-Materials -
200g of glass noodles, 1Ts of sesame oil, 100g of beef, 1 onion, 8 bulin shiitake, 1 handful of soaked neck mushrooms, 1/2 carrots, 1st level of spinach
Boiling water: 4 cups kelp stock, 5Ts soy sauce, 3Ts black sugar, 1Ts of minced garlic, 2Ts of cooking oil, 3Ts of plum syrup, a little bit of salt.
Beef & shiitake seasoning: 2Ts soy sauce, 1Ts sugar, 1Ts cooking wine, 2Ts plum syrup, 1Ts minced garlic, a pinch of salt, 1Ts sesame oil
Overall seasoning: 2Ts soy sauce, 2Ts plum syrup, 1Ts sugar, 1Ts sesame oil, 3Ts sesame, and a little pepper.
- glass noodles is soaked in cold water for more than 30 minutes.
- Fill carrots, shiitakes, and onions finely.
- Cut the soaked neck mushrooms into bite-sized pieces.
- Season beef and shiitake together. (For raw shiitake, season separately.))
- Blanch spinach lightly in boiling salt water and rinse it in cold water.
- Prepare a big ball.
- Put some oil on a heated pan and stir-fry it and season it with salt.
- Spread it on a large bowl and cool it down.
- Stir-fry the onion and season it with salt. When the onion turns transparent, spread it on a large bowl and cool it down.
- Stir-fry carrots and season them with salt. When carrots are cooked, spread them on a large bowl to cool them down.
- Stir-fry the tree ear mushrooms, season them with salt, and spread them on a large bowl to cool them down.
- Add shiitake and meat and when the meat is cooked, spread it on a large bowl to cool it down.
- Prepare the noodles and boil it for 8 to 10 minutes.
- When the noodles are cooked, put it in a sieve and mix it with 2 ts of sesame oil.
- Add the seasoning (except sesame oil and pepper) to the ingredients and mix them well.
- Add sesame oil and pepper and mix well.