ID: 38451fee...
This is a Taiwanese-style homemade braised beef noodle soup, utilizing Chef A-Qing's secret weapons: roasted onions, spicy fermented tofu, and red rock sugar, to make the broth sweeter and more flavorful, and the beef tender and rich. Its one-pot cooking method makes it easy for even beginners to create a restaurant-quality delicious meal.
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Prepare onions, ginger, radishes, and beef shank → Heat oil in a wok, sear beef shank over high heat, then add aromatics and stir-fry → Add doubanjiang, ketchup, fermented tofu, and rice wine to simmer → Pour in water and all seasonings, add roasted onions, spice packet, red and white radishes, and bring to a boil → Simmer over low heat for 40 minutes, turn off heat and let steep for 20 minutes, then remove aromatics and spice packet → Serve with noodles and green vegetables
Prepare onions, ginger, radishes, and beef shank → Heat oil in a wok, sear beef shank over high heat, then add aromatics and stir-fry → Add doubanjiang, ketchup, fermented tofu, and rice wine to simmer → Pour in water and all seasonings, add roasted onions, spice packet, red and white radishes, and bring to a boil → Simmer over low heat for 40 minutes, turn off heat and let steep for 20 minutes, then remove aromatics and spice packet → Serve with noodles and green vegetables
Analyzing cooking steps...
Roasted onions are the secret weapon for enhancing the broth's sweetness. Roasting them until caramelized brings out their aroma and prevents them from disintegrating during stewing.
Searing the beef over high heat first effectively locks in the juices, making the beef more fragrant and flavorful.
Be sure to stir-fry the doubanjiang over medium heat to fully release its unique flavor.
The step of turning off the heat and steeping the beef after braising is key to achieving a tender yet Q-soft texture, preventing it from becoming mushy.
When skimming off foam, be careful not to remove the red oil on the surface of the broth, as it is a source of flavor.
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