How to make miscellaneous soybean noodles
Preparation materials:
Main ingredients:
600 grams of minced meat (fatty meat) Less lean meat)
Accessories:
4g cooking wine, 2g pepper powder, 4g white pepper, 3g Wang Shouyi Thirteen Spice, 5g salt, 4g sugar, 9g MSG , 5g chicken essence, 15g sweet noodle sauce, 5g soy sauce, 8g sugar.
The specific method of making miscellaneous sauce saozi:
Heat oil in a pot, add 600 grams of meat, stir-fry in the pot until the water is dry, add cooking wine separately, Sweet noodle sauce, sugar color, soy sauce, salt, pepper, Sichuan pepper powder, thirteen spices, sugar, chicken essence, MSG, continue to stir-fry until the meat is cooked, put it in the pot and put it into a container, it is the finished product.
Note:
When adding seasonings, you have to taste them yourself, not too salty.
How to make beef noodle soup
Preparation materials:
Main ingredients:
1000g beef, 400g salad oil.
Seasoning:
150g Pixian bean paste, 10g soy sauce, 10g sugar, 3g Sichuan peppercorns.
Accessories:
40g green onions, 40g ginger, 40g garlic, 30g celery.
Spices:
Cinnamon 5g, grass fruit 6g, fragrant fruit 8g, star anise 8g, cumin 4g, kaempferol 4g, baiji 3g, geranium leaf 2g.
The specific method of braised beef:
1. Pour the cold salad oil into the pot.
2. Put the prepared green onion segments, ginger slices, garlic (sliced), and celery leaves into the pot, turn on low heat and fry slowly until golden brown, turn off the heat, and add the above Use a slotted spoon to scoop out the ingredients and discard them.
3. Turn on low heat and put Pixian Douban, then add cinnamon, grass fruit (beat it to remove seeds), fragrant fruit (beat it), star anise, fennel, kaempferol, baijiu, bay leaves , Sichuan peppercorns, put it into the pot and stir-fry over low heat until fragrant. Pour in the beef, add sugar, add soy sauce, and stir-fry until fragrant. (Don’t fry the spices too dry. Make a spice package later and cook it with the beef in a casserole)
4. After frying, pour it into the casserole and add water, just enough to cover the beef. Add the spice bag, cover the casserole and simmer over low heat for about 45 minutes, then turn off the heat and soak until the flavor is absorbed. The finished product is ready when it comes out of the pot. If you are waiting to use it in a hurry, you can also put it in a pressure cooker and time it for about 18 minutes.
How to make pork ribs noodle soup
Preparation materials:
Main ingredients:
1000g pork ribs, 400g salad oil.
Seasoning:
150g Pixian red bean paste, 10g soy sauce, 10g sugar, 3g pepper.
Accessories:
40g green onions, 40g ginger, 40g garlic, 30g celery.
Spices:
Cinnamon 5g, grass fruit 6g, fragrant fruit 8g, star anise 8g, cumin 4g, kaempferol 4g, baiji 3g, geranium leaf 2g.
The specific method of braised pork ribs:
1. Pour the cold salad oil into the pot.
2. Put the prepared green onion segments, ginger slices, garlic (sliced), and celery leaves into the pot, turn on low heat and fry slowly until golden brown, turn off the heat, and add the above Use a slotted spoon to fish out the ingredients and discard them.
3. Turn on low heat and put Pixian Douban, then add cinnamon, grass fruit (beat it to remove seeds), fragrant fruit (beat it), star anise, fennel, kaempferol, baijiu, bay leaves , Sichuan peppercorns, put it into the pot and stir-fry over low heat until fragrant. Pour in the ribs, add sugar color, add soy sauce, and stir-fry until fragrant.
(Don’t fry the spices too dry. Make a spice package later and cook it in a casserole with the ribs)
4. After sauteing, put it into a casserole and simmer for about 45 minutes on low heat until the aroma is complete. Just blend. If it is commercial, stir fry until fragrant and pour it into the pressure cooker. Add water. The water can just cover the ribs. Cover the pot and let it breathe, then turn off the heat. Set a timer. Press for 15 minutes and then turn off the heat. Take it out of the pot. That is the finished product.
Note:
Press the braised pork ribs for 15 minutes.