This is a kind of Guizhou all over and is a household name, everyone knows the flavor of food, in Guiyang most of the brand with Huaxi beef noodle, in Liupanshui is to play the brand name of the blue family beef noodle, in fact, it is also a kind of beef as a bashful rice noodle, but because it is unique in flavor, loved by the people, in addition to taste, drink a bowl of enticing aroma, fresh flavor of strong Beef broth is also a kind of delicious enjoyment, and people are taking it as breakfast, lunch, dinner and leisure food anytime and anywhere.

Raw materials and seasonings:

1000 grams of fresh yellow beef, rice flour according to the person with the amount needed, pickled sour lotus white, pickled vegetables (made of bok choy), butter, green onions, peppercorns, star anise, sennel, grass nuts, saren, sesame leaves, fennel, cinnamon, salt, dry chili peppers, rutabagas, monosodium glutamate (MSG) and other appropriate amount.

Specific production methods:

1, yellow beef washed and cut into chunks under the pot to cook, the pot opened repeatedly beat away the blood foam, with gauze to the appropriate amount of pepper, anise, kauri, grass jelly, sand nuts, incense leaves, fennel, cinnamon, dried chili peppers (the whole) wrapped up with the ginger block together into the pot and beef with a low-fire simmering, simmering to the beef is basically cooked, fish out half of the diced meat cut into a 1-centimeter-square size! If there are beef tendons also cut into cubes and then put into another pot to continue to stew until stewed rotten, the other half to be cooled (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. Refine the butter into butter and serve in a separate container.

2, rice flour, rinsed with water; paste chili noodles, roasted with dried chili pepper crispy slightly battered into noodles (not too crushed); soak sour lotus white, eaten from the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section into a section of about 8 mm;

3, eaten according to the following order of operation: rice flour (generally a bowl of ground beef about) 150 grams -200 grams) into the pot of boiling water, scalded through, fished into the soup bowl, in the rice noodles on the beef slices (25 grams), covered with stewed diced beef (25 grams) or diced beef tendons, put the right amount of pickles, plus a little butter, and finally poured with boiling hot soup, sprinkled with coriander sections can be.

Flavor characteristics: the meat is rotten and tender, the powder is smooth and tough, the broth is clear and strong, hot and spicy.

Making points: the meat should be cut thin, rice noodles must be hot through the heart, to ensure that the soup is clear, it is best not to add soy sauce and oil chili, paste chili pepper according to the tastes of the people to put, the original soup should be added to the right amount of salt, taste is not enough according to the taste of then add.

Beef extract--Fresh aroma, unique flavor

High-tech, high-nutrition: Mrs. Le Beef Extract is refined by using high-tech technology with fresh beef, flavored nucleotides, monosodium glutamate, spices, salt and so on. It has a strong beef flavor, fresh and delicious; it contains a variety of essential amino acids, vitamins, iron, phosphorus, calcium and other substances.

Featured flavor, widely used: At present, many domestic beef ramen restaurants, Korean-style restaurants, cold noodle restaurants, etc. are commonly used Mrs. Le Beef Extract, and can be used in a variety of soy sauce beef and beef broth.