Exclusive Shiitake Mushroom and Beef Buckwheat Noodles

Name: Exclusive Shiitake Mushroom and Beef Buckwheat Noodles
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 200g Beef; 50g Dried shiitake mushroom; 1 piece potato; 2 piece tomato; 300g (3 servings) Buckwheat noodles; to taste Sichuan pepper; to taste Salt; to taste Scallion; to taste Soy sauce; to taste MSG; a pinch Black vinegar; to taste Coriander; to taste Ginger; to taste Garlic

Robust buckwheat noodles served with a fierce, aromatic stir-fry of diced beef and rehydrated shiitake, dried chilies bloomed in hot oil to build a red, spicy, meaty sauce.

1 hrNewMedium Staple Food Boil Fragrant Spicy

Instructions

1
Clean the shiitake mushrooms and soak them in warm water for two hours in advance until soft.
2
Cut the shiitake mushrooms into slices.
3
Peel the potatoes and cut them into cubes, then soak them in water for a while.
4
Cut the beef into cubes, and chop the green onions, ginger, and garlic for later use.
5
Heat oil in a wok, add Sichuan peppercorns and fry until fragrant, then remove them.
6
Add the beef and stir-fry.
7
Stir-fry until the moisture in the beef is evaporated, then add the scallions, ginger, and garlic and stir-fry until fragrant.
8
Fry chili powder until red oil comes out.
9
Add the shiitake mushrooms and diced potatoes.
10
Add soy sauce.
11
Add the tomatoes and stir-fry until they release their juice.
12
Add boiling water, the amount depending on the number of people dining.
13
Wait for the potatoes to stew until they are soft and mushy, then add salt to season.
14
Add MSG and drizzle a little aged vinegar. The shiitake mushroom and beef sauce is ready.
15
Boil water to cook the noodles, rinse the cooked buckwheat noodles with cold boiled water, then place them in a bowl, pour over the beef and shiitake mushroom mince, and sprinkle with cilantro.
16
Finished product.