關於 beef bone noodle soup recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

现在来到Suria Sabah也可以吃得到生肉面了，这家叫”豪记生肉面”都是道地的而且是採用大量猪骨熬成的老汤头，另外也有自家秘方的辣椒。其他还有限量的焖澳洲牛腩和老家炸猪排。

Now we can enjoy our favourite sang nyuk mian in Suria Sabah...this newly opened “Hao Ki Pork Noodle” is using quantities of pork bone as their soup base and secret home recipe for the chili sauce. Ala carte choices would be their limited Australia beef stew and old home style fried pork chop.

🏠 Hao Ki Pork Noodle 豪记生肉面
📍Level 1-37, Food hall, Suria Sabah Shopping Mall.
🕙 Operating hours: 10.30am -9pm (Daily)
👨🏻‍🍳 • Non Halal •

👉🏻 Follow us on Instagram- https://www.instagram.com/eatnhopsabah
#eatnhopsabah #haokiporknoodle #豪记生肉面 #suriasabah

牛骨湯可以有好多用途，其中一個用途就係做牛肉麵嘅湯底。
由於涉及較多工序，所以分開兩集出。下集會係48小時後發布。
大家想整台式牛肉麵記得留意！

#牛骨清湯 #台灣牛肉麵 #紅燒牛肉麵

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☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
【真材實料．清湯牛肉麵 Beef Noodle Soup】

牛肉麵是很多人去台灣必食的美食！當去年七月份在台中的Gubami吃過十分出色的牛肉麵後，我也決心泡製一碗不惜工本的清湯牛肉麵！雖然步驟比較繁複，但這份心思絕對是值得的！大家也快在家中試做一下！
Beef noodle soup is many people's favourite! Last year, I had an amazing beef noodle soup at Gubami in Taichung. That's why I am determined to make a perfect one at home at all costs. Although it requires quite a lot of time and effort, you will be amazed how delicious this beef noodle soup is!

食譜

材料 ???????????
(6-8人份 Portions)
——————————
【清湯 Broth】
牛骨 Beef Bone 1 公斤 kg
雞殼 Chicken Carcass 1個 pc
洋蔥 Onion 1 個 pc
甘荀 Carrot 1 條 pc
西芹 Celery 2-3 支 Stalks
水 Water 5 公升 L

牛腱 Beef Shank 1 公斤 kg
牛腩 Beef Brisket 1 公斤 kg
白胡椒 White Pepper 1 茶匙 tsp
月桂葉 Bay Leaves 2 塊 leaves
花椒 Sichuan Pepper 1 茶匙 tsp
八角 Star Anise 2-3 粒 pcs
蘿蔔 Chinese Radish 2 條 pcs
米 Rice 1/2 杯 Cup
芫茜 Cilantro "
蔥 Scallion "
辣椒 Chilli Pepper "
麵 Noodle 6-8人份 Portions
鹽 Salt "
胡椒粉 Pepper "

做法 ??????
——————————
1. 先將牛骨、雞殼和牛肉汆水
2. 將牛清湯材料放入壓力煲內。煲滾加壓後，煮一小時高湯便成。(如果沒有壓力煲，請將時間加六至八倍。過程中可能要加水。)
3. 壓力煲減壓後，將牛腱、牛腩和香料再加入高湯內。煲滾加壓後，煮三十分鐘便夠腍。
4. 煲另一鍋滾水，之後方入已去皮的蘿蔔和米煮十分鐘。撈起蘿蔔備用。
5. 壓力煲減壓後，將蘿蔔再加入高湯內。煲滾加壓後，煮十分鐘便夠入味。
6. 按個人喜好把麵煮到適當的程度，舀湯、放上切好的牛肉、切碎的芫茜、蔥和辣椒，完成！

1. Blanch the beef bone, chicken carcass and the beef for 5 minutes.
2. Put all the ingredients for the broth in a pressure cooker. After the cooker pressurize, cook the broth for one hour. (If you are not using pressure cooker, a normal pot will require 6-8 times longer. You may need to add more liquid during the cooking process.
3. After the pressure cooker depressurize, add the beef and spices into the broth. Bring the cooker to pressurize again, and cook the meat for 30 minutes.
4. Boil another pot of water, put the radish and rice in it and cook for 10 minutes. Then, take out and drain the radish for later use.
5. After the pressure cooker depressurize, add radish in. Bring the cooker to pressurize again, and cook the radish for 10 more minutes.
6. Cook the noodles to your liking. Pour in some broth, add some slices of beef, cilantro, scallion and hot chilli. Your delicious beef noodle soup is done!

??? ????????:
#牛肉麵
#清湯牛肉麵
#台中
#BeefNoodleSoup
#TaiChung
#Gubami

韓国料理のカルビタンをベースに、
手に入りやすい材料で創作ラーメンにしました。
焼肉用の骨付き牛カルビ肉を、イリコと昆布で作った出汁で煮てます。
牛肉、牛骨、イリコ、昆布の出汁が効いて、
素晴らしく旨みのあるスープになりました。
牛肉のスープなので、基本、どっしりした旨みがあるのですが、
全体には、すっきりした味わいです。
本当は厚切りした骨付き牛カルビで作るのですが、
焼肉用の薄切りしした骨付きカルビを使ったので、
上手く出来るか不安でしたが、
薄切りなので、牛骨からしっかり、旨みが出てくれたようです。

詳しくはブログをご覧ください。
http://dt125kazuo.blog22.fc2.com/blog-entry-2642.html

This ramen is made with simple ingredients using Korean galbitang as a base.
Beef short ribs (galbi) simmered with iriko (small sardine) and konbu dashi create this wonderfully rich and savory soup.

By virtue of being a meat soup, there is substantial umami present but altogether it is a refreshing dish.

You are supposed to make this with thick-cut bone-in short ribs, but I used thin-sliced bone-in short ribs for grilling, so I was a little worried about how it would turn out, but the thin-cut meat actually coaxed the umami out of the beef bone.

For more details, please check out my blog.

http://dt125kazuo.blog22.fc2.com/blog-entry-2642.html

Ingredients (Serves 4)
4 bundles Chinese noodles
500 g barbecue-style bone-in short ribs (galbi)
2 hard-boiled eggs with flavoring
200 g daikon radish, peeled and cut into quarters
boiled spinach (as needed)
large piece of ginger, thinly sliced
2-4 cloves garlic
2 10 cm-lengths of welsh onion leaves (green part)
10 cm length of welsh onion bulb (white part)
1800 ml of iriko and konbu dashi stock
1 cup refined sake
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp salt
black and cayenne pepper to taste

BGMは[taitai studio ]http://www.taitaistudio.com/