Illicium verum 20g licorice 8g nutmeg 10g nutmeg 4g vanilla 1g kaempferiae 10g pepper 20g tsaoko 8g cumin 4g Amomum villosum 8g fragrant leaves 8g pepper 10g cinnamon 20g angelica dahurica. 10g clove 3g hawthorn 8g fennel 15g ginger 250g pepper 15-50g (spices such as jade fruit and tsaoko are cut into small particles) and put in a cloth bag. The brine formula should be based on the above, and the dosage of pepper and pepper can be adjusted according to the local taste. The formulas of the above other raw materials shall not be changed at will)
Production method: 1 beef pickling: evenly spread a proper layer of salt on fresh beef and marinate for 30 minutes.
2 After the beef is boiled, cut the salted beef into large pieces, put it in a pot, add water, add ginger slices and cook for 15-20 minutes, and cut into small pieces or large pieces.
Processing of beef offal: marinate beef offal with edible alkali for 30 minutes, wash it, add water to the pot, boil it, add the marinated beef offal for 5 minutes, and then discharge the water.
The preparation method of beef \ beef mixed brine: add water 15 kg, beef bone 3 kg, chicken bone 1 kg, (beef essence, chicken essence or pig essence can be used instead) 2 ginger, soybean milk or milk (soybean milk can make soup whiter and more delicious), first boil it with strong fire, then simmer it slowly, and add the seasoning package prepared above to the water after 8 hours.
Method of marinating raw materials: Add beef, beef offal and beef sauce after the brine is boiled. Boil the salt water for 45 minutes, then take it out for later use.
(Note: When adding raw materials, add 20% salt, 7-8% sugar and monosodium glutamate, and 2% chicken and beef powder according to 20% of raw materials to prevent the brine from becoming weak. )
Positioning the configuration of basic soup:
Take the above brine 1 part, add 9 parts of clear water, and add refined salt, monosodium glutamate, sugar, beef powder and chicken powder according to the ratio of 1.5-2%, 0.8%, 0.5%, 0.5% (the salty and sweet can be used flexibly according to the local taste, and the chicken essence or beef powder can be increased or decreased appropriately according to the concentration of refined powder).
Important: Spices must be newly listed. Don't buy it in a drugstore, buy it in a vegetable market. You must first cook it with strong fire, and then cook it with slow fire for a long time, which will be more fragrant. Meat flavor seasoning powder can be added to the brine (generally available in the vegetable market selling spices, there are powder and paste, and the powder is cheaper, and it is added at a ratio of five thousandths) to increase the aftertaste and taste.
The ratio of refined salt to water in the base soup is 35 ‰, the ratio of monosodium glutamate to water is 15 ‰, and the ratio of sugar to water is 15 ‰. In order to make the brine fragrant, you can use Guilin bean curd, oyster sauce, sesame oil, hot pot seasoning and so on. , depending on the price of powder per night.
Preparation of red oil: put ginger slices 1.5kg onion slices 1.2kg into 70% hot 5kg oil (salad oil 2.5kg, butter 2.5kg, if spicy powder is used instead of butter), slowly fry until the color turns yellow, then take out ginger slices and onion slices and take 2-5 pieces of Chili powder. 70g of crushed traditional Chinese medicine formula (30g of Illicium verum, 10g of Angelica dahurica15g, 80g of pepper, 8g of Amomum tsaoko15g, 8g of fragrant leaves, 30g of cinnamon, 8g of dried tangerine peel, 0g of clove10g, and 0g of Yuguo15g) is poured into 5kg of mixed oil. If you want the oil to turn red, you can heat it in a pot and add a little Lithospermum.
Processing of beef noodles * *:
1 noodle making: cut the marinated beef into pieces of appropriate size. Put the pot on the fire, add one part of salt water/two parts of fresh soup, and heat it to about 70 degrees on low heat. Beef noodles are preserved.
2 Take a proper amount of positioning soup and put it in a bowl.
3. Cook the vermicelli until it is 80% cooked, sprinkle with a little peanut oil, mix well and let it cool for later use.
* * Time: Put the vermicelli in a colander, scald it with hot water, and then take it out and put it in a bowl. Pour a proper amount of base soup, radish, diced meat and oil slick on the noodles, and add a proper amount of coriander, garlic sprout, chopped green onion, diced mustard tuber and Chili oil according to personal taste.
Features: The soup is delicious and can also be used for high-grade Lanzhou Lamian Noodles, rice noodles, rice noodles, Daoxiao Noodles and macaroni.