Spicy Braised Beef Rice Noodles

I once wrote a diary titled "Sheep Offal Rice Noodles (Line)" in the World of Food (http://home.meishichina.com/space-24092-do-blog-id-241967.html). The rice flour used at that time was a kind of fine rice flour produced in Shanghai. In order to increase the strength of the rice flour, the manufacturer added some starch to the raw materials. Once the rice noodles are soaked and scalded, the color becomes translucent. With the characteristics of fans, the taste is not as good as the rice noodles made from pure rice. Of course, the taste will be discounted. Not long ago, I visited Metro supermarket and found a kind of dried Jiangxi rice noodle inside. The ingredient is 100% rice, the thickness is the same as that of my hometown, and a pack of 5kg. So I was overjoyed and bought it home. The effect of the finished product is very good, and it is not worse than that of my hometown. Since then, my family has made rice noodles every other day or two a week to eat them in the morning. I always miss all kinds of delicious food I had at home when I was a child, and I will turn it into action. It seems that good memories of childhood delicious food can affect a person's lifelong pursuit of delicious food.
The braised beef can be made in advance, make more, store it in the refrigerator, and take it as you eat. After a little processing, it can be used to pour noodles and rice noodles, or it can be directly used to burn radishes or potatoes. No matter which one it is, it is a classic delicacy.

Recipe Recommendations

Niu Nan 1800 grams
coriander 2 pieces
Pi County Douban 75 grams
geranyl 2-3 sheet
cinnamon 1 block
pepper 10 capsules
grass fruit one
salt appropriate amount
MSG appropriate amount
pepper noodles a little
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
cooking wine a little

hot spicy
burn
an hour
senior

Steps for Spicy Braised Beef Rice Noodles

Cut the beef into pieces of the right size, wash off the blood, and drain it slightly. Expand half a pot of clear water in the pan, boil it to about 70 or 80 degrees, and pour the beef into the blanching water. Don't boil the water, boil it and put it in, and the beef meat will get stale. After the beef changes color, remove it, wash off the foam, drain it for later use.

Wash the wok, heat it, add peanut oil to 80% heat, add ginger slices and stir the pan slightly, turn to medium to medium heat, then add all the spices, stir to create the fragrance, add the beef, turn to high heat, and continue to stir. After the surface of the beef is stir-fried dry, add in the Pi County watercress and stir-fry until red oil is spat.

Add appropriate amount of water and cooking wine to simmer, until the water surface is 1-2 centimeters higher than the beef. You don't have to put it in without cooking wine.

After the water is boiled, turn to medium and heat for about 30 minutes. There is some soup left in the pan and the beef can be chewed. Note that the remaining moisture should not be too little in the end. If it is too little, the beef will taste more firewood.

Add appropriate amount of salt and monosodium glutamate, stir well, and put the beef into a suitable container. After cooling, you can put it in the refrigerator for refrigeration or freezing. If you need to freeze, you need to divide the beef into several small portions and freeze it. Take as much as you eat, and it can be stored for a very long time.

According to the number of people eating, put appropriate amount of water into the soup pot, add appropriate amount of braised beef and soup to brew the soup base. The time will not be too long, it will take about ten minutes.

Pour rice noodles and cold water into the pan at the same time in a ratio of 1:3, and boil for 3-5 minutes, stirring several times in the middle to prevent stickiness.

Put out the fire, cover and simmer for 3 minutes, then pick up and place in cold water.

Wash the onions, ginger, garlic, and green leafy vegetables and cut them for later use. At the same time, take a separate pot of water to boil the rice noodles.

Take empty bowls and add 2 grams of salt (according to personal taste), a little pepper noodles, mashed garlic, and monosodium glutamate in each bowl.

After the water boils, scalm a few green leafy vegetables first. Take appropriate amount of rice flour and place it in the pan.

Blanch and heat it, remove it and place it in a bowl with mixed ingredients. Add chili oil (you don't need to put it if you don't eat it).

Spoon a large spoonful of beef soup and pour it on the rice noodles, sprinkle with spring onions and cilantro. It would be even better to have green garlic seedlings, so you can not put chopped green onions.