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

Ingredients. Beef tendon noodles.

200 grams. Sesame.

30 grams. Accessories.

Sesame oil. Amount. Salt. Amount.

Monosodium glutamate. Amount. Vinegar. Amount.

Soy sauce. Amount.

Steps. 1.Dried beef gluten noodles, 200 grams.

2.Soak in warm water for about a few minutes.

3.Then soak the beef gluten noodles in the middle to stir the seasoning, two spoonfuls of sesame paste.

4.Add salt and monosodium glutamate to the tahini.

5.Then put in warm water.

6.Stir well, not too thin.

Other spices will be added later.

7.Continue to add soy sauce, vinegar, sesame oil and other seasonings.

8.Stir and you're done.

9.It's pretty much the same as it looks like this.

10.After taking it out, control the water slightly.

12.Stir the finished product after that.

Tips: 1. Be sure to soak beef tendon noodles in warm water.

2. The key step is to stir the sesame paste, and when putting water, you should first stir from thick to thin, and don't put too much water at once.

3. Friends who like to eat other cucumbers cut into shreds and put them in to mix cold.

The methods of oxford noodles include dry mixed beef tendon noodles, cold beef tendon noodles, stir-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. Stir-fry 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 personal taste. 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.

1. Half a cucumber, a level spoon of sugar, 3 tablespoons of cool white open, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, a few cloves of garlic mash, a small amount of sesame seeds, a small handful of peanuts, a small amount of sesame oil, a flat spoon of sesame sauce, an appropriate amount of salt, about 20 beef tendon noodles, and half a spoon of chili oil. Prepare an ordinary size spoon, add seasoning to the bowl, a spoonful of soy sauce, two spoons of vinegar, a spoonful of sugar, a little sesame oil, a little salt, sesame seeds, peanuts, chili oil, garlic paste, cucumber shreds stir for later use, one and a half spoons of sesame sauce, add four spoons of boiled water, stir desperately evenly, to completely become a thin sesame sauce, mixed with the sauce just now, you can taste it after mixing, sweet and salty, sugar can not be less, otherwise the saltiness is not delicious. Take out the soaked beef tendon noodles and stir them before eating, but as soon as possible, if the beef tendon noodles are absorbing the soup, they will not be very strong.

2. 100 grams of beef tendon noodles, 1 cucumber, 2 spicy millet, 2 tablespoons of peanut butter, 4 tablespoons of warm water, 5 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, 3 grams of salt, 1 tablespoon of spicy oil. Pour the beef tendon noodles into cold water and soak them for about 10 minutes, at this time there is a little hard core, then take out the beef tendon noodles and drain them and let them stand for about 15 minutes, wait until it has no hard core, wash and shred the cucumbers, wash and dice the millet spicy, mash the garlic into garlic paste for later use, prepare the sauce: 2 spoons of peanut butter, add warm water and spread.

Add 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, garlic paste, salt, oil and spicy seeds, millet spicy mix into a sauce, put the soaked beef tendon noodles, cucumber shreds and mix well and put on a plate.

3. A handful of beef tendon noodles, 2 shallots or garlic sprouts, 3 garlic cloves, a little sugar, a little salt, 3 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sesame oil, 2 tablespoons of chili oil. Soak the beef tendon noodles in cold water for 10 minutes, turn the head to soak the other side for 5 minutes, scoop up the water for 30 minutes, the inside is still hard, let it absorb the water by itself, you can have time to mix the mixture when the water is boiling, stir the white sugar, garlic paste, salt, light soy sauce, vinegar, sesame oil, and chives together, after 10 minutes, the beef tendon noodles are soft, and the seasoning can be poured in and mixed well.

1.Prepare beef tendon noodles, wash and chop mushrooms and coriander, and chop chopped green onions for later use.

2.Put a little cooking oil in the pot, heat it, add the chopped green onion and stir-fry until fragrant.

3.Add the mushrooms and sauté slightly.

4.Add some water and add the stock.

5.Dashi is frozen stick bone broth that is set aside to be divided into small pieces while the stick bones are being boiled and placed in the freezer.

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

7.Add the beef tendon noodles, cook slightly, and add the coriander.

8.Mix the dough: choose the best flour and water to form a hard dough, without adding any additives.

9.I wake up and put it in the machine and press it.

10.Self-maturing into strips.

11.Foaming: Soak the produced beef gluten noodles in water for 2 to 10 minutes until they are soft and gluten.

12.Place in a drain basket to empty excess water.

13.Preparation: Add chili oil, vinegar, tahini.

14.Cucumber, brine, and chicken essence are put into a container and stirred well, and it is ready to eat.

15.The taste is fresh and spicy.

16.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.

17.Beef gluten noodles are machine-made, and the manual method is unknown.

1. First of all, you need to prepare the ingredients for cooking beef tendon noodles. Wash the water spinach and cut it into sections, blanch it and set aside in cold water. Cut the mustard into small cubes.

2. The shallots need to be cut into chopped green onions. After the peanuts are mashed, the ginger and garlic are chopped, and then brewed with boiling water and dust, and let cool thoroughly. In a bowl, add light soy sauce and Maggi fresh to taste, and stir the sesame paste and boiling water in a 1:5 ratio.

3. After that, put 1 spoon of chicken powder, oil boy brother Shen poured spicy seeds, pepper powder and ginger and garlic water, and also needed 2 spoons of broth, lard and balsamic vinegar, hot water in the pot, put some salt, and wait until the water boiled You can put in the beef tendon noodles, cook until the beef tendon Nianjing noodles are fully cooked, and you can pick them up when the color is white, and then put them in the bowl that has been adjusted before, and then sprinkle them with chopped shallots, crushed peanuts, diced mustard and blanched water spinach, mix them cold, and use chili oil, sesame paste, vinegar and other seasonings. Mix well according to personal taste and eat.