Authentic Sichuan Beef Noodles
Braised Beef Noodles Ingredients 1, the five-flower beef into the pot, blanch, fish out, wash with cold water, cut into small pieces of quadratic to be used. 2, boiled lard: lard cut into small pieces of the pot. Add peppercorns, ginger, green onions, and then into the spice powder, mixed with water, cook with a slight fire, the water will boil dry, transformed into simmering, simmering out the flavor, the slag salvaged. 3, simmering cow bone milk soup. Put the appropriate amount of pepper, pat broken ginger and pepper, scallions, simmer into milk soup, fish out the dregs. 4, fried sugar color. Pan on the micro-fire, put a small amount of salad oil and rock sugar, stirring constantly, rock sugar melting bubbles, small bubbles into large bubbles, the color from light to dark, from yellow to dark brown, and finally large bubbles into small bubbles, in the small bubbles disappeared in the moment, mixed with water to boil that is into the color of the sugar, the requirements are, no bitterness, no sweetness, the color of the golden color. If you can not do this, the sugar color declared a failure, need to be re-fried. 5, refined oil chili. 6, boiling soy sauce. Soy sauce production method is, put the spices in the soy sauce, spices simmering on micro-fire, out of the flavor into the porcelain sealed soak for two days after the available, 8, pea tips, pea tips washed and ready to use. 9, cilantro washed and cleaned, cut into 5mm long segments to be used.
Braised Beef Noodle Bashful 1, pot on the fire, put salad oil and butter, butter melting, that is, into the mixed oil, into the spicy bean paste, the whole peppercorns, pat broken ginger and pepper, ingredients in the spices, the whole scallion, micro-fire frying, stir frying this effect: the mixture of oil into red oil, the aroma of the time, into the small piece of square five-flower beef and the amount of Sugar color, and then fried, cooking wine, fried dry water, mixed with cow bone milk soup, soup requirements wider, and more, into the red currant rice and salt, micro-fire stew, small pieces of square five-flower beef ripe, seasoned with monosodium glutamate, chicken broth, sugar. 2, bean paste, sugar color, the role of red currant rice, broth and meat into red. If you don't put red yeast rice and put soy sauce, the beef can't become red and black. So, sichuan braised beef noodle bashfulness does not need to put soy sauce or soy sauce. 3, bashfulness inside the dregs, with fine hole funnel salvage clean, select the beef into the soup. 4, braised beef noodle bashfulness requirements are: floating oil red, beef and soup like spicy bean paste like red, beef flavor, soup flavor is: beef flavor is rich and thick, color and aroma and beautiful, and no slag.Red braised beef noodle fixed bowl 1, red flavor fixed bowl seasoning is: cooked oil chili, pepper, salt, monosodium glutamate (MSG), chicken essence, garlic puree, a little cow bone milk soup.2, white flavor fixed bowl lard, sesame oil, pepper, salt, soy sauce, MSG, chicken essence, garlic puree, a little cow bone milk soup.3, in the mixing bowl with a little cow bone milk soup is that the purpose is. You can mix the various seasonings well.
Braised Beef Noodle Preparation1, blanch the pea tips, as a base, and then put the egg white noodles into boiling water, when ripe, fish out, and put into the seasoning bowl.2, red flavored braised beef noodle, to be mixed with noodle bashful stock, and then fish out the beef cubes to put on noodles, sprinkle chopped green onion and cilantro segments.3, white flavored braised beef noodle, to be mixed with cow bone milk soup, and then put in a small amount of cow bone milk soup. Beef chunks are put on the noodles, sprinkled with scallions and cilantro. 4, the noodles and beef bone milk soup must be kept hot above 60 degrees, cooled to affect the taste.