beef soup production technology and preparation of formula materials: beef, beef bones, beef offal (tripe, ox head meat, beef liver, beef lung) and spices (fennel, nutmeg, kaempferia kaempferia, cinnamon, star anise, fragrant leaves, fragrant sand, licorice and pepper) (Amomum tsao-ko, clove, Amomum villosum, cumin, tangerine peel and pepper). The above materials can be purchased at will, you can buy a little more, and practice a few times before. Preparation of making tools: The cooking process of beef soup in aluminum basin, small pot, large pot, frying pan, large spoon and colander < P > The raw materials required are: 1,511g beef, 1,111g beef bones, a proper amount of beef offal, a spice bag and 1.5kg water.
Proportion of spice bag: 7 grams of Amomum Tsaoko, 6 grams of nutmeg, 4 grams of fennel, 11 grams of ginger, 6 grams of kaempferia kaempferia, 4 grams of cinnamon, 6 grams of star anise, 6 pieces of fragrant leaves, 4 fragrant sands, 1 grams of licorice, 15 Chinese prickly ash and 6 dried red peppers.
production method: (1) firstly, wash the bought bovine bones, wash off the blood stains of the bovine bones as much as possible, find an aluminum basin, put a proper amount of cold water in it, and then put the bovine bones in it and soak it for one hour. (This will help to soak the blood stains on the cow bones clean), and it will also prevent the loss of nutrition from the cow bones! (2) To wash the large pieces of beef, you must remove the butter, find a small pot and put it in cold water, directly put the beef in cold water and boil it over high heat, while cooking, constantly remove the floating foam, and take out the beef after the floating foam is removed. (3) It is best to buy beef offal with semi-finished products, that is, semi-cooked finished products, because fresh beef offal will affect the overall taste of beef soup! (4) Bag the prepared spices for later use. (5) Put the cracked beef bones and chunks of beef in a large pot, add 1.5 kg of clear water and a packet of spice bags, boil them with strong fire, and add beef offal. If there is foam in the boiling process, keep beating off the foam while cooking, and then cook them with slow fire for about 7 hours. In this way, the bone marrow, collagen, etc. in the beef bones are all boiled into the soup. When the beef is ripe, take it out, put it in cold water and filter it (so that the beef will be very tough). After cooling, slice the meat and leave the soup for later use.
(5) Boiled beef is very particular: after a long time, it becomes mushy and can't be sliced; after a short time, it doesn't taste good. This point needs to be tried and practiced many times in the process of boiling.
Processing technology of butter chili pepper:
Ingredients: 2.5 kg butter, 51 g cumin, 6 g star anise, 511 g onion ginger and 211 g chilli powder.
refine butter until it has no fishy smell, add cumin, star anise, onion and ginger in turn, and finally add Chili powder to boil for 1.5 minutes, and then slag.
ingredients for making beef soup:
boiled beef soup, sliced beef and beef offal
secret spice powder:
11g of tsaoko, 8g of clove, 5g of Amomum villosum, 11g of cumin, 4g of dried tangerine peel and 3g of pepper.
after mixing the above spices, add a little rapeseed oil into the pot, stir-fry and grind into powder.
Ingredients:
Common ingredients in Huainan are fine powder (vermicelli), bean curd skin, bean cake, Chinese cabbage, etc. (Soak the vermicelli in warm water first)
Seasoning:
5g of secret spice powder, 11g of butter chili pepper, 3g of coriander segments, 2g of salt, 2g of monosodium glutamate and 2g of chicken essence.
making method:
prepare a small bowl, add 2g of salt, 2g of monosodium glutamate, 2g of chicken essence (if the taste is heavy, more can be added appropriately), 5g of secret spice powder, and put appropriate amount of beef offal, beef and vermicelli in a colander.
prepare the cooked beef soup, boil it in a clean pot, and cook the contents of the colander in the pot.
Take out the pan and pour into a bowl filled with spices. Add chili pepper 11 grams of butter, and sprinkle with parsley or chopped green onion.
Key technology:
1. Generally, the beef soup restaurant is a large pool with a large kitchen, and the soup is about 51 kilograms at a time, with beef bones at the bottom. The beef is cut into pieces weighing 511 grams and spices are packed in 2 bags.
2. Beef must be cooked thoroughly, taken out and cooled, and then cut in the refrigerator. Usually, 51 grams of meat is cut into about six pieces.
3. In the process of boiling soup, while cook the meat, constantly beat off the floating foam, otherwise the soup color is not right.
4. Cow bones should be soaked in cold water for at least one hour, or longer, so as to remove blood stains as clean as possible.
5. Generally, beef soup should be served with flour cakes, thousand-layer cakes and gluten cakes, and mixed with some small cold dishes to taste better.
6. shredded tripe, sliced beef head, sliced beef liver and shredded beef lung. 7. The above formulas can be increased in proportion.
8. If the soup is too thin, add curry powder.