{"id":91,"date":"2016-03-03T12:10:04","date_gmt":"2016-03-03T19:10:04","guid":{"rendered":"http:\/\/gastronomy.ddns.net\/?p=91"},"modified":"2016-08-03T20:26:03","modified_gmt":"2016-08-04T03:26:03","slug":"chinese-beef-noodle-soup","status":"publish","type":"post","link":"http:\/\/51.79.70.62\/?p=91","title":{"rendered":"Chinese Beef Noodle Soup"},"content":{"rendered":"<figure id=\"attachment_199\" aria-describedby=\"caption-attachment-199\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-199 size-medium\" src=\"http:\/\/167.114.67.39\/wp-content\/uploads\/2016\/03\/ChineseBeefNoodleSoup-e1456949546840-300x175.jpg\" alt=\"ChineseBeefNoodleSoup\" width=\"300\" height=\"175\" srcset=\"http:\/\/51.79.70.62\/wp-content\/uploads\/2016\/03\/ChineseBeefNoodleSoup-e1456949546840-300x175.jpg 300w, http:\/\/51.79.70.62\/wp-content\/uploads\/2016\/03\/ChineseBeefNoodleSoup-e1456949546840.jpg 483w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-199\" class=\"wp-caption-text\">Chinese Beef Noodle Soup<\/figcaption><\/figure>\n<p>This is really a great tasting soup. I first tasted a soup similar to this at China Town in LA. I fell in love with the rich complex flavor so with help, I was able to figure out the recipe and to put my own spin on it. It really shines when you make your own fresh noodles, cooked in a separate pot of water and add in right when serving.<\/p>\n<p>Ingedients<\/p>\n<ul>\n<li>1.5 quarts of beef\u00a0stock<\/li>\n<li>1.5 &#8211; 3 lbs sirloin steak sliced or chopped into 1\/2 &#8211; 1&#8243; cubes<\/li>\n<li>3 tbsp of black bean and garlic sauce <a href=\"http:\/\/www.amazon.com\/gp\/product\/B000F08KCU\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000F08KCU&amp;linkCode=as2&amp;tag=gastronomy08-20&amp;linkId=QBHNUS4H2ERUY4SD\" rel=\"nofollow\">Lee Kum Kee Black bean garlic sauce &#8211; 8 oz<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=gastronomy08-20&amp;l=as2&amp;o=1&amp;a=B000F08KCU\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/li>\n<li>4 to 5 tbsp of dark soy sauce <a href=\"http:\/\/www.amazon.com\/gp\/product\/B0051C0JUI\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0051C0JUI&amp;linkCode=as2&amp;tag=gastronomy08-20&amp;linkId=JTFPCVR5AASEE3KL\" rel=\"nofollow\">Amoy Dark Soy Sauce 150g<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=gastronomy08-20&amp;l=as2&amp;o=1&amp;a=B0051C0JUI\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/li>\n<li>5 cloves garlic sliced<\/li>\n<li>1 inch piece of ginger peeled and sliced thinly against the grain.<\/li>\n<li>Peel from 1 orange (Use a vegetable peeler and avoid getting white part of the peel only the zest)<\/li>\n<li>6 pieces of star anise<\/li>\n<li>5 &#8211; 7 dried hot red peppers (depending on how hot)<\/li>\n<li>1 tsp fresh ground black pepper<\/li>\n<li>10 to 15 Chengdu peppers <a href=\"http:\/\/www.amazon.com\/gp\/product\/B007IW2FMO\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B007IW2FMO&amp;linkCode=as2&amp;tag=gastronomy08-20&amp;linkId=G57KFFTKHVTLNBJP\" rel=\"nofollow\">Ajika Dried Prickly Ash or Sichuan Pepper or Chinese Pepper, Japanese Sansho, 2-Ounce<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=gastronomy08-20&amp;l=as2&amp;o=1&amp;a=B007IW2FMO\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/li>\n<li>1\/8 cup sugar<\/li>\n<li>Noodles (Can be Chinese egg noodles or make your own fresh)<\/li>\n<li>Add ins: baby bok choy, spinach, green leaf lettuce, fried tofu<\/li>\n<li>Toppings: green onion, cilantro<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>Brown the sirloin steak on all sides. Now add all the other ingredients and bring almost to a boil then simmer on med low for\u00a01 -3 hours (depending on how tender the meat is and if the flavors have melded). Remove the orange peal after 20 minutes if it starts to taste a little bitter (if bitter you will need to add some sugar to compensate). If you don&#8217;t have any of the white part of the orange peel this won&#8217;t happen.\u00a0Remove from heat and strain broth. Add some of the meat, vegetables, some broth and cooked noodles (fresh are best) along with toppings to each bowl and serve.<\/p>\n<p>Add ins: pieces of Bok Choy or Spinich.\u00a0Top with chopped green onions and chopped\u00a0cilantro.<\/p>\n<p>Note: Bok Choy and Spinach need to cook in\u00a0broth till soft.<\/p>\n<p>Recipe from: <a href=\"http:\/\/gastronomy.ddns.net\">gastronomy.ddns.net<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is really a great tasting soup. I first tasted a soup similar to this at China Town in LA. I fell in love with the rich complex flavor so with help, I was able&hellip; <a href=\"http:\/\/51.79.70.62\/?p=91\">More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[13,8,9,10,11,14,17],"class_list":["post-91","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-dinner","tag-food","tag-foodblogger","tag-foodie","tag-foodporn","tag-lunch","tag-recipes"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/51.79.70.62\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91"}],"version-history":[{"count":21,"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions"}],"predecessor-version":[{"id":702,"href":"http:\/\/51.79.70.62\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions\/702"}],"wp:attachment":[{"href":"http:\/\/51.79.70.62\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/51.79.70.62\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/51.79.70.62\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}