main ingredient: yak meat.

ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, coriander, garlic sprout and chili pepper oil.

Practice

The production of beef soup is carried out by the following steps:

Skim the broth, pour the blood of soaking meat into the boiled meat soup pot, and after boiling, skim the foam to clarify, add seasoning powder, which can be determined according to different eating habits in the north and south, then pour a little water into the clear beef liver soup, boil it to remove foam, and then add salt, monosodium glutamate, cooked radish slices, skimmed oil and scallion. Add appropriate amount of diced beef, minced garlic, minced garlic and chili pepper oil according to everyone's taste. 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.

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). Beef noodles have strict quality requirements, that is, "the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long."

The method of splashing 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.