[Big Beef Noodles Practice Guide]_Homely Practices_Production Method

[Big Beef Noodles Practice Guide]_Homely Practices_Production Method

The current beef noodles can be divided into large pieces of beef noodles. This kind of beef noodles is more enjoyable to eat, because the beef is faster, so many people who like to eat meat will like it more.

And if you eat this kind of beef noodles often in fast food restaurants, you will think that this beef may be unhygienic.

So you need to find a way to eat healthy beef.

Buy it yourself and make it the safest. What is the practice of chunky beef noodles?

Ingredients details: 200g of flour, 1000g of beef, 200g of coriander, 200g of coriander, 30g of onion, 30g of ginger, 10g of garlic, 20g of eggs, 40g of raw soy sauce, 15g of old soy sauce, 5g of salt, 5g of corn oil, 20g of pepper, 2g of anise, 3g of fragrant leaves, 1g of cumin, 2g of cooking wine, 15g of white sugar, 10g of fresh water, 40g of large waterHow to make beef noodles Step 1. Prepare ingredients: burdock, flour, coriander, chicken feathers, eggs, onion ginger, new garlic.

2. Cut the burdock into large pieces, cut the green onion into sections, cut the ginger into large pieces, and spread the new garlic.

3. First, heat the beef with cold water in the pot, boil it for 2 minutes, skim off the foam, and then remove the meat to control the dry water storage. Use the drawer cloth to filter the dregs for the meat soup and leave it for a while.

4. Put the fragrant leaves, peppercorns, aniseed and cumin in the material box and close the lid. Put the onion, ginger and garlic together for future use.

5. Heat the wok with corn oil, scallion, ginger, garlic, and sauté the pan. Then stir-fry the beef with moisture control for 2 minutes. 7. Add 30 grams of rice wine 8. Add 30 grams of old soy sauce. Then add 30 grams of raw soy sauce.Stir and stir well for 10, add 10 grams of white sugar, pour the filtered broth soup into 12, put the material box, open the lid and cook for 10 minutes, then cover with low heat and simmer for an hour.

13. Add 5 grams of salt ten minutes before leaving the pan. Wash and chop the parsley, peel and wash the new garlic, and wash the chicken feathers to control the moisture.

15. At this time, we start preparing noodles. Weigh 200 grams of flour, prepare an egg and 40 grams of water.

16. First pour the flour into the noodle machine and noodle bucket (forgot to use a random flour cup to urge the sadness, the plate mouth is too big to pour the flour into it.

) 17, then pour an egg 18 on the other side of the exit shaft, cover the lid, turn on the power and press the muscle noodle key to start working.

19. After the machine starts running, insert the water cup into the cup holder. At this time, the water will drip down and fuse with the flour. Put the flour and water in the blender to stir well, then start to wake up the noodles.

20, out of noodles!

Just put a container underneath the noodles.

(When you see the noodles, burn a pot of boiling water over high heat.

) 21, the noodles are cooked in boiling water. After boiling, add cold water once, and then cook again.

22, put the chicken feathers before the fire, turn off the heat when the pot is open, remove the noodles in a bowl, and put some chicken feathers on the surface.

23, pour the stewed beef with soup on the noodles, sprinkle some coriander, and like garlic, come again and eat the new garlic. Don’t mention how delicious it is!