Raw materials for the cooking process of beef soup:? Beef1500g, beef bone1000g, beef offal, a spice bag and water15kg. ?
Proportion of spice bag:? 7 grams of Amomum Tsaoko, 6 grams of nutmeg, 4 grams of fennel, 6 grams of ginger 10, rhizoma kaempferiae, 4 grams of cinnamon, 6 grams of star anise, 6 pieces of fragrant leaves, 4 pieces of fragrant sand, 0/gram of licorice, 0/5 capsules of pepper/kloc-0, and 6 pieces of dried red pepper. ?
How to make it:? (1) First, wash the bought bovine bones, wash off the blood stains of the bovine bones as much as possible, find an aluminum basin and put a proper amount of cold water in it, then put the bovine bones in it and soak it for one hour. (This will help to soak the blood stains on the cow bones clean), and it will also prevent the loss of nutrition from the cow bones! ? (2) To wash the large pieces of beef, you must remove the butter, find a small pot and put it in cold water, directly put the beef in cold water and boil it over high heat, while cooking, constantly remove the floating foam, and take out the beef after the floating foam is removed. ? (3) It is best to buy beef offal with semi-finished products, that is, semi-cooked finished products, because fresh beef offal will affect the overall taste of beef soup! ? (4) Bag the prepared spices for later use. ? (5) Put the cracked beef bones and chunks of beef in a large pot, add water 15 kg and a packet of spice bags, boil them with strong fire, and add beef offal. If there is any froth during the boiling process, keep beating off the froth while boiling, and then cook them with slow fire for about 7 hours. In this way, the bone marrow, collagen, etc. in the beef bones are all boiled into the soup. When the beef is ripe, take it out, put it in cold water and filter it (so that the beef will be very tough). After cooling, slice the meat and leave the soup for later use. ?
(5) Boiled beef is very particular: after a long time, it is mushy, and it can't be sliced. After a short time, it doesn't taste good. This point needs to be tried and practiced many times in the process of boiling. ?
Processing technology of butter chili pepper:?
Ingredients: 2.5 kg of butter, 50 g of cumin, 6 g of star anise, 500 g of onion and ginger, and 200 g of Chili powder. ?
Refine butter until it has no fishy smell, add cumin, star anise, onion and ginger in turn, and finally add Chili powder to boil together for 15 minutes, and then slag.
Main ingredients of beef soup:?
Boiled beef soup, sliced beef and beef offal?
Secret spice powder:?
Amomum tsaoko10g, clove 8g, Amomum villosum 5g, cumin10g, dried tangerine peel 4g and pepper 3g. ?
After mixing the above spices, add a little rapeseed oil into the pot, stir-fry and grind into powder. ?
Ingredients:?
General ingredients in Huainan are: fine powder (vermicelli), bean curd skin, bean cake, Chinese cabbage, etc. (Fans soak in warm water first)?
Seasoning:?
5g of secret spice powder, 0g of butter chili pepper10g, 3g of coriander segments, 2g of salt, 2g of monosodium glutamate and 2g of chicken essence. ?
How to make it:?
Prepare a small bowl, add 2g of salt, 2g of monosodium glutamate and 2g of chicken essence (if the taste is heavy, more can be added appropriately), 5g of secret spice powder, and add appropriate amount of beef offal, beef and vermicelli with a colander. ?
Prepare cooked beef soup, boil it in a clean pot, and cook the contents of the colander in the pot. ?
Pour into a bowl filled with spices, add chili pepper10g butter, and sprinkle with parsley or chopped green onion. ?
Process key:
1. Generally, the beef soup restaurant is a large pool with a large kitchen, and the soup is about 50 kilograms at a time, with the beef bones at the bottom. The beef is cut into pieces weighing 500 grams and the spices are packed in 2 bags. ?
2. Beef must be cooked thoroughly, fished out and cooled, and then cut in the refrigerator. Usually, 50 grams of meat is cut into about six pieces. ?
3. In the process of boiling soup, while cook the meat, keep beating away the floating foam, otherwise the soup color is not straight. ?
4. Cow bones should be soaked in cold water for at least one hour, or longer, so as to remove blood stains as clean as possible. ?
5. Generally, beef soup should be served with flour cakes, Melaleuca cakes and gluten cakes, and mixed with some small cold dishes to taste better. ?
6. Shred tripe, sliced beef head, sliced beef liver and shredded beef lung. 7. The above formulas can be increased in proportion. ?
8. If the soup is too thin, add curry powder.