2009/10/4

Stew beef noodle 清燉牛肉麵

Chinese recipes 中西食譜
Videos of goats are HERE 山羊生活錄影在此

It is FALL. Cold and wet. It is a good time to have a meal with meat (below 70 F).

We like simple meal. The beef in this recipe can be substituted with goat meat, chicken or pork.

Ingredients:
1 or 2 pounds beef
8 slice pieces of ginger root
1/2 TSP salt
3 TBSP cooking or rice wine (option)
One bunch of chopped fine green onion (option)

1. Boil water in a big wok. The amount of water has to be able to cover the beef.
2. Add 4 slices of ginger root and beef.
3. Cook half hour with low heat (skimmed off the floating stuff on the surface of the soup)
4. Take the beef out of the wok, put aside to cool down
5. Throw away the ginger root in the soup
6. Cut the beef to stew meat size pieces (Skip this step if you were using the stew meat to cook)
7. Add 2 cups water, 4 slices ginger root and beef back into the original beef soup
8. Low heat cook until the meat is down (about an hour)
9. Add salt and cooking wine
10. Add noodle into the soup
11. Cook noodle (How to cook noodle) in this soup
12. Put beef, noodle and soup in a bowl with chopped green onions


一個又濕又冷的秋日清晨
通常我們只在華氏 65 度以下才吃肉以免腸胃不舒服

這道菜非常簡單
肉類可替代為雞肉豬肉或羊肉
牛腱一大塊
薑 8 薄片米酒三大匙鹽一小匙蔥末

大鍋煮開水
水量需蓋過牛肉
水滾後放入四片薑和牛肉
小火煮半小時
撈出薑片和撇掉湯上的浮末 (血水)
撈出牛肉
放涼後切成小塊或薄片 (若本來就是用切好的牛肉燉煮則此步驟可省)
將切好的牛肉放回原湯鍋中
並加入三大杯水和四片新鮮生薑
加蓋燉一小時至肉爛
原鍋滾湯
加鹽下麵 (下麵法)
麵熟軟後撈入大碗加蔥末 (或蒜末
薑絲) 牛肉片或塊
趁熱食用
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