愛薇塔樂學英文

Red Cooked Beef Noodle Soup

Like most stocks this one for beef noodles is hardly worth doing unless you do it in some volume. The stock can be refrigerated or frozen and trotted out whenever you feel in the mood. Though it is specific to this dish, it contains nearly the whole gamut of standard Chinese seasonings and could be used in stir-fries, soups or stews.

Stock Ingredients (8 servings)

2 large beef bones

15 cloves garlic

1 large piece fresh ginger (60 g)

3 stalks scallion

4 cayenne chilli peppers

1-1/2 onions

1-1/2 large carrots

1 daikon radish 

1 tablespoon beef fat 

1 tablespoon vegetable oil

3 tablespoons white sugar

12 star anise 

3 teaspoons peppercorns

6 tablespoons hot bean sauce

6 tablespoons Taiwan rice wine

1 cup soy sauce

4 litres water

Stock Method

1. 1.     Wash bones, blanch, wash again.
2. 2.     Peel and roughly crush garlic.
3. 3.     Slice ginger.
4. 4.     Cut scallions lengthways into halves.
5. 5.     Cut chilli peppers lengthways into halves.
6. 6.     Peel and cut onion, carrot, radish into chunks.
7. 7.     In wok heat up beef fat and oil.
8. 8.     Add sugar, cook on a low heat until golden.
9. 9.     Turn up heat, add garlic, ginger, scallions, chilli peppers, onion, star anise, and peppercorns. Fry for a few minutes until fragrant.
10. 10.   Add hot bean sauce, rice wine, soy sauce.
11. 11.   Add a cup of water, bring to a boil and simmer for a few minutes.
12. 12.   Transfer to a large pot.
13. 13.   Add 4 litres of water, bring to a boil. 
14. 14.   Add bones, carrot, radish.
15. 15.   Cover and simmer for 2 hours.
16. 16.   Strain off solids.

Noodle Soup Ingredients (Serves 4)
400 g (dry) white, round noodles
400 g boneless beef shank (牛腱肉)
2 litres stock
8 leaves Taiwan bok choy
4 tablespoons Chinese pickled vegetable

Noodle Soup Method

1. 1.     Wash beef and cut into chunks.
2. 2.     Bring stock to boil. Add beef, cover and simmer for 1-1/2 hours. 
3. 3.     Cut bok choy into halves. 
4. 4.     Chop pickled vegetable.
5. 5.     Bring a pot of water to boil, add noodles, bring to boil again and simmer according to package instructions.
6. 6.     Drain noodles and place equal portions in 4 large bowls.
7. 7.     Place beef on noodles.
8. 8.     Add a couple of pieces each of carrot and radish leftover from stock.
9. 9.     Add bok choy.
10. 10.   Pour stock over noodles.
11. 11.   Garnish each bowl with pickles.

Notes: For the beef fat, you may be able to cut some from the beef. This dish typically uses Taiwan bok choy. As the name implies, it is common in Taiwan, though it may not be where you are. The whole Chinese/napa cabbage, bok/pak choy/choi thing is excruciatingly confusing in English, and only slightly better in Chinese. What I can tell you is that in Taiwan, Taiwan bok choy is called 小白菜 (xiao bai cai). But if you can't find it, it doesn't really matter. Substitute any bok/pak choy/choi thingy or other light, leafy Asian vegetable. Beef bones preferably should be sawed in half – this helps the good stuff inside leach into the stock. Chinese pickles are made from various kinds of vegetables. Any tart-tasting pickle like Sichuan preserved vegetable will do.

紅熟牛肉湯麵

像大多數股票這一塊的牛肉面是幾乎不值得這樣做，除非你做一些音量。該股可冷藏或冷凍，並拋出每當你的心情感覺。雖然它是專門針對這個菜，它包含標準的中國調味品幾乎整個色域，並可能在炒菜，湯或燉菜中使用。

股票配料（8份）

2大牛骨頭

15瓣大蒜

1大塊鮮薑（60克）

3莖蔥

4辣椒辣椒

1-1/2蔥

1-1/2大胡蘿蔔

1蘿蔔 

1湯匙牛油 

1湯匙植物油

3湯匙白糖

12八角 

3茶匙胡椒

6湯匙辣豆瓣醬

6湯匙台灣米酒

1杯醬油

4升

股票方法

1. 1.     骨頭洗淨，焯水，再洗淨。
2. 2.     去皮，大致大蒜壓碎。
3. 3.     片姜。
4. 4.     香蔥切成縱向切成兩半。
5. 5.     切辣椒縱向切成兩半。
6. 6.     去皮，切洋蔥，胡蘿蔔，蘿蔔成塊。
7. 7.     炒鍋加熱牛肉的脂肪和油。
8. 8.     加白糖，煮低熱​​量，直到金黃。
9. 9.     調高熱，放入大蒜，生薑，大蔥，辣椒，蔥，八角，花椒和。炒幾分鐘爆香。
10. 10.   加入辣豆瓣醬汁，黃酒，醬油。
11. 11.   加入一杯水，煮沸，煮幾分鐘。
12. 12.   轉移到一個大鍋裡。
13. 13.   加入4公升的水，煮滾。 
14. 14.   加入骨頭，胡蘿蔔，蘿蔔等。
15. 15.   蓋上鍋蓋，小火煮2小時。
16. 16.   應變出固體。

湯麵原料（4人份）
400克（幹）白，圓麵條
400克去骨牛腱（牛腱肉）
2升股票
8台葉白菜
4湯匙中國泡菜

麵條 湯方法

1. 1.     牛肉洗淨，切成大塊。
2. 2.     把股票煮沸。加入牛肉，蓋上鍋蓋，小火煮1.5小時。 
3. 3.     切白菜切成兩半。 
4. 4.     斬泡菜。
5. 5.     帶上一壺水燒開，放入麵條，帶來再次燒開，小火煮按照包裝上的說明。
6. 6.     瀝乾麵條並把等分在4大碗。
7. 7.     將牛肉面。
8. 8.     添加一對夫婦每胡蘿蔔和白蘿蔔吃剩的存量件。
9. 9.     加入白菜。
10. 10.   股市倒了麵條。
11. 11.   配菜每碗泡菜。

注：對於牛肉的脂肪，你或許可以從牛肉切一些。這道菜通常使用台灣白菜。顧名思義，它是台灣常見的，雖然它可能不是你在哪裡。整個中國/大白菜，青江/小唐菜/彩的是極度混亂的英語，只略好於中國。我可以告訴你的是，在台灣，台灣白菜被稱為小白菜（小白才）。但是，如果你不能找到它，它其實並不重要。替換任何BOK /小唐菜/菜啄或其他光線下，葉菜類蔬菜的亞洲。牛骨頭最好應被鋸成兩半-這可以幫助的好東西裡面浸出進入股市。中國泡菜是由各種蔬菜。任何撻品嚐泡菜四川等醃製蔬菜就行了。