Fennel, cumin, green onion, ginger, garlic, peppercorns, cinnamon, star anise, noodle sauce, salt, dried red chili peppers, butter, beef, and slab noodles.

The noodles should be made of wheat high-gluten flour or wheat semolina. Add salt and water, mix according to a certain ratio, and make a dough. Knead the dough several times during the rising process. Make a dough stick about half an inch in diameter and eight inches long.

Sprinkle some cornstarch on top of the sticks to prevent them from sticking. Place them on the table. The dough should be soft and smooth. To make Anhui Beef Plank Noodles, place the dough on top of the table and use a rolling pin to roll the noodle stick into a wide and long noodle.

Pinch both sides of the noodle with your right and left hands, lift it above your head, and slam it down hard on the tabletop. Pull the noodles as you drop them, and then flash them as you go. The long, wide and smooth Anhui beef noodles are ready.

Halogen production

The production, first the butter boiling, and then according to the order of the various ingredients into the simmering butter. Generally the sun-dried red chili pepper is used in larger quantities in order to highlight the spicy aroma and color of the Anhui Beef Plate Noodle Marinade.

The diced beef also makes up a large portion. When the chili peppers are simmered until they are 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 in a way that it is not too old and not too tender, but just right.

After the Anhui Beef Plate Noodle Marinade is done, pour it in a ceramic pot and keep it permanently. No deterioration. 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.

Dry red peppers fried in warm oil until half-battered (a little on the batter side), then brined beef, brined beef soup has been poured into the chili peppers and oil, high heat to boil and then slow simmering, cook until flavorful. When done the best thing is that chili .

Finally, the noodles and greens down to the pot to cook (long cooking time is not good), fished into a bowl, and then add the made seasoning to the noodles, it can be

(1) fennel, pepper, noodle sauce, ripe ground, angelica, rosella, Angelica, Angelica dahurica, Paeonia lactiflora, cinnamon, red chili pepper 150 grams each;

(2) pepper, star anise, cloves, incense, cumin, tangerine peel, cinnamon, ginger , rock sugar, bean paste, onion, garlic, butter and beef 100 grams each.

(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, then pass them in warm boiling water, ginger is patted and salad oil is put into the pot;

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

Noodle production:

1, noodles take wheat flour, salt, water in proportion to be stirred, and into a dough, after repeated kneading, made of half an inch in diameter, the length of eight inches of small noodle stick, and then coated with sesame oil, yards in the case, covered with a clean wet towel; 2, moistened good noodle stick soft and lingering, touch such as silk, after 2 minutes after the pot fish out, into a bowl, put a few slices of hot soup with a few leaves of the vegetables, with shame poured on top! The noodles are made of beef, and the bacon is poured on top of them to make a bowl of aromatic beef noodles.