Chinese cuisine

In the realm of Chinese cuisine, Laotan sour pickled cabbage beef noodle soup holds a special place. This dish, hailing from Sichuan province, China, is known for its unique blend of flavors that tantalize the taste buds. The tangy pickles, tender beef, and fragrant noodles come together to create a dish that is both comforting and satisfying. If you’re eager to learn how to make this delightful soup at home, follow this comprehensive guide.

Ingredients

Before we dive into the steps, let’s gather the necessary ingredients:

• 500 grams of beef (thinly sliced)
• 250 grams of dried noodles (preferably yellow noodles)
• 1 large head of sour pickled cabbage (sliced)
• 2 cloves of garlic (minced)
• 1 inch of ginger (peeled and sliced)
• 3 tablespoons of soy sauce
• 2 tablespoons of chili oil (or to taste)
• 1 teaspoon of Sichuan peppercorns (crushed)
• 1 teaspoon of salt (or to taste)
• 1 teaspoon of sugar
• 1 bunch of green onions (chopped)
• Vegetable oil for frying
• Chicken broth or beef broth (500 ml)
• Water (as needed)

Step-by-Step Instructions

Step 1: Prepare the Beef

To ensure the beef is tender and flavorful, it’s essential to marinate it beforehand. In a large bowl, combine the beef with 1 tablespoon of soy sauce, a pinch of salt, and a few dashes of chili oil. Mix well and set aside for at least 30 minutes or up to overnight in the refrigerator.

Step 2: Soak the Noodles

Soak the dried noodles in warm water for about 30 minutes or until they are soft and pliable. Drain the water and set the noodles aside.

Step 3: Fry the Aroma Ingredients

Heat a large wok or deep pan over medium heat. Once hot, add a few tablespoons of vegetable oil. When the oil is hot, add the minced garlic, sliced ginger, and crushed Sichuan peppercorns. Fry until fragrant, about 30 seconds. Be careful not to burn the garlic or ginger as they can turn bitter.

Step 4: Brown the Beef

Add the marinated beef to the wok and stir-fry until it changes color and is slightly browned. This process should take about 5-7 minutes. Remove the beef from the wok and set it aside.

Step 5: Sauté the Pickled Cabbage

Add another few tablespoons of oil to the wok if necessary. When the oil is hot, add the sliced sour pickled cabbage. Sauté for about 5 minutes or until the cabbage is tender and releases its aroma. This step helps to mellow out the strong sour flavor of the pickles.

Step 6: Combine All Ingredients

Return the beef to the wok along with the sautéed cabbage. Add the remaining soy sauce, chili oil, salt, and sugar. Stir well to combine all the flavors.

Step 7: Add the Broth and Bring to a Boil

Pour in the chicken or beef broth. Make sure to cover all the ingredients in the wok. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes or until the flavors have fully merged.

Step 8: Add the Noodles and Cook

Add the drained noodles to the wok and stir gently to combine with the broth mixture. Let it cook for another 5 minutes or until the noodles are tender but not overcooked. Stir occasionally to prevent sticking.

Step 9: Adjust Seasonings and Garnish

Taste the soup and adjust the seasoning as needed, adding more salt or chili oil if desired. Finally, sprinkle with chopped green onions and serve hot in bowls.

Tips for Perfect Laotan Sour Pickled Cabbage Beef Noodle Soup

1. Marinating Time: The longer you marinate the beef, the more flavor it will absorb. However, be sure not to leave it for too long as it can become too salty if marinated overnight without proper seasoning adjustments.
2. Quality of Pickles: Use high-quality sour pickled cabbage for best results. The tangier and more flavorful the pickles are, the better your soup will taste.
3. Broth Choice: While chicken broth is traditional, you can also use beef broth for a richer flavor profile. Alternatively, making your own broth by simmering bones and aromatics adds an extra layer of depth.
4. Noodle Selection: Yellow noodles are traditional for this dish but you can also use other types like rice noodles or even spaghetti if preferred. Just adjust cooking time accordingly as different noodles have varying textures and cooking times.
5. Serving Size: This recipe serves 4-6 people depending on appetite sizes. Adjust ingredient quantities accordingly if serving fewer or more people.
6. Garnishes:除了葱花，你还可以加入香菜、辣椒段或者炸过的蒜末增加风味和视觉效果,这些额外的配料可以根据个人口味进行调整。