the soup of beef noodles is the soul of a bowl of good noodles, and the quality of the soup 81% determines whether the noodles are delicious. Imagine that a bowl of steaming beef noodles is served, noodles in clear soup, diced beef and green parsley chopped green onion floating on the soup, and a touch of red pepper slowly faints with the soup, which is more appetizing. Now, let's learn how to make beef noodle soup!

red soup beef noodles method

The ingredients required for the secret braised beef noodles are:

1 noodles (dry or wet, I use fresh noodles pressed by myself) and 1,111 grams of beef (it is delicious to use beef ribs or brisket with fat meat and tendons. The soup tastes fragrant), 2 shallots (2-3 segments of shallots are also acceptable), 3-5 slices of ginger, half a medium-sized onion, 4 cloves of garlic, 1 tablespoons of tomato sauce (tomatoes can also be chopped and used), 2 tablespoons of Sichuan bean paste, 2 tablespoons of soy sauce (if the color is heavy, you can add a little soy sauce to adjust the color), 15g of rock sugar and 1 tablespoons of cooking wine.

2. Cut the soaked beef into 3cm square pieces;

3. Take the inner pot of the pressure cooker, put half of the pot of cold water, then add the beef pieces and cooking wine, and bring to a boil over medium fire;

4. Skim the froth. You can boil the froth on a big fire and skim it immediately after it comes up. Then turn it to a small fire to prevent the soup from overflowing. Then turn on the big fire and skim it again. Repeat for three times to clean the froth, and then turn off the fire.

5. Put a little oil in another wok, and then add rock sugar;

6, the rock sugar will be boiled and discolored by small fire;

7. Add tomato sauce;

8. Add Sichuan bean paste;

9. Stir-fry the sauce with a small fire, and stir-fry the red oil;

11, scoop out a big bowl of soup from the beef pot and pour it into the pot. After boiling, simmer for 5 minutes;

11, then filter the cooked soup into the beef pot, so that the beef soup is clean;

12, put onion, ginger, garlic and onion into the beef pot;

13. Wrap 51g of spice powder in gauze, put it in a beef pot, and then add some salt and soy sauce to taste good.

14. Boil it on the fire (this will speed up the speed), and then put it in a full-automatic pressure cooker. Choose meat with rich taste. Unplug the power after singing and wait until there is no pressure in the pot to open it. If you use an ordinary gas pressure cooker, cook it for half an hour on low heat after boiling. You can cool the cooked braised beef soup, divide it into small portions with beef, put it in a fresh-keeping bag, and pour it into a pot to heat it when eating, which is very convenient;

15. Cook the noodles, pick them out, put them in an empty bowl, add the cooked beef soup and beef, and sprinkle with coriander. Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork, which can improve the body's disease resistance. It is especially suitable for people who are recuperating after surgery and illness, such as supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic for this season. < P > Braised beef noodles Food raw materials: 51 grams of beef brisket, douban, pickled ginger, pickled pepper, dried pepper, onion and spice powder. Production method:

1. Cut beef, add salt, ginger slices, pepper, wine and seasoning for 31 minutes;

2. Drain the oil, stir-fry the beef until the water is dry, and then take it out;

3. Stir-fry the beef separately after taking it out: because it is used for soup, the amount of ingredients is large and there is more oil. Douban, pickled pepper, ginger, onion, pepper, spice powder, sugar, until very red and bright;

4. Add the brisket, and then fry;

5, add soup to boil;

6, turn to a small pot and simmer for two hours;

7. Dilute one part of soup with two parts of water, and add noodles to cook.

preparation method of beef noodle soup main ingredient: beef. Ingredients: beef bones, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, fragrant lai, garlic sprout and chili pepper oil. The production of beef soup is carried out by the following steps:

1. Wash beef and beef bones with clear water first, then soak them in water for four hours (the blood is reserved for other use), cut the beef, put it into a warm water pot with beef bones and fat chicken, skim off the floating foam when it is about to open, add seasoning, ginger skin and salt, put it into the pot, simmer for four hours, and then cut it into cubes for later use. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Wash the radish, slice it and cook it. Garlic seedlings are not cut, and xianglaiqie is not used.

2. Skim the broth to remove foam, pour the blood soaked in meat into the boiled meat soup pot, and after boiling, skim the foam to clarify, add seasoning powder, which can be determined according to the different eating habits in the north and south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, skimmed oil, scallion oil and noodles, take it out of the pot, and fish it into the bowl after the noodles are cooked. And according to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic which is less than chili pepper oil. Features: the broth is fresh and delicious, the noodles are tender and tasty, and the nutrition is rich and affordable. 2.5 noodles per bowl and 351-511ml soup, depending on the size of the bowl.

3. The auxiliary materials of beef noodles are also an important part of soup mixing. The practice of auxiliary radish slices: green radish is purchased according to daily demand to avoid chaff. The practice is to wash the radish first, remove its hairy roots and head and tail, cut it into long or fan-shaped pieces, blanch it in boiling water, then soak it in cold water and cook it in beef soup, so as to remove its peculiar smell and taste soft and hard. Clear soup beef noodles should be excellent in color, fragrance, taste and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (Chili oil red), green (coriander, garlic green) and wuhuang (noodle Huang Liang).

4. The method of frying spicy seeds with oil is also very particular. First, heat the vegetable oil, then cool it to 111 degrees, add pepper, tsaoko, ginger peel and other oils, then take it out, then add Chili noodles, use warm oil (heating from 111 degrees), slowly roll it with a shovel, fry it to a certain degree, and fry it into a mixture of red oil and red pepper. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it becomes black. This kind of red oil red pepper is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup, so as to ensure the clarity of the soup. You must never put the Chili noodles directly, otherwise the Chili noodles will turn the soup red, and it will not be clear soup but Hu spicy soup. When eating, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.

5. materials: 1,111g straight bone, 1 small onion knot, 1 small ginger, 51g wine and 5kg clear water.

step one: put the bones in warm water, and wash them with a rag one by one, especially the blood foam and impurities in the joints of the bones.

step two: put the bones in a pressure cooker, add onions and ginger, and then add cold water, which is best to be filled at one time.

Step 3: Bring it to a boil with high fire, skim off the froth, turn to low heat and simmer slowly, and then pour in the right amount of wine (according to the amount of alcohol ... hey, just kidding) for about 51K.

Step 4: From the point of view of nutrition acquisition, vinegar can be added appropriately after the water is boiled, because vinegar can dissolve phosphorus and calcium in bones into the soup; At the same time, don't put salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the solidification of protein and affect the delicious soup.

step 5: stew for 2-3 hours before soup is served, that is, the soup is served! Generally, pig bone soup can be used continuously, and it can be boiled for about 1-3 hours at home, and can be used twice until the bones are crisp, the color of the bones is gray, and the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

Expert advice

Many people think that the longer you cook soup, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and it will destroy the protein in bones if cooked for a long time. Therefore, it is not advisable to boil bone soup for too long.

red soup and clear soup

clear soup can be divided into ordinary clear soup and refined clear soup

1. Ordinary clear soup: choose old hen, mix some lean pork, boil it with boiling water and cold water, remove foam, add onion ginger wine, then reduce the heat, keep the soup noodles slightly open, and turn over the broken blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.

2. Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into clear soup, and heat and stir it with high fire. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is taken out. This refining process is called? Hanging soup? , refined twice clear soup called? Double hanging soup? . The refined soup in this way is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used in the production of high-grade dishes, and the representative dish is boiled cabbage.

clear soup recipe ingredients: 2111g hen and 511g elbow. Accessories: 7.5g of refined salt, 11g of cooking wine, 11g of lush, 11g of ginger. Method:

① After the hen is slaughtered, the hair and internal organs are removed, washed, the chicken breast is removed from the chicken leg, put into the pot with wings, add clean water, skim the blood foam after boiling, and then cook for 4-5 hours with low fire.

② remove oil from chicken breast and chicken leg, pat them into minced chicken, add clear water to dilute, and add refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.

(3) filter the cooked chicken soup, skim off the floating oil, bring to a boil, pour the prepared minced chicken into the soup, stir well, and then skim off the oil foam until the impurities are present, so as to obtain a clear soup. Nutrition:

contains 826.5g of protein, 93g of fat, 11g of carbohydrate, 269.5g of calcium, 4615.5mg of phosphorus, 16.5mg of iron, A611 international units of vitamin A, B13.2 of vitamin B, B23.2 of vitamin B and 111.2mg of nicotinic acid, which can produce 4921kcal. Function:

nourishing blood, producing sperm, benefiting qi and complement, growing muscles and lactation, which is the most useful food for postpartum "Moon Mother" to lactation with complement. It is rich in fat and balanced in nutrition, so it is commonly used as "moon mother food" after childbirth.

red soup method

pork soup 1511g butter 251g, watercress 125g sugar 31g, ginger 51g, pepper 11g, refined salt 15g and yellow wine 51g. A bowl of noodles in Suzhou must have good soup first, and famous noodle restaurants in Suzhou often have unique skills in preparing noodle soup, even secrets that are not passed on. According to some regular customers, a bowl of noodle soup in Suzhou should be cooked with fresh eel bones, clear water snails, herring scales and meat bones, and of course, special Chinese herbal medicines should be used to add flavor. A bowl of noodle soup in Suzhou requires fresh and mellow, fat but not greasy, and meaningful taste. According to insiders, the success or failure of a bowl of noodles in Suzhou depends on the quality of noodle soup. No wonder everyone has to keep it a secret. Noodles soup and noodles? Topping? With, shrimp, braised meat with white soup, eel paste, fried fish with red soup.

beef noodle bone soup formula (with special seasoning powder formula)

The standard of Lanzhou beef noodles should be one clear, two white, three red and four green, of which one clear refers to soup clear. This soup is made of yak meat, yak bones and clear Yellow River water, which are special products of Gansu, by simmering for a long time. The finished soup has clear color and strong smell.

recipe provided: Gao Deqian, a native of Qingyang, Gansu Province, worked as a chef in 1994, a master of green cooking in China, a master of cooking in Gansu, a master of international seasoning in Huanghai, a member of Gansu Cooking Association, and a member of Shanghai Cuisine Cooking Association. He is now a chef in Gansu Chang 'an Restaurant.

raw materials: 5111 grams of beef and 5111 grams of beef bones.

Accessories: 6111g of white radish, 311g of ginger, 61g of seasoning powder, 511g of salt, garlic sprout, coriander, monosodium glutamate and chili pepper oil.

formula of special seasoning powder:

111g of pepper, 121g of peppercorns and fennel, 61g of Amomum tsaoko, nutmeg and dried ginger, 31g of Amomum Tsaoko, 21g of Piper longum and Kaempferia Kaempferia, 41g of star anise and 5g of clove.

production method:

(1) firstly, clean beef and beef bones with clear water, then soak them in water for 4 hours, then cut the beef into large pieces, put them into a stainless steel bucket with 21 kilograms of water together with the beef bones, ignite them, skim off the floating foam when the pot is about to boil, peel the white radish, cut into large pieces, put them into the broth after flying water, add ginger pieces and salt, and stew them with low fire 5.

(2) Take out the bones, and cut the garlic sprouts and coriander for later use.

(3) Before the meal, boil the broth, skim off the froth to make the soup clear, put it into Lamian Noodles, add about 61 grams of seasoning powder to boil, continue to remove the froth, and then add salt, monosodium glutamate and cooked radish slices for seasoning.

(4) When the noodles are cooked, fish them into a bowl, pour beef soup and radish slices on the noodles, and add appropriate amount of minced beef coriander, minced garlic and chili pepper oil according to everyone's taste. Its broth is clear and delicious, noodles are tender, tasty and nutritious.

The key to making soup:

1. Seasoning powder is the key to beef noodle soup. All the large and small beef noodle shops in Lanzhou have their own recipes, which are rarely published in the world.

2. In order to ensure that the color of the soup is crystal clear, the fire must not be large during the simmering process, and the soup must be boiled with a small fire, so that the soup cannot be boiled. When boiling, the floating foam in the soup must be cleaned, and the blood of meat and bones should be rinsed clean.

3. Be careful not to put the seasoning powder into the bone soup too early, because there are many colored spices in the seasoning powder, such as star anise, dried tangerine peel, etc., and the soup will turn black after boiling for a long time; Can't be used as seasoning to put people in Lamian Noodles. The seasoning powder should be flavored with boiling water before adding it to the soup. According to the general business flow of Lanzhou local ramen restaurant, it can be mixed in the soup pot twice and kept warm with low fire. Moreover, it is best not to boil the seasoning powder, because if it is boiled for a long time, the flavor of spices will evaporate with the water and the soup will turn black. Generally, the seasoning powder is put into the bone soup half an hour before the opening of the market (that is, the hotel guests), so that the flavor of the seasoning can be dissolved into the soup without volatilizing the flavor.

beef