Light beef noodles with mushroom-You Are Foodie

By Fitzgerald
54

Light beef noodles with mushroom

Western style noodles are not only delicious, but also a rich sauce But if I look at the composition of Western noodle sauce, it often makes me tremble Butter, cream, cheese Sometimes it's a three pronged approach Although the tongue is satisfied, the stomach is also fat Today we are making a light version of western style noodles Today's main character is sauce I've simply taken the noodles here This time I made my own pasta Use medium gluten flour Beat two eggs into egg liquid, about 107g Add 234g of medium gluten flour twice the weight of eggs, 3G of salt, bread maker and pasta stall After the dough is reconciled, take it out and rub it smooth with your hands. Let it stand for an hour This dough is for two people Note that no water is added at all Industrial pasta is made with hard wheat particles, so it has a special export feeling, especially the noodles with tendons I saw some fine grains of wheat sold in the supermarket before, but I didn't buy them at that time Then there was none It's a pity I really want to try to make that kind of hard industrial pasta As for today's sauce, it is light because it uses only butter And milk mixed with a small amount of starch instead of light cream and cheese The same taste is good The sauce itself should be flavored with white wine, but it just doesn't exist at home, so it uses rum Rum is not used much because of its strong aroma

Main Ingredients

Auxiliary Ingredients

Olive oil 5ml (for marinating beef)
corn starch appropriate amount
Cooking wine Moderate amount (for marinating beef)
RUM 8ml
ground black pepper appropriate amount
salt A moderate amount of
starch appropriate amount
milk 50ml
butter 25 g

1. boiling water for 3 to 4 minutes is usually good for homemade noodles (of course, it depends on the width of the noodles) Fresh noodles will sink first, and then they will float up and cook a little It doesn't cook as long as industrial pasta2. if the sauce is too dry after cooking, add an appropriate amount of water or milk3. I use the sauce made with rum because there is no white wine If you have white wine at home, you can put more Because the aroma of white wine is more restrained

Step 1 . Diced mushroom

Step 2 . 200 grams of beef diced, 3 grams of salt, an appropriate amount of freshly ground black pepper, an appropriate amount of cooking wine, 5ml of olive oil, 4ml of starch mixed and shaken well

Step 3 . Diced onions

Step 4 . 25 grams of butter melted over low heat

Step 5 . Add diced onions

Step 6 . When the diced onions have a fragrant aroma, add the diced mushrooms

Step 7 . Mushrooms produce a lot of juice. Use a small bowl to collect this juice and set it aside

Step 8 . Pour the mushroom juice into 50ml of semi skimmed milk, mix and add 4ml of starch, 8ml of rum, and stir well

Step 9 . When both sides of the mushroom are slightly orange yellow, add milk mushroom rum juice. Season with salt and freshly ground black pepper

Step 10 . Start another frying pan and stir fry the diced beef over high heat

Step 11 . When the sugar sauce in the mushrooms starts to thicken, add the prepared diced beef and simmer over low heat for 15 minutes. The sauce is ready

Step 12 . Sprinkle on the cooked noodles

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