The Spirit of Taiwanese Beef Noodles --Soup, Beef, and Noodles
I. Soup
Soup is the soul of Taiwanese Beef Noodles. Besides getting a good recipe and practicing more to gain more experience, cooking appliance and tools are essential.
As a Chinese proverb goes, "One who wishes to be good at his work should sharpen his tools first". To do a better job, you must prepare a good tool, and then broaden your knowledge and sharpen your skills.
Soup is the soul of Taiwanese Beef Noodles. Besides getting a good recipe and practicing more to gain more experience, cooking appliance and tools are essential.
As a Chinese proverb goes, "One who wishes to be good at his work should sharpen his tools first". To do a better job, you must prepare a good tool, and then broaden your knowledge and sharpen your skills.
There are various cooking appliance we can use including rice cooker, stock pock, slow cooker, casserole, earthenware pot, electric pressure cooker, and Thermo Pot.
Rice cooker is the most common one and it is convenient when you stew the beef. As long as you put all your material in it, you can prepare for other food at the same time.
Stock pock is the professional appliance for the soup. It is so magical because it can melt the materials together and make your soup unexpectedly amazing.
Slow cooker takes time to make the essence of the soup; it is especially suitable for cooking the beef broth.
Casserole and Earthenware pot make the materials integrate in the pot and with its texture, the beef soup tastes more smoothly.
Electric pressure cooker and Thermo Pot are housewives favorites since they make the cooking time shorter. Most importantly, it not only saves more energy but also deducts your cost.
II. Beef
Different kinds of beef have various textures. Usually, beef, tendon, and tripe are the most common materials in Taiwanese Beef Noodles.
References for the beef cuts:
For more details about Beef Cuts
References for the beef cuts:
For more details about Beef Cuts
beef_cuts_poster_4047.pdf | |
File Size: | 420 kb |
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III. Noodles
Noodles are essential ingredient in Chinese cuisine. There is a great variety of Chinese noodles, which are accustomed to their regions of production, ingredient, shape or width, or manner of preparation. They are important part of most regional cuisines within Taiwan, as well as China, Singapore, and other Southeast Asian nations within sizable overseas Chinese populations.
Chinese-style noodles have also entered the cuisine of neighboring East Asian countries, such as Korean and Japan (Jaiangmyeon and Raman, for example, are both of Chinese origin), as well as
Southeast Asian countries, such as Vietnam, the Philippines, Thailand, and Cambodia.
Chinese noodles are mainly made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China, and rich noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles in order to give it a different color or flavor. Arrowroot and tapioca starch are sometimes added to the mixture in low quantities to change the texture and tenderness of the noodle strands.
Chinese-style noodles have also entered the cuisine of neighboring East Asian countries, such as Korean and Japan (Jaiangmyeon and Raman, for example, are both of Chinese origin), as well as
Southeast Asian countries, such as Vietnam, the Philippines, Thailand, and Cambodia.
Chinese noodles are mainly made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China, and rich noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles in order to give it a different color or flavor. Arrowroot and tapioca starch are sometimes added to the mixture in low quantities to change the texture and tenderness of the noodle strands.