台灣牛肉麵 Taiwanese Beef Noodles
牛板腱又叫三筋肉，肉質軟嫩，帶有油花和嫩筋，富有膠質，用來做燉煮料理最合適，我喜歡用來做台灣牛肉麵，啖啖甘香又軟嫰，最正就是嫰筋的膠質。
Oyster Blade is tender, with a little bit fat and tendon, full of collagen, it is good to briase. I like to use it to make Taiwanese beef noodles, as it is tasty and tender especially the soft tendons
台灣牛肉麵食譜 Direction
食材 Ingredients
三筋肉300g
Oyster blade beef 300g
金錢展300g
Beef shin 300g
香料包：花椒一茶匙、八角兩粒、草果一粒、玉桂一條、丁香半茶匙、茴香半茶匙、甘草一片、香葉兩片；
Spice package: Sichuan peppercorns 1 tsp, star anise 2 pcs, nutmeg 1 pc, cinnamon 1 stick, clove 1/2 tsp, fennel 1/2 tsp, licorice 1 pc, bay leave 2 pcs
薑4片、葱一束、洋葱半個切塊、蒜頭6粒、辣椒乾、小辣椒4隻、果皮一片、冰糖一湯匙；
Ginger 4 pcs, spring onion 1 bundle, onion 1/2 and cut into pcs, garlic 6 pcs, dried chilli, fresh small red chilli 4 pcs, dried mandarin peel 1 pc, rock sugar 1 tbsp
豆瓣醬、老抽、紹興酒各兩湯匙；
bean paste 2 tbsp, dark soya sauce 2 tbsp, Chinese wine 2 tbsp
麻油和胡椒粉，牛肉湯或雞清湯
Sesame oil, white pepper powder, beef or chicken soup,
菜、白蘿蔔和台灣麵 (用上海麵也可）
vegetables, white radish, Taiwanese noodles or Shanghainese noodles
上碟- 酸菜一束、葱、芫荽和芹菜切碎
Garnish: pickled mustard green, Spring onion, parsley, chopped Chinese celery
做法 Cooking method:
1/ 先將香料用乾鑊炒，喚醒香味、放入湯包內
Pan fry the spices in a dry wok and put into a small bag
2/ 牛肉切大粒，撈入胡椒粉和麻油
Cut beef into big cubes, marinate with white pepper powder and sesame oil
3/ 用中大火加油炒香牛肉粒，取出
Stir fry beef cubes in medium to high fire and take out
4/ 用中火放入薑片、洋葱、蒜頭三粒、辣椒乾和果皮，炒後再放回牛肉
Stir fry ginger, onion, 3 pcs of garlic, dried chilli and dried mandarin peel in medium fry and put the beef back
5/ 加入豆瓣醬、老抽、紹興酒、清湯、冰糖和葱，加水蓋過牛肉約一吋，再加切大粒的白蘿蔔
Add in bean paste, dark soya sauce, Chinese wine, broth, rock sugar and water to cover beef over 1 inch, add in white radish (in big cubes)
6/ 大火煲滾後轉細火煲約個半小時便可，記住要試味和試牛肉是否煮至自己喜愛的軟硬酸菜
Boil the ingredients in high fire and turn into low fire when boiling, boil for approx one and a half hours, taste the soup and tenderness of beef to your liking
7/ 浸水，切碎後加入三粒蒜蓉和小辣椒炒淋備用
Pickled mustard green, sock in water, cut into small pcs, add in chopped fresh red chilli
上碟 Serve
用水加清湯煲菜取出，煮麵，放麵入碗 + 半碗煮麵的清湯 + 菜 + 牛肉 + 酸菜 + 葱 + 芫茜 + 芹菜，最後如入燉牛肉的湯汁便完成，用小碗裝起白蘿蔔伴食
Boil vegetables in clear water and broth, boil noodles next, put noodles and vegetables into a big bowl, add in half bowl of clear broth, beef, put chopped pickled mustard green, spring onion, parsley, Chinese celery on top, put beef sauce at last, serve with cooked white radish
