The practice of Hong Kong -style tomato beef noodles


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\” The smooth noodles of the elastic teeth should be absorbed by the essence of the soup, and the soup should be sweet and sweet. To make a bowl of delicious noodles, or boil the delicious soup, you must not use chicken essence, MSG, thick soup treasure and other taste vegetarians and other taste vegetarian The flavor of fragrantness must be completely from the natural ingredients. The teacher said that this is the basic requirement of authentic Hong Kong cuisine, and it should also be the basic requirements of Cantonese cuisine. Why Cantonese and Hong Kong cuisine are more expensive than other dishes. The relationship, a qualified chef must not use MSG or chicken essence. Of course, many hotels are advertised as unavailable MSG chicken essence, but they are actually used. It is particularly used for soup. How much costs are saved.

So some high -end hotel restaurants have invited some senior chefs to cook directly in front of customers. The cooking method is proper, and the natural ingredients are rich in flavor and umami, and there is no need to put an artificial additive at all. \”

The details of the ingredients

The main ingredients


  • Cabbage
  • garlic Affairs
  • ] Shiitake
  • Affairs

  • Xiaobai Cai
  • Affairs

  • Beef Affairs
Auxiliary materials
  • Affairs
  • Egg Qin


  • A moderate amount Sugar
  • A moderate amount

Other flavors

    Boil process

  • Three -person clock time consumption

  • General difficulty
  • The practice of Hong Kong -style tomato beef noodles
  • Cut the beef slices with thin slices The egg whites are applied well on the surface. Do not put soy sauce or salt to pickle, which will cause meat to harden (must be fat and appropriate beef, not too thin or too fat.The beef is the most suitable, the beef taste is strong and the taste is tender).

  • 2

  • Hot pot cold oil, put in garlic, shiitake shredded, small fire, sliced, sliced \u200b\u200bsliced The garlic is suitable for small fire to fry into a fragrant garlic slices to make the taste that requires crispy dishes. The garlic that is grinded into mud is suitable for cold steaming.

  • 3

  • constantly stir -fry until the garlic becomes slightly yellow, the water mushroom water evaporates a little harder, first put it for the first time. Sea a little salt (add fresh flavor).

  • 4

  • Put the shredded cabbage and stir fry.

  • 5

  • Put the tomato in the pot and stir fry the oil in the pot, put the salt and a little bit of salt for the second time and a little bit Sugar, let it release eggplant juice, and then add water.


  • Add water as need The noodles of the alkali flavor will destroy the taste of the soup. It is best to rub the noodles to press the noodle noodles by the noodles. If you buy fresh noodles, the alkali taste should be hot with water. , Not the frozen layer, it’s refrigerated layer)

  • 港式番茄牛肉面的做法步骤:6


    Another pot to put deep oil, low heat, put on fire, put Estae with even salt tone (egg white must be adjusted with salt, salt will fully fish out the umami flavor of the egg white, which can replace MSG, but the salt must be placed just right. Try to add, mix well after each addition, then try the taste, you can have umami flavor)

  • 港式番茄牛肉面的做法步骤:7

    The fire should be very small, and the surface of the chopsticks will be recessed lightly (not a big fire, the oil temperature will soon harden, here should be soft, not hard)

  • [ 123]

    Quickly pick up the oil, chop it, and chop as much as possible.

  • 港式番茄牛肉面的做法步骤:9

    Put the soft and tender and very broken egg in the soup, and use a spatula to overwhelm the egg white under the face, The fire has always kept a low heat, adding a little salt again, this time adding salt to the whole pot of soup.

  • 港式番茄牛肉面的做法步骤:10


    Add a little oil to the flat bottomless pot, add a little dryPepper and crushed raw garlic fragrance (the pot must be used with a flat bottom without sticking to the pan, because a little oil can make the meat evenly heated and cooked without sticking to the pan. The key is because the bottom of the pot is thick enough to warm up You can fully propose the meat flavor but not the meat, so if you want to make meat slices, I must use the woll pot).

  • 港式番茄牛肉面的做法步骤:11


    Remove the garlic and pepper, put the meat slices and flip it with chopstick Noodles, sprinkle salt on both sides and season it quickly, take it out and put it in the soup (keep a low heat, the fire will make the flavor of the meat not fully proposed, the meat quality will hardly harden, the salt can not be placed early, the salt will make the meat make the flesh from the meat, the salt will cause the meat to make the meat meat. The gravy is lost, so you can only put it last)

  • 13 港式番茄牛肉面的做法步骤:12 Put the cabbage, onion particles, turn off the heat for fire The pot lid is stuffy for a few minutes. (Be sure to turn off the fire)

  • 14
    5 minutes of simmering can be opened. Put up, then put the soup in, and finally put the dishes, put the bowl in the ice basin for five minutes (someone wants to ask, why put it in the ice basin, two reasons, add the taste and add the noodles Smooth elasticity). 港式番茄牛肉面的做法步骤:13


  • 1肯定有人会问何必分那么多次放盐,一次放不是很方便,每次放盐的目的不同, If the whole pot of soup is put in salt together, it must be put a lot to make each ingredient taste, and it will cause the ingredients to become hard and die, and there is no umami taste. I put salt separately. Sometimes it is to fish for the taste of the ingredients. Seasoning, and you will find that each ingredient has a taste, and the soup will become more fresh (it is completely taught by the teacher, and I repeat the teacher’s words (^o^).

  • 2 Eggs can only be fried slightly, about 6 mature, and the eggs can be used for all eggs. However, if there is an egg yolk, the soup base becomes turbid and ugly after grinding.


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