Pelican beef noodles
By VicentaLakin
It's the bean bean noodle that's always tried, but it's the soybean noodle, and there's no soy no bean noodle in the house
Recipe Recommendations
- onion 75g
- raw beef 75g
- green pepper 75g
- wet noodles 100g
- oyster sauce 10ml
- oil
- chicken essence 2g
- soy sauce 2ML
- salt 2g
- sesame 2g
- sugar 4g
- black pepper appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Pelican beef noodles
1
Beef slices, salt, sugar, wine, ceremonial oil, a spoon of starch mixed, oiled up on it, pickled it up in the fridge. I go to work in the morning, do it at night, and it doesn't matter when the pickle is done。
2
Steam noodles 5 minutes to ripe。
3
Slicing peppers and onions while steaming noodles
4
Under the hot pot, the oil is wide, it burns to 50% heat, it's covered with beef, and it's boiled with asphalt。
5
Don't pour oil in the pot. Onions and peppers go straight to the pot. Add old smoke, salt, sugar, pepper powder, pelican oil, appropriate water. Scrambled and added beef. Turn the fire even。
6
Add noodles, mix them a little bit, put them on soup juice, and turn off the pot and the fire. After a while, we'll start mixing the pan, and then we'll continue to make the soup and dry it, and we'll mix it with the white sesame。Pelican beef noodles Make Tips
My braised noodle technique might not be authentic, as I only vaguely remember seeing it once on TV and made it based on my impression, but it tastes good enough. Also, I have weighed all the ingredients, so this makes exactly one serving—not too much, not too little. Finally, keep a close eye on the pot during braising to make sure it doesn't burn; it's fine to add a little extra water when stir-frying the green peppers.