Beef rice noodles
Overview
Beef rice noodles use beef soup as the base. The beef is sliced or chopped into sauce, so that the aroma of the beef is completely integrated into the rice noodles. It is also supplemented with mustard. It is very appetizing and refreshing, with full salty and umami flavor. In the cold winter, it's warm and delicious.
Tags
Ingredients
Steps
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Prepare the raw materials, take a small bowl of meat and chop it into minced meat and set aside
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Remove the dry rice noodles, preferably so that each noodle does not stick to each other.
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Take the opened rice noodles and put them into a slightly larger container, add just boiled water, cover and simmer for 4 minutes
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Rinse the blanched rice noodles twice with cold water so that the cooked rice noodle soup is not turbid
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Rinse well, filter out the water, roll into a ball and set aside
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Add a little oil to the pot
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After the pot is hot, add the meat filling, stir-fry, add cooking wine, soy sauce, and salt and stir-fry evenly. Then add a little water until the meat filling is cooked, turn off the heat and take it out
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Be sure not to add onion, ginger, and garlic to the meat filling, as it will easily cause odor
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Beef soup, coriander, and meat fillings are all ready. The beef soup is stewed in advance. When stewing, you only need to add Badawei and round fennel
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Pre-cooked beef, cut into slices, set aside
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After doing so much preparation work, this step officially begins. Boil water in a pot, add a portion of rice noodles and cook for one minute. If you feel that the rice noodles are not cooked enough when blanching them, you can cook them for a while
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Add chicken essence, monosodium glutamate, salt, vinegar, and appropriate amount of chili oil to the bowl, pour in beef soup, and cooked rice noodles
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You can choose one of the meat sauce and beef slices, or add both
