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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