Beef noodle soup-Chinese healthy recipe for November 11

January 04, 2020

Beef noodle soup

Chinese food beef noodle soup

Numberof persons: 4

Difficulty:Easy

Preparationtime: 15 min

Cookingtime: 2 h 30 min

Price:reasonable

Ingredients

750 kg of beef (sirloin)

350 g of fine Chinese eggnoodles

1cinnamon stick

2star anise (star anise

1dried orange peel

2small hot peppers

10peppercorns

4tbsp. tablespoons rice wine or sherry

4tbsp. tablespoons soy sauce

1tsp. tablespoon cumin seeds

Preparation beef noodle soup

Cutthe meat into cubes of 3 cm.Dip it in boiling water and let cook for 10 minutes from the back to the boil.Run it under cold water.

Ifyou use fresh orange, brush it under and lift his zest strip, without reducingthe white skin with warm water. Lock them in a spice ball (or gauze) cuminseeds, cinnamon stick, star anise, chilies, peppercorns and orange peel.

Putthe meat in a pan with the ball of spices, rice wine, soy sauce and pour 2liters of cold water. Bring slowly to the boil, skim, salt, cover and simmerabout 2 hours 30 minutes, until the meat is tender.

Whenready to serve, dip the noodles in a large pot of boiling salted water, cook 5minutes, drain them and put them in a hot tureen or divide them into bowls.

Removethe fat that has formed on the surface before pouring the soup over thenoodles, serve the soup hot beef noodles.

Remarks beef noodle soup

Youcan make a variation of this soup Chicken: Bake 1 hour at least 1.4 kg whole chicken, ready to cook, in 2liters of water mixed spices (except cumin) rice wine and soy sauce. Drain thechicken, remove the skin and bones, cut the flesh into strips, put it in thedefatted broth. Complete as indicated above.

Ingredientsfor Coconut Macaroons Ii Recipe

3 c Moist shredded coconut

1ts Vanilla, or almond extract

1/8ts Salt

2/3 c Sweetened condensed milk

2Egg whites, stiffly beaten

Confectioners sugar,

-optional

CoconutMacaroons Ii Preparation

Preheatoven to 350. Have shredded coconut ready in a bowl and add vanilla (or almondextract), salt, and condensed milk and stir to make a thick paste. Fold in thebeaten egg whites. Roll the paste into balls or drop from a teaspoon ontowell-greased cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, untiledges are lightly browned. They may be rolled in sifted confectioners’ sugar ifdesired. Makes about 20 1-inch cookies.

Ingredientsfor Lemon Fluff Frosting Recipe

1/2 c Butter or margarine;

-softened

4 c Sifted powdered sugar

2ts Grated lemon rind

2tb Lemon juice;up to 2 1/2

-tablespoons,to taste

LemonFluff Frosting Preparation

Creambutter at medium speed of an electric mixer; gradually add sugar, beating untillight and fluffy. Add lemon rind and lemon juice; beat until smooth. Yield: 2cups. Orange Fluff Frosting: Substitute orange rind and orange juice for lemonrind and lemon juice.