Beef soup, original soup, spicy sauce, perilla spicy sauce
Raw materials; Bovine bone 10000g, beef 5000g,
Medicinal materials; Star anise 15g, fragrant leaves 10g, nutmeg 5g, fragrant sand 10g, nutmeg 15g, galangal 10g, tsaoko 3g, licorice 5g, pepper 15g, codonopsis pilosula.
Others; Onion 100g, fresh ginger 500g, purified water100g, butter board 1000g.
Production process
(1) saw the beef stick to be 8cm long, changed the beef into strips with a width of 6cm, and changed the tripe into pieces with a width of 8cm and 6cm.
(2) add water to the cauldron and boil it, then put the beef into the cauldron. After boiling for 5 minutes, take it out and rinse it with running water for 30 minutes.
(3) Add purified water 100 kg to a stainless steel barrel with a capacity of 200 kg, put the dried beef bone, beef, fresh ginger 500g, green onion 100g, wrap the medicinal materials in a large fire and boil for 40 minutes, then simmer for 2 hours, take out the beef and add the butter board 1000g,.
Rice noodles original soup modulation
Ingredients: 50g cooked beef slices,
Accessories; Scalded Chinese cabbage 10g, coriander segments and chopped green onion 20g each.
Seasoning; Salt 4g, pepper 5g, beef powder 5g, chicken essence 5g, monosodium glutamate 5g, sugar 5g, fish sauce 10g.
Others; Beef soup 250g
Operation flow;
(1) Pour the boiled beef soup into a soup mixing vessel, add salt, pepper, chicken essence, beef powder, sugar and monosodium glutamate fish sauce for seasoning, then pour into a special container for rice noodles and add the scalded rice noodles.
(2) Finally, put beef slices and Chinese cabbage, sprinkle with coriander and chopped green onion, and you can add other small ingredients according to the preferences of the business (guests), which will feel more perfect.
Rice noodles (spicy sauce teaching formula)
Raw materials: 2000g of Erjing dried pepper, 500g of Indian pepper noodles, 300g of (chopped) red bean paste 1000g of red chopped pepper, 400g of hemp noodles and 250g of flower noodles.
Spices: fragrant leaves 15g, star anise 50g, Amomum tsao-ko 20g, cinnamon 20g, Amomum villosum 20g beans 20g, Arnebia euchroma 15g, grass-cutting 15g, nutmeg 20g, fennel 20g, citronella 100g, cumin 20g and galangal/.
Others; Salad oil 15 kg, butter 8 kg, scallion segments 1000, fresh ginger slices 500g,
Operation flow;
(1) Take this dried red pepper out with 30 degrees water 1 hour to control the moisture, chop it with a knife or smash it for later use.
(2) Add salad oil to the vat, heat the butter with low fire, add scallion and ginger slices, and simmer for 10 minute until the ginger turns golden and the surface layer dries to the standard, then take out the scallion and ginger, control the excess oil, add chopped pepper, Pixian bean paste and twisted dry hot sauce, and stir and simmer for 15 minute.
(3) Add Chili powder, pepper powder and pepper powder, stir evenly, turn off the fire and soak for 20 minutes, then keep stirring and boiling for 20 minutes, and keep stirring halfway until the fire is turned off.
(4) The fragrance will be better after being stored in a stainless steel barrel for natural fermentation for 24 hours.
Remarks; Usage ratio: original beef soup 750g, spicy sauce 60g, beef powder 10g monosodium glutamate 10g, sugar 5g.
If you want rice noodles to taste good, it is all about good soup and sauce, and you should collect these rice noodle recipes.
Rice noodles (digital formula of perilla chilli sauce)
Raw materials; Red oil bean paste, 200g, garlic pepper 1000g, tomato yellow 150g, tomato sauce 300g, spicy girl 500g, fine pepper powder 300g, bullet dried pepper 500g.
Spices: star anise 30g, fragrant leaves 20g, cinnamon 20g, nutmeg 20g, liquorice 10g, tsaoko 20g, perilla leaf powder 150g, fennel 15g, Arnebia euchroma 20g, clove 5g, angelica dahurica 15g and citronella/kloc-.
Seasoning: (Xinhe) fine watercress 100g, sugar 50g, chicken essence 100g, cooked white sesame100g.
Others; Garlic 300, ginger 200g, dried onion 100g, rapeseed oil 6000g and butter 1000g.
Processing flow:
1, soak the bullet dried pepper in 50 "c hot water for 20 minutes, remove and control the moisture, then grind it with red bean paste, tomato and soybean twice with a meat grinder, and use it after natural fermentation 10 hour.
2. Mix garlic pepper, tomato sauce and spicy girl together and set aside.
3. Heat the wok with rapeseed oil and fry the garlic and ginger separately to remove water. The raw materials turn pale yellow when layered, and then take them out.
Boiling process
1, add rapeseed oil and butter to a large wok, pour in dried onion after the pig oil melts and stir-fry until fragrant, then add Chili sauce and stir-fry for 0/0 minute.
Then add hot sauce and stir-fry for 5 minutes, then add the above medicinal powder and stir-fry 15 minutes, add fried garlic, ginger, and stir-fry with low fire.
2. Turn off the fire, add all the remaining seasonings15min, then fire for frying10min, then turn off the fire and take out the pot, and the sauce can be used normally after natural fermentation for 24h.
3, sauce in the process of frying, don't fire too much, it will affect the color of spicy sauce, in order to avoid burning sauce in the process of frying.
Dip in the pot and keep stirring the sauce.
Remarks; 750g of original beef soup and 50g of perilla chilli sauce are used in this ratio, and 0/0g of beef powder and 0/0g of monosodium glutamate are added.
If you want rice noodles to taste good, it is all about good soup and sauce, and you should collect these rice noodle recipes.
Formula of golden soup for rice noodles
Raw materials: pumpkin paste 200g, seasoning salt 30g, monosodium glutamate 20g, chicken essence 50g, sugar 20g, fish sauce 50g, cooking wine 100g,
5 kg of other stock, 5 pieces of gardenia,
Operation process:
Pour the soup stock into a bucket, add pumpkin paste, and the gardenia jasminoides Ellis will be boiled 10. Add the above seasonings and continue to boil for 5 minutes. Filter the residue with a strainer and use it.
Standardized formula raw materials of rice noodle tomato sauce;
3000g tomatoes, 50g fresh chicken oil,
Seasoning; Tomato paste 1000g, tomato sauce 200g, butter 100g, soft sugar 400g, canned oxtail soup 200g, monosodium glutamate 150g, crystal sugar 150g, chicken juice 100g, and carved wine 200g.
Others; Purple onion foam 150g, garlic 100g, onion ginger slices 150g, salad oil 200g (beef bone soup 1500g).
Operation flow;
1, choose a large tomato that is ripe, then take the peel, change the size of rice, and pour it into the juicer in batches to make juice.
2. Change the chicken oil into strips with a width of 6cm and a width of 3cm, add water to the wok to boil, pour the chicken oil into the wok and boil for 3 minutes, then pour it out and take a shower.
3. Add salad oil to the wok, heat it, pour the chicken oil into the wok, simmer it with low fire, remove the meat residue, add onion and ginger, simmer the onion and ginger with low fire, remove the excess oil, and filter the residue in the oil with a fine strainer.
4. Add butter to the oil, add onion and garlic, stir-fry over low heat, add beef bone soup, add the waved sauce, stir quickly and boil for 10 minute.
5, the sauce can be stored in the refrigerator at 0 degree after it is cooled thoroughly.