update, how making recipe Chinese Beef Noodle Soup with 33 ingredients and 12 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Chinese Beef Noodle Soup easy, tasty, practical. Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I. Master Chef John Zhang shows you tips on making Beef noodle soup, possibly the most popular Chinese style noodle soup. Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East and Southeast Asia.
The clear broth beef noodle soup was allegedly invented by the Hui people during the Tang dynasty and is commonly.
Beef noodle soup possibly is the most favorited Chinese style noodle soup.
Every noodle restaurant serve their own beef noodle.
Good Afternoon every body, at this time you can make recipe Chinese Beef Noodle Soup with 33 ingredients and 12 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 33 ingredients and 12 stages of easy cooking Chinese Beef Noodle Soup.
Ingredients for Chinese Beef Noodle Soup
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Prepare : Beef bones (optional).
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Needed : Beef (I used "beef finger meat" but shank and chuck are great).
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Prepare : whole coriander seeds.
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Prepare : whole fennel seeds.
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Prepare : whole cloves.
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Prepare : star anise.
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Prepare : orange peel.
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Needed : cinnamon.
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Needed : Szechuan peppercorns.
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Prepare : bay leaves.
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Prepare : oil.
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Prepare : onions, sliced.
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Needed : garlic, smashed.
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Prepare : red chiles, halved.
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Prepare : scallions, cut into thirds.
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Prepare : fresh ginger, sliced.
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Needed : Rock Sugar.
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Prepare : Doubanjiang (bean paste).
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Needed : La Doubanjiang (spicy bean paste).
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Prepare : light soy sauce.
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Needed : dark soy sauce.
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Needed : Shaoxing wine (or rice wine).
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Needed : black vinegar.
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Needed : tomatoes, quartered.
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Prepare : MSG or salt.
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Prepare : Chili Oil for serving (see recipe).
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Prepare : Cilantro for serving.
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Needed : Scallions for serving.
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Prepare : Black Vinegar for serving.
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Prepare : Sesame oil for serving.
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Prepare : soy sauce for serving.
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Needed : fresh ground white pepper for serving.
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Needed : wheat noodles for serving.
As a big fan of beef noodle soup, I usually make a large pot of braised beef and fridge as the essential topping of my breakfast noodles at home.
To assemble the soup, place a generous amount of noodles in the bottom of a bowl.
Then, add bok choy, meat, and broth.
This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!
If all cooking materials Chinese Beef Noodle Soup it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Step by Step Cooking Chinese Beef Noodle Soup
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(optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water.
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While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step..
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Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag..
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In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent..
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Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces..
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Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes..
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Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot..
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Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender..
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Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point..
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Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth..
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To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro..
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ENJOY!.
Chinese Beef Noodle Soup (红烧牛肉面) - A hearty noodle soup topped with tender and luscious beef.
A bowl of hot noodle soup topped with tender braised beef is an absolutely satisfying comfort dish.
This recipe shows you how to create a bowl of beef noodle soup that is truly rich in flavor with. · Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.
Taiwanese beef noodle soup 红烧牛肉面 is prepared with concentrated beef stock, Asian herbs and spices, and slurping delicious noodles.
This Taiwanese beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef.
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