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This braised beef noodle soup combines an inherited secret beef broth with springy handmade pulled noodles. The beef is stewed until tender and flavorful, and the broth is rich and aromatic. Paired with freshly made noodles, every bite is filled with the warmth and happiness of home.
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Prepare beef and aromatics, sauté in batches. → Add sauces and water, simmer beef over low heat. → Make handmade pulled noodles, then rest and stretch them. → Cook pulled noodles and chill immediately. → Assemble the stewed beef and noodles into a delicious bowl of braised beef noodle soup.
Prepare beef and aromatics, sauté in batches. → Add sauces and water, simmer beef over low heat. → Make handmade pulled noodles, then rest and stretch them. → Cook pulled noodles and chill immediately. → Assemble the stewed beef and noodles into a delicious bowl of braised beef noodle soup.
This braised beef noodle soup combines an inherited secret beef broth with springy handmade pulled noodles. The beef is stewed until tender and flavorful, and the broth is rich and aromatic. Paired with freshly made noodles, every bite is filled with the warmth and happiness of home.
Prepare the beef: Wash the beef shank, then cut it into long strips about 3-4 cm thick, and set aside.
Prepare aromatics: Slice the ginger into 4-5 pieces, slice the onion, cut the green onions into sections, and peel the garlic. Set aside.
Sauté aromatics: Add a little oil to a cast-iron pot, heat over low heat until shimmering, then add ginger slices, garlic cloves, and green onion sections. Sauté until the garlic turns golden brown.
Sear beef shank: Turn to medium-high heat, add the cut beef shank pieces to the pot, and sear until the surface is lightly golden and the meat turns opaque.
Set aside beef shank: Remove the partially cooked beef shank pieces along with some of the aromatics from the pot and place them in a bowl. Set aside.
After braising, turn off the heat and let the beef stew in residual heat; this makes the meat more tender and flavorful.
Kneading handmade noodle dough until it reaches 'three lights' ensures a good noodle texture.
If the noodles are too tight when pulling, pause and let them rest for a moment before continuing.
Adding cold water while cooking noodles makes them chewier and more elastic.
Immediately chilling cooked noodles enhances their chewiness.
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