SPICY BEEF NOODLE SOUP #SIMPLEFOOD #SPICY
It was so unfathomably cold in the Northeast this end of the week – despite the fact that the warmth was wrenching constant, the house still felt extremely drafty! Climate like this truly causes me to ache for something fiery, ideally soup. Zesty meat noodle soup to be definite.
I cherish this Spicy Beef Noodle Soup formula as a result of its straightforwardness. It doesn't get any more troublesome than taking out two stock pots (and on the off chance that you don't have two stock pots, you can begin with a littler pot to heat up the meat… yet you should add bubbling water to the soup base in the bigger pot before stewing).
This progression of heating up the hamburger in advance is critical to freeing the meat of any "debasements." Many perusers question this progression… so we chose to really incorporate a photograph that shows what those polluting influences resemble! I as a rule don't keep the water used to heat up the meat, yet since we are making a soup base and we need all the hamburger flavors we can get, I chose to strain it and utilize the water for the soup. I've attempted various cuts of meat for this formula, yet the best I've utilized is throw – a similar sort of hamburger you'd use for a pot cook!
Ingredients :
- 16 cups cold water (3.8L)
- 6 slices ginger
- 3 scallions (washed and cut in half)
- 1/4 cup Shaoxing wine
- 3 lbs beef chuck (1.3 kg, cut into 1 1/2 inch chunks)
- 3 tablespoon oil
- 1 to 2 tablespoons Sichuan peppercorns
- 2 heads garlic (peeled)
- 1 large onion (cut into chunks)
- 5 star anise
- 4 bay leaves
- 1/4 cup spicy bean paste
- 1 large tomato (cut into small chunks)
- 1/2 cup light soy sauce
- 1 tablespoon sugar
- 1 large piece of dried tangerine peel
- fresh or dried wheat noodles of your choice
- Chopped scallion and cilantro (to garnish)
Instructions :
- You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
- Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
- Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
- After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.
- Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8 generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!
Note: If you still have leftover stock and beef, you can freeze it and reheat for future meals.
For more detail : http://bit.ly/30DrjUn
