The taste of hometown----Beef Noodles
Overview
My husband and I are both from Yingtan, Jiangxi Province, and now live in Shanghai. The flavor in our hometown is a bit spicier, so Jiangxi rice noodles should be somewhat famous. Our Yingtan beef soup noodles, fat intestine soup noodles and dog meat fried noodles are all quite delicious. We always miss the taste of hometown in Shanghai. So every time we go back to our hometown, we will bring some dry goods, including dry rice noodles, to Shanghai. It's pretty good to make some yourself when you want to eat. I have been registered on Gourmet World for a long time. I come here every day to browse, collect some of my favorite recipes, and learn to make them at home. Today is my first time trying to post a recipe. The photos were not taken well and the writing was not good. Please forgive me~~hehe~~~~
Tags
Ingredients
Steps
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This is my first time posting a recipe and I forgot to take a photo of the ingredients, so let’s get started. Haha~~ Wash the beef and put it into the electric pressure cooker. Add water to cover the beef. Add ginger, star anise, cinnamon, dried orange peel, and bay leaves. Pour in an appropriate amount of cooking wine, light soy sauce, and dark soy sauce. Cover the pot, select the beef button, and wait for 20 minutes...
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Next, you can soak the powder. Boil a large pot of water. After the water boils, add the dry powder. Once the powder is slightly soft, turn off the heat, cover it and simmer. Take a large bowl and fill it with cold water. Simmer the rice noodles until they break when you pinch your fingernails. Then you can take them out and put them into the bowl. This prevents the rice noodles from sticking and makes them taste more chewy.
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Take out the cooked beef and cut into small pieces. I bought more than half a catty of beef~The cooked beef is not as big as my hand-_-#
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Hey, add a picture of the ingredients. Chop ginger and garlic, a little orange peel, dried chili pepper and millet pepper. You can add or remove it according to your own taste.
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Heat the wok, pour in the salad oil, add ginger, garlic, orange peel, dried chili pepper, and millet pepper and sauté until fragrant.
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Pour in the beef, stir-fry, add a little sugar, appropriate amount of dark soy sauce, light soy sauce, salt, and chicken essence.
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Pour a little of the beef broth cooked in the electric pressure cooker and simmer for a while to let the beef take in the flavor.
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Collect the soup, put it on a plate, and our beef topping is ready.
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Now we are going to perm the hair, using the beef soup cooked in the electric pressure cooker.
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After the soup is boiling, add half of the soup stock, a small piece of curry, salt and chicken essence to taste.
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After adjusting the flavor, add the soaked rice noodles. Open the pot and add lettuce or other vegetables of your choice.
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When finished, plate, top with prepared beef toppings, and finally sprinkle with coriander and green onions. If you like, it would also be nice to fry a poached egg.
