Simple Beef Noodles Stir Fry That Are Awesome | 家常牛肉炒面 • Taste Show

Hi, I'm Chef John. Thank you for following our video. Don't forget to click on this link, Subscribe to our website and watch thousands of dishes and exclusive programs. Hi, everyone, welcome to our food platform. I'm Chef John. What I'm sharing with you today is a homemade beef fried noodles. When it comes to fried noodles, they are almost household names and everyone knows them. There are different fried noodles, chicken fried noodles, beef fried noodles, shredded pork fried noodles, seafood fried noodles, etc. Mostly personal likes. Today, we will bring you a homemade version of beef fried noodles. Today, I chose an ordinary piece of meat, which is thinner in the waist and abdomen of the cow. Well, first of all, we'll cut it into beef slices. As for beef, we have a relatively simple rule when cutting it at ordinary times. It is called Niu Heng, Chicken Slant and Pig Shun. What do you mean? Pigs should be cut along the texture, so the cut meat is not easy to break when fried, because it is tender. Chicken is relatively neutral, while beef is relatively old. Then we will hold it. As the saying goes, we will hold it. If its lines are like this, we will cut it like this. Then let's look at this texture now. Today it is like this. Then we will cut it into two small strips first, and then slice it obliquely. Well, first of all, let's cut into strips. We have two, two, three. Ok, everyone can see that this texture is still like this. So in order to make it easier to slice during the cutting process, we can make it thinner from the middle. Well, it's easier to cut if it's thin. Ok, let's first operate, almost this thickness is enough. Then we have a little skill when cutting. As for me, now I can cut like this with a knife because my hand feels better. If there are some people who feel bad, then I suggest you cut in this direction. In this case, if the knife comes out carelessly, it will at least not cut its own hand. Then cut like this. The specific situation will be arranged according to your own personal level. Well, we've cut all the beef. Let's put it on the plate first. We need a pulp, why do we need a pulp? Because all the meat is tender, except for the long-term organization of stewing and stewing, What we usually do to make it mature quickly should be firmly locked in. In that case, the meat feeling will be tender, slippery and watery. Well, today, we're the same beef, although the beef itself is already very good, However, we still need to make its meat contain basically all its moisture. Then we will wrap it with a thin layer of clothes, and this one is called sizing. First, we put in cooking wine, soy sauce, soy sauce has salty taste and bottom taste. The right amount of sugar, sugar plays a role in neutralizing and flavoring off fresh. Then there is oyster sauce, oyster sauce and soy sauce have the same effect, increasing flavor and regulating saltiness. Egg white, what if we have more beef, we can have whole eggs. If there is less beef, we can use one egg white and then raw flour. Then, we have put all the condiments, including raw flour, into it. As for us, we should grasp and knead it well. This is called grasping and kneading in Korean. If we don't rub it vigorously, it will break the meat. We gently put the meat, in the process of grasping, let its capillary blood holes, All of them seeped in the smell, and then the water was firmly locked in. Ok, let's grab it evenly now. Then how do we feel that this beef will be tender? Well, you see, we usually slap this beef with our hands. This kind of feeling is like the feeling of being photographed on the water. Er, that kind of feeling is relatively soft. OK, look at the beef now, it already feels very good. The water began to be almost invisible, and it was completely sucked into the middle of the beef. Look. Then we feel that the beef is basically completely hydrated and inhaled, and we're basically done with the sauce. In order to wait for a while and prevent the surface from being a little dry, we will wake up for about half an hour because we have to put it in the refrigerator. We'll seal a little oil on it, not a little more. Okay, gently press evenly. Ok, we'll put it in the refrigerator and wake up for about half an hour. Next, let's prepare some vegetarian dishes, which are the ingredients of fried noodles. Then we are preparing two kinds today. One is purple cabbage, also called purple kale. One is ordinary cabbage. We also have onions and carrots. First of all, let's cut the carrots. As for us, we have already peeled off the skin, which is usually clean. Just choose another paragraph. Then let's cut it gently. Cut out a flat surface and place it under it so that the carrots will not roll. Then we cut again. Okay, turn over another face. Okay, basically turn over another face. What about us, basically cut it into a square one, and then cut it all the way to the end. If you can cut it thinner, cut it thinner. It doesn't matter if it's not thin. Good, almost, we all cut the thickness, relatively uniform. It doesn't care how thick or thin, the most important thing is uniform thickness. Let's take a look at it. There are many more labor-saving methods in life. For example, with a tool, as soon as we burst on it, we burst out carrot shreds, white radishes and so on. personally, i think this kind of manual operation is more interesting. It will also bring you more fun and enjoyment in cooking. Then we first put the cut carrot shreds on the edge. Next we cut the onion, which is half of the processed onion. What about our onions, we can cut them this way or this way. Today we are cutting across. Okay, let's move it loose. Basically, the onions are also cut. Onion thickness according to personal preference. Ok, next we will cut the cabbage shreds. What about cabbage? There is a hard pole in the middle. This pole will be harder. What about this pole? Let's get rid of it. There is no need to go too much, just remove a little. Then, let's fold the cabbage evenly. Let's roll it up a little so that it will be easier to cut. Ok, after we finish rolling, we will start shredding. Then put the cut half into it first. Refers to the same reason as the mustard curtain. Then our finger mustard curtain is also cut. Then we're out of beef too. We also finished cutting vegetables. Next, we will stir-fry noodles on the stove. First of all, let's have some base oil. We need to stir-fry the beef first. Today, we choose olive oil. If you are at home at ordinary times, you can use the sesame oil for the old ones. What about interested friends? I made a video before. It is a series of videos that specialize in making sesame oil of chili oil. Everyone can go online and have a look. In that case, it will bring more rich aroma to your taste. Next put the beef in. We have to pull it away. In this way, it is easy to be heated and mature. We have to turn it over often. Otherwise, if one side is heated more, it will produce that kind of coking. The taste will feel a little older. Is the sizing good? There is another standard. It depends on whether our beef will come out of the water during the firing process. If its moisture is sucked in and it is not allowed to come out, it is locked in, This beef is relatively soft and tender. If the water spits out, then the beef is white pulp. This effect is much worse. Well, in the process, we have already poured onions in. Let it and beef together mature, incense. This is the onion we just cut. We then put in the carrots we just cut. Next, we'll put the noodles in. Today, I chose a fine noodle. This kind of noodles is steamed and then served. The taste is quite strong. At ordinary times, it can be done according to personal preference and actual situation. It doesn't matter if it is thicker or bent. Even pasta can be fried. The main thing is that the taste is good. Let's put the noodles down and stir-fry them a few more times. OK, let's add the seasoning now. Soy sauce. Oyster sauce. A little sugar. balsamic vinegar. Have some sesame oil. White pepper. Ok, let's stir-fry it. We're going to put all the next vegetarian dishes in. cabbage, purple kale, bean sprouts. A little onion. Then our beef is perfectly cooked now. The noodles are also hot. As for us, we should pay attention to stir-frying noodles at ordinary times is to stir-fry them. Stir-fried incense, stir-fried thoroughly, is the same as fried rice. No matter what kind of noodles you are, if you don't stir-fry them thoroughly, the taste is not easy to enter. If you don't fry it, it will condense into a lump, and the taste will be uneven. Therefore, at ordinary times, we must burn it one by one to taste delicious. Well, we've mixed all the noodles and the taste is even. What's next, we're done here. If you have friends who like spicy food, you can sprinkle some chili powder or put some chili sauce you like. All can. Well, today our face is more neutral. It is not spicy, but fragrant, very fragrant. Okay, let's turn off the fire and load the plates. Ok, the fried noodles are finished. Well, it looks very beautiful in color. Nutrition should also be rich. How does that taste? Let's try it. First, let's try a piece of beef. The beef is very tender, delicious and tender. Reached the level that beef should have. Then let's try some noodles. Wow, it's very exciting. The noodles are very fragrant, very fragrant, very comfortable, and the layered feeling is very comfortable. It is true that fried noodles are to achieve the feeling of dried rosacea and fried noodles. Ok, let's stop here for today's fried noodles program. Then we'll see you next time on the show.