Generally, the production of beef noodles can be divided into several categories according to tastes: 1. Clear beef noodles with delicious soup, Lanzhou Lamian Noodles, 2. Beef noodles with thick and mellow soup, 3. Beef noodles with delicious spicy taste, Xiangyang beef noodles, etc. Below I will share the whole production process of Xiangyang beef noodles. The major parts of Xiangyang beef noodle making are

cooking the base material-marinating the beef topping-cooking the broth-preparing the bowl base material-pouring the soup to cook the noodles

cooking the beef noodle base material

Ingredients: 5 kg of butter, 1 kg of chicken oil, 1 kg of lard, 111 g of green onion, 51 g of garlic, 111 g of onion and 51 g of ginger. 15g of Amomum tsaoko, 11g of Amomum villosum, 11g of Angelica dahurica, 5g of clove, 11g of Alpinia officinarum, 41g of fragrant sand, 21g of Amomum tsaoko and 11g of Biba

Pre-treatment of spices: beat all spices into coarse materials, preferably into large particles, and then soak them in high-alcohol liquor for 31min

Decocting method of base material:

2. When the oil temperature is about 131 degrees Celsius, put in the prepared chili powder, and then simmer the chili powder for excellent fragrance

3. Put in the prepared coarse spices, simmer the spices for fragrance and stir-fry excess water, and then turn off the fire. Then the fried bottom material can be sealed and stored overnight before use. Preparation of beef toppings

1. Prepare a proper amount of beef brisket, then soak the bleeding water in clear water, blanch it in a cold water pot, boil the pot and foam the bleeding, then take out the beef brisket, wash it and cut it into pieces.

2. Put a small amount of base oil into the pot, then add the prepared beef and stir-fry until the beef is golden, then add a small amount of soy sauce and crystal sugar, then add a proper amount of water, and finally add a proper amount of base material, and then season the soup. Add 8 grams of salt, 6 grams of chicken essence and 6 grams of monosodium glutamate to each catty of soup.

tip: the soup with braised beef on it is a marinated soup, not the bottom soup of noodles, so the salt must be heavier, otherwise the marinated soup will go bad easily, and the beef will appear salty and tasteless. The part of the marinated soup used in noodles is only the spicy oil floating on the marinated soup, so the finished noodles will not be too salty.

3. Cook the prepared marinated soup until the beef is soft and rotten, then turn off the heat, and then keep the marinated soup in a state of heat preservation. Boiling method of broth

5 kg of ox bone, 25 kg of clear water, 5 g of grass peel, 5 g of Amomum tsaoko and 11 g of white pepper

1. Cut ox bone, then soak the bleeding water in clear water, rinse it off, and then put it into a 25 kg cold water pot

2. After the fire is boiled, remove the blood foam, and then put the spices into a material bag. And become thick and mellow, if you want a more fragrant soup, you have to cook it for more than 4 hours, so you can choose the cooking time according to your actual situation. Generally, restaurants can turn off the fire after cooking for 2 hours, so the cost of cooking soup will be lower. The bottom material of beef noodles and the auxiliary materials of finished noodles are matched

The preparation of a bottom material of beef noodles:

1.5 tablespoons of salt, 1.5 tablespoons of chicken essence, 1.5 tablespoons of monosodium glutamate, a small amount of pepper, a small amount of soy sauce, 1.5 tablespoons of garlic water and a proper amount of coriander powder.

pour a small amount of broth into a bowl, stir to melt the bottom material of the bowl, then put the cooked noodles into the bowl, add an appropriate amount of broth, and then add 2 tablespoons of beef toppings. 2 tablespoons of beef toppings are mainly spicy oil and beef, and don't add marinated soup. Finally, add an appropriate amount of coriander foam.

such a bowl of beef noodles with fragrant soup and rotten meat is ready.

summary of actual combat experience and technology:

1. When cooking soup stock, don't add salt, because soup stock is recycled, and it is difficult to mix soup with salt.

2. When cooking broth, if the ingredients are fresh and the broth has no obvious odor, don't add any spices. If there is odor, just use the above three spices to remove the odor.

3. It is best to store the inexhaustible stock in a cool, dry and ventilated place, boil it once a day before work, then do not cover it, and add water to continue cooking the next day, so as to ensure that the stock can be recycled all the time. When the fragrance of the stock becomes low, just add some sticks to continue cooking.