Beef noodle soup-Chinese healthy recipe for November 11

Beef noodle soup

Chinese food beef noodle soup

Number
of persons: 4

Difficulty:
Easy

Preparation
time: 15 min

Cooking
time: 2 h 30 min

Price:
reasonable

Ingredients

750 kg of beef (sirloin)

350 g of fine Chinese egg
noodles

1
cinnamon stick

2
star anise (star anise

1
dried orange peel

2
small hot peppers

10
peppercorns

4
tbsp. tablespoons rice wine or sherry

4
tbsp. tablespoons soy sauce

1
tsp. tablespoon cumin seeds

Preparation beef noodle soup

Cut
the meat into cubes of 3 cm.
Dip it in boiling water and let cook for 10 minutes from the back to the boil.
Run it under cold water.

If
you use fresh orange, brush it under and lift his zest strip, without reducing
the white skin with warm water. Lock them in a spice ball (or gauze) cumin
seeds, cinnamon stick, star anise, chilies, peppercorns and orange peel.

Put
the meat in a pan with the ball of spices, rice wine, soy sauce and pour 2
liters of cold water. Bring slowly to the boil, skim, salt, cover and simmer
about 2 hours 30 minutes, until the meat is tender.

When
ready to serve, dip the noodles in a large pot of boiling salted water, cook 5
minutes, drain them and put them in a hot tureen or divide them into bowls.

Remove
the fat that has formed on the surface before pouring the soup over the
noodles, serve the soup hot beef noodles.

Remarks beef noodle soup

You
can make a variation of this soup Chicken: Bake 1 hour at least 1.4 kg whole chicken, ready to cook, in 2
liters of water mixed spices (except cumin) rice wine and soy sauce. Drain the
chicken, remove the skin and bones, cut the flesh into strips, put it in the
defatted broth. Complete as indicated above.

Ingredients
for Coconut Macaroons Ii Recipe

3 c Moist shredded coconut

1
ts Vanilla, or almond extract

1/8
ts Salt

2/3 c Sweetened condensed milk

2
Egg whites, stiffly beaten

Confectioner
s sugar,

-optional

Coconut
Macaroons Ii Preparation

Preheat
oven to 350. Have shredded coconut ready in a bowl and add vanilla (or almond
extract), salt, and condensed milk and stir to make a thick paste. Fold in the
beaten egg whites. Roll the paste into balls or drop from a teaspoon onto
well-greased cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, until
edges are lightly browned. They may be rolled in sifted confectioners’ sugar if
desired. Makes about 20 1-inch cookies.

Ingredients
for Lemon Fluff Frosting Recipe

1/2 c Butter or margarine;

-softened

4 c Sifted powdered sugar

2
ts Grated lemon rind

2
tb Lemon juice;up to 2 1/2

-tablespoons,
to taste

Lemon
Fluff Frosting Preparation

Cream
butter at medium speed of an electric mixer; gradually add sugar, beating until
light and fluffy. Add lemon rind and lemon juice; beat until smooth. Yield: 2
cups. Orange Fluff Frosting: Substitute orange rind and orange juice for lemon
rind and lemon juice.

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