Beef noodle soup
Overview
There is a pot of beef soup left when cooking beef, which is great for making soup or cooking noodles, so I made beef soup noodles today. The thick beef soup is paired with beef cubes. It’s such a beautiful day~
Tags
Ingredients
Steps
-
Put water in a basin, add 1g of salt, add tofu and soak for half an hour. (This is to remove the beany smell).
-
Cut the soaked tofu, yam, braised beef and beef tendon into thin slices, cut the cabbage and onion into strips, cut the tomatoes into small pieces, pick and wash the rapeseed, wash the dried peppers, tear the seaweed into small pieces, and chop the green onions.
-
Pour a little olive oil into the pot.
-
Add tofu slices and fry slowly over low heat.
-
Fry until both sides are golden brown. (Fried tofu is to make the tofu taste better and not fall apart easily.).
-
Take another pot, add a little water, and bring to a boil over high heat.
-
After boiling, add tomatoes and yams and cook for 2 minutes.
-
Add onions.
-
After the pot boils, add two spoons of beef broth and continue cooking.
-
After the pot boils, add the noodles.
-
When the noodles are almost soft, add cabbage and rapeseed.
-
Crush the dried chili peppers and add a little dark soy sauce for color.
-
Add two-thirds of the shredded seaweed.
-
Add the remaining 1g of salt.
-
Finally add sesame oil and chili oil.
-
Take out the noodles.
-
Sprinkle with chopped green onion, black pepper and white sesame seeds, place beef and tofu on top, and mince remaining seaweed.
-
Pour on the thick soup.
-
Let’s eat~
-
Tofu and beef are also good~
