This soup base, to put a lot of big ingredients, slow simmering, (these will need to bla bla bla) in the past I have a downstairs to do a very authentic, soup open pot, I was upstairs at all not interested in learning. The cravings fell away.

Noodles, probably about the gluten. When you make noodles, you can't live soft. The first is to wake up the noodles, and then dump the noodles on the board. Let the noodle texture is more hard and sinewy.

I watched the master is usually first cut the same size, and then began to pull and then wrestle on the board.

The bashfulness is also very elaborate. The ingredients are fennel, peppercorns, cinnamon, flour 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 condensed into a solid when it cools down, so it can be eaten on the go and stored all year round without spoiling. 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 not to cover the lid of the pot.

Note

After turning to a slow fire, remember to keep the bouillon at a light boil and keep turning the ingredients at any time, the beef should be cut into small cubes, after turning off the fire, you can put the boiled eggs into the pot together and soak them in the bouillon, so the ingredients can slowly penetrate into the eggs to make the eggs taste and smell delicious.

Diced beef also makes up a large portion. When the chili is simmered to black and red, the diced beef is poured into the pot, and the size of the fire must be mastered in order to simmer the beef into not too old and not too tender, just right. After the Anhui beef plate noodle brine is ready, pour it into a ceramic pot and keep it permanently. Do not deteriorate. Whenever you want to eat can be. After putting the made noodles into boiling water, add the green vegetables to cook, and fish into the bowl. Add the marinade, so that a bowl of fragrant Anhui beef plate noodles is made successfully.

Their own home production can be simplified, the marinade and beef together into the pressure cooker is simple and hassle-free, and the amount of chili can be freely adjusted, do not like the spicy flavor can be less put some, and then with the handmade wide noodles, and small hotels, as the beef plate noodle sizzling tempting appetite Oh!