Kitchen man food said: beef noodles in red soup is braised beef, most of the noodle shop is sliced, so you can reduce the cost, the portion can also show a special lot.

1, a lot of friends like to eat red soup beef noodles, I have seen the most is Changde Jin City beef noodles, not only red soup, there is a little bit of spicy flavor, the flavor is very good, I remember that time are every day must eat a bowl.

2, most of the noodle shop is to use the beef tendon to do beef, so that not only chewy, and not easy to rot, next I will tell you how to make beef in red soup, we remember to collect as well as to share out, so that more people see oh.

The production method of red soup:

1, the preparation of ingredients, beef tendon 2 pounds, 20 grams of cinnamon, 20 grams of star anise, 50 grams of bean paste, 30 grams of ginger sliced, beef tendon is a piece of a piece, really do not know to ask the merchants, the merchants will tell you.

2, beef buy home direct pot of boiling water, the tendon in the pot to boil about 5 minutes, pick up with cold water to cool, in the slicing, the beef to cook a little bit is because the beef molding, so it will be more convenient to slice.

3, after slicing aside, pot of oil, star anise, cinnamon, ginger sautéed, sautéed into the bean paste continue to stir-fry, put the right amount of water to boil, put salt, monosodium glutamate, chicken broth after boiling, put the beef under the pot with a small fire to cook for 10 minutes or so, you can bite the move out of the pot and put it in a bowl for spare time. Beef in red soup is so made out, want to eat spicy words, in the process of making some chili on the line, spicy is the same.

4, red beef soup is so made out, the color is not deep can put some soy sauce appropriate color.

With their own cooking, the cooking skills to share to more people, I am the kitchen man food said, if you have a better production method can leave a comment, attention to share is also a virtue.

How do you make the red soup for braised beef noodles?

Sichuan people say Sichuan flavor, here I will take Sichuan braised beef to answer for you. Braised beef noodles are very popular in Chongqing, Sichuan, and are sold in almost every noodle shop. Because of the high nutritional value of beef itself, with the unique Sichuan-style braised technique to cook, spicy and strong chunks of beef and smooth noodles perfect combination, a best-selling southwest and even the country's Sichuan braised beef noodles perennial enduring, loved by the majority of diners.

Braised beef noodles have actually been the champion of many noodle shops, and many of them have directly used so-and-so beef noodles as their signboards.

I now share with you the practice of Sichuan-style braised beef noodles.

Braised beef practice

Noodles with braised beef soup is generally more. You can add enough salt flavor at one time, the bottom of the noodle bowl only add chili red oil, sesame oil, pepper noodles, garlic water, green onions, 200 grams of broth for braised beef, directly into the bowl after the noodles are boiled, and then add four pieces of beef bashfulness, sprinkled with cilantro knots can be on the table.

Beef Roast:

Fresh beef brisket 1000 grams of cleaned and changed into small pieces into the pot to boil for 5 minutes into the pressure cooker, add ginger, scallions, wine on the gas pressure for 20 minutes after the fire release, beef fishing out of the cold cut into 2 centimeters square of the diced beef broth to keep spare.

Net pot on the fire into the cooked vegetable oil 300 grams, burned to 4 into the next pat broken ginger 30 grams, 50 grams of scallion section burst incense, under the soaked spices (star anise 8 grams of gui cinnamon 5 grams of fruits of the grass 6 grams of sannay 4 grams of leaves 2 grams of white buckle 3 grams), Pixian 150 grams of petals, bullet dry chili pepper 50 grams of knots, 10 grams of red pepper stir-fried to crispy, plus chili 20 grams of frying, plus 3,000 grams of beef broth. Boil open medium-low heat, simmer for 8 minutes to beat the slag.

Under the beef diced wine 50 grams of salt 20 grams of monosodium glutamate 20 grams of chicken 25 grams of sugar 15 grams of pepper 5 grams, adjusted to medium-low fire simmering 15 hours into the beef noodle bashful.

General business is particularly good noodle shop, beef and the base are to be prefabricated in advance, before the beef bashfulness is almost used up, so that a short time to quickly burn out to replenish.

This article is provided by the cast stove cooking stone

Beef noodle is a very tasty noodle, every place has a beef noodle hall, beef noodle is also a traditional noodle in Lanzhou, Gansu Province, color and flavor, red soup beef noodle Red soup is made with stock, butter, bean paste, patty cake chili peppers, spice powders, etc., the main proportion to be mastered.

Beef noodles are no strangers, I believe that many people like to eat, unique flavor, fresh aroma and taste, meat rotten soup fresh, a clear white, three red, four green and five yellow, look at the appetite, look at the appetite, we were originally in the north of the noodle-based, I also like to eat beef noodles, used to be working outside, often go to eat beef noodles, the most favorite soup of beef noodles!

The following is to share the red soup of beef noodles in red soup is how to adjust.

First, red soup beef noodles red soup modulation

1, prepare ingredients: beef bones, beef, water 10 pounds, 800 grams of soybean oil, 500 grams of butter, 140 grams of ginger, 100 grams of scallions, 150 grams of bean paste, 350 grams of patty cake chili peppers, pepper powder, pepper 8 grams, 10 grams of dry ginger, 10 grams of cumin, 10 grams of grasshopper, 5 grams of sennel, 5 grams of nutmeg, 8 grams of cinnamon, 5 grams of ginger, 1 gram of citronella, 5 grams of citrus fruit. grams, lemongrass 1 gram, pepper 3 grams

2, beef bones cleaned, soaked in water for two hours, soak the blood, soak well after cleaning, put the beef bones into the pot, beef should be put on the top, to prevent sticking to the pot, add the water boiled over high heat, boiled after the foam skimming, the top of the spices cleaned into the spice bag, put into the pot, turn the heat to simmer for more than two hours.

3, time to fish out the beef bones, beef bones do not lose can be simmered again, the broth filtered, and prepare a pot, the pot to add the right amount of water to boil, the ratio of broth and water is one to one, boil the filtered broth poured into the boiling broth, broth is ready.

4, the next production of red oil base, add soybean oil and butter in the pot, after melting open, put the ginger in the ginger, the ginger frying float up, put the onion into the frying dry frying out the aroma, the crumbs out, add patty cake peppers, stir-fry evenly, fry the water out.

5, into the bean paste stir fry evenly, fried red oil, fried until the oil becomes clear, add pepper powder, spice powder, spice powder is the above spices into a powder, you can also use thirteen spices instead of stir fry evenly on it, the red oil base on the production of a good, fried base into the soup.

6, and then add chicken essence, monosodium glutamate seasoning, the blanched beef is also put in, large fire boil, turn the fire to simmer for an hour, the time according to the beef of the old and tender situation to decide, the noodles put the pot cooked, fish out and put into a bowl, add the soup base, and then add the beef, sprinkled with green onions and parsley can be.

Tips

1, red beef noodle soup red soup modulation recipe is different for everyone, the main proportion to master, do red soup is definitely essential stock, simmering broth, to choose fresh ingredients, ingredients to be processed cleanly, simmering time to master the fire, the proportion of spices is very important.

2, fried to the red oil base, patty cake chili pepper put in, to fry out the moisture, the whole process should be fried with low heat, to keep stirring, to prevent paste bottom, to fry a little more, fry until the oil becomes bright, so that the flavor and color will be better.

Summary: beef noodles in red soup is done, look at the very appetizing, beef noodles are not good, red soup is also very important, but everyone's practice is different, the main proportion to master, as long as you master the skills, their own home can make delicious beef noodles, like you can try.

Xiangdong Street

First, the beef washed and cut into pieces blanched and drained, the bubble ginger sliced, cilantro and green onions cut into pieces, the anise, cinnamon, grasshopper, sesame leaves to the soup bag, collectively put aside for spare.

Second, after the frying pan is hot, put the peppercorns burst, and then fished out the peppercorns also just put the soup bag. Put pickled ginger, pickled peppers into the oil and add bean paste and dry chili pepper continue to stir fry.

Third, the pot poured on the beef began to stir fry, and then pour a little soy sauce wine stir fry to color, add water to the seasoning packet into, add some salt and monosodium glutamate (MSG), began to stew beef soup, slow stew, so that the beef will be more soft.

Fourth, at this time, cold water in the pot to cook the noodles, fish out the cooked noodles in a bowl, put the burned beef soup and beef scooped out and drizzled on the surface, according to the customer's preferences with a little bit of vegetables, add parsley, garlic rice, scallions, etc., a bowl of noodles is complete.

Braised beef noodles are mainly beef and noodles, followed by soup! Should buy fresh beef brisket meat, reknife into 4 fingers wide block first soaked in water for 4 hours, to remove the blood, and then boiling water (plus ginger, spices, white wine) boiled for half an hour, fished out and cooled to reknife, cut into 3 to 4 centimeters particles to be used. Braised beef juice, with salad oil to Pixian bean paste fried, add spices, soy sauce, pepper, ginger, chicken essence, monosodium glutamate (MSG), add water to boil, to slag, into the beef particles, high-pressure cooker on the gas for 12 minutes, and then simmer for 10 minutes can be! Noodles must be added eggs, edible alkali, salt, pressed more than 5-8 times of fresh noodles, only smooth and strong. The soup is made from chicken bones, chicken frames, pork bones, and crucian carp that have been simmered for more than 3 hours. Add garlic water, chopped green onion, chanterelles, lard, freshly ground flavor, and diced mustard greens, and you have a bowl of specialty beef noodles!

Why make it red? The beef noodle soup should be clear soup slightly yellow better! The beef noodle soup is supposed to be clear and yellowish, and the local beef noodle soup is supposed to be "clear, white, red, and green".

I often burn beef and fat intestines to eat, in fact, very simple, beef blanching, cut small pieces. Another pan first fried sugar color. Then the sugar color to vacate. The pan is hot under the oil, oil temperature of about 4 into the next garlic a ginger, fried under the Pixian Douban, fried red oil under the peppercorns a little dry chili pepper segment, add water under the beef, plus spices. A few leaves, two anise. A few Sannai, a little fennel. Chenpi a piece, and then some sand nuts, grass nuts fragrant fruit, medium heat smothered cooking for a few hours (this step depends on personal taste), on o a few handfuls of k, fat sausage like burn