中文： 清汤牛肉牛筋面
I enjoy making all kinds of soup from scratch at home. They are great right off the stove. Sometimes I use them as the soup base for Asian hot pot. Most times I use them to use noodle soup and rice noodle soup.
The picture above is beef rice noodle soup. And the picture below is beef noodle soup. Can you tell the difference? O(∩_∩)O~
Ingredients for beef soup:
2 to 3 pounds of beef shank
1 1/2 to 2 pounds of beef tendon
2 to 3 star anises
2 to 3 tablespoon rice cooking wine
1 small piece of ginger root, smashed with knife
4 to 5 dried chili peppers , cut into small pieces
8 to 10 black peppercorns
2 to 3 bay leaves
1 black cardamom pot
2 to 3 cloves
1/4 teaspoon Sichuan peppercorns
2 to 3 pieces of dried rhizome/ dried ginger slices
1 teaspoon sugar
1/4teaspoon ground white pepper
chopped cilantro
a few drops of sesame oil
chili oil sauce
water for stewing
salt to taste
Ingredients for noodle：
1 cup of bread flour
1/4 cup of water
a pinch of salt
Directions：
Soak both beef tendon and shank in cold water for at least an hour. Change the water twice in between.
Here are the spices for beef soup: star anises, dried peppers, black peppercorns, dried rhizome/ dried ginger slices, Sichuan peppercorns, black cardamom pot, bay leaves and cloves. Wrap them with a piece of coffee filter paper.
Tie it up
In a 5.75 quart Staub cast iron pot, add water, beef tendon and shank, rice cooking wine, spice bag and ginger root.
Heat the cast iron pot over high heat. When the soup comes to boil, remove the white gray bubbles on the top with a spoon.
Cover with lid and reduce to simmer for 3 to 3 1/2 hours. Beef tendon might need longer time to cook.
In the last 15 minutes cooking, add salt, sugar and ground white pepper to taste.
Now we have a pot of wonderful beef soup.
When the soup is being stewed, I make the noodle.
In a medium bowl, add bread flour, water and salt. Whisk with a pair of chopsticks or a wood spoon. When everything starts to come together, transfer the dough to a dusted wooden board.
Knead with hands until the dough is smooth.
Cover with plastic wrap and allow it to rest for at least 30 minutes.
Flatten the ball of dough with a large rolling pin. And then feed it through the pasta roller for KitchenAid stand mixer for several times. At the one last time, set the thickness to 3.
Remove the roller, and put on the spaghetti cutter.
Run the thin dough sheet through pasta cutter.
I do enjoy this moment.
What to do next is pretty easy and simple because most of the hard work is done by now.
Cook the fresh noodle in a large pot of boiling water for 30 to 45 seconds. Drain well and add it a medium bowl, along with beef soup, sliced beef shank and tendon, a couple teaspoons of chili oil sauce, chopped cilantro and sesame oil.
The beef tendon and shank are sliced hot so they are kind of impossible to slice thinly.
The next morning, I made another bowl of beef rice noodle soup exactly the same way. I allow the beef shank and tenon to completely chill in the refrigerator before slicing them. Now they look much better in the soup. O(∩_∩)O~
Time to enjoy!
