Hong Kong style tomato beef noodles

Food is the most important thing for people. Only by eating healthy and nutritious food every day can we keep our bodies healthy. Speaking of nutrition and health, of course the food you cook at home is the most delicious. Today, I will teach friends who like to cook how to make a Hong Kong-style tomato beef noodle so that your family can eat more healthily.

1. Cut the beef into thin slices and spread the egg white evenly on the surface. Do not add soy sauce or salt to marinate it, as this will cause the meat to become hard (the beef must be of appropriate fat and lean content, not too lean or too fat. See the picture. This kind of beef with fat and lean layers is most suitable, with a strong beef flavor and a tender texture).

2. Heat the pan with cold oil, add garlic and shredded mushrooms, and turn down the heat (crush the garlic and sliced ​​garlic are suitable for frying on low heat into fragrant garlic slices for dishes that require a crispy texture, mashed garlic is suitable for cold dishes or steamed dishes, and crushed garlic is suitable for braising, stewing, soups, stir-frying, etc.).

3. Keep stir-frying until the garlic turns slightly yellow and the moisture of the mushrooms evaporates and becomes slightly hard. Add a little salt for the first time to season (to add freshness and flavor).

4. Add the shredded cabbage and stir-fry briefly.

5. Put the tomatoes into the pan and stir-fry to let them absorb the oil in the pan, then add salt and a little sugar for the second time to let them release the tomato juice, and then add water.

6. After putting in the noodles, add water as needed, and then keep pressing the tomatoes to squeeze out the tomato juice (do not choose noodles with alkaline taste, it will ruin the taste of the soup. It is best to knead the noodles yourself and use a noodle press to press out pure egg noodles. If you buy fresh noodles, those with a strong alkaline taste should be scalded with water first and then placed in the refrigerator's cold layer, not the freezer, but the refrigerator)

7. Put deep oil in another pot, turn to low heat, and add egg white mixed with salt (the egg white must be mixed with salt evenly, the salt will fully bring out the freshness of the egg white, and it can completely replace MSG, but the salt must be added just right, too much will fail, beginners can try to add little by little, stir thoroughly after each addition, and then taste it, it is OK if it has freshness)

8. The fire should be very low, and the surface will be dented when you poke it with chopsticks (do not use high fire, the high oil temperature will harden quickly, it should be soft and tender here, not hard)

9. Quickly remove from oil, chop as finely as possible.

10. Put the soft and very fine egg white into the soup, press the egg white under the noodles with a spatula, keep the fire on low all the time, add a little salt again, this time add salt to the whole pot of soup.

11. Add a little bit of oil to a flat non-stick pan, put in a little dried chili and crushed raw garlic and stir-fry until fragrant (the pan must be a flat non-stick pan, because a little oil can allow the meat slices to be evenly heated and cooked without sticking to the pan. The key is that because the bottom of the pan is thick enough to heat evenly, using this can fully bring out the aroma of the meat without aging the meat. So if I want to make meat slices, I must use a Woll pan).

12. Take out the garlic and chili, add the meat slices and stir with chopsticks to make it evenly heated and change color, then quickly turn it over. After both sides change color, sprinkle salt to quickly season, take it out and put it into the soup (keep the fire low, high fire will not make the aroma of the meat fully come out, but the meat will harden quickly, and salt can't be added too early, salt will cause the gravy in the meat to lose, so it can only be added at the end)

13. Add Chinese cabbage and chopped green onions, turn off the heat and cover the pot for a few minutes. (Remember to turn off the fire)

14. After simmering for 5 minutes, you can open the lid and scoop out the noodles. When scooping out the noodles, ladle in the soup and finally add the vegetables. Put the bowl in an ice basin and it is ready to eat after five minutes (someone may ask why you put it in an ice basin. There are two reasons: to enhance the flavor and increase the smooth and chewy texture of the noodles).

This concludes the introduction to the recipe of Hong Kong-style tomato beef noodles. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.