Korean beef and mushroom noodles

Korean beef and mushroom noodles

Introduction:

"Beef and mushroom pan noodles beef and mushroom pan noodles is a delicious food that is put into a round copper plate, such as breast meat, ox tongue, breast meat, scallion, Ginkgo biloba, shredded egg, tofu, mushroom and other vegetables, together with buckwheat noodles, and then boiled and eaten with light beef soup. Breast meat is also called "fish belly", so this dish is also called "fish belly zhengpan". It is a representative of northern cuisine that many people sit around and eat together. In northern China, there are many mountains, barren land and low temperature, so buckwheat can be produced. At the same time, due to poor living conditions, the beef and mushroom parts can not be eaten, so other parts are used as beef and mushroom noodles

Production steps:

Materials required:

Achyranthes bidentata: 600g (1 / 2 pieces)

Ox tongue: 200g

Beef breast: 200g

Buckwheat noodles: 100g

Water: 6.7kg

Scallion: 50g

Garlic: 50g

Mushroom: 25g (5 pieces)

Straw mushroom: 150g

Egg: 120g (2 pieces)

Pear: 125g (1 / 4)

Pine nut: 10g (1 tbsp)

Green onion powder: 14g

Clear sauce: 45g (21 / 2 tbsp)

Salt: 8g (2 tsp)

Sesame oil: 8g (2 tsp)

Chili powder: 2.2g (1 tsp)

matters needing attention:

Production difficulty: ordinary

Technology: hot pot

Production time: several hours

Taste: Original