1, many friends like to eat beef noodles with red soup. The beef noodles I have seen the most are from Changde City. They are not only red soup, but also a little spicy. That tastes very good. I remember eating a bowl every day at that time.
Most noodle restaurants are beef made of beef tendon, which is not only chewy, but also not easy to rot. Next, I will tell you how to make beef in red soup. Remember to share it with more people.
Method for making red soup:
1. Prepare ingredients, 2 kg of beef tendon, 20 g of cinnamon, 20 g of star anise, 50 g of bean paste and 30 g of ginger. Slice the beef tendon piece by piece. If you really don't know, ask the merchant and the merchant will tell you.
2. Buy beef and cook it directly. Boil the beef tendon in the pot for about 5 minutes, scoop it up and pour it with cold water. Slice it. Cook beef, because it will shape the beef, which will make it easier to slice.
3. Put aside after slicing, put oil in the pot, stir-fry star anise, cinnamon and ginger until fragrant, then add bean paste and stir-fry, add appropriate amount of water to boil, add salt, monosodium glutamate and chicken essence to boil, and then put the beef in the pot with low fire and cook for about 65,438+00 minutes. If you can bite it, take it out of the pot and put it in a bowl for later use. This is how beef in red soup is made. If you want to eat spicy food, just put some peppers in the production process, which is the same as spicy food.
4, red soup beef is made in this way, the color is not deep, you can put some soy sauce to adjust the color.
Share your cooking skills with more people. I'm a chef. If you have a better cooking method, you can leave a comment. Paying attention to sharing is also a virtue.
How to make the red soup of braised beef noodles?
Sichuanese say Sichuan style, here I will answer you with Sichuan style braised beef. Braised beef noodles are very popular in Chongqing, Sichuan, and are sold in almost every noodle restaurant. Due to the high nutritional value of beef itself, the spicy pieces of beef are perfectly combined with smooth noodles after cooking with Sichuan-style special stewing skills. A Sichuan-style braised beef noodles, which sells well in southwest China and even the whole country, has been enduring all the year round and is deeply loved by diners.
In fact, braised beef noodles have always been the champion of many noodle restaurants, and many stores directly use certain beef noodles as a signboard.
I will now share with you the practice of braised beef noodles in Sichuan style.
The practice of braised beef
There are generally more braised beef soup on the noodles. You can add enough salt flavor at one time. At the bottom of the noodle bowl, only 200 grams of Chili red oil, sesame oil, Chili noodles, garlic paste, chopped green onion and braised beef soup are added. After the noodles are boiled, take them out directly and put them in a bowl. Add four pieces of minced beef and sprinkle with parsley.
Roast beef:
1000g of fresh beef brisket is washed, changed into small pieces, soaked in water for 5 minutes in a pot, put in a pressure cooker, added with ginger and onion cooking wine, aerated, pressed for 20 minutes, turned off the fire and deflated, taken out the beef, cooled and cut into 2 cm square cubes, and kept the beef soup for later use.
Heat 300 grams of cooked vegetable oil, 30 grams of broken ginger and 50 grams of onion in a clean pot, stir-fry, soak spices (8 grams of star anise, 5 grams of cinnamon, 6 grams of tsaoko, 4 grams of kaempferia kaempferia, 2 grams of fragrant leaves, 3 grams of white buttons), 150 grams of Pixian watercress, 50 grams of bullet dried pepper and 10 grams.
Add 50 grams of diced beef cooking wine, 20 grams of salt, 20 grams of monosodium glutamate, 25 grams of chicken essence, pepper 15 grams, and simmer for 15 minutes to make beef noodles.
Generally, in noodle restaurants with particularly good business, beef and bottom materials should be prefabricated in advance, so that the beef can be quickly roasted and supplemented in a short time before it is used up.
This article is provided by casting furnace cooking stone.
Beef noodle is a very delicious pasta, and there are beef noodle restaurants everywhere. Beef noodles are also traditional pasta in Lanzhou City, Gansu Province. The red soup of red soup beef noodles is made of broth, butter, bean paste, Bazin pepper, spice powder and so on. The main thing is to master the proportion.
Beef noodles are familiar to everyone. I believe many people like it. They have a unique flavor, delicious taste and rotten meat soup. In Huang Wu, they are transparent, white, red and green. Looking at them, you will have an appetite. Pasta is the main food in our northern area, and I like beef noodles very much. I used to eat beef noodles when I was working outside, and I liked beef noodle soup best. Let's share how the red soup of beef noodles is made.
1. Preparation method of red soup beef noodles red soup 1, preparation of ingredients: beef bone, beef, water10kg, 800g of soybean oil, 500g of butter, ginger140g, onion100g, and bean paste100g.
2. Wash the beef bones, soak them in water for two hours, soak them in bleeding water, clean them after soaking, put them in a pot to prevent them from sticking to the pot, add water to boil, skim off the floating foam after boiling, clean the spices on them, put them in spice bags, put them in a pot, and stew them over low heat for more than two hours.
3. After the time is up, take out the beef bones. Don't throw them away, but you can cook them again. Filter the broth and prepare a pot. Add some water to the pot and bring it to a boil. The ratio of broth to water is one to one. After boiling, pour the filtered broth into it and boil it, and the broth is ready.
4. Next, make a red oil base, add soybean oil and butter to the pot, after melting, add ginger slices, stir-fry the ginger slices and make them float, add onion slices, stir-fry until dry and fragrant, take out the residue, add pepper, stir-fry evenly, and stir-fry the water.
5. Add bean paste and stir-fry evenly, stir-fry red oil until the oil becomes clear, and add pepper powder and spiced powder. The spiced powder is powder made of the above spices, or thirteen spices can be used instead. As long as stir-fry evenly, the red oil base will be ready. Put the fried bottom material into the broth.
6. Add chicken essence and monosodium glutamate to taste, add the cooked beef, boil and simmer for an hour. Time depends on the tenderness of beef. Cook the noodles in a pot, take them out and put them in a bowl, add the soup, then add the beef, sprinkle with chopped green onion and coriander.
Small technique
1, red soup, beef noodles, red soup is different for everyone. The main thing is to master the proportion. It is absolutely indispensable to make red soup. When cooking soup, it is important to choose fresh ingredients, clean the ingredients, master the cooking time and temperature, and the proportion of seasonings.
2. Stir-fry until the red oil is the base, add the pepper and stir the water evenly. Stir-fry with low heat all the time. Stir-fry constantly to prevent the bottom from burning. Stir-fry for a while until the oil becomes clear, which will make the taste and color better.
Summary: the red soup of beef noodles is ready, and it looks very appetizing. Beef noodles are not delicious, and red soup is also very important, but everyone does it differently. The main thing is to master the proportion. As long as you master the skills, you can make delicious beef noodles at home. You can have a try if you like.
Xiangdong steet
1. Wash beef, cut into pieces, blanch, slice soaked ginger, cut parsley and onion, and put star anise, cinnamon, tsaoko and fragrant leaves into the soup bag for later use.
Second, after the oil pan is heated, add the pepper to saute, then take out the pepper and put it in the soup bag just now. Stir-fry the soaked ginger and pickled pepper in oil, then add bean paste and dried pepper and continue to stir-fry until fragrant.
Step three, pour the beef into the pot and start to stir fry, then pour some soy sauce and cooking wine and stir fry until it changes color. After adding water, put the seasoning bag in, add some salt and monosodium glutamate, and start to stew beef soup with low heat, so that the beef will be softer.
4. At this time, cook the noodles in a pot with cold water, take out the cooked noodles and put them in a bowl. Scoop out the cooked beef soup and beef and pour them on the noodles. Add some vegetables, coriander, garlic, onion and so on according to customers' preferences. , a bowl of noodles is finished.
Braised beef noodles are mainly beef noodles, followed by soup! You should buy fresh beef brisket, cut it into 4-finger-long pieces, soak it in clear water for 4 hours to remove blood, then cook it in boiling water for half an hour (add ginger, spices and white wine), take it out and let it cool, and cut it into 3-4 cm particles for later use. Braised beef sauce, stir-fry Pixian bean paste with salad oil, add spices, soy sauce, pepper, ginger, chicken essence and monosodium glutamate, add water to boil, remove residues, add beef granules, aerate in a pressure cooker for 12 minutes, and then stew for 10 minutes! Noodles must be fresh noodles with eggs, edible alkali and salt, and pressed for more than 5-8 times to be smooth and smooth. Soup is a delicious soup made of chicken bones, chicken rack, pig bones and crucian carp for more than 3 hours. Base bowl, garlic water, chopped green onion, fragrant lai, lard, delicious, diced mustard tuber, and a bowl of special beef noodles!
Why do you make red soup? The soup of beef noodles should be clear and yellowish. Authentic beef noodles pay attention to "one clear, two white, three red and four green", which means clear soup. I don't understand why you make red soup.
I often cook beef sausages to eat. It's actually quite simple. Blanch the beef and cut it into small pieces. Stir-fry the sugar in another pot first. Then make the sugar color free. Heat a wok, add oil, add garlic and ginger slices when the oil temperature is about 40%, stir-fry Pixian watercress, stir-fry a little dried pepper with red oil, add water and beef, and add spices. A few fragrant leaves and two star anises. A few sannai, a little fennel. A piece of dried tangerine peel, some fragrant fruits of Amomum villosum, grass and fruit are stewed for an hour on medium fire (this step depends on personal taste), so it is only a few handfuls of K, cooked like a fat sausage.