Method of Making Beef Noodle Broth

Main ingredient: meat yak.

Ingredients: Beef bones, beef liver, fat chicken, green radish, clear oil, green onion, salt, chanterelles, garlic cloves, spicy oil as appropriate.

Seasoning: There are three main seasoning recipes for "Master Ma's Beef Noodles", the most commonly used is the "strong flavor type".

Beef soup production by the following steps:

First beef and beef bones with water, and then soaked in water for four hours (blood water left behind for another use), the beef cut, and beef bones, fat chicken into the pot of warm water, and so soon to be open to skim off the froth, add spices, ginger, salt into the pot, stewed on a small fire for four hours that is ripe, fished out of the cooler cut into dices to be used. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Wash and cut the radish into slices and cook. Cut the garlic cloves and parsley into small pieces and set aside.

The broth skimmed off the foam, soak the meat of the blood into the boiling broth pot, to be open after skimming clarification, add seasoning powder, seasoning can be based on the different dietary habits of different parts of the north and south, and then the clear beef liver soup into the water a little bit, boiled to expel the foam, and then add salt, monosodium glutamate, cooked radish slices and skimmed off the floating oil and scallion oil, the noodles in the pot, the noodles are cooked and then fished into a bowl, will be the beef broth, radish, the amount of floating oil, and then pour it on the noodles, the noodles are cooked. Pour the beef broth, radish and floating oil on the noodles. Add the appropriate amount of diced beef, chanterelles, garlic cloves, and chili oil to suit each person's taste. Characterized by clear and fresh broth, tender and tasty noodles, and rich in nutrients. Each bowl of noodles is 2.5 taels plus 350-500 milliliters of broth, depending on the size of the bowl.

Accessories for beef noodles are also an important part of the soup. Sliced radish as an accessory:Green radish are purchased according to the daily demand, so as not to chaff the heart. The practice is to wash the radish, remove its hairy roots and head and tail, cut into long or fan-shaped slices, put into a pot of boiling water to blanch a little, and then fished into the cold water soak bleaching, and then into the beef broth to cook, so that you can go to its odor, eat soft and hard to taste. Beef noodles in clear soup should be good in color, aroma, taste and shape. A successful bowl of beef noodles should be clear (soup clear), white (radish white), red (chili oil red), green (cilantro, garlic green), and yellow (noodles yellow). Master Ma has strict quality requirements for his beef noodles, which in his words are "clear soup, crispy meat, and tough noodles".

The practice of splashing hot pepper is also very delicate, the first vegetable oil is hot, and then cooled to 100 degrees, into the pepper particles, grass jelly, ginger and other oil, and then fish, and then into the chili pepper noodles, with warm oil (from 100 degrees to start heating), slowly and constantly with a shovel roll, fry to a certain fire, fry into the red oil and red chili pepper mixed into the thing. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup, in order to ensure that the soup is clear. Master introduction can never be put directly into the chili noodles, otherwise the chili noodles will stain the soup red, it is not clear soup into a spicy soup. When you eat on the beef noodles, the flavor of the nose, the oil point crystal bright, giving people the enjoyment of beauty.