first, to make beef noodles well, the most important thing is to make beef soup first.
1. To prepare pork, choose pork belly. First, soak the pork belly bought in cold water for 4 to 5 hours. After the blood in the meat and the dirty things on the meat are soaked in cold water, clean it again with clean water. After washing, take care of the meat and put it in the refrigerator for freezing. 2. Knife method The knife method is similar to the cutting method of Shanxi oily meat. Soak the frozen meat in cold water to remove the ice, and then cut it into 5-cent-thick slices with a knife top pattern. This is very important, you can't cut along the grain of meat, otherwise the meat won't rot easily, and the meat made is firewood.
3. Stir-fry. After the cut meat is drained, stir-fry is started. Put the oil pan on the fire. When the oil is 71% hot, pour the meat into the pan and stir-fry until all the water in the meat is drained. Then add onion, ginger and garlic, stir fry a few times, and pour in cooking wine, a little soy sauce, salt, chicken essence and aniseed. 4, stew with boiling water (it is advisable to drown the meat in the pot), adjust the fire to the minimum (that is, the meat in the pot can be cooked a little), stew for about two hours. After the meat is out of the pot, put a little coriander on the meat, and the beef soup with fragrant color and delicious taste will be ready. Noodles: The method of making noodles is much simpler. You can make them according to your own preferences, which can be made into Lamian Noodles or river noodles, and then pour the beef soup. Okay, it's done.
1. 1 kg of beef brisket, 1 tomato (large), 1/2 white radish, 2 onions, several slices of ginger, 5 garlic, a little star anise, 2 broth, Lamian Noodles, vegetables, sauerkraut, chopped green onion, 3 tablespoons of spicy bean paste, 1/2 cup of soy sauce, a little crystal sugar, and halogen.
(2) Boil a pot of hot water to scald the brisket, press the brisket by hand with the edge of the water, squeeze out the blood until no blood comes out, drain and set aside.
(3) add salad oil into the pot, stir-fry the brisket after the ginger and garlic are medium-hot, and add spicy bean paste and soy sauce one after another to make the brisket colorful and spicy.
(4) add the broth to the pot, which will be subject to slightly covering the beef brisket, and add tomatoes, red and white radishes, star anise, onion, crystal sugar and marinated buns into the soup, boil over high fire to remove foam, and turn to low fire to cook until the beef brisket is soft and rotten, which is the braised beef soup.
(5) Cook the noodles, pour in the beef soup, and add chopped green onion, scalded vegetables and pickled cabbage to serve. Authentic braised Sichuan-style beef noodles
Ingredients: one catty of beef, sugar color, one tablespoon of wine, 5-6 slices of ginger, 6 pieces of garlic, several pieces of onion, two pieces of dried peppers, two tablespoons of spicy bean sauce, one teaspoon of pepper, two tablespoons of star anise (I only have these broken pieces at the bottom of the bottle), half a tablespoon of salt, three tablespoons of soy sauce and one monosodium glutamate.
Practice:
(1) Cut the beef into coarse pieces, put it in boiling water to remove the blood, pick it up and wash it.
(2) Boil two tablespoons of sugar and three tablespoons of oil with low fire to make a sugar-colored sauce, add beef, stir-fry evenly over medium heat after drinking, add bean sauce and stir-fry with red oil.
(3) Move the beef into a saucepan, add the broth, salt, soy sauce, ginger, garlic, dried pepper, pepper, star anise and onion, boil and simmer for two hours, then add monosodium glutamate and mix well.
(4) Bring water to a boil in another pot, put the vegetables in a little hot and take them out; Shake the noodles and cook them in a pot, scoop them up and put them in a bowl, put a few pieces of beef, pour the soup on them, and add vegetables and chopped green onion.
pat cucumber-pat cucumber and add salt, monosodium glutamate, sugar, garlic and red oil. Friends you like can add old vinegar. (I stole from the little black fat brother. It's very delicious. Thank you here! )
Slice the carrot with red oil, marinate it with a little soup/vinegar, and drizzle with red oil.
garlic green/coriander. Method 1 of braising beef noodles:
microwave fast food in cuisine
311g beef tendon, 151g sliced noodles and two tomatoes. One tablespoon of onion, three slices of ginger, two tablespoons of soy sauce, one tablespoon of monosodium glutamate, one tablespoon of Shaoxing wine, one tablespoon of rock sugar, one tablespoon of pepper, one tablespoon of spiced powder, four peppers and 811g of boiling water.
Practice
① Peel and slice tomatoes and slice peppers. (2) put all the seasonings into boiling water, and fire for 4 minutes to make soup. ③ Add beef tenderloin and tomato into the soup, cover it with medium heat for 41 minutes, and then take out the beef and slice it. ④ Put the noodles into the soup, heat for 5 minutes until boiling, then put the beef slices on it. Method 2 of braising beef noodles:
[ raw material/seasoning]
(1. Beef brisket 1 kg tomato (large) 1 white radish 1/2 onion 2 ginger slices garlic 5 star anise and a little broth
2. Lamian Noodles moderate amount of vegetables moderate amount of pickled cabbage moderate amount of chopped green onion moderate amount of spicy bean paste 3 tablespoons soy sauce 1/2 cup of rock sugar and a little halogen package 1
[ production process]
(2) Boil a pot of hot water to scald the brisket, then press the brisket by hand with the edge of the water, squeeze out the blood until no blood comes out, drain and set aside.
(3) add salad oil into the pot, stir-fry the brisket after the ginger and garlic are medium-hot, and add spicy bean paste and soy sauce one after another to make the brisket colorful and spicy.
(4) add the broth to the pot, which will be subject to slightly covering the beef brisket, and add tomatoes, red and white radishes, star anise, onion, crystal sugar and marinated buns into the soup, boil over high fire to remove foam, and turn to low fire to cook until the beef brisket is soft and rotten, which is the braised beef soup.
(5) Cook the noodles, pour in the beef soup, and add chopped green onion, scalded vegetables and pickled cabbage to serve. Practice of beef noodles: when the butter is put into a pot and heated to 81 degrees Celsius, put the pepper, onion, ginger and garlic into the pot and fry them until they are light black. When they are fried to golden brown, add beef, soy sauce and tomato sauce, and wrap the seasoning with gauze. After mixing well, add water and stew with low heat, which takes about 3 hours. Add salt, monosodium glutamate and chicken essence about 11 minutes before cooking.
beef: 2 kg butter: 1.7 kg soy sauce, salt, chicken essence, monosodium glutamate and seasoning are all 1.1 kg
bean paste 1.2 kg tomato sauce 1/3 bag.
someone asked, "where is the technical content of beef noodles?"
Lamian Noodles technology of Lanzhou beef is a must in China. Lamian Noodles has been made in China for a long time. In the Qing Dynasty, Wang Qiwang once wrote "Ode to Beef Noodles in Lanzhou", saying, "Lanzhou Lamian Noodles is the best in the world, and the method of making it comes from Huaiqing House. "Soup is like manna and flour is like gold, and an entrance is like a fairy." This shows that Lanzhou Lamian Noodles has a long-standing reputation and is the best technique in the world. Lanzhou beef Lamian Noodles is a high-tech variety, especially Majia uncle beef noodles, which is very practical. You can only see 71% to 81% of its methods and skills in words. Its real kung fu methods and skills can only be taught by the master by example and face to face, and the disciples should learn and practice while understanding, so as to gradually enter its realm. The fragrant and delicious beef noodles of the famous Majia uncle, as written in Zhang Shu's poem in the Qing Dynasty: "After the rain passes through the golden city, the white horse slips back." The yellow river flows several times, and the road is poor. Lamian Noodles smells like a thousand silks, but Ma Jia Ye is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the true sutra at sunrise and set the white pagoda at dusk. Burn incense and sigh, just looking forward to beef noodles. " The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, slivers and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein. First, generally choose fresh high-gluten flour when choosing noodles. Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, let alone contaminated flour which is moth-eaten, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high gluten flour (special flour for Lanzhou beef and Lamian Noodles) with high protein content can guarantee the precondition for the success of making Lamian Noodles. Second, dough mixing is the basis and key of Lamian Noodles's production. The first thing we should pay attention to is the temperature of water, which generally requires warm water in winter and cold water in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of the mixed dough is always kept at 31℃ by using different water temperatures, because the water absorption of protein in flour is the highest at this time, which can reach 1.51%, and the gluten production rate is also the highest and the quality is the best, that is, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is lower than 31℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 31℃, it will also reduce the generation of gluten. When the temperature reaches 61℃, it will cause the denaturation of protein and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the production rate and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can make the distance between protein molecules in the dough narrow and the density increase, especially make the viscosity of gliadin, one of the gluten protein, increase, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 9981 times of rubbing". The ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked from the grass of the Gobi Desert. Adding it to the noodles not only makes the noodles have a special flavor, but also makes the noodles smooth, yellow and strong. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important. Third, wake up, that is, put the mixed dough for a period of time (generally not less than 31 minutes in winter and slightly shorter in summer), and its purpose is also to promote the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, so as to improve the generation and quality of gluten. Fourth, the slip is repeatedly smashed, rubbed, pulled and dropped by the young man with strong strength. After that, the dough is placed on the panel, the two ends of the slip are held with both hands, and it is lifted and slammed on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are kept being beaten, so that the purpose is to adjust the arrangement order of gluten protein in the dough, so that the disordered protein molecules are arranged in a long chain, which is called shun Jin in the industry. However, it is twisted into long strips, which are 21 mm thick and chopsticks long, or twisted into round strips. 5. Lamian Noodles put the slipped noodles on the chopping board, sprinkled with clear oil (to prevent noodles from sticking), and then pulled out noodles with different sizes and thicknesses according to the diners' hobbies. If you like round noodles, you can choose five styles: thick, two fine, three fine, fine and capillary; If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has a unique skill. He holds both ends in his hand, and the two arms are evenly and forcefully pulled outward. Then the two ends are folded in half, and both ends are placed in the fingers of one hand at the same time (usually with his left hand). The middle finger of the other hand is hooked down to the other end, and the palm is turned up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are stretched, put one end hooked by the right hand on the finger of the left hand, and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be uniform, and so on, each folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced old chefs, not only has a fast Lamian Noodles speed (generally only takes about 11 seconds), but also the pulled noodles are uniform in thickness and do not break, which is difficult for beginners to do. A noodle joint just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Generally, the two thin pieces are 7 buttons, while the thin ones are 9 buttons, and the capillary surface can reach 11 buttons. The strips are as thin as silk and do not break, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot, which is flexible and non-sticky. There is a saying that goes down into the pot: "Lamian Noodles is like a coil of thread, which goes down into the pot and turns leisurely, catching chrysanthemum petals in the bowl". Watching Lamian Noodles seems to be an acrobatic performance.
apart from Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles lies in the fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder some people want to pay 511,111,111 yuan or 611,111 yuan to buy the soup formula of "Ma's uncle beef noodles". People in Lanzhou eat beef noodles and drink soup first, then they will know whether it is authentic. Since the first bowl of beef noodles was made by Chen Weijing of Huaiqing House in Jiaqing period of Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but mainly made of dozens of spices and beef broth. The most representative beef noodle in Lanzhou is the famous "Majia Uncle Beef Noodle". Majia Uncle Beef Noodle inherits the practice of Huaiqing Prefecture (now Bo 'ai County, Henan Province) to purify Chen Jia Xiaoche's soup-stock beef noodle. It takes soup as the source of all kinds of freshness, pays attention to the use of soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. The preparation method of soup has been recorded in Qi Min Yao Shu. After long-term practice, beef, fat chicken and beef are used as the main ingredients, and more than 31 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and micro-boiling, the flavor of the main ingredient is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, which is the most delicious soup in beef noodles. Nourishing blood and calming the nerves, expelling wind and dredging collaterals into the spleen, lung and kidney channels have the functions of strengthening the spleen, tonifying the lung, consolidating the kidney and benefiting essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, was never opened again because of the war. The production method of "Uncle Ma's Beef Noodles" is exquisite and exquisite, and even now the production cost of each bowl is RMB 11 -81 yuan. When cooking the soup, the tender yak meat produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then spices such as pepper, Amomum tsaoko, cinnamon and ginger peel are added in proportion, and then green radish slices, a local specialty, are added in an extra-large pot-shaped iron pot to cook the soup. The broth is fragrant and clear. This "clear" natural fragrance is incomparable. Use only the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. Lanzhou, located on the beach of a valley in the upper reaches of the Yellow River, has the best groundwater quality among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yaks are short and healthy, with high carapace, small drooping skin, long hair, black or black-and-white spots, and fluffy tail hair. They weigh 211-311 kilograms in adulthood, are cold-resistant, grow on the plateau above 3111 meters above sea level, can survive in the mountains with thin air, have long growth period, and are strong and cold-resistant. Yaks naturally stocked in the plateau pollution-free grassland environment, besides delicious taste, have long eaten many wild grasses and herbs (such as Fritillaria, Cordyceps, Isatis indigotica, Carthamus tinctorius, etc.), so there is a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines, drink mineral water and urinate too much.