Beef noodle soup in clear broth, a Chinese noodle dish known for its freshness and refreshing taste, perfectly combines the delicacy of beef with the smoothness of noodles. The clear soup has a transparent color, with slices of beef floating lightly in the soup, and the noodles are long and elastic, together forming a simple yet substantial dish. Under the warm light, the beef noodle soup in clear broth radiates a faint luster, as if it’s a bowl of warm sunlight.
I gently pick up a spoon, scoop up a mouthful of soup, feeling the warmth of the soup and the fragrance of the beef. After blowing on it to cool slightly, I take a small sip, first experiencing the delicacy of the clear soup, followed by the tenderness of the beef and the delicacy of the noodles, interweaving in the mouth to create a fresh and satisfying texture.
Beef noodle soup
Ingredients
- 1000 g Sirloin
- vermicelli Moderate
- ginger Moderate
- Cooking wine Moderate
- Salt Moderate
- Chicken Essence Moderate
- pepper Moderate
- soy sauce Moderate
Instructions
- Prepare the beef brisket, clean it and cut it into large pieces.
- Put the vegetables into a pot with cold water, add ginger slices and cooking wine, and blanch them.
- Cook for a while and skim off the foam.
- Rinse with cold water and wash away the foam again.
- Transfer to an electric pressure cooker and cook for 30 minutes.
- While the beef is being pressed, let's cook the noodles. Boil water in a pot. When there are small bubbles in the water, add the noodles and cook until done.
- Rinse with cold water and drain.
- The beef is cooked.
- Prepare a large bowl, spoon in beef broth, add salt, chicken essence, pepper and light soy sauce to season, and stir well.
- Add the cooked noodles.
- Spoon in beef and add chopped green onions.
- Let’s eat it. It’s simple, delicious, nutritious and healthy.