Ban Noodle Marinade

The production of bashfulness is also very elaborate. The ingredients used are fennel, pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you must master the fire, in order to burn the beef is not too old and not too tender, just right.

After the bashfulness is done, it is scooped into an enameled pot and then condensed into a solid after cooling, so it can be eaten as you go and stored all year round without deteriorating. You can put a little bit of it when you have some pasta at home, it tastes very good.

Ingredients

(1) 150 grams each of fennel, peppercorns, pasta sauce, ripe earth, angelica, rosmarinus officinalis, Angelica dahuricae, Paeonia lactiflora, cinnamon, and red chili peppers;

(2) 100 grams each of pepper, star anise, cloves, balsam fruits, tangerine peel, osmanthus bark, ginger, rock candy, soybean paste, green onions, garlic, tallow and beef;

(3) 350 grams of soy sauce. 30 grams of monosodium glutamate, 3000 grams of boiling water. 200 grams of salt.

Practice

1, all the ingredients are washed, and then passed in warm boiling water, ginger patted and crushed, salad oil in a pot;

2, when 80% hot, put onion, ginger and garlic in turn, then seasoned with soy sauce, soy sauce, salt, add rock sugar, butter and beef, and finally add water, bring to a boil and add all the ingredients, turn to a low heat, slow cooking, remember to do not cover the pot.

Note

Turn on the slow fire, remember to keep the bashful soup at a slight boil, and always turn the sauce, the beef should be cut into small dices, after the fire is off, you can put the boiled eggs into the pot together, soak in the bashful, so that the sauce slowly seeped into the eggs, so that the egg flavor aroma.

Three fresh brine

Main ingredients: 100 grams of sea cucumber, 100 grams of squid, 100 grams of cooked chicken, 500 grams of eggs.

Knife-shaved noodles

Accessories: 50 grams of lard, 50 grams of green onion knots, the right amount of refined salt, 2 grams of peppercorns, 5 cloves of garlic, 5 grams of monosodium glutamate, 25 grams of cooking wine, 50 grams of soy sauce, 5 grams of minced ginger.

Method of production:

1. Sea cucumber, squid into small slices, boiling water blanch for use, cooked chicken into small slices, scallion cut into segments.

2. lard on the fire heat, into the pepper, onion fried into the flavor of onion oil, remove the onion and pepper to be used; squid slices, sea cucumber slices, chicken slices into the pot slightly fried, plus seasoning ingredients mix evenly removed from the standby;

3. pot on the fire into the bone broth 2500 grams of boiling, will be sea cucumbers and other materials into the taste of the seasoning, thickening with cornstarch, beaten eggs, into the soup that is made! The three fresh soup brine.

Knife-shaved noodles marinade

Marinade

Generally speaking, knife-shaved noodles is a kind of noodles, suitable for a variety of toppings to do the marinade, but according to people's habits, knife-shaved noodles are generally more appropriate to use the broth of the marinade more suitable, such as tomatoes and eggs marinade, sour soup bashfulness marinade. Shanxi's three kinds of marinade practices recorded as follows, so that you come to reference:

Meat brine

Methods of production:

Pork: frothy meat. Divided into two kinds, lean is three times the fat, lean meat to the largest

All kinds of knife cutting noodles (2)

block, fat to the smallest block.

Pour some salad oil into the pot, first refine the fat meat out of the oil, refined a little dry, fish out.

Will be fragrant leaves, pepper, spices, white ko, meat ko, fragrant fruit ... these put in the oil to fry a little, small fire. These things have a little on enough, not too much, one or two on the line. The smaller the fire the better refine the flavor, and then fish out all these seasonings.

Put in a spoonful or so of bean paste and fry it until the oil in it turns red and fills the pan with red bubbles. Then put the lean meat in and stir fry for a while, then put in the fresh ginger foam, green onion foam and garlic foam. One thing to note is that the amount of green onion plus garlic is equal to the ginger. Put <ginger, green onion, garlic> in that order. Each put a kind of fried more than ten seconds. Stir fry and then put the wine, soy sauce, soy sauce, and a small amount of vinegar. Vinegar should be less, about ten grams of monosodium glutamate, and then fry for a while.

Pour soup, soup is 3.5 times the meat. Just add a good soup to taste the saltiness of the soup first, mainly for the meat into the flavor. Open high heat, soup open, change to low heat. There are two main steps, put the spice package, according to a certain proportion in the package. This you have to adjust your own put in the pot, people can not go away. Cook for a while, there are about two minutes, taste the soup, will come out of the flavor, remove. Then put another package, each cooked for a certain amount of time to take out.