On the one hand, the surface of Anhui is good, on the other hand, it is also good. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk.
When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall.
Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.
The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the butter is diluted and boiled first, and then the seasoning is added. There are a large number of dried red peppers to highlight the spicy taste and color of seeds, and beef also accounts for a large proportion. Cut the best beef into square pieces, and then throw the beef into the pot after the red pepper is colored. At this time, we must master the heat, so that the beef can be cooked properly.
After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.
You'd better have a tea egg and tofu skin. ...
Raw material: 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".
The beef soup is prepared by the following steps:
First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm pot with beef bones and fat chicken, skim off the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out and cool it, and then cut it into cubes 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 soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which 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 foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil. Features: the soup is fresh and fragrant, 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 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, flavor 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 method of throwing oil is also very particular. First, heat the vegetable oil, then cool it to 100℃, add oil such as pepper, tsaoko, ginger peel, then take it out, add pepper noodles, use warm oil (heating from 100℃), slowly roll it 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 drenched on beef noodles, and the fragrance is fragrant and the oil is crystal clear, giving people a beautiful enjoyment.
The noodles in Henan are similar to those in Lamian Noodles, Lanzhou, which we often eat, but different from those in Lamian Noodles, Lanzhou. They are flat and long, about two centimeters wide, about as thick as household shovels, and take longer to stir and stir than in Lamian Noodles, so their noodles are more elastic than those in Lamian Noodles.
The seasoning on the board is called Saozi, and the composition of Saozi is very complicated. It is made of more than 30 kinds of materials, such as beef (mutton and pork), salt, pepper, foreign oil, fennel, cumin, dried tangerine peel, edible essence, hawthorn, cinnamon and pepper. After the noodles are cooked in a bowl, add spinach, mung bean sprouts, leeks and other vegetables, then pour in scorpions and stir, and a bowl of authentic noodles will be ready.
Features: spicy and delicious, with good color and fragrance.
As shown in the figure:
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Ingredients of Siraitia grosvenorii: (1) fennel, pepper, batter, Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Siraitia grosvenorii, Radix Angelicae Dahuricae, Radix Paeoniae Alba, Cortex Cinnamomi and red pepper150g each;
(2) Pepper, star anise, clove, Cyperus rotundus, dried tangerine peel, cinnamon, ginger, crystal sugar, bean paste, green onion, garlic, butter and beef 100g each.
(3) 350g of soy sauce. 30 grams of monosodium glutamate and 3000 grams of boiled water. Salt 200 grams.
Practice: Wash all the materials, then rinse them with warm water, mash the ginger and put the salad oil into the pot. When it is 80% hot, add onion, ginger and garlic in turn, then add bean paste, soy sauce, salt, crystal sugar, butter and beef, and finally add water. After boiling, add all the ingredients, turn to low heat and cook slowly. Remember not to cover the lid.
How to make it: After the slow fire turns, remember to keep the minced meat soup slightly boiling and turn the sauce at any time. Beef should be cut into small nails. After turning off the fire, you can put the boiled eggs in the pot and soak them in minced meat, so that the sauce can slowly penetrate into the eggs, making them taste delicious and smell delicious.
Making noodles: take wheat flour, mix it with salt and water in proportion, and make dough. After kneading the dough repeatedly, make it into a small noodle stick with a diameter of half an inch and a length of eight inches, then coat it with sesame oil, code it on the chopping board, and cover it with a clean wet towel. Wet noodles are soft and touching, and feel like silk. Take it out 2 minutes after cooking, put it in a bowl, put some leaves with hot soup on the surface, and pour the minced meat, and it will become a bowl of beef noodles with a fragrant smell.