A, cold noodle juice production steps

1, prepare ingredients: beef bones, beef, ginger, scallions, yellow wine, salt, sugar, soy sauce, garlic, white vinegar

2, to choose fresh beef bones and beef, beef bones and beef washed, soaked in water for an hour, in the middle of the water, and then washed, cold water blanching in a pot, adding slices of ginger, scallions, yellow wine to deodorize the blanching good water Rinse well.

3, put the beef bones, beef into the pot, add ginger slices, large fire to boil, turn the fire to simmer, skim the froth, simmer for 2 hours, add raw pumping to adjust the color, continue to simmer for 10 minutes, the beef bones, beef fish out.

4, boiled soup pour out to cool, after cooling, add the soup three times the water, and then add salt, garlic, ginger, according to their own taste add sugar, white vinegar and mix well, put in the refrigerator for a while, the taste will be better.

Tips

1, do cold noodle juice to use beef bones, beef boiled out of the soup is authentic and delicious, to choose fresh beef bones and beef, soaked in water, cold water blanching pot, so that you can better force the blood, boiled out of the soup is flavorful.

2, simmering cold noodle juice to master the fire, high heat to boil, to small fire stew, stewed out of the soup soup clear flavor, sugar and white vinegar can be based on their own favorite flavors to put, adjusted soup into the refrigerator to chill a little, the taste will be better.

3, and want to make out of the cold noodles delicious, in addition to soup, noodles is also very important, noodles are made of buckwheat noodles, potato flour, white flour, to use boiling water to scald one-third of the noodles, the noodles should be and a little bit of a hard side, and the noodles, add a little alkaline water, made out of the cold noodles strong and smooth.