How much is 143g of braised beef noodles, and is a bucket of braised beef noodles 5 yuan

Ingredients: Shredded chili peppers.

Beef (fattened).

Noodles and greens.

Tomato garlic.

Ginger bay leaf.

Tangerine peel star anise.

Cumin cinnamon.

Onion Chives.

Rock sugar soy sauce.

Tomato sauce and bean paste.

The preparation of braised beef noodles.

Buy the fat and lean beef, first use water to thoroughly surface the blood and dirt.

I soaked the beef in clean water and changed the water every hour, and I soaked it for 5 hours.

Chop the beef into large pieces.

Add cold water to the pot and add the beef.

After boiling, you can see that there is a lot of foam diluted in the beef, so clean the beef in the pot and take it out for later use.

Prepare the seasoning, cumin is not the same as anise, it looks like rice, which is under the garlic in the picture below.

Heat a pan with cold oil. <>

Add shredded chili pepper, garlic, ginger, bay leaves, tangerine peel, star anise, cumin, cinnamon and onion.

Add a small piece of icing sugar and stir-fry until melted.

Add a spoonful of tomato paste.

Add a spoonful of bean paste.

Add the chives and continue to stir-fry until fragrant.

Add the blanched beef cubes and stir-fry.

After the beef cubes are colored, add soy sauce and stir-fry.

Put the beef and other seasonings in a pressure cooker, fill the pot with about two-thirds of the water, and cover the pot.

Cook on high heat until the safety lid makes a swishing sound, then change to medium heat and cook for half an hour.

<> Tips. 1.The biggest difficulty is that this bowl of braised beef noodles has more seasoning to have that taste, a good braised beef noodles lies in having a good recipe, and this recipe is worth collecting!

2.Beef must be bought fat and thin, so that it is not firewood, and the bite is crispy;

3.Soaking the beef can soak the blood out, so it must be soaked for at least four hours;

4.Let's talk about the blanching of meat: beef under cold water, which can better dilute the internal organs, hot water is generally suitable for beef that has been soaked, and the internal organs have been soaked out, because the meat will shrink when heated, so this is the difference between blanching with cold water and hot water, so on the whole, it is better to blanch meat with cold water;

5.The seasoning will taste more fragrant when fried together, but the special emphasis here is that you can't add too much rock sugar, the less the better, because the tomato sauce in the back is also sweet, if there is too much, the soup will be a little sweet, but one thing I want to tell you is that there are a lot of delicious braised beef noodles outside that are put with some sugar, although you can't feel it when you eat it, but the right amount of sugar makes the soup taste more delicious;

6.According to personal taste, you can put in an appropriate amount of chili pepper or chili powder, adjust the saltiness by yourself, soy sauce is salty, and don't add too much salt at the end;

8.Eating noodles is completely a personal preference, with this braised beef soup, the noodles are delicious, dried noodles, wet noodles can be, the noodles sold outside are boiled noodles and put into the soup, but some people like to cook the noodles and soup together, these people are actually eaters! Although the noodles cooked in this way are not good-looking, they also taste very good, so ah, make our Chinese food, don't be so harsh, how you like it!

Braised beef noodlesA barrel costs 5 yuan, and the braised beef noodles sold in supermarkets are also very cheap. Master Kong's braised beef noodles are a typical instant noodle flavor under the Master Kong Hongfu brand, which continuesMaster Kong instant noodlesConsistent rich ingredients and reputation. Its popularity is one of the most outstanding in Master Kong's series.

Because of its "convenience", instant noodles can be said to be a must-have food for most students, because noodles have the characteristics of convenience, time-saving and economical, and have become an ideal fast food for consumers.

Dangers of eating instant noodles for a long time:

1. Cause obesity.

Eating instant noodles for a long time will lead to excessive fat and calorie intake, instant noodles are generally fried, so long-term consumption will lead to obesity, and obesity will cause a series of health problems.

2. Lack of nutrition.

Instant noodles are mostly carbohydrates.

and fat, which contain a small amount of protein and vitamins, and many nutrients have been destroyed in the process of making instant noodles. Therefore, if you consume it for a long time, it can easily lead to a lack of nutrients, and a lack of nutrients will lead to other diseases.

3. It is easy to catch fire.

Instant noodles are deep-fried, so it is easy to catch fire if you eat too much or use them for a long time. So some people will have a sore throat after consuming instant noodles.

Symptoms such as dry mouth and fever.

4. Hazardous substances.

Instant noodles may produce harmful substances in the process of leaking and quietly making, some instant noodles additives will not be qualified to use will also have many harms, and disposable plastic tableware may also produce harmful substances during the brewing process. Therefore, if you eat instant noodles for a long time, these harmful substances will accumulate in the body and damage human organs such as kidneys and liver.

5. It is easy to get bowel cancer.

Long-term consumption of instant noodles can easily lead to a lack of vitamins and minerals, which can lead to bowel cancer. Long-term consumption of instant noodles can also easily lead to constipation, and long-term constipation can also easily induce bowel cancer.

Dear, hello, several ways to make braised beef noodles in a box of instant noodles: Tomato egg wheel ridge world mixed instant noodles Instant noodles are boiled in advance and taken out of cold water for later use, eggs are fried for later use, add a little oil to the pot, add diced tomatoes (tomatoes are scalded with hot water in advance) and stir-fry, fry until soft, add scrambled eggs in advance, add 1 spoon of light soy sauce, 1 spoon of tomato sauce, 1 spoon of salt, stir-fry evenly, add instant noodles, stir evenly, the thick sauce wraps the instant noodles, so delicious that you can't stop! Lao Gan Ma fried instant noodles Instant noodles are boiled in advance and taken out of cold water for later use, add a little oil to the pot, add eggs to stir-fry, add ham sausages, stir-fry green vegetables evenly, add boiled instant noodles, add 2 spoons of light soy sauce, 1 spoon of Lao Gan Ma, 1 spoon of oyster sauce limb, half a spoon of sugar, stir-fry well, the fragrance is confused!

Instant noodles are boiled in advance and taken out of the cold water for later use, add minced garlic, minced green onions, white sesame seeds, chili powder, pour a spoonful of hot oil, burst the fragrance, add 2 spoons of light soy sauce, 2 spoons of vinegar, 1 spoon of oyster sauce, half a spoon of sugar, stir well, add shredded cucumbers, shredded carrots, coriander segments, peanuts, drizzle with sauce, stir well, superb! It's perfect for summer!

Summary. Kiss! Braised beef noodles for a bag and a half yuan.

Kiss! Braised beef noodles for a bag and a half yuan.

Expand informationBraised beef noodles, which can be called the most classic noodles, it is no longer easy to say which place is the noodles, because there are noodle restaurants all over the country, otherwise, why does a certain brand of braised beef instant noodles endure. Sichuan, dandan noodles, raw pepper noodles, hook soul noodles, strange noodles, squid noodles and so on, there are too many to list. But braised beef noodles are still the reserved taste of every small noodle restaurant, no matter what kind of noodles the noodle restaurant focuses on, or its Sichuan version of braised beef noodles Fengzhen lead, it will be more spicy, maybe it is called spicy beef noodles is not more suitable for tourism?

It's red and spicy when you look at it, and after eating a bowl, your whole body is hot. However, for a hundred families, there is a taste of a hundred braised beef noodles. The main thing is that the taste of braised beef juice is the most critical, and it depends on its ability to cook a little more soup at a time, and you can manage a few more meals, this pound of beef should be able to eat noodles 3 times; Let's have more soup, and it's all delicious when you soak the noodles.

The noodles are still used in our family's favorite stick noodles, and sometimes I call them stick noodles. This soup doesn't want to be used to eat noodles, you can also drop the potatoes or something, and then boil it, and it becomes potato roast beef.

Dear, this is the answer I made for you, I hope mine is helpful to you.

Have a great day! Than the heart

I hope you can give it a thumbs up.

Braised beef noodles

Ingredients: beef, eggs, beef balls, instant noodles.

Method:1Beef in a pot under cold water, add green onion and ginger cooking wine, boil over low heat, and remove the core.

3.Add plenty of hot water to the pan and cover the beef.

4.Add the marinade packet and season with light soy sauce, dark soy sauce, sugar and salt.

5.Simmer for 1 and a half hours, during which time add eggs and beef balls.

6.The beef is cooked, the instant noodles are dismantled, the beef is put in, the eggs are marinated, and the beef balls are served.

Main ingredients:

1000 grams of beef, 1 carrot, 1 head of garlic, a bunch of shallots, an appropriate amount of ginger, a few chicken bones, (these chicken bones are usually deboned when making roast chicken thighs, and it is a pity to throw them away, which is used to make soup and taste, which is called waste utilization.) ）

Auxiliary seasoning: 3 tablespoons of Pixian bean paste, 1 tablespoon of chopped pepper, a little sugar, old soup, and a handful of Sichuan peppercorns. Because this old soup has just been used a few days ago, the seasoning taste in it is still very sufficient, this time there is no new one to add into it, if there is no old soup at home, you can use water to cook beef, and then put in dark soy sauce, light soy sauce, cooking wine, star anise 20 grams, Sichuan pepper 18 grams, dried ginger 5 grams, tangerine peel 6 grams, cinnamon 43 grams, cumin 8 grams, stewed to become an old soup. The spices I use here are not just casually used, it is actually a recipe for five-spice powder.

Main steps: 1. Finely chop the green onion leaves, cut the green onion into white sections, chop the coriander, cut the carrot into hob pieces, peel the garlic, and shred the ginger;

2. Soak the beef in water for half an hour, change the water several times in the middle, wash and cut into pieces, and wash the chicken bones for later use; The old soup is taken out and cultured;

3. Sit in a pot with cold water, put the chicken bones and beef into the boil; After boiling, skim off the foam and rinse off with warm water.

4. Start another pot, put a little water in the pot, then put in the frozen old soup and boil over high heat, then add beef, shallots and ginger slices; Bring to a boil over high heat and simmer over low heat for 1 and a half hours; Since this old soup was just used the day before, no spices were added this time, and the taste is quite mellow, if it is an old soup that has been used more than three times, you must remember to add new spices, otherwise the soup will be fishy. The taste of the stewed meat will be greatly reduced.

5. Put oil in the wok, put a small handful of peppercorns into the small heat to bring out the fragrance, then put in the green onion and garlic granules over low heat to continue to stir-fry, put in three tablespoons of Pixian bean paste, put in a spoonful of chopped pepper, add water to boil over high heat, and simmer for half an hour on low heat; Scoop up the seasonings in the pot, and only a pot of red soup is left for later use;

6. Scoop up the beef from the old soup, put it in the red soup and simmer for 30 minutes, then add the carrot pieces;

7. After adding the carrots, simmer for another 15 minutes, add a little sugar to taste, this is the stewed soup;

8. Start another pot, put in water to cook the noodles, pick up the noodles and put a handful of Shanghai green to blanch, then pour the soup in the boiled noodles, put the greens, sprinkle with chopped coriander and chopped shallots.

This soup is particularly delicious, the soup is the essence of the noodles, the soup is delicious, and the noodles are naturally delicious.