Ingredients for beef noodle stew

Nowadays, the weather is getting hotter and hotter. Under such circumstances, many people's appetite is not so good. In this case, they would rather eat some food that is easier to digest. This can also improve the functionality of their gastrointestinal tract and enhance the absorption and digestion of the stomach. For example, beef noodles. This kind of noodles tastes very chewy and has the aroma of beef, so many people will make this kind of noodles to eat.

practice

The noodles for ban mian need to be kneaded very chewy. The method is to fry the dried red pepper in warm oil until half-burnt (a little bit burnt), then pour the braised beef and the soup from the braised beef into the pepper and oil. Bring to a boil over high heat and then simmer over low heat until the flavors are absorbed. The most delicious thing after it is cooked is the chili. Finally, put the noodles and vegetables into the pot and cook them (they will not taste good if cooked for too long), scoop them into a bowl, then add the prepared seasoning to the noodles, and that’s it.

The production of臊子 also requires great attention to detail. . To make a pot of臊子, various ingredients should be put in according to a certain proportion and order. When making it, first dilute the butter and boil it, then add the seasonings. A large amount of dried red peppers are used to highlight the spicy taste and color of the sauce, and beef also accounts for a large proportion. Cut the premium beef into small square pieces, and then throw the beef into the pot after the chili turns red. At this time, you must control the heat well to cook the beef to the right degree.

After the臊子 is made, scoop it into an enamel basin. It will solidify after cooling and can be eaten anytime. It can be stored all year round without spoiling. You can add a little bit of it when eating pasta at home, it tastes very good.

Ingredients

1. Main ingredients: 250g beef, 1000g butter, 250g soybean oil, 200g dried chili.

2. Chinese medicine: 15g of Qiannianjian, 10g of Qianlixiang, 10g of Gardenia, 40g of Star Anise, 20g of Xiangsha, 6g of Clove, 8g of Magnolia, 20g of Zanthoxylum bungeanum, 30g of Cumin... and more than 20 kinds of Chinese medicinal materials.

3. Seasoning: 250 grams of Pixian bean paste, 50 grams of MSG, 30 grams of sugar, 400 grams of salt, and appropriate amounts of onion, garlic, and ginger.

practice

1. Wash all the ingredients, rinse them with warm water, crush the ginger, and add salad oil into the pot;

2. When it is 80% hot, add the scallion, ginger and garlic in turn. Then add the bean paste, soy sauce, salt, rock sugar, butter and beef. Finally, add water. After boiling, add all the ingredients, turn to low heat and cook slowly. Remember not to cover the pot.

Precautions

After turning to low heat, remember to keep the臊子 soup at a slight boil and stir the sauce at any time. Cut the beef into small cubes. After turning off the heat, you can put the boiled eggs into the pot and soak them in the臊子. Let the sauce slowly seep into the eggs, making the eggs smell fragrant.