Ms Sun

台式滷牛腱牛筋麵

台式牛肉麵的版本很多, 哪個版本好吃真的看個人.  通常材料跟辛香料都不外乎是牛骨牛肋條牛肩肉腹腩肉蔥薑蒜米酒白豆蔻草果八角花椒辣豆瓣等... 我比較喜歡做滷牛肉牛筋麵因為把肉分開滷可以讓肉充分入味湯也可以爽口不會太鹹.  最重要的應該是吃不完的湯跟肉在做變化也比較方變, 不會滷ㄧ大鍋吃到膩....畢竟只有我跟小少爺吃飯煮太大鍋吃三天小少爺因該會翻桌吧 XD 

基本牛骨高湯 

牛骨  5  磅 加水蓋過燒開, 撈出來用清水洗乾淨.  洗乾淨的牛骨再加水蓋過加入米酒 3 大匙, 薑大拇指大小ㄧ塊, 八角丁香草果各兩粒.  水滾後轉小火熬4小時以上

 ＊ 用不完的高湯我都會分裝放冷凍庫下麵煮湯炒菜都很香喔～

滷牛腱牛筋 

牛腱 1 個

牛筋 2 條

蔥     3 支

薑     2 片

大蒜  5 粒

陳皮  2 片

滷包  ㄧ個

米酒  2 大匙

糖     3 大匙

鹽     1 小匙

醬油  300ml

水      1500ml 

＊滷汁要蓋過肉, 醬油與水比例約1:5, 配方參考用, 鹹甜自己再調適

牛腱牛筋熱水燙過用水沖乾淨.  用一大匙油爆香蔥薑蒜所有調味料加入煮開在加入牛腱牛筋煮開後小火燉煮90熄火加蓋泡在滷汁中隔夜約12小時.  第2天早上取出放冰箱裡涼透切片

＊滷汁可以保存每次滷的時候適量加辛香料會越滷越香喔

終於可以組合啦～ 

麵條 1 人份

牛骨高湯 400 ml

滷湯 100ml

鹽適量

胡椒粉適量

滷牛腱牛筋青江菜酸菜蔥香菜    喜歡放多少就放多少 ＾Ｏ＾ ～ 

1.燒開水煮麵條燙青菜煮好放於碗內

2.高湯滷湯加鹽胡椒粉煮沸

3. 喜歡的料排排放就ok 啦！

*喜歡辣的也可以加些辣豆瓣喔

Taiwanese Beef Noodle Soup 

There are a lot of versions of taiwanese beef noodle soup.  Usually the common ingredients are beef bones, brisket, tendon, shank, green onion, ginger white & black cardamom, star anise, Sichuan peppercorn, spicy black bean paste,…etc.  I prefer this version here even though it seems complicated to separately making the soup and braising the meats, but this way the soup won’t be too salty and meats won’t be bland.  Another side benefit by separating them is you can make make a variety of dishes out of these two instead of one giant pot of one dish which is perfect for small families like mine :)  

Basic beef soup stock

Blanch 5 lbs of beef bones in water then rinse in cold water to get rid of debris.  Place the bones back into the pot add water to cover the bones and add 3 Tbs of rice wine, thumb sized singer, and 2 of each star anise, clove, black cardamon.  Bring to a simmer for at least 4 hours.

Braised beef shank and tendon 

Boneless beef shank 1

Beef tendon           2

Green onion          3  stalks

Ginger                  2 slice

Garlic                   5 cloves

Dried orange peel  2 pieces

Five spice packet for braising meat 1 

Rice wine              2 Tbs

Sugar                   3 Tbs

Salt                       1 tsp

Soy sauce              300 ml

Water                    1500 ml 

*The braising liquid has to cover the meat, the ratio of soy sauce to water is 1:5, adjust salt and sugar to taste

Blanch Beef shank and tendon in hot water, then rinse and clean with cold water.  Use 1 Tbs of oil and sauté the ginger, green onion, and garlic till you smell the fragrance.  Add the rest of the ingredients for the braising liquid and bring to a boil.  Add the beef shank and tendon, bring to a simmer, maintain the simmer for 90 min.  Turn off the heat, cover and let the meat sit in the liquid over night, roughly 12 hours.  Take them out the next morning and completely chill in fridge for few hours before slice.  

Finally putting it all together

Noodle    for one person

Beef soup stock    400 ml 

Braising liquid    100 ml 

Salt & white pepper to taste

Beef, Tendon, fermented pickle mustard green, veggies, green onion, cilantro  (put whatever and however amount you like) 

Cook noodles and veggies in water, take them out and put in a bowl.  bring the soup stock and braising liquid to a boil, season with salt and pepper to taste and pour over the noodle.  arrange the meats and condiments on top.  Bon Appetite!  

If you like to have a spicy version, you can also add spicy bean paste to the soup~