Taiwanese beef noodles

Overview

This year’s annual vacation is dedicated to the treasure island of Taiwan. As a foodie, my travels are all about shopping and eating five times a day! Almost every city in Taiwan has its own representative snacks. The most famous one is of course Taipei Beef Noodles (not Master Kong, haha). Different from the traditional braised beef noodles, the beef in the Taipei version is often oversized, soft but not rotten, chewy and chewy, and the soup is clear and sweet... It is better to meet each other than to miss it, and to act instead of being excited!

Tags

• staple food
• noodles
• home cooking
• old man
• taiwanese food
• fast food
• beef tendon
• cinnamon
• dried chili pepper
• garlic
• light soy sauce
• mushrooms
• onions
• rock sugar
• star anise
• white sugar
• carrot
• fragrant leaves
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 The best way to make beef noodles is beef tendon. But there was a sale on beef brisket at the supermarket, so I bought 2 pounds. Cut the beef into large pieces and soak in cold water for half an hour to remove the blood. Beef will shrink when heated, so you can cut it into slightly larger pieces.

2. 2 Pour cold water into the pot, blanch to remove any foam, rinse with warm water and set aside.

3. 3 Cut and mix the seasonings: green onions, ginger slices, garlic slices, dried chili peppers, star anise, cinnamon, bay leaves and other stew ingredients. Cut carrots, onions, and tomatoes into large pieces and discard them after cooking the soup.

4. 4 Heat the cold oil in a pan and sauté all the seasonings until fragrant. Stir-fry until fragrant and then remove the seasonings.

5. 5 Continue to fry carrots and onions in base oil. Fry briefly and set aside.

6. 6 Pour in the beef cubes and stir-fry. You can add light soy sauce and sugar for color.

7. 7 Add enough water, no more water will be added during the stewing process. Add the fried seasoning and large pieces of vegetables. After the fire comes to a boil, switch to low heat and simmer for 3 hours. The main function of vegetables is to retain their natural sweet taste, and they can be taken out after stewing for a period of time.

8. 8 After stewing, remove the beef pieces. Strain through a strainer to remove any remaining seasoning residue, reserving the clear soup. Generally, when making a lot at one time, the broth can be separated and stored. It is best to keep it in the refrigerator for 3-4 days. If the time is too long, put it in a sealed bag and freeze it.

9. 9 When eating beef noodles, if you have beef bone at home, you can use it to make a clear soup as the base. If not available, you can use stew broth instead. When cooking noodles, cook a few small green vegetables, add beef cubes that melt in your mouth, and have a mouthful of hot soup and a mouthful of noodles. Winter is complete!