, the green vegetables are blanched and soft, turn off the heat and simmer for a while, wait until the noodles are completely soft, and then add chopped coriander out of the pot

What do you think of today's beef tendon noodles? Let's make it and eat together!

Beef tendon noodles can be eaten like this in addition to cold salad, and the beef tendon noodles made by Sister Lan are really a must.

Beef gluten noodles is one of the characteristic snacks in the central and western regions of our country, the taste is soft and smooth, the aftertaste is mellow and fragrant, there are many kinds of practices, spring, summer and autumn are generally cold salad-based, simple and refreshing, and they are not greasy to eat.

Today, I will share with you a home-cooked recipe for cold beef tendon noodles, learn this little trick, so that you can easily make it at home, friends who like to make their own food, try it when you have time.

Beef gluten noodles with cold salad].

First of all, prepare the ingredients:

1.Prepare 300 grams of beef gluten noodles and put them on a plate for later use.

2.Pat a few garlic grains flat, chop them into minced garlic and put them together with the chopped green onions.

3.Cut 2 millet peppers into thin rings and put them together in a pot.

4.Wash a cucumber, cut it into oblique slices first, then cut it into even thin strips, and put it in a small pot.

Once the ingredients are ready, let's move on to the next step.

5.Take a mixing bowl and pour in the minced green onions, garlic and millet peppers.

6.Add 3 grams of salt, 1 gram of sugar, 1 gram of chicken powder, 5 grams of balsamic vinegar, 5 grams of red oil, and add beef gluten noodles and cucumber shreds.

7.Stir well with chopsticks to fully integrate the seasoning and ingredients.

8.Then put it on a plate, drizzle with a little tahini, and finally add a coriander to garnish and serve.

9.Okay, this spicy and chewy cold beef tendon noodles is ready, so try it at home when you learn it.

Below are the ingredients and seasonings used.

Ingredients: beef gluten noodles, garlic, chopped green onion, cucumber, millet pepper.

Seasoning: salt, sugar, chicken powder, aged vinegar, red oil, sesame paste.

If you have different practices and suggestions, please leave a message in the comment area, thank you for your **, if you like our article, please help like and**, please pay attention to the first chef, we will see you next time.

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Whether the beef tendon noodles are soaked or steamed.

The cost of a pound of dried beef gluten noodles.

The whole process of making beef gluten noodles recipe.

The delicious ways to make beef tendon noodles include dry-mixed beef tendon noodles, cold beef tendon noodles, fried beef tendon noodles, fried beef tendon noodles, and vegetable soup beef tendon noodles.

1. Dry-mixed beef gluten noodles.

When mixing beef tendon noodles, add cooked oil, salt, monosodium glutamate, oil and spicy seeds, cooked sesame seeds, Sichuan pepper noodles, and a little warm boiled water. Stir vigorously with long chopsticks until the beef tendon noodles are scattered and the seasoning is ready.

2. Cool beef tendon noodles.

When cooling, first use warm boiled water to melt the beef tendon noodles to make them slightly softer, add cooked cabbage shreds, blanched bean sprouts, small pieces of gluten, cooked oil, salt, oil and spicy seeds, cooked sesame seeds, chicken essence, chopped green onions, garlic paste, a little minced ginger, sesame oil, peppercorn noodles, etc. Then stir well and serve.

3. Hengxu stir-fried beef tendon noodles.

When stir-frying, the preparation of ingredients is roughly the same as that of cold ingredients, and the ingredients are increased or decreased according to the taste of personal brothers. Just need to clean the pot to burn the oil, wait for the oil temperature to be about 60%, put in the ingredients, seasonings, beef tendon noodles, heat and mature and roll evenly to get out of the pot and serve the plate.

4. Deep-fried beef tendon noodles.

When frying, heat the oil in the pan, add the beef tendon noodles cut into the same length, then fry them, and drain the oil when they become slightly crispy, then add a little oil to splash the spicy noodles, salt and monosodium glutamate, stir well and eat in a bag.

5. Beef gluten noodles in vegetable soup.

Beef tendon noodles in vegetable soup are nutritious, and the combination of vegetables, soup and noodles is reasonable. Flour was originally the staple food of northerners. It is processed into beef tendon noodles and is very chewy. It is also supplemented with shredded kelp, green vegetables, green onions, and boiled bone broth or chicken broth for a more balanced nutrition.

The preparation of beef tendon noodles is as follows:Ingredients: a handful of beef tendon noodles, 2 shallots or garlic sprouts, 3 garlic cloves, a little sugar, a little salt, 3 spoons of light soy sauce, 3 spoons of vinegar, 1 spoon of sesame oil, 2 spoons of chili oil.

Step 1: One serving of beef tendon noodles.

Step 2: Soak in cold water for 10 minutes, and soak the other side in 5 minutes, because my vegetable basin is a little small, so it is best to soak it all together in water.

Step 3: Scoop up the water and boil it for 30 minutes, the inside is still hard, and let it absorb the water by itself.

Step 4: You can have time to mix the mixture when you boil the water, and the chili oil is made by myself, which is very fragrant.

Step A few minutes later, the beef tendon noodles are soft, but they do not lose their strength, and the seasoning is poured in and mixed well.

Step 6, with the sauce radish made before, delicious, the only regret is that the amount of vinegar is not grasped well, a little sour, but it is naturally finished, and women are more jealous.

Here's how:Ingredients: dried beef gluten noodles, cold water.

1. First of all, wash the beef tendon noodles, then put them in cold water and soak them for about 40-50 minutes, as shown in the figure below.

2. When the inside of the beef tendon noodles is soft, pour out the water control, as shown in the figure below.

3. The soaked beef tendon noodles can be used for cold dressing, soup noodles, or fried directly, as shown in the figure below.