Noodle in soup has been comsumed in Chinese cuisine for thousands of years. It is particularly the main feature in Northern China where weather is cold. Japanese ramen is another form of noodle in soup and it is an essential item for tourists to try when they visit Japan. When eating Chinese noodle or ramen, you must make noise! It is an acceptable way to “suck” the noodle into your mouth. During the process you must make noise! Yes noise……that is to tell the chef that you enjoy the noodle so much that you can’t keep it quiet anymore. So ladies….don’t bring your “Ms. manner” to a noodle house!
- Use beef shank instead of other cuts
- Don’t cut up the beef or the tendon till it is done
- Use the first batch of soy sauce during the fermentation process, very much like “Extra virgin olive oil”. It has the most aromatic smell and taste.
- Soak the beef shank for one hour and boil for another hour
Beef shank x2 about 4 lbs
Beef tendon 8 pieces
Prickly-ash ½ teaspoon
Cinnamon x1 stick
First pressed light soy sauce ½ cup
Dark soy sauce ¼ cup
Oyster sauce ¼ cup
Rock sugar 250gm
Salt 1/8 cup
Sweet onion x1 large (cut to big pieses)
Garlic 1 whole clove
Ginger 1 large chunk (slice to pieces)
Water 6 liters (or 24 cups)
Oil 4 tablespoons
Broad noodle 1 tray
Turn heat to medium and put 4 tablespoons of oil in a big pot. Put in onion, garlic, shallot, ginger, and green onion cook till translucent. Pour in water, soy, oyster sauce, salt and rock sugar. Add anise, Cinnamon and Prickly-ash to the liquid. Bring this brine water to boil.
Bring another big pot of water to boil. Blanch the beef shank and beef tendon for five minutes to take away the blood and impurity away from the beef. Drain the water and leave to shank and tendon in a container.
Once the big pot of brine water starts boiling, add beef shank and tendon to it and let it boil for five minutes before turn the heat off. Cover the pot with a lid and let it sit there without heat for one hour.
Turn the heat back on and bring the brine water to boil again. Once it starts boiling, turn the heat down to low just to keep the temperature about boiling point for one hour. At this point take the beef shank out to test its tenderness. Take it out if it is done. If the shank is still hard and chewy, let it cook for another half an hour before taking it out. Leave the beef tendon in the brine water for an extra hour and a half or till tender. Take the tendon out for cooling.
Take away all the onion, garlic, anise pieces. This is the base of the beef soup. For extra flavor (optional), you can add a couple of stick of carrots and four tomatoes in the beef soup and let it cook for half an hour.
Bring another pot of water to boil. Put the broad noodle to the hot water, stir well. Cook the noodle till al dente, thru but not done. Drain the water and set aside. Take about four cups of beef soup in a smaller pot and bring it to boil. Put the noodle in the beef soup and let it cook for a minute. (let the noodle to soak up the essence of the soup) Pour the noodle and soup to a serving bowl.
Cut up the beef shank and beef tendon to smaller pieces and set on top of the noodle soup. Garnish with pickled cabbage, chopped green onion and cilantro. Dinner is served!
想起台灣, 一定聯想起鳳梨酥, 及牛肉湯麵. 牛肉湯麵己成為台灣國寶級食物. 每年台灣定下十一月為臺北國際牛肉麵節. 已將台灣牛肉麵的英譯定為「New Row Mian」. 成為國際確認的美食.
牛腱肉 – 4 磅
牛双筋 – 8 塊
頭抽 – ½ 杯 (每一甕發酵豉油只有一次提煉頭抽的機會，所以價錢昂貴，為中式料理的珍品)
老抽 – ¼杯
蠔油 – ¼杯
雪菜 – 一湯匙
八角 – 8粒
花椒 – ½茶匙
肉桂 – 一枝
冰糖 – 250 克
蒜頭 – 一大塊
生薑 – 一大塊
乾蔥 – 二塊
洋蔥 – 一個
鹽 – 1/8杯
水 – 六公升 (24杯)
手打麵 – 四個
先把牛腱肉, 牛双筋放中沸水中出水, 以去髒污及血約五分鐘. 在一大鍋中放入油及料頭爆香, 加入詔酒, 放入清水,香料, 及調味料. 等待水再沸騰. 放進牛腱肉, 牛双筋. 把爐子關閉. 以便牛腱入味, 約一小時後再開爐將水再次煮到沸騰, 轉文火炆一小時半, 把牛腱肉取出, 再炆牛双筋多一小時. 把牛双筋及牛腱肉取出切件. 再煲沸水煮麵, 放煮好的麵放在碗中, 把牛腱肉, 牛双筋, 雪菜, 加入牛肉湯, 放上生蔥及時菜便是台灣國寶牛肉湯麵.