How to make Nanyang's Beef and Minced Beef Hot Noodles?

Main ingredients: fresh beef, beef miscellaneous (belly, heart, tongue, scalp, etc.).

Wash the beef and beef miscellaneous. Beef cut into large pieces, and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the foam, see the meat was white red, decant the soup, beef, cattle still put the pot, pouring the old brine, put people spice packages (peppercorns, star anise, etc., with a cloth wrapped in a good), white wine and salt, and then add about water, high fire to boil for about 30 minutes, and then change to a small fire to continue to burn 1.5 hours, and cook to the beef, cow and cattle crisp, but also to the beef and cattle. Cooked to beef, beef and not rotten, fish out to cool; marinade with a high fire boiling, about 10 minutes later, take a bowl, scooped into the brine 250 grams, add monosodium glutamate, chili oil, soy sauce, pepper into flavor sauce; cooled beef, beef were cut into 4 centimeters long, 2 centimeters wide, 0.2 centimeters thick slices, mixing together, dripping marinade into the mix, divided into a number of plates, sprinkled with crispy peanuts are not and sesame noodles that is into.

The first step is first marinade: Visible water: the first time to make visible water, add pepper, star anise, cinnamon, grass fruit two, fennel, cumin, three leaves, ginger, a handful of green onion, garlic ten cloves, three dried chili (this amount is almost no spicy, but just to increase the aroma, such as spicy can be increased according to taste), a piece of tallow (slightly in the pot to stir a little bit), sugar, soy sauce, dark soy sauce, cooking wine (or beer), and then add water. Then add water. Pour the used water into an airtight box and put it in the refrigerator for the next time, it won't go bad. The more often you use it, the better the taste of the chemicals. Add spices, sugar, salt and soy sauce without water. The ingredients can be packed in a sachet so that there is no need to separate the residue.

The second step is to make soup: soup: beef skeleton blanch in boiling water to remove the blood, wash and put into cold water, add qiang, green onions, cinnamon, high heat boil for ten minutes, turn to medium-low heat to simmer for an hour and a half, you can add a tablespoon of vinegar, beef bones in the calcium can be more fully analyzed, beneficial to the human body to absorb the soup is also relatively white. The first thing you need to do is to add salt to taste.

The third step is to put the cattle mixed: clean beef, put into a large pot, add parts of water, large fire to boil for 10 minutes, then low-fire into an hour and a half (or until the cattle mixed soft and rotten), pull out to cool, cut into small pieces (or slices).

Finally, the only thing left to do is to cook the noodles: boil a large pot of water, add the noodles after the water boils, keep the water boiling over high heat, cook for 10 seconds, remove from the pot and run under cool water (the noodles should be more sinewy after running under cool water, and will not be mushy when cooked for a while), then return the water to the pot when the pot boils again, and then remove from the pot and drain it into a large bowl. On top of the noodles, put the chopped beef mince, chopped green onion, coriander, half a tablespoon of oil, add beef bone soup, plus a tablespoon of water, beef noodles are ready.

Nanyang's beef hot noodles is actually the local people eat nest noodles, because in the local people prefer to call it nest noodles, is also a specialty of Nanyang cuisine, beef hot noodles is actually quite delicious, not only beef noodles and mutton is also quite delicious, like people prefer to drink mutton soup.

The so-called hot noodles with beef is a modified hot noodles, the beef cleaned in the pot inside the frying material, the tripe, beef intestines, etc. fried after the beginning of the preparation of the head of the material, and the head of the material is the soup of the beef noodles, which is put on the peppercorns, sesame leaves and other seasonings, this time a bowl of soup on the made, and then with noodles a bowl of hot noodles with beef on the made.

In fact, the beef hot dry noodles is just one of the many noodles in Nanyang, there is also Nanyang Fangcheng chow mein is also very good a noodle, and even people say that Fangcheng chow mein is better than Zhengzhou chow mein, as well as Nanyang's Xinye plate noodles and bashful noodles, are very good noodles, don't look at the Nanyang is a more south of the northern city, the local delicious noodles are still quite a lot.

Nanyang basin is located in the north-south border, eating habits are also a combination of north and south, hot noodles, beef noodles, after the improvement of the development of a unique Nanyang characteristics of the flavor of the cattle hot noodles, today at noon in their own home to do the cattle hot noodles, clean, less oil, noodles with ordinary round noodles rather than alkali noodles, strong not fire okay digestion, the following to introduce you to the way I do it: cattle bought cooked Because the family less a not buy raw their own brine, the bowl put the right amount of soy sauce, soy sauce, oyster sauce, salt, soup treasure, monosodium glutamate, green onions, chives, ground peanuts, cooked noodles and mung bean sprouts into the bowl, put sesame sauce and beef, mix well, a bowl of delicious hot noodles with beef was done, simple and delicious, much stronger than eating instant noodles, it is very suitable for one person at home to do, but also suitable for the rush! The people who work, we are interested in can do a try oh!

Main ingredients: fresh beef, beef miscellaneous (belly, heart, tongue, scalp, etc.).

Accessories: old marinade, chili oil, crispy peanuts, soy sauce, sesame noodles, pepper noodles, monosodium glutamate (MSG), peppercorns, refined salt, white wine.

Method:

Wash the beef and beef mince. Beef cut into large pieces, and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the foam, see the meat was white red, decanting soup, beef, cattle still put the pot, pouring the old brine, put people spice packages (peppercorns, star anise, etc. with a cloth wrapped in a good), white wine and salt, and then add about water, high fire to boil for about 30 minutes, and then change to a small fire to continue to burn 1.5 hours, and cook to the beef, cow and cattle crisp, and then put the beef in a pot, and then put the beef into a pot, and then add the beef into a pot, and then put the beef into a pot. Cooked to beef, beef and not rotten, fished out to cool; marinade with a high fire boiling, about 10 minutes later, take a bowl, scoop into the brine 250 grams, add monosodium glutamate, chili oil, soy sauce, pepper into flavor sauce; cool beef, beef and miscellaneous were cut into 4 cm long, 2 cm wide, 0.2 cm thick slice, mixing together, dripping marinade into the mix, divided into a number of plates, sprinkled with crispy peanuts are not and sesame noodles that is.

The first step is first marinade: Visible water: the first time to make visible water, add pepper, star anise, cinnamon, grass fruit two, fennel, cumin, three leaves, ginger, a handful of green onion, garlic ten cloves, three dried chili (this amount is almost no spicy, but just to increase the aroma, such as spicy can be increased according to taste), a piece of tallow (slightly in the pot to stir a little bit), sugar, soy sauce, dark soy sauce, cooking wine (or beer), and then add water. Then add water. Pour the used water into an airtight box and put it in the refrigerator for the next time, it won't go bad. The more often you use it, the better the taste of the chemicals. Add spices, sugar, salt and soy sauce without water. The ingredients can be packed in a sachet so that there is no need to separate the residue.

The second step is to make soup: soup: beef skeleton blanch in boiling water to remove the blood, wash and put into cold water, add qiang, green onions, cinnamon, high heat boil for ten minutes, turn to medium-low heat to simmer for an hour and a half, you can add a tablespoon of vinegar, beef bones in the calcium can be more fully analyzed, beneficial to the human body to absorb the soup is also relatively white. The first thing you need to do is to add salt to taste.

The third step is to put the cattle mixed: clean beef, put into a large pot, add parts of water, large fire to boil for 10 minutes, then low-fire into an hour and a half (or until the cattle mixed soft and rotten), pull out to cool, cut into small pieces (or slices).

Finally, the only thing left to do is to cook the noodles: boil a large pot of water, add the noodles after the water boils, keep the water boiling over high heat, cook for 10 seconds, remove from the pot and run under cool water (the noodles should be more sinewy after running under cool water, and will not be mushy when cooked for a while), then return the pot to the pot when the water boils again, and then remove from the pot when the water boils, and then drain it into a large bowl. Noodles on the cut beef, green onions, parsley, half a tablespoon of oil, add beef bone broth, plus drizzle a tablespoon of water, beef noodle is ready.