Recipes

兰州牛肉面 / Niu Rou Mian

Materials

  • 1kg of beef
  • 1 plate of daikon - sliced
  • 1.5 tbsp of peppercorn
  • 1 black cardimom
  • 1 bay leaf
  • 1 star anise
  • 2 dried red peppers
  • 1 orange peel
  • 1 thumb sized piece of ginger - sliced
  • 1 tbsp Wolfberry (optional)
  • 2 green onion
  • 2 large spoons of cooking wine
  • 3 large spoons of salt
  • small pinches of white pepper
  • 2 large spoons of cayanne pepper
  • 1/2 tbsp of white seaseme
  • fresh noodles
  • cilantro
  • cooking oil

Instructions

  1. Soak beef into a bowl of cold water
  2. Prepare the materials for the broth: green onions, black cardimom, ginger, star anise, bay leaf, 1 tbsp peppercorn, dried red peppers, orange peel, wolfberry, cooking wine, salt, and white pepper.
  3. Add beef chunks into a pot, bring to boil until foams appear. Discard the liquid along with the form.
  4. Refill the pot with cold water, add all the prepared materials from step 2, turn the heat up to high, bring to boil, then turn down to a simmer.
  5. Simmer for 3 hours.
  6. Concurrently, add oil to another saucepan, heat until smoking, turn the heat off completely, wait for ~10 seconds for the oil to cool down
  7. Add in the cayanne pepper, .5 tbsp peppercorn, .5 tbsp white seaseme, a pinch of salt & sugar, stir until mixed, set aside for later
  8. Once the broth is cooked, add in the daikon slices, cook until they are translucent
  9. Prepare the noodle per the packaged instructions
  10. Mix the noodle with the broth, garnish with pepper oil and cilantro. Season with vinegar to taste.

Comments

This is one of the quintessential Chinese noodles I had while growing up. A cheap, fast-food option that was always available. Unfortunately this dish is not easily found in the US…

Source

Originally from here