Careful selection of materials: beef is made of cattle about three years old and about 600 kg, and no drop of water is injected into the meat. Otherwise, the injected meat and muscle tissue will be destroyed, and the salt water will not be discharged and cut into pieces. Use water beef, the soup is not "sweet" enough. With small cattle, the soup is not "fragrant" enough, with thin cattle, the soup is not "oily" enough, even bulls, cows, castrated cows and so on. It directly affects the taste of boiled water. Although they are all beef, the tastes of soups cooked from different meats are very different. How can it be the word meat?

Exquisite workmanship: put the best beef into the pot, inject clear water, boil it with strong water, remove the floating layer, add ginger and boil it over medium heat. At this time, according to the "old" or "tender" beef, master the cooking time of 2-3 hours until the meat is fragrant and the soup is sweet. Whether the soup is "strong" or "light" is the key to good taste. According to the regulations, 100 kg of fresh meat should be cooked with 400 kg of soup. However, if you need 500 kg of meat and you can only use 100 kg of meat, you must add 100 kg of meat. When you only need 300 Jin of soup, the soup is "thick". Our consumption of soup will be reduced by 1/3, so there will be no soup left. Under the premise of not reducing the amount of meat, the taste of soup will be thicker, more fragrant and more nutritious.

Huaxi is a place in Guizhou, which is famous for its peppers. The origin of Huaxi beef powder has not been verified, and Huaxi Wang Jicheng is named 1976. The secret of any snack lies in the secret recipe. Huaxi beef powder is boiled with yellow beef to make a clear soup base, and then mixed with refined rice flour, beef granules cooked in secret gravy, coriander and sour lotus white to make a bowl of beef powder with clear soup, fragrant meat, tender and slightly tough. Of course, don't forget to sprinkle the dried West China pepper specially provided by the store, which will be very comfortable to eat. Even the newspaper colleagues from Guiyang praised "authentic enough".

Eat well. If you leave rice noodles for a long time, they will swell up at night and all the unused ones will be thrown away. So, remember that the earlier you eat beef powder, the better it tastes. This is a technical problem in the production of rice noodles, and there is no good solution at present. Besides, beef powder and garlic can make people tired.

Raw materials:

Refined rice flour 100g, cooked beef 50g, sour lotus white 20g.

Material adjustment:

Mix oil, pepper noodles, pepper powder, monosodium glutamate, salt, soy sauce, sugar, spices, radish, soup and other appropriate amounts.

Production method:

Cooking. Wash the beef, cut it into large pieces, cook it in a pot until it is broken, and then take it out. Add water, sugar and spices to a clean pot, cook until the beef is half cooked, then take it out and cut it into thin slices 5 cm long and 3 cm wide. The other half of the beef is cut into squares and stewed over low heat. Cut the soaked sour lotus into pieces, and cut the radish into sections for later use. Blanch the rice flour in a boiling pot and scoop it into a noodle bowl. Then put the beef slices, diced beef stew, sour lotus white and coriander on the flour, and scoop in the original soup, mixed oil, monosodium glutamate, pepper powder and pepper noodles.

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