This noodle mainly absorbs the characteristics of Guangdong noodles. The smooth noodles with elastic teeth must absorb the essence of the soup, and the soup must be fresh, sweet and delicious. To make a bowl of delicious noodles or brew delicious soup, you must never use chicken essence, monosodium glutamate, strong soup treasure and other flavors. The strong taste must come entirely from natural ingredients. The teacher said that this is the basic requirement of authentic Hong Kong cuisine and should also be the basic requirement of Cantonese cuisine. Why Cantonese cuisine and Hong Kong cuisine are more expensive than other dishes has a lot to do with the production process. A qualified chef must never use MSG or chicken essence. Of course, many hotels boast that they don't use MSG and chicken essence, but they actually use it, especially for making soup. The umami flavor of a few hours can be completed in just a few seconds, saving a lot of cost.
Therefore, some high-end hotel restaurants now invite some high-end chefs to cook directly in front of customers. The entire production process, from ingredients to seasonings, is transparent, allowing diners to eat with peace of mind. In fact, as long as the cooking method is right, natural ingredients are rich in flavors and umami, and there is no need to put artificial additives at all.
Hong Kong-style tomato beef noodles
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Steps for Hong Kong-style tomato beef noodles
1
Slice the beef and coat it evenly with egg white. Do not add soy sauce or salt to marinate, which will cause the meat to harden (make sure the beef is properly fat and lean, not too thin or too fat. In the picture, there are fat and lean layered beef is the most suitable. The beef is strong and tender and smooth).
2
Heat the pan and cool the oil, add garlic and shredded mushrooms, and turn off the heat to low (beat the garlic into pieces. The sliced garlic is suitable for frying into fragrant garlic slices with low heat to make dishes that require crispy taste. The mashed garlic is suitable for cold and steamed, and the chopped garlic is suitable for braising and braising in soup, etc.).
3
Stir fry until the garlic turns slightly yellow, the mushrooms evaporate and become slightly hard. Add a little salt to taste for the first time (add fresh flavor).
4
Add shredded cabbage and stir fry slightly.
5
Put the tomatoes into the pan and stir fry until they absorb the oil in the pan. Add salt and a little sugar a second time to release the ketchup, and then add water.
6
Add the noodles, add water as necessary, and then constantly press the tomatoes to squeeze out the tomato juice (Don't choose noodles with alkali flavor, which will destroy the taste of the soup. It's best to knead the noodles yourself and use a noodle press to press out pure egg noodles. If you buy it It's fresh noodles, and if you buy it with heavy alkali flavor, you must first blanch it with water and then put it in the refrigerator. It's not the frozen layer, it's the frozen layer)
7
Use another pot to put deep oil, low heat, and add the egg white with salt and mix evenly (the egg white must be mixed evenly with the salt. The salt will fully capture the umami flavor of the egg white and can completely replace the MSG, but the salt must be put just right. Okay, if you have too much, you will fail. Newbies can try adding it bit by bit, stir well after each addition, and then try the taste. It will be umami)
8
The fire should be very small, and the surface will be concave if you poke lightly with chopsticks (you can't use high fire, it will soon harden when the oil temperature is high. It should be soft here, not hard)
9
Quickly pick up and drain the oil, chop it up, as much as possible.
10
Put the soft, tender and very crushed egg white into the soup, use a spatula to press the egg white under the surface, keep the heat low all the time, and add a little salt again, this time to add salt to the entire soup.
11
Add a little oil in a flat-bottomed non-stick pan, add a little dried pepper and chopped raw garlic and stir-fry until fragrant (the pan must be used in a flat-bottomed non-stick pan, because a little oil can allow the meat to be evenly heated and cooked without sticking to the pan. The key is that the bottom of the pan is thick enough to heat it evenly, so using this can fully enhance the meat aroma without aging the meat, so if I want to make meat slices, I must use a woll pot).
12
Remove the garlic and peppers, add the meat slices, stir with chopsticks to allow them to be evenly heated and discolored, and turn quickly. After the color changes on both sides, sprinkle with salt to quickly season, take out and place into the soup (Keep the fire low, the fire will make the meat's aroma Not fully developed, but the meat will quickly harden, and the salt cannot be put early. Salt will cause the gravy in the meat to be lost, so you can only put it last)
13
Add the cabbage and chopped green onions, turn off the heat and simmer with the lid of the pot for a few minutes. (Be sure to turn off the fire)
14
Boil for 5 minutes, you can open the lid of the noodles. When fishing the noodles, pick up the noodles, scoop the soup in, and finally put the vegetables. Put the bowl in an ice basin for five minutes.(Someone wants to ask, why put it in the ice basin, there are two reasons. It enhances the flavor and adds freshness, and increases the smoothness and elasticity of the noodles).Hong Kong-style tomato beef noodles Make Tips
1 Some people will definitely ask why add salt so many times. It is not very convenient to add salt at one time. The purpose of adding salt each time is different. If the whole pot of soup is put together, a lot of salt must be added to make each ingredient taste, and it will cause the ingredients to become hard and salty and have no umami flavor. However, I add salt separately, sometimes to catch out the flavor of the ingredients, and sometimes to make seasoning, and you will find that every ingredient has a flavor and the soup will become fresher (It was entirely taught by the teacher, and I repeated what the teacher said (^o^)). 2 Eggs can only be slightly fried, about 6 ripe. You can also use whole eggs, but if there is egg yolk, it will make the soup base turbid and unsightly after grinding.