載入中...
ID: 38451fee...
This is a Taiwanese-style homemade braised beef noodle soup, utilizing Chef A-Qing's secret weapons: roasted onions, spicy fermented tofu, and red rock sugar, to make the broth sweeter and more flavorful, and the beef tender and rich. Its one-pot cooking method makes it easy for even beginners to create a restaurant-quality delicious meal.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Prepare onions, ginger, radishes, and beef shank → Heat oil in a wok, sear beef shank over high heat, then add aromatics and stir-fry → Add doubanjiang, ketchup, fermented tofu, and rice wine to simmer → Pour in water and all seasonings, add roasted onions, spice packet, red and white radishes, and bring to a boil → Simmer over low heat for 40 minutes, turn off heat and let steep for 20 minutes, then remove aromatics and spice packet → Serve with noodles and green vegetables
Prepare onions, ginger, radishes, and beef shank → Heat oil in a wok, sear beef shank over high heat, then add aromatics and stir-fry → Add doubanjiang, ketchup, fermented tofu, and rice wine to simmer → Pour in water and all seasonings, add roasted onions, spice packet, red and white radishes, and bring to a boil → Simmer over low heat for 40 minutes, turn off heat and let steep for 20 minutes, then remove aromatics and spice packet → Serve with noodles and green vegetables
This is a Taiwanese-style homemade braised beef noodle soup, utilizing Chef A-Qing's secret weapons: roasted onions, spicy fermented tofu, and red rock sugar, to make the broth sweeter and more flavorful, and the beef tender and rich. Its one-pot cooking method makes it easy for even beginners to create a restaurant-quality delicious meal.
First, peel the onion and cut it in half. Skewer it with bamboo or wooden chopsticks and roast it over a gas stove flame until caramelized, releasing its sweet aroma. Once roasted, cut the onion into approximately 3cm pieces and set aside.
Smash the old ginger, peel and cut the carrots and daikon radish into appropriate sizes. Cut the beef shank into approximately 4-5cm pieces and set aside.
Cut the white parts of the green onions into small sections, and gently knead them to help release their sweet aroma more easily.
Heat the pot, add 2 tablespoons of cooking oil. Once hot, sear the beef shank over high heat for about 30 seconds to lock in the juices and brown the beef.
Next, add the smashed old ginger and the white parts of the green onions, and stir-fry together with the beef.
Roasted onions are the secret weapon for enhancing the broth's sweetness. Roasting them until caramelized brings out their aroma and prevents them from disintegrating during stewing.
Searing the beef over high heat first effectively locks in the juices, making the beef more fragrant and flavorful.
Be sure to stir-fry the doubanjiang over medium heat to fully release its unique flavor.
The step of turning off the heat and steeping the beef after braising is key to achieving a tender yet Q-soft texture, preventing it from becoming mushy.
When skimming off foam, be careful not to remove the red oil on the surface of the broth, as it is a source of flavor.
Please log in to join the conversation and earn XP!
Loading comments...