Anhui plate noodle one is the noodle is good, the second is the shame is good. Xinye County produces high-quality wheat, plate noodles take wheat flour, according to the different seasons of the year, according to the proportion of salt, water to be stirred, and into a dough, after repeated kneading, made of half an inch in diameter, the length of eight inches of a small noodle stick, and then coated with sesame oil, the yard in the case, covered with a clean wet towel. The moisturized dough sticks are soft and silky to the touch.
When doing the board noodles, the chef lined up three small noodle sticks on the case, pinched three heads with his left hand, pinched three heads with his right hand, and violently lifted them over his head and slammed them down on the case. One after another, crackling, side fall, side pull, side flash, plate noodles thus named. Three small noodle stick in the hands of the chef from short to long, from thick to thin, folded three times, the total length of more than five zhang, and the thickness is uniform, raised like a waterfall.
Fishing up the boiled noodles, white lubrication, crystal clear. The chef pinched some tender green vegetables on top, and then poured the boiled jujube-red bashfulness. The white noodles, the green leaves and the red bashfulness increase one's appetite.
The preparation of the bacon is also very delicate. The ingredients used are fennel, pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you must master the fire, in order to burn the beef is not too old and not too tender, just right.
After the bashfulness is done, it is scooped into the enameled pot, and when it cools down, it condenses into a solid, which can be eaten as you go, and stored for years without deteriorating.
The Anhui plate noodles are good noodles, and the second is good bashfulness. Xinye County produces high-quality wheat, board noodles take wheat flour, according to the different seasons of the year, according to the proportion of salt, water to be stirred, and into the dough, after repeated kneading, made of half an inch in diameter, the length of eight inches of a small noodle stick, and then coated with sesame oil, yard in the case, covered with a clean wet towel. The moisturized dough sticks are soft and silky to the touch.
When doing the board noodles, the chef lined up three small noodle sticks on the case, pinched three heads with his left hand, pinched three heads with his right hand, and violently lifted them over his head and slammed them down on the case. One after another, crackling, side fall, side pull, side flash, plate noodles thus named. Three small noodle stick in the hands of the chef from short to long, from thick to thin, folded three times, the total length of more than five zhang, and the thickness is uniform, lifting like a waterfall (if you make at home, pinched into a small ball flattened on the line).
Fishing up the boiled plate noodles, white lubrication, crystal clear. The chef pinches some tender green vegetables on top, and then pours on the boiled jujube-red bashfulness. The white noodles, the green leaves and the red bashfulness increase one's appetite.
The preparation of the bacon is also very delicate. The ingredients used are fennel, pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you must master the fire, in order to burn the beef is not too old and not too tender, just right.
After the meat is done, it is scooped into an enameled pot, and when it cools, it condenses into a solid mass that can be eaten on the go and stored all year round without spoiling.
Long history, affordable, unique local flavor snacks. Beef noodles first began in the Qing dynasty during the reign of Guangxu, the Department of Hui old man Ma Baozi first Beef noodles not only has a rotten soft beef, radish white, spicy oil red, cilantro green, noodles, flexible, slippery and crisp, broth, all flavors in harmony, the aroma, tantalizing and so on, and more types of noodles, there are as wide as two fingers of the "big wide," the width of the two fingers of the "two wide," the shape of the "leek leaves" like leaves of grass, as thin as silk threads of the "a nest of silk! ", three-pronged strip "buckwheat prongs", etc., visitors can choose their own preferences.
Yiwan just hold a noodle, this noodle is not only smooth and crisp, delicious flavor, but also very chic appearance. Local people describe it as a red, two green, three white, four yellow, five clear, that is: chili oil red, soup floated on the bright green cilantro and garlic, a few pieces of white radish mingled in the red and green appear pure white, noodles bright through the yellow, beef broth, although the Department of more than a dozen kinds of seasoning system, but it is as clear as white water. Therefore, the reputation of Mabaozi Beef Noodles has continued to this day.
Beef noodles have a history of one hundred and twenty years, and have won the praise of customers at home and all over the world with its unique flavor of "clear soup, rotten meat, fine noodles" and the pleasing colors of "one clear, white, three red and four green", and have been awarded as one of the top three Chinese noodles by the Culinary Association of China. Culinary Association of China as one of the three major Chinese fast food, and become the authentic "China's first noodles".
Beef noodle is a traditional Chinese food, it has the characteristics of "a clean white, three red and four green", and the color and flavor of the beautiful, reputable throughout the country. But domestic beef noodles and its comparison, both color, shape, taste are very different, the main reason is that the differences in soil and water around the beef noodles caused by a variety of main and auxiliary ingredients in the composition of a great change, therefore, most of the domestic consumers are difficult to eat the real ". Beef noodles". And. Beef noodle main successful technology of soup only in. Can only achieve the original flavor.
Beef noodles, light, refreshing, affordable, inexpensive. And stretching up the flavor of all kinds of things, so that no matter the South, North or foreign friends, all feel fantastic, incredible! We regard it as a modeling show of noodle art, it is not too much.
Beef noodle is a local snack, but also into the regional culture. This culture, by drawing on the local humanities of the soil, by the desert and the Gobi and strong ultraviolet rays, by the cold wind and grass ash and alkali, by the Islamic faith and power, by the nourishment of these nutrients and feeding, read its cultural symbols, it is absolutely difficult to operate out of the authentic. Beef noodle, or even will not eat it - lack of culture and art.
The noodle shape of beef noodle is very some famous. It is sensual, humanized, very much integrated and easy-going. What a person wants, temperament, good and bad Bi see. Boys eat "two fine" (slightly thick), girls eat "fine", middle-aged and elderly people prefer "leek leaves" and "hair fine "(finer); cultured intellectuals love to eat "fine" and "leeks", workers, soldiers and fierce man but favors "wide" or even "big wide" (two fingers wide) ...... and. People eat beef noodles to which one has been imprinted into the subconscious, less change. Different character of different people made all kinds of beef noodle face type, and a variety of face type and shaping. People's culture and temperament. "Hairy fine" is gentle, "head fine" is easy, "two fine" is masculine, "leek leaves" to give you calm, "wide". "wide" to give you bold, "big wide" to make a person mighty Wu Ye ...... if the girl, the old man to eat "big wide", the boy, mangy man to eat "big wide" The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Beef noodles are also changing. The first Mabaozi beef noodles is known for "a clear (soup) two white (noodles) three green (cilantro and garlic) four red (chili) five broken (beef)". The basic style of this traditional beef noodle dish is still there, but the content is constantly being added or subtracted. The red chili oil has already covered the whole bowl, and some people still want to add more, looking for what seems to be a strong feeling. Some people desperately want to garlic cilantro, as if to eat vegetables rather than eating noodles, but also as if it is intended to be close to the green, advocating the natural. Many noodle shops have introduced new varieties of noodles with "extra meat", and the famous "Mazilu" and "Lanqingge" have changed the traditional noodle with diced meat in clear soup to square meat, "Quality Beef Noodles" instead of the traditional clear soup meat noodles, eaters shoulder to shoulder, very spectacular.
Beef noodles in packaging transmutation, but also reflects the beef noodles to the modern culture of integration close. The richer the connotation and the perfect form, eat affordable and eat mood, the real characteristics and increasingly westernized, to give. Beef noodles have given new life. People have noticed more and more big black thick bowl into the "Tangshan", "Jingdezhen", part of the store to add ingredients with a spoon instead of a wet paste "five fingers grasp". There is a growing number of owners of the store to pick up the bright water bright Jian can shine. In 2012, there is a new generation of "Jinding Beef Noodle" and its mother-son chain, decorated like the Western restaurants in Beijing, Guangzhou and Shenzhen, and the eating method has become a set menu, while the price is still relatively low. This restaurant on the street side of a large glass window, became a young people, especially couples to show off the dash, eat atmosphere, eat mood, eat the ideal place for romance.
Specialty food, to a special spirit of the region to win. There is no set style, there is no patchy "characteristics", this is the culture. Beef noodles, light, refreshing, affordable, inexpensive. Moreover, it is stretched in a variety of styles, which makes people from the South, the East and the West feel marvelous and unbelievable! We regard it as a modeling show of noodle art, it is not too much.
Beef noodle is a local snack, but also into the regional culture. This culture, by drawing on the local humanities of the soil, by the desert Gobi and strong ultraviolet rays, by the cold wind and grass ash strong alkali, by the Islamic faith and strength, by the nourishment of these nutrients and feeding, read not understand its cultural symbols, it is absolutely difficult to operate an authentic. Beef noodle, or even know how to eat it - lack of culture and art.
Specialty food, to a special spirit of the region to win. There is no set style, there is no patchwork of "specialties", this is culture.
Ingredients and practice
Soup
The soup
is made from old broth with boiled beef and beef liver and traditional condiments. The finished beef noodle soup must be clear and have the fresh flavor of beef.
Noodles
Made with flour and filtered water, the flour contains a large amount of alkali, which strengthens the noodle's tendon. The technique of pulling beef noodles is very unique, as raw noodles are very tough the pulling of beef noodles is very different from that of noodles in other parts of China. The first big piece of noodle must be done by a young and strong boy. After the noodle is made, it is evenly divided into several small doughs. Only when a customer calls for noodles can the whole beef noodle making process begin. Beef noodles are divided into several varieties of different thicknesses and widths, and the customers have different requests for different methods of pulling the noodles. But generally speaking, the dough is rolled into long strips, then folded in the center and pulled several times, and then put into a large noodle pot. When the noodles are cooked, take them out of the pot, add the old beef broth, sprinkle with small pieces of beef, chili oil, cilantro, and garlic cloves. A bowl of fragrant beef noodles is finished. The process from the time the customer orders the noodles to the time the noodles are made only takes about 3 minutes, so beef noodles are in. It is very popular as a quick breakfast.
Features
A bowl of noodles is a complete noodle.
The water in the pot is less than the water, and the meat is less than the meat, so it is commonly known as the "Millennium Beef Soup".
A good beef noodle soup is characterized by a clear soup, white noodles and radish slices, red chili oil, and green cilantro and garlic cloves
References:
Wheat flour in proportion to the use of salt, water to be stirred, and into a dough, and repeatedly kneaded, and then made into a half-inch in diameter, eight inches long small stick. After repeated kneading, it is made into a small noodle stick with a diameter of half an inch and a length of eight inches, and then coated with sesame oil and put on the case, and the moistened noodle stick is soft and lingering, and is like silk to the touch.
Doing board noodles, in the case of three small noodle stick lined up, the left hand pinches three heads, the right hand pinches three heads, violently lifted above the head, fell hard on the case. One after another, crackling, side fall, side pull, side flash, three small noodle stick from thick to thin, folded three times.
Making of bashfulness:
The ingredients used are fennel, peppercorns, cinnamon, noodle sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you have to control the heat so that the beef is cooked just right without being too old or too tender. After the bashfulness is done, it is scooped into an enameled pot, and when it cools down, it condenses into a solid, which can be eaten as you go, and stored all year round without spoiling.
Beef plate noodle production:
In the boiling soup, the good plate noodle under the cooked bowl, hot vegetables on the surface, pouring the boiled date-red color of the shame, a bowl of beef plate noodle is ready.
It's actually kind of like a mixed sauce noodle, but the meat on top is much more complicated to make than the mixed sauce.
I only found these, as for the proportion of sorry Today I can teach you all, after the store please I eat ah, haha ~ ~ ~ ~
shammy ingredients: (1) fennel, peppercorns, noodle sauce, ripe ground, angelica, rosella, dahuric dahuricae, white peony, cinnamon, red chili pepper 150 grams each;
(2) pepper, star anise, clove, incense, chen pericarp, gui pericarp, old ginger , rock sugar, bean paste, onion, garlic, butter and beef 100 grams each.
(3) 350 grams of soy sauce. 30 grams of monosodium glutamate, 3000 grams of boiling water. 200 grams of salt.
Directions: Wash all the materials, and then use warm boiling water over a little, ginger patted, salad oil into the pot. Eighty percent of the heat in turn into the onion, ginger and garlic, then seasoned soybean paste, soy sauce, salt, add rock sugar, butter and beef, and finally add water, boil and add all ingredients, turn into a small fire, slow cooking, remember not to cover the lid of the pot,
production essentials: turn the slow fire, remember to make the bashful soup to keep the state of micro-boiling, and at any time to flip the material juice, beef should be cut into small pegs, off the heat, you can put the boiled eggs together into the After the fire is turned off, you can put the boiled egg into the pot and soak it in the bashfulness, so that the juice can slowly penetrate into the egg and make the egg taste fragrant.
Noodle production: noodles take wheat flour, salt, water in proportion to the mix, and into a dough, after repeated kneading, made of half an inch in diameter, the length of eight inches of a small noodle stick, and then coated with sesame oil, yards in the case, covered with a clean wet towel. Moisturized noodle stick soft and lingering, touch like silk, 2 minutes after the pot out, served in a bowl, the surface of a few pieces of vegetables with hot soup leaves, with the bashful poured on top of both into a bowl of fragrant beef plate noodles.