The famous noodle restaurant regards the recipe of soup as a family heirloom and keeps it a secret. Simple, put the chicken skeleton in the soup, add ginger, cooking wine, salt, fennel and cinnamon. As long as it is cooked thoroughly, the skeleton is gone, and the soup is also broth.
Cow bones and pig bones are ok, but I think chicken skeleton is the best. For your reference, it would be better to create your own flavor, so much the better.
How to make beef noodle soup Main ingredients: yak meat. Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.
Seasoning: seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor". Beef soup is prepare by washing beef and beef bone with clear water, then soaking in water for 4 hour (blood for later use), cutting beef, putting beef, beef bone and fat chicken in a warm water pot, skimming off floating foam when beef is about to boil, adding seasoning, ginger skin and salt, putting into the pot, simmering for 4 hours until cooked, taking out, cooling and dicing for later use.
Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish.
Garlic seedlings are not cut, and Xianglai cars are not used. Skim the broth to remove the foam, pour the blood soaked in the meat into the cooked broth pot, add seasoning powder after the foam is clarified, and the seasoning powder can be determined according to the different eating habits of the north and the south. Then pour a little water into the clear beef liver soup, boil it to remove the foam, then add salt, monosodium glutamate, cooked radish slices, degreased oil, scallion oil and noodles, and put it in the pot. After the noodles are cooked, remove the beef soup, radish and oil slick and put it in a bowl.
And according to everyone's taste, add a proper amount of diced beef, delicious Levi, and garlic seedlings that are not as good as Chili oil. Features: the soup is tender and delicious, the noodles are tender and smooth, 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 an important part of soup mix.
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.
Clear soup beef noodles should be good in color, fragrance, taste and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.
The practice of throwing oil is also very particular. Heat the vegetable oil first, then cool it to 100℃, and add pepper, tsaoko, ginger peel, etc. , then take it out, put it in Chili noodles, heat it with warm oil (65,438+000 degrees), roll it slowly with a shovel, fry it to a certain extent, and fry it into a mixture of red oil and red pepper. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it turns black.
This kind of red pepper with red oil is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup to ensure the clarity of the soup. Never put Chili noodles directly, or Chili noodles will turn the soup red, so it is not clear soup but Hu spicy soup.
When you eat it, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment. To keep the soup fresh, it should be noted that the water needs to be boiled before adding the soup material. The temperature does not need to be too high during the cooking process, and the impurities on it should be removed all the time, and then filtered after cooking.
Beef stock material A, material 1, pepper 20 g, 2.3 g, licorice 5 g, fennel 5 g, dried tangerine peel 10 g, cinnamon 15 g, tsaoko 5 g, clove 5 g, ginger 10 g,10g. Butter 1000g 2. Octagonal 20 grams 3. 50 grams of raw leek. Black lobster sauce 100g 5. Soybeans 100g C, materials 1, 25,000 grams of beef. 10000g of hind leg bone 3. 2000 grams of carrots. White radish 2000 grams 5. 1500g onion 6. 500 grams of tomato 7. 100 kg water, 1 seasoning, 1200 g liquor 2. Half a bottle of soy sauce 3. 100g refined powder 4. 200 grams of sugar 5. 100g processing technology of beef broth 1. Wrap material A in a cloth bag to make a halogen bag. 2. Cut the onion into sections and cut the beef into 5x3cm chunks.
3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up. 4. Put the butter in a hot pot, fry until golden brown, and remove the oil residue.
5. Add star anise to butter, stir-fry onion, add black and yellow fermented beans and cook for five minutes. 6. Boil 100 kg of water+1+halogen bag +5. Boil the seasoning to remove impurities and foam, and cover the pot to cook for one and a half minutes.
7. Pick up the beef and cook for another 30 minutes. Pick up all the spices. Is the scale enough 100 kg, but not enough water? 8. Boil for 10 minute, and filter to obtain beef soup.
Seafood stock material (100kg) A, material 1, pickled kelp 1000g 2. 250 grams of wood. 500 grams of raw leek. Ginger slices 100g 5. Garlic 100g 6. Carrots 1500g 7. White radish 1500g 8. Onion 1000g. 1 1. water 100 kg b, seasoning liquid 1000 g seafood powder 100 g sugar 100 g seafood broth production technology 1. Soak kelp overnight, clean and filter. 2. Boil 100 kg of water, put it into the sea with slow fire, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. Add all seasoning materials A and B, cook for another 30 minutes, and take out all the materials. Is the scale enough 100 kg, but not enough water? 4. Boil for 10 minute, and filter to obtain the original seafood soup.
One Tang material (100 kg) in the year, and the material 1. The annual valley is 8000 g 2 500g of raw leek. Ginger slices100g 4. 50 grams of garlic. 500 grams of carrots. White radish 500g seasoning liquid1000g catfish powder100g sugar 200g catfish bone soup making technology100g catfish bone soup. Wash the catfish bones, especially the internal organs stuck to the skeleton, and scald them with hot water for five minutes to filter out. 2. Boil 100 kg of water. Boil on low heat, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. Add all seasoning materials A and B, cook for another 30 minutes, and take out all the materials. Is the scale enough 100 kg, but not enough water? 4. Boil 10 minutes, then filter, and it becomes the first soup.