沙茶紅燒牛肉麵 Taiwanese Beef Noodle Soup
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我們家的家常菜 - 紅燒牛肉麵。 Here's the recipe!
因為煮菜很少真的拿量杯測量用量，請大家煮的時候隨人數斟酌一下。以下是2-3人份
牛肉 (在美國我建議用帶骨的牛排，要帶點肥肉，骨頭可以順便燉湯，盡量不要用beef stews) 1 Lb
紅蘿蔔 1根
青江菜 依個人喜好準備
麵條 ３人份
調味料
醬油 約3/4杯 -1杯
醬油膏 1大匙 （可省略）
寧記辣椒醬 或 豆瓣醬 酌量
沙茶醬去油2大匙 （可省略，去掉味道偏紅燒）
米酒 2大匙
味醂 1大匙（可省略）
冰糖5顆 （可用白糖1-2大匙）
滷包 小包
佐料
番茄 中 1 顆
大蒜 6瓣
青蔥 適量 （切成３公分熬煮用，最後撈除；蔥末完成後才使用）
洋蔥 小顆 (不要太多，湯會變酸，比較像洋蔥湯) 1顆
以上看起來貌似複雜其食過程很簡單。
首先肉先燙過或是用熱水清洗過，將肉和骨頭分開，然後切塊。
鍋內起油爆香大蒜（整瓣不用切末），然後放入洋蔥（小顆一整顆不用切絲），再丟進牛骨和牛肉丁，林上米酒味醂，攪拌後淋上醬油，確定肉都均勻蓋上醬油後，加入切小段的青蔥，紅蘿蔔，醬油膏，沙茶醬，辣醬，攪拌後加入水，水需蓋過肉４倍高，加入冰糖，滷包，大火煮３０分鐘，取出洋蔥，然後慢煮４５分鐘到１小時至收汁到3/4以下。此時可依個人喜好加調味料調味。
準備另一個鍋子煮麵。麵下好後務必沖冷水或泡冰塊才會Q。將清江菜放到牛肉湯裡燙熟加入牛肉麵裡即可。
Ingredients:
- Beef (Use those with T-bone with some fat, try not to use beef stews) 1 Lb
Use hot water to clean the meat first, then cut the beef to 1-inch cubes, don't throw away the bone.
Sauce
-
Soy sauce 3/4-1 cup
-
Soy sauce paste 1Tbs (good to have, can be skipped)
-
Hot sauce 1 Tbs
-
Shacha sauce without the grease 2Tbs （good to have, can be skipped）
-
Rice Sake or Vodka 2Tbs
7. Mirin 1Tbs（good to have, can be skipped）
- Sugar 2 Tbs
Vegetables
-
Tomato 1 medium size (cut to 8 pieces)
-
Garlic 6 whole pedals
-
Scallion (prepared some cut to 1-inch long for making the soup base, and chop some in finer piece when the noodles are ready)
-
Onion small one whole piece
-
Carrot 1 medium size
-
Baby Bok Choy Some
-
Chinese Noodles (can try Fettuccine for replacement)
Heat the pot with oil, and put in garlic, onion, then the beef and the bone. Put in all the sauces and stir a little bit, pour in water that covers the beef 4 times, slow cook for 1 hour, the soup is about a bit less than 3/4 of the original. Prep the noodles, if you use Fettuccine, after it's ready put into the beef soup cook for 1-2 mins before serve. Boil baby Bok Choy in the beef soup, put onto the noodles, and pour in the soup with beef and carrots. Sprinkle scallions on top and serve.
PS: If you don't want to use the bone, you can also replace 1/3 of the water with chicken broth.
We always say there's no measurement in Chinese cooking, so you should always check the flavor and fix it while you cook.
