Monday, 9 December 2013

台式红烧牛肉面 Braised beef noodles



材料: 番茄2粒,姜片3-4片,洋葱1大粒,青葱1把,辣豆瓣酱3大匙,米酒2大匙,酱油2大匙,冰糖4-5颗,牛肋条300g, 白萝卜1根,面条3-4份,江青菜1把。


Tips: 隔夜的牛肉汤更入味哦!!

Ingredient: 2 tomato , 3-4pcs of ginger slices , 1 big onion , 1 bunch of spring onion , 3 spoons of spicy fermented soya, bean paste ,2 spoons of rice wine , 2 spoons of soya sauce ,4-5pcs of rock sugar , Beef chuck 300g, 1 Radish, thin noodles 3-4 pax portion, 1 stalk of Bak choy

1. Sliced onion, peeled radish and tomato into big chunk.
2. Cut the spring onion to 2 inch slice.
3. Cut beef chuck into cube.
4. Stir fried onion, tomato, ginger and spring onion for 1-2min, add in beef chuck and continue to stir fried until it is half cooked.
5. Add in 600ml of water until cover beef chuck and bring it to boil.
6. Add spicy fermented soya bean paste, rock sugar, rice wine, soya sauce and radish and let it simmer for 1 hour.
7. Let the mixture of soup cool down to room temperature and re-boiling it. Simmer for another 1 hour.(beef chuck will turn soft in this way, you may skip this step if you cooking with pressure cooker)
8. When the broth is almost ready, bring a large pot of water to boil, add in bak choy to cooked and strain it. Re-boil the water and add in noodles to cook till it is tender, then drain it well in colander and divide it to 3-4 bowl evenly.
9. Ladle the broth with beef chuck and radish over noodles and serve it with cooked bak choy


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