Freeze Dried #13 - Good Day Noodles!
SUBSCRIBE using this link:
In this episode we are cooking and freeze drying Good Day brand noodles to use as the noodle component in various backpacking freeze dried meal, e.g Mac N Cheese, beef N Noodles, etc.
Thanks for watching the videos and if you have a favorite noodle for back country recipes leave them in the comments along with other ideas/suggestions you may have and I will check them out!
In addition to general food storage and prepping the pantry we try to focus on meals and their components that are easy and delicious to prepare on back country adventures and we would love your thoughts on your favorite meals as well!
Stay tuned for the next adventure, DIY, or backpacking meals! ...coming next week!
Subscribe and click the BELL so you are notified when new videos are uploaded!
and FrostySith on SNAP!
牛肉面 蘭州牛肉面的清湯、牛肉和辣椒油的詳細做法 Lanzhou Beef Noodles
蘭州牛肉面 / Lanzhou Beef Noodles, 做法主要分三部分：牛肉湯(含牛肉)，辣椒油和蘿蔔。蘭州牛肉面講究一清、二白、三紅、四綠、五黃。其中的一清就是指牛肉湯的清澈，辣椒油飄在這種清湯上不與湯混，看上去就非常有食欲。如何做出一清到底，不渾濁的牛肉湯是個挑戰。我分享的技巧就是利用牛肉和牛血裏面的蛋白來澄清牛肉湯。要點是：1.提前泡肉；2.冷水開始煮；3.小火煮，不沸騰；4.用血水澄清高湯；5.過濾。做到以上這5點，大家都可以在家做出漂亮美味的澄清牛肉湯。
【配方】
牛肉原湯 (足夠做8碗面):
牛肉 1.5千克
牛骨 1.2千克
牛油 250克
水 5千克
花椒 5克
小茴香 6.5克
八角 4克
桂皮 4克
草果皮 4克
大蔥 75克
大蒜 50克
生姜 55克
白蘿蔔 90克
鹽 80克
牛肉面的湯底 (2千克，做4碗面):
水 500克
牛肉原湯 1500克
花椒粉 1克
白胡椒粉 1克
幹姜粉 1克
雞精 4克
鹽 10克 (按口味調整)
蒜蓉 2克
姜蓉 2克
辣椒油的做法:
菜籽油 400克
大蔥 15克
生姜 20克
大蒜 8克
八角 1個
紅蔥頭 40克
香菜 8克
粗辣椒碎 80克
白芝麻 8克
其他：
蘭州手工拉面 每碗150克
熟牛油 每碗5克
白蘿蔔 400克
蒜苗 每碗4克
香菜 每碗2克
[Ingredients]
Beef Consomme (For 8 bowls of noodles):
Beef 1.5kg
Beef Bone 1.2kg
Beef Fat 250g
Water 5kg
Sichuan Peppercorns 5g
Fennels 6.5g
Star Anise 4g
Cinnamon 4g
Chinese Black Cardamom Peel 4g
Chinese Green Onion 75g
Garlic 50g
Ginger 55g
Daikon 90g
Salt 80g
Beef Noodle Soup (For 4 bowls of noodles):
Water 500g
Beef Consomme 1500g
Ground Sichuan Pepper 1g
Ground White Pepper 1g
Ground Ginger 1g
Chicken Bouillon Powder 4g
Salt 10g Or To Taste
Garlic 2g
Ginger 2g
Red Chili Oil:
Canola Oil 400g
Chinese Green Onion 15g
Ginger 20g
Garlic 8g
Star Anise 1 Whole
Shallots 40g
Cilantro 8g
Crushed Dried Red Chili 80g
White Sesame 8g
Others：
Hand-pulled Noodles 150g (For Each Bowl)
Cooked Beef Fat 5g (For Each Bowl)
Daikon 400g
Garlic Sprouts 4g (For Each Bowl)
Cilantro 2g (For Each Bowl)
拉面的做法：
蘭州牛肉面，蘭州牛肉面的做法，牛肉面，牛肉面的做法, Lanzhou Beef Noodles
How to make Delicious Beef and Noodles
00:00-Intro
0:24-Fullvideo
15:00-Outro
How to make Delicious Beef and Noodles Hello everyone welcome to my channel if you are new and if you are returning welcome back make sure you all like comment and Subscribe to the channel don't forget to click the notification bell to be notified when I upload new content. Who Doesn't love Good Old Beef and Noodles I know I do this recipe is so much fun to make and it ready in 1/2 hour this is a recipe you have to try for your family this fall.the these Beef And Noodles are packed with so much flavor with using so little ingredients. I can't wait to hear the comments after you make it. How to make Delicious Beef and Noodles Gina Young Style make you some enjoy the recipe.As I always like to say God bless Goodnight,
#HowToMakeDeliciousBeefAndNoodles
#BeefAndNoodles
#BeefAndNoodlesRecipe
#BeefAndNoodlesRecipes
#HowToCookBeefAndNoodles
#GinaYoungBeefAndNoodles
#HowToMakeBeefAndNoodles
#DeliciousBeefAndNoodlesRecipe
#InTheKitchenWithGinaYoung
#GinaYoung
#GInaYoungCookingChannel
#CookingChannel
#HowTo
#HowToCook
#GinaYoungCookingShow
#QuickMealIdeas
#RecipesForTwo
#BestCookingChannelOnYoutubeForBeginners
#EasyRecipes
#QuickMealIdeas
#MealsOnABudget
#FoodRecipes
#DinnerRecipes
INGREDIENTS
BEWW STEW MEAT
SALT PEPPER GARLIC POWDER ONION POWDER PARSLEY FLAKES
WASTERSHIRE SAUCE
SAY SAUCE
BEEF BROTH
2 TBLS CORN STARCH
SWEET ONION
MUSHROOMS OPTIONAL
EGG NOODLES
BUTTER
TOMATOES OPTIONAL
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????
HONEY GARLIC BEEF & CRISPY NOODLES FOR CHINESE NEW YEAR | SAM THE COOKING GUY
It's the Chinese New Year and we're cooking up Honey Garlic Beef and crispy egg noodles....YUM.
00:00 Intro
2:02 Trimming & cutting the steak
3:19 Adding marinade
4:55 Making a sauce
6:11 Cutting vegetables
9:32 Addressing the noodles
10:23 Frying noodles
10:52 Adding chicken broth
11:40 Cooking vegetables
12:40 Cooking steak
13:22 Combining
13:38 Adding the sauce
14:07 Plating
14:51 First Bite
16:08 Outro
???? SHOP:
⭕️ STCG KNIVES ➔
⭕️ STCG MERCH ➔
⭕️ STCG KITCHEN MUST-HAVES ➔
???? JOIN THE COMMUNITY:
⭕️ REDDIT ➔
⭕️ DISCORD SERVER ➔
???? CONNECT:
⭕️ INSTAGRAM ➔
⭕️ TIKTOK ➔
⭕️ TWITTER ➔
⭕️ FACEBOOK ➔
???? MORE SAM:
⭕️ MY WEBSITE ➔
⭕️ MY COOKBOOK ➔
⭕️ MY RECIPES ➔
???? FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
???? INGREDIENTS:
⭕ FOR THE MEAT...
➔ Ribeye Steak (I used Wagyu)
➔ Soy Sauce
➔ Shao Xing Cooking Wine or Sherry
➔ Garlic
➔ Ginger
➔ Avocado Oil
⭕ FOR THE SAUCE...
➔ Soy Sauce
➔ Chicken Broth
➔ Sesame Oil
➔ Rice Vinegar
➔ Sriracha
➔ Honey
➔ Cornstarch
⭕ FOR THE VEGETABLES...
➔ Yellow Onion
➔ Green Onion
➔ Green Pepper
➔ Avocado Oil
⭕ FOR THE NOODLES...
➔ Fresh Wonton Noodles (Egg Noodles)
➔ Avocado Oil
➔ Chicken Broth (You can use water)
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS [SERVE 3-4]**
**For Blanching The Beef**
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link:
- 3 slices of ginger
**For The Braising Part**
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link:
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link:
- 1.5 tbsp of soy sauce [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link:
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.