Seasoning: seasoning. "JOE Lamian Noodles Soup Stock" has three seasoning formulas, and the most commonly used one is "Luzhou-flavor".
JOE Lamian Noodles stock is made according to the following steps: firstly, beef and beef bones are washed with clear water, then soaked in water for four hours (the blood is reserved for other purposes), the beef is cut, and the beef, beef bones and fat chicken are put into a warm water pot. When it is about to boil, skim the foam, put the seasoning, ginger skin and salt into the pot, simmer for four hours, and then dice it for later use.
Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense. Skim the broth to remove foam, pour the blood soaked in the meat into the cooked broth pot, boil it, skim the foam to clarify, and then add seasoning powder, depending on the different eating habits between 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, scallion oil and noodles to the pot. When the noodles are cooked, take out the beef soup, radish and oil slick and put them in a bowl. And according to everyone's taste, adding appropriate amount of diced beef, delicious Levi's and garlic sprouts is not as good as Chili oil. The soup is delicious, the noodles are tender and delicious, nutritious and affordable. 2.5 noodles per bowl, 350-500ml soup, depending on the size of the bowl.
The auxiliary materials of beef noodles are also the primary part of soup mixing. The practice of assisting radish slices: green radish is purchased according to daily needs to avoid chaff. The practice is to wash the radish first, remove the hair roots and head and tail, cut it into strips or sectors, blanch it with boiling water, soak it in cold water, and cook it in beef soup to remove the odor, and the taste is moderate. (provided by Xi 'an New Oriental)