Vacation home beef plate noodle practice learned

Oil recipe

15 pounds of butter, chicken oil 4 pounds (a bag is 4 pounds), 5 pounds of soybean oil special note: If the local people do not like to eat the stink, the butter to reduce the soybean oil to increase (my pot is 25 pounds of oil, you can add or subtract in accordance with this ratio).

Spice recipe

Spice is divided into large and small spices, the difference is that the small spices are small particles of spices, if you stay in the bowl there will be a lot of impurities, so after the oil is not to be, the large spices are particles of the larger spices, soup can be avoided when put into a bowl, is to stay in the pot, the following categories and the number of grams.

Small spice recipe

Ling Cao 50 grams, Qianlixiang 78 grams, cumin 100 grams, Chenpi 100 grams, cumin 100 grams, hawthorn 100 grams, pepper 100 grams, cloves 20, 50 grams of fragrant leaves

Big spice recipe

Precautions

Shannai 20 grams, betel nut 30 grams, Fragrant sand 40 grams, licorice 30 grams. Angelica dahurica 40 grams, white buckle 40, branch 60 grams, red buckle 60 grams, Xinyi shape, buy back the need to spend 60 grams, 60 grams of sand nuts, a mouthful of bells 60 grams, deep-fried, 60 grams, 100 grams of fruits of the grass, grass kou 60 crack. Grams, 60 grams of wood, cinnamon 80 grams, 80 grams of anise, 80 grams of nutmeg, 80 grams of fragrant fruit, 80 grams of dry ginger, 40 grams of ginger, 100 grams of green fruit, 80 grams of millennium Jian

3, chili pepper recipes

5-6 pounds of beef: 5 pounds -10 pounds (just opened the store can be this amount, you can reduce some later)

Special attention: the use of high-quality morning glory pepper, the best year to buy back. The best is the year of the pepper, buy back and soak 4 hours, is to

4, vegetable ratios:

Scallion (300 grams), green onions (200 grams), ginger (400 grams), garlic (200 grams), round onion (a small), coriander (a little)

5, seasoning:

Pixi County Bean Sauce 200 grams of ketchup 1,000 grams of Li-Min Hot Sauce 300 grams of Ricola Beef Fresh Balm 250 grams (to enhance the flavor of beef, very important) cumin powder 150, grams of chicken essence 400 grams, 400 grams of monosodium glutamate, salt 1500 grams, pepper 10 grams, curry powder 15 grams. Mash 1 small bottle

Steps in the method of frying the base of the plate noodles

1: chili pepper frying ahead of time to drain the water.

2: beef cut into pieces, blanch

3: spices big pieces to get small, get open (prevent avalanche oil) warm water soak 10 minutes, drain when used. 4: a variety of powders mixed well 5: PI County bean paste with oil mixed well (blend well can be)

Production:

1: the oil is melted, boiled and then drained of debris.

2: After boiling under the vegetables fried, fried to golden brown and fish out do not.

3: put a peppercorn into the oil, if not come up quickly you can put all the small ingredients inside for about 30 minutes, cumin yellowing after fishing out all don't.

4: under the big material (pay attention to popping outward), fried for about 20 minutes.

5: under the chili pepper (pay attention to put little by little), fried for about 30 minutes, while stirring while looking for chili pepper stalks thrown away, keep turning around and stirring.

6: 30 minutes after the beef spread to the top of the chili when the pot cover (change to low heat), do not leave a gap bubbling, smothered for 10 minutes.

7: stewed after adding Pixian bean paste stir fry, stir fry for 10 minutes, and then add to it: salt, chicken essence, monosodium glutamate powder material, mash. Stir fry stir (all seasonings one *** stir fry) 10 minutes or so,

8: Stir fry to no moisture, powder material melt away, open high heat into the tomato sauce quickly stir fry, turn off the fire to complete.

9: turn off the fire should also stir fry for a while, until the oil temperature down into 6 after adding additives to stir, complete. Note: fried base after cooling will be solid, to be solid before stirring a few more times so that the base in the salt sugar, oil and various spices seasoning can be evenly dissolved together, so that after solidifying the base casually take out some of the various spices seasoning, the flavor can be fully evaporated out. Do a good job of the base can be put into the stainless steel bucket, cover the lid, put in a cool ventilated place, a few months will not deteriorate.

Modulation of plate noodle soup tutorial

Halo soup blending:

To do a good job of halogen, put a little bit of pot, and then add water, (halogen and water ratio of 150 halogen: 500 grams of water) the amount of water can be flexibly mastered, the material can be added to the thick flavor of the water, and vice versa, add a little less water, or put a little more halogen. According to the amount of brine soup can then be properly put seasoning.

1 salt: salty mouth (own debugging), 2 monosodium glutamate (MSG): 4 spoons. 3 chicken essence: 4 spoons, 4 (hot pot) chicken essence: 2 spoons, 5 soy sauce: a little, 6 additives synthesis: a small half-spoon (ethyl malt phenol 100 grams, through the bones of the aroma-boosting agent AAA100 grams of U.S. Meat Bao Wang 100 grams of beef 100 grams of powder. Synthesis for an additive)

If you feel the color of the soup is shallow on the addition of a little old pumping color, their own random grasp, in turn, into the boiled and peeled eggs, the first large fire to boil the water, and then simmer over a small fire to cook the peppers at least 40 minutes to cook the eggs put a couple of hours will be flavored, we have just made out of the substrate if you simmering marinade broth to be simmered for more than 4 minutes to come out of the aroma of the substrate to be placed two days after simmering! brine soup for about 20 minutes on it. Because the base in the process of placing, the raw materials inside will penetrate each other, so the flavor out faster, after simmering out the flavor, you can fish out the inside of the Chinese medicine spices thrown away, so as not to simmer for too long will be the bitter taste of the Chinese medicine spices simmering out (generally in the blend into the new base before salvage can be) simmering marinade soup can not be used with an iron pot to use a stainless steel pot, an iron pot will simmer out of the rusty taste. The rest of the brine soup pot, do not put on the ground directly in contact with the ground, put on the case, so as not to taste or go in impurities.

Machine and noodle methods and recipes

With the machine pressure noodles do not need to put other additives, only 10 grams of salt about 200 grams of water can be put, the noodles, if not very good, you can put 2 grams of edible alkali per catty of noodles. Want more delicious, more powerful and the noodle ratio: 50 pounds of flour + 1 pound of salt + 19 pounds of water + 16 eggs

Note: When the noodles are stored to sprinkle starch or flour to prevent sticking, the noodles overnight, then be sure to put in the refrigerator to chill well. Overnight pasta columns will be dark in color the next day and won't be as al dente as the day's noodles.

(D) cooking out of the finished product:

Cooking the noodles, if you are using a fast electrical cooking noodles to be boiling water underneath, open once, fill a little water and then put the greens, cooked with a ladle with a ladle, with a strainer blocking the ladle of the noodles, the water out of the control point, and then sheng to a bowl, the bowl has some cooking soup, and then sheng a little marinara broth, put marinara broth when it will occasionally will occasionally bring in large spices, fish out and put back into the brine pot, do not appear impurities in the bowl. Want to spicy how long more oil, want to spicy less on more marinade soup less oil, have to eat chili, eggs, sausage also give to the bowl is the finished board noodle machine press out of the thin strip of noodles is: 4 two noodles is a small bowl of 5 two

Noodles is a big bowl