One Dish for All Meals: Chinese Beef Soup Noodle

I’m LinxNotChef.

We have learnt how to cook a main course and an appetizer, now it seems that we need something like the staple food for our meal.

If I’m asked what would be my favorite staple food, my answer must be Chinese noodle. Chinese noodle is so important to me that I can have it three times a day for every meal.

Today I’m going to share the recipe of the most popular noodle — Chinese Beef Soup Noodle.

1.What you need:

  • This time we need the beef plate (or beef brisket) . (around half pound in the picture);
  • Spices: Chili, Star Anise, Anise Seed, Bay leaves;
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce, Honey, Laoganma;
  • Others: Two Scallions(or Green Onion), Gingers, Chinese Noodle, Bok Choy, and one Carrot.

2. Preparation: Easy preparation for this dish.

  • Cut the beef plate into small cubes;
  • Peel off the carrot and cut it into cubes;
  • Cut the scallions into small parts;
  • Cut the gingers into small pieces;
  • Wash the Bok Choy and tear it into small parts.

3.Process: 

  • First, boil the beef in 360 ml cold water with gingers on high heat;
  • Add about 30 ml cooking wine into the pot;
  • Till the water boils, and all the blood in the beef has been floating on the water, drag all the floaters with the soup ladle, making sure that the water left in the pot is clean;
  • Boil the beef on medium heat with lid on for 45 mins;
  • Then take the beef with water and gingers off into a bowl for later use.
  • Then heat the pot on high heat for 1 min, add 20 ml oil into the pot, and heat the oil on high heat for 30 sec;
  • Add scallions, chili, and 2 tea spoons of Toban Djan into the pot, stir fry them on high heat for 1 min;
  • Then add 5 tea spoons of light soy sauce, 2 tea spoons of dark soy sauce into the pot, and then add the beef plate into the pot, stir fry on high heat for 2 min;
  • Finally add carrots into the pot and stir fry on high heat for 1 min.
  • Then heat the pot on high heat for 1 min, add 20 ml oil into the pot, and heat the oil on high heat for 30 sec;
  • Add scallions, chili, and 2 tea spoons of Toban Djan into the pot, stir fry them on high heat for 1 min;
  • Then add 5 tea spoons of light soy sauce, 2 tea spoons of dark soy sauce into the pot, and then add the beef plate into the pot, stir fry on high heat for 2 min;
  • Finally add carrots into the pot and stir fry on high heat for 1 min;
  • Add the water used to boil the beef plate into the pot, along with 2 pieces of bay leaves, 2 star anise, 5 grams of anise seed, 2 tea spoons of honey, and 2 tea spoons of Laoganma into the pot, boil on high heat until the soup boils;
  • Boil the soup on medium-low heat with lid on for 30 min.

IMG_8581

  • Just before we get the soup ready, we can start to cook the noodle;
  • Boil the noodle (200 g in the picture) in boiling water on high heat for 3-5 mins, depending on the type of your noodle;
  • Then pour the noodle into the sifter, and wash the noodle with cold water for a little while to prevent it from being stuck to each other;
  • Put the noodle into the bowl for later use.
  • Now the soup must be ready, add the bok choy into it, and boil it for 3 mins on high heat.
  • Then all is right, just add the soup into the bowl and make the noodle wonderful;
  • Ta-dah! Your Beef Soup Noodle is ready. Bon appetit.

4. Tips:

  • Boil the beef plate for enough time, or it will be too chewy;
  • The noodle must be washed by cold water after it’s ready, or it will taste like paste.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

As usual, I’ll see you next Friday.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

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Authentic Chinese Appetizer: Spiced Beef Shank

I’m LinxNotChef.

How do you like the “Tang Czu Pai Gu” last week? As I told you in last post, the recipe of this week will be about beef.

So, I’ve prepared the authentic Chinese appetizer — Spiced Beef Shank for everyone.

1.What you need:

  • First you need the right beef — beef shank for this appetizer. (around 1 pound in the picture);
  • Spices: Cinnamon,Star Anise, Anise Seed, Thyme Leaves, Bay leaves;
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce, Salt, Crystal Sugar;
  • Others: Scallion(or Green Onion), Gingers.

2. Preparation: This time we need to leave one day in advance for the cooking process.

  • First, cut the beef shank into small parts(neither too small nor too big, I cut it into three parts);
  • Then put them into the zipper bags separately, add some cooking wine and little salt into the bags. Make sure that the beef shank soaks into the cooking wine in the bag;
  • Seal the bags, and refrigerate them (not frozen) for at least 12 hours.

3.Process: 

  • First, take the beef shank out of the fridge and boil it in cold water on high heat;
  • Till the water boils, and all the blood in the beef has been floating on the water, take the beef out and wash them with warm water, and put them aside for later use;
  • While the beef is on the stove, we can start preparing the stuff for later use;
  • we need:
    two sticks of cinnamon;
    four pieces of bay leaves;(and tear them in to small pieces)
    30 grams of crystal sugar;
    four star anise;
    half spoon of anise seed;
    a quarter spoon of thyme leaves;
    (some chili if you like to)
  • We also need three scallion (cut into small parts), two pieces of gingers;
  • Now we need a pot with a lid, boil 2 cups ( 480 ml) of water  on high heat;
  • Put all the spices with scallions and gingers into the boiling water;
  • Add 15 spoons of light soy sauce, 6 spoons of dark soy sauce, 5 spoons of Toban Djan, and 5 grams of salt into the boiling pot;
  • Now put the lid on and boil the beef shank on medium-low heat for 1 hour;
  • Add some eggs into it if you want to get two dishes in one pot;
  • After 1 hour, turn off the heat and leave the lid on (DO NOT OPEN!) for at least 18 hours to pickle the beef shank thoroughly;
  • 18 hours (or more) later, take the beef shank out and cut them into pieces;
  • Ta-dah! Your Spiced Beef Shank is ready. Bon appetit.
    IMG_8507

4. Tips:

  • Make sure the water can cover all the beef when boiling;
  • Leave the lid on after turning off the heat, never open until 18 hours later;
  • Taste the juice in the pot to make sure it is slightly saltier than normal juice.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

Next week is spring break, so I’ll see you two weeks from now.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

Your First Recipe: Sweetened Spare Ribs with Fragrant Vinegar

I’m LinxNotChef.

Ready to cook the first authentic Chinese dish for your family? Come on and learn your first recipe “Sweetened Spare Ribs with Fragrant Vinegar” — or in Chinese “Tang Czu Pai Gu.”

1.What you need:

  • You certainly need sliced St. Louis Style Pork Spare Ribs (around half pound shown in the picture);
  • Light soy sauce, Dark soy sauce, Salt, Crystal Sugar, Cooking Wine, and some gingers as well;
  • Fragrant Vinegar of course;
  • Finally, a pot with a lid(because we need to stew the meat for a while).

2.Preparation: Since this is the first recipe, it’s quite an easy one. So there’s little thing for you to prepare for the cooking.

  • First, cut the Spare Ribs into small pieces as shown in the picture;
  • You also need some gingers, and cut them into small pieces for later use.

3.Process: Now you must be ready for the cooking, let’s do it now!

  • Preheat stove to high heat and then put little (not much) oil into the pot on high heat for 30 secs;
  • Stir fry gingers on high heat for 30 secs;
  • Stir fry spare ribs with gingers on high heat until the meat turn white, at the time add 3 teaspoons of cooking wine into the pot;
  • Add 10 teaspoons of light soy sauce, 3 teaspoons of dark soy sauce5 teaspoons of fragrant vinegar (add more if you wish to) into the pot;
  • Stir fry all the stuff on high heat for less than 1 min to make sure sauces are attached to meat equally;
  • Add one cup and a half of hot water (360 ml)  as well as 20 grams of crystal sugar (or syrup, honey, sugar) into the pot, stew on high heat until it boils;
  • Lid on the pot, stew on medium-low heat for 20 mins;
  • Lid off the pot, stew on high heat for 5 – 10 mins (it depends on the juice), and stir a little bit to prevent the juice stick to the pot;
  • Stew on high heat until the juice becomes sticky enough as shown in the picture;
  • Ta-dah! Your “Tang Czu Pai Gu” is ready. Bon appetit.
  • Put some sesame on it as you wish.

IMG_8537

4.Tips:

  • Do not stir fry the spare ribs at first too much or it will be too chewy;
  • Must add hot water, warm water at least, do not use cold water;
  • Add enough water at one time, make sure the ribs are all under the water;
  • If you add too much water incidentally, you can stew it on high heat with lid off longer;
  • Taste the juice before putting the lid on to decide whether add salt or not.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

Next recipe is also on next Friday, I think it’s gonna be something like beef.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.