Cooking oil (500g)
Yellow cream (500g)
400g of pepper.
Wheat flour12800g
1 Let's talk about the main points of kneading dough first. The dough is kneaded with saline soil and water. The gluten level is different with different proportion of saline soil, and the actual effect is also different. The proportion of noodles made by equipment is different from that made by hand. 500 grams of salt is more suitable for 50 kilograms of wheat flour.
The first step to stir-fry ingredients is to stir-fry ingredients. Before frying, raw materials should not be soaked in tap water. Because the smell of raw materials will flow out with the water after soaking, especially after frying in an oil pan, the smell of raw materials is not soaked in small bubbles, but gradually soaked in oil. Surface halogen treatment technology is different from making marinade. If it is marinated vegetables, then the raw materials must be cooked with tap water, while fried noodles are marinated, and the processing technology is the same. It has a great influence on the possession of noodles.
Second, the water temperature is as critical as the frying time. Stir-fry star anise and ingredients for one to two hours, and the water temperature should not exceed 180 degrees.
4 Fried beef, beef and mutton should try to use lean pork, such as front leg meat. The time to fry beef depends on how much it is fried at a time. If you fry 30 Jin of meat at a time, the frying time should not exceed 25 minutes.
5 hue, the hue of surface halogen can be made into orange yellow or dark red, and the hue can be adjusted. Pure surface tone is orange. If the reddish tone can stir-fry some (purple) grass, the tone will become darker and darker.
FREQUENTLY ASKED QUESTIONS
Beef and mutton should not be fried for too long, and it will maintain a soft and tender taste.
Pay attention to the average temperature when kneading dough and adjust the proportion of tap water.
It is very important that beef noodles are delicious. Noodles of beef noodles often account for 40% of the taste, and soup accounts for 60% of the taste. Beef noodles come from Anhui, the noodles are tender, the soup is delicious and salty. Ingredients are made of more than 20 kinds of spices, including pepper, beef and mutton, yellow mud paste and so on. Whether the above statement is very cracked, in fact, it is not good to simply look at the basic theory. I have also seen other people's beef noodles online, and the content is of no use value. This method of beef and mutton noodles must be studied and trained in person. I hope everyone will try more.