Dragon Bao Bao Cafeteria chef Qingquan Du shows us how to make the classic Chinese dish
How to make: Braised beef with brown sauce noodles
Hand-pulled (lamian) noodles
150g all-purpose flour
2 cups of water
1 teaspoon of salt
1 teaspoon of white vinegar
Combine all ingredients in a large bowl and mix well. Slowly blend in water and mix until there’s no dry flour left.
Dust hands with dry flour and then begin to knead until dough forms. Pull and twist the dough until it becomes elastic (may take about 15 minutes).
Let the dough sit at room temperature for about 1 to 2 hours. To see if dough is ready, make a small indentation – if the dough rebounds, it’s ready to be shaped.
Roll and mould the dough into tubular shapes. Stretch the dough like a rope by bringing the two ends together while twirling, and then bring it back to its original length. Continue doing so until you get the size of the noodles you want.
Add to boiling water and cook for about 2 minutes.
Braised beef with brown sauce
1 1/4 lb of beef brisket
2 tablespoon oil
2 tablespoon sugar
2 tablespoon broth
3 green onions
5 slices ginger
3 star anise
2/3 cup of soy sauce
Slice the brisket into desired pieces.
Add 8 cups of boiling water to cook the beef (about 3 minutes), then lift pan from heat.
Remove the beef brisket from the pan. Add sugar to turn leftover water into broth.
Heat oil in a frying pan, add chopped onions, soy sauce, star anise, ginger, broth and beef. Stirfry for a few minutes. Add remaining broth and bring to a boil. Reduce heat, cover and stew for about 2 or 3 hours until ready.
Serve with cooked lamian noodles.