Tomato Beef Noodles

Overview

Recently, my country's twenty-four solar terms have been listed as intangible cultural heritage, and even the circle of friends is celebrating. Things passed down from our ancestors are now being valued more and more. The day before yesterday was a period of heavy snowfall, and it had been cloudy all day. Yesterday, the heavy snow fell. When I go out in the early morning, there is snow falling all over the sky. The snowflakes fall on the tip of my nose and feel cool, which instantly refreshes my mood. After raining for half a day, it turned to moderate rain, and the sky was a bit scary. And when I was about to get off work in the evening, I looked out the window and realized that it was snowing heavily again. It was really the first such heavy snow since the beginning of winter this year, and the branches turned into jade branches without knowing when. On the way home, under the warm yellow street lights, the snow was flying and swirling. Looking up, the gloomy sky turned into a strange blue. What I saw when I looked up was the infinite beauty. Looking at the circle of friends, in addition to showing off the snow scene, they are also showing off hot pot, hot noodles and hot soup. How can we not have a steaming dinner in this kind of weather? If you have a bowl of your favorite tomato beef noodles, that's really great. The encounter between tomatoes and beef noodles is destined to be delicious, one is sweet and sour and the other is thick and dignified. The tomatoes relieve the muttony of the beef, and the beef gives the tomatoes a rich aroma. Coupled with the noodles that exude the aroma of wheat and taste smooth, it really makes people fall in love with it. A bowl of tomato beef noodles will stay with you for a long time. Eating home-made tomato beef noodles with my parents, no matter it’s icy, snowy or windy and rainy outside, I feel warm inside and in my heart. You will enjoy the delicious food even more if you share it with your loved ones.

Tags

• staple food
• pasta
• noodles
• home cooking
• aniseed
• beef
• coriander
• dried hawthorn
• light soy sauce
• oil
• onions
• white sugar
• white vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• tomatoes
• white pepper

Ingredients

Steps

1. 1 Wash the beef, drain and cut into pieces.

   

2. 2 Put it into a cooking pot, pour in cold water to cover the beef, add 10 grams of scallions and 6 grams of ginger slices, bring to a boil over high heat, and cook over medium heat for 5 minutes.

   

3. 3 Remove the cooked beef, rinse it with warm water and put it in the pressure cooker. Pour in boiling water until the water covers the beef and is higher than a knuckle. Add aniseed, dried hawthorn and a spice box containing bay leaves and Sichuan peppercorns, and then add 1 teaspoon of white vinegar. Select beef and mutton for the pressure cooker, start a program to the end, take out the spice box, aniseed, dried hawthorn, and beef soup and set aside.

   

4. 4 Wash tomatoes and cut into large pieces.

   

5. 5 Wash the coriander and cut into sections.

   

6. 6 Pour oil into the wok. When the oil temperature rises, add 10 grams of scallions and 6 grams of ginger. Stir-fry until fragrant. Add tomato sauce and tomato cubes.

   

7. 7 Add sugar and stir-fry evenly.

   

8. 8 Pour in the beef broth, cover, and simmer over medium heat for about 10 minutes.

   

9. 9 Put water in a noodle cooking pot, bring to a boil, add noodles, add a little salt and oil, and cook until noodles are cooked.

   

10. 10 Take out the noodles, drain off the water and put them into a large bowl.

    

11. 11 Add appropriate amount of light soy sauce, white vinegar, salt, and white pepper to the tomato beef soup and stir well.

    

12. 12 Spoon some onto the surface, sprinkle with cilantro segments and serve.