Beef and mushroom pot noodles
Beef and mushroom pot noodles are placed in a round copper plate, put breast meat, beef tongue, breast meat and other slices of meat, green onions, ginkgo, shredded egg, tofu, mushrooms and other vegetables, add soba noodles, and add light beef soup. A delicious food to eat while cooking. The breast meat is also called 'fish belly', so this dish is also called 'fish belly Zheng Pan' and is a representative of northern cuisine that many people sit around and eat together. The northern region has more mountainous areas, barren land, and low temperatures, so it produces more buckwheat; at the same time, due to the lack of prosperity, it is often impossible to eat the lean meat of cattle, so other parts are used as beef mushroom pot noodles.
Korean beef and mushroom pot noodles
By CamrenZieme
Recipe Recommendations
- Achyranthes bidentata bone 600g(1/2个)
- beef tongue 200g
- brisket 200g
- water 6.7kg
- onion 50g
- garlic 50g
- mushrooms 25g(5朵)
- straw mushroom 150g
- eggs 120g(2个)
- pear 125g(1/4个)
- gin 10g(1大匙)
- diced green onion 14g
- clear sauce 45g(21/2大匙)
- salt 8g(2小匙)
- sesame oil 8g(2小匙)
Steps for Korean beef and mushroom pot noodles
1
Soak the Achyranthes bidentata bone and beef tongue in water for 3 to 4 hours. Remove the blood and wipe the blood with a cotton cloth. Clean the green onions and garlic. Leave the mushrooms in water for about 1 hour to soak until soft. Remove the stalks and wipe the moisture. Cut into wide. Remove the silk pine nuts about 0.5cm thick, wipe them with a wet cotton cloth to make seasoning sauce ①② Pour in water, cook over high heat for about 5 minutes, until boiling, add the achyranthes root bone and beef tongue and blanch for about 5 minutes, then Pour in cold water and cook over high heat for about 10 minutes, until boiling, and turn to medium heat and slowly cook for about 3 hours. Remove the floating oil and foam during the cooking process, add the beef and beef, and continue cooking for about 1 hour.
2
Remove all the beef, cut it into slices about 3 cm horizontally, 4 cm vertically, and 0.3 cm thick. Season and stir with 1/2 of the seasoning sauce ①. Let the stock cool, filter it with cotton cloth and remove the oil (800g). Season with clear sauce and salt to make the sauce soup.
3
Pour water into the pan and cook for about 2 minutes on high heat until it boils. Add the straw mushrooms and blanch for about 1 minute. Tear them to a width of 1cm and add the seasoning sauce ① Stir in the pan, add water, salt, and eggs, and cook on high heat for about 5 minutes. About until boiling, turn to medium heat and continue to cook for about 12 minutes. Remove the eggs and place them in cold water, then remove and peel them, cut them into circles about 1cm thick, and peel the pears and cut them into shredded 0.5cm thick.
4
Pour water into the pot and cook for about 4 minutes on high heat until it boils. Add the buckwheat noodles and cook for about 1 minute. When boiling, add 100g of water and cook for another minute. When boiling again, add 100 g (1/2 cup) of water) and continue to cook for about 30 seconds. Remove it and rinse with cold water, drain off the moisture (210g). After rotating and placing the seasoned white cut meat, mushrooms, eggs, pears, pine nuts, and buckwheat noodles in a special pot for hot pot, pour in the miso soup and cook over high heat for about 3 minutes. Until boiling, turn to medium heat and cook for about 10 minutes, serve with seasoning sauce ②.