土炮紅燒牛肉麵 Taiwanese Beef Noodle Soup in Our Own Style

成日覺得台式紅燒牛肉麵係好專門既一道菜，一定要去專門既餐廳先會食到好味既版本，因為紅燒牛肉麵個湯底就好似日本拉麵咁，充滿神秘同技巧，究竟係屋企土炮咁整出黎既紅燒牛肉麵會係咩風味？

今次我地就參考Bob叔既食譜，係未有經驗既情況底下試整紅燒牛肉麵，睇下係咪值得係屋企煮。

We always think that Taiwanese Beef Noodle Soup is a highly specialized dish which requires lots of technique and secret in the soup recipe – just like Japanese Ramen. So is it a good idea to make Beef Noodle Soup at home while you can always get a nice bowl of it at a good Beef Noodle Soup specialty restaurant?

紅燒牛肉麵 Beef Noodle Soup

牛𦟌又腍又入味，紅蘿蔔吸晒湯味，而個湯有淡淡中式香料味，整體黎講係好食，不過同正宗既紅燒牛肉麵餐廳比，風味都幾唔同下。出街食紅燒牛肉麵真係有原因，係屋企唔易複製到個種風味。

係就係土炮d，不過都係一個煮得開心又食得高興既菜式，邊個話係屋企煮野食一定要正宗？係廚房玩得開心，煮出黎既成品又好味就得啦！

The beef and carrot were tender and full of flavour. The soup was with a touch of aroma of Chinese spices. In general it’s a delicious bowl of noodle soup. Yet if we compare it with the authentic Taiwanese version in any of a good restaurant specializes in making this dish, the experience was quite different. It’s very legit to go to a restaurant to have Taiwanese Beef Noodle Soup as the flavour is not easy to duplicate at home.

Though it’s not authentic, this is still an amusing dish to cook. Is there a rule about only to cook authentic dishes at home? Just cook whatever you want in your own style and have fun in your kitchen!

二人份材料有牛𦟌一條，我地用左加拿大靚既急凍牛𦟌，預左整得唔好食但有靚肉食都無咁sad lol
紅蘿蔔、小棠菜、洋蔥、蔥、台灣麵
仲有中式香料：花椒、八角、桂皮、月桂葉

Ingredients for two. A beef shank, a carrot, some shanghai white cabbage, onion, scallions and Taiwanese noodles
Also some Chinese spices including Sichuan peppercorn, star anise, cinnamon and bay leaves

台灣麵都係係街市買，麵質同食開既正宗版已經有分別，令我地依個版本既紅燒牛肉麵更添土炮感

The Taiwanese noodles we bought were also made in Hong Kong which made our dish even less authentic lol

沖沖中式香料

Rinse the spices

烘一烘花椒八角桂皮，加少少黑胡椒碎

Heat the Sichuan peppercorn, star anise, cinnamon. Also add some peppercorn

將中式湯料加入湯包，hmmmm好明顯我地依個係超oversized的

Put the spices into a soup bag. Hmmmmmm apparently we bought an oversized one

將其餘材料切好

Chop the other ingredients into suitable sizes

先中大火煎香牛𦟌，過程中加入少少鹽調味

Sear the beef on medium high heat. Add some salt for seasoning

煎到表面焦香即可

Until the surface is caramelized

炒香洋蔥、蒜頭、蔥白同幾片薑

Saute the onion, garlic, scallion stems and some slices of ginger

加入返牛𦟌

Add the beef shank back

加入200ml左右米酒，煮佢一分鐘

Add rice wine of around 200ml. Cook for 1 min

調醬汁：辣豆瓣醬3湯匙、生抽約150ml、麻油一湯匙，份量唔洗太精準，我地仲會試味

Mix the sauce. Spicy bean paste 3 tbsp, light soy sauce 150ml, sesame oil 1 tbsp. The portion doesn’t need to be very precise as we are going to adjust the seasoning later

加醬汁，同埋放一塊大冰糖

Add sauce and a piece of rock sugar

加入紅蘿蔔

Add carrot

放入埋香料包，倒入約1公升水

Insert the spice bag. Pour water of around 1L

中火煲到滾就轉細火，然後冚蓋炆佢2個鐘

Boil it on medium heat. When it comes to boil switch to low heat and let it simmer for 2 hours

炆完了，試試味，唔夠味就加返d醬料
依個時候牛𦟌同紅蘿蔔都又入味又腍

Test the flavour. Add seasoning if the flavour isn’t enough

然後就煮麵啦，我地依個係生麵，都煮左10幾分鐘

Then we are going to cook the noodles. We were having raw noodles so it took us 10+ mins to cook

分享重要既步驟
個麵煮完出黎你會見到表面有滑潺潺既黏液，個d係半固體半液體既澱粉質，食落口感唔好的，所以我地要篩走佢，大力chokchokchokchokchok

An important tip
After cooking the noodles some sticky mucus can be seen on the surface. It’s actually half liquefied starch and it makes the texture of the noodles bad. We will need to get rid of it by shaking the noodles in a colander