Beef Noodle Soup Recipe

How to make beef noodles delicious? Many people may think that the most important aspects are noodles and beef. In fact, this is not the case. In addition to paying attention to the chewiness of the noodles and the freshness of the beef, you should also pay attention to the taste of the soup. The taste of the soup is the essence. Only when the soup is well cooked can the noodles and beef have a fresh taste. Here I will introduce to you the recipe for making beef noodle soup.

raw material:

A piece of beef, some beef bones, scallion segments, ginger slices, star anise, star aniseed, bay leaves, cardamom, cumin, Sichuan pepper, white pepper, galangal, nutmeg, basil, amomum, tangerine peel, and galangal.

practice:

1. Wash the beef and beef bones with clean water, and then soak them for at least 4 to 5 hours. I soaked it overnight, changing the water in between;

2. Rinse the seasoning with water and put it into the seasoning bag for later use;

3. Cut the beef into pieces of one pound each, put them into a hot water pot with the beef bones, bring to a boil over high heat, skim off the foam, add the seasoning packet, simmer over low heat for 2 hours until the meat is cooked, remove from the water, let cool and dice for later use;

4. After the bones continue to stew in the pot for 2 hours, turn off the heat and take out the seasoning packet;

Preparation of ingredients:

1. Wash and chop the coriander and green garlic;

2. Cut a white radish into fan-shaped slices, blanch it in boiling water, and cool it in cold water to remove the odor of the radish;

3. In another pot, add the cooked beef soup and the cooled white radish slices, cook until soft, add salt and set aside;

4. Boil water in a pot, add noodles, remove from the pot after cooking, pour beef soup, radish slices, sprinkle with beef cubes, chopped green garlic, chopped coriander, and add oil and chili according to your preference.

The most flavorful ingredient in beef noodles is the spoonful of chili oil. The chilies in my family are all brought from Lanzhou. They are Gangu chilies, a specialty of Gansu. The characteristic of this chili is that it is fragrant but not spicy.

There are many requirements for making chili oil. Put more oil in the pot, bring it to a boil, cool it to about 100 degrees, add ginger peel, peppercorns, cardamom, and star anise, and fry them slowly over low heat. Stir-fry slowly with a spatula. When the aroma comes out, turn off the heat, skim off the seasonings, and pour them into a small bowl with oil, chili powder and white sesame seeds.

Be careful not to set the temperature too high, otherwise the peppers will become mushy and bitter.

This is the method of making beef noodles at home that I know of. As for those old shops, each has its own list of ingredients. It is said that a good pot of soup requires more than 30 kinds of seasonings. The soup made with just these dozen or so can already smell like the beef soup from the noodle shops I pass by on the streets of Lanzhou. I am very satisfied with this level. Whenever I miss home in the future, I will be self-sufficient and have enough food and clothing.

At this time, someone would definitely ask where the meat went. In addition to putting it into the beef noodles as a side dish, two or three large pieces were cut into slices and made into delicious dipping sauce, which I ate with the sauce, and I was very satisfied. Crunch, 4 pounds of meat, just 2 meals.

Braised beef, I’ll come back to it in the next issue. I’m trying hard to maintain the vegetarian impression I’ve just established.

Remark:

1. I used this seasoning bag 3 times. Based on how much the auntie prepared, I had a feeling that a lot of peppercorns would be used. Even with so many peppercorns, there was no numbing feeling in the soup, which was not easy to come by. It turns out that this peppercorn is used to remove the fishy smell of beef.

2. You don’t need to put too much cardamom, nutmeg, etc., 2 or 3 pieces are enough for 1 or 2 pounds of meat.

3. It is best to put all the seasonings in a seasoning box or seasoning bag, otherwise the soup will be turbid and have a lot of residue, which will lose the clear characteristics of beef noodle soup.

4. If you don’t know how to make noodles, you can go to the supermarket to buy chilled noodles. I use Yi noodles, which are similar to the thin noodles of Lanzhou noodles.

Don’t waste excess beef broth. Freeze it in an ice cube container. When you need to add water to a dish or stew it, throw in a few beef broth ice cubes to enhance the flavor.