With a trace of herbs (Chinese angelica is to tonify blood and tangshan root to strengthen Qi), this wholesome beef noodle soup tastes fresh and delightful. Perfect for the cold winter! In China, beef noodle is typically eaten as one and whole meal in a LARGE bowl filled with stewed beef, vegetables and noodles. In the West, this food may be served in a small portion as a soup.

300 g Beef briskets 1 tbsp Oil 3-4 slice Ginger root 1 stalk Scallion 3 clove Garlics 3 Dried chilliesangiesrecipes 1/3 tsp Szechuan peppercornsangiesrecipes 1 tbsp Jiafan rice wine

1/2 tbsp Caramelized sugarangiesrecipes 1/2 tbsp Maggi sauce 2 slice Chinese angelica root / Dang guiangiesrecipes 2 section Radix codonopsi / Dang shenangiesrecipes 3 cup Beef or chicken stock 3/4 tsp Salt Noodles ( spaghetti or egg noodle) Seasonal vegetables and chopped scallion

1. Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.
   
   
2. Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.
   
   
3. Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

500 g Ground meat (a mix of pork and beef) 70 g Onions ½ tbsp Oil 4 tbsp Breadcrumbs 1 Egg

60 ml Milk 1 tsp Basil, dried 1 tsp Salt 1 tsp White pepper

1. 
   Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to ground meat in a mixing bowl. Stir together breadcrumbs and milk and add to meat mixture.
   
   
   
2. 
   Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.
   
   
   
   
   
3. Fry on both sides in oil until golden brown and served with salad, fries and tzatziki.

The wonton, also spelled wantan, wanton, or wuntun, is made with a thin wheat wrapper filled with minced meat.

#Soup:	#Filling:
50 pcs Wonton wrappers 2 bowl Stock 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot jullien	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

1. 
   For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
   
2. 
   Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
   
3. 
   Bring some water to boil. Drop 20 wontons one at a time. Simmer, uncovered about 3 minutes until the wonton float. Wrap and freeze remaining.
   
4. 
   At the same time, bring the broth, salt and carrot jullien to boiling in a saucepan. Divide wonton in 2 bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!
   

Bouncy Beef Balls is one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.

500 g Ground beef 70 g Cornstarch 1 tsp Salt 1 tsp Chicken bouillon

1 tbsp Sugar 1/2 tsp White pepper powder 3 tbsp Ice water

1. 
   Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
   
2. 
   Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.

#Ingredients:	#Marinade:
350 g Beef (brisket or flank) Some frying oil 20 g Dry chillies 1/2 tbsp Minced garlic 1 tsp Shredded ginger 2-3 stalk Scallions 1 tsp Szechuan peppercorns, ground 1 tbsp Roasted sesame seeds	1 tsp Szechuan peppercorns 200 ml Water 1-2 tsp Cumin powder 1/2 tsp Chicken bouillon 1/2 tbsp Jiafan rice wine 1 tsp Caster sugar 2 tsp Cornstarch 1 tsp Dark soya sauce 3/4 tbsp Light soya sauce

1. 
   Clean the beef brisket (or flank), cut into 4cm pieces and pound them into rectangular strips, about 3 mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
   
2. 
   Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain.
   
3. 
   Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combined.