Beef rice noodle practice
Materials: rice noodles, beef, beef tendon, ginger, pepper, anise, sannai, grass jelly, sharen, sesame leaf, back to the incense, cinnamon, dry chili pepper, pickles.
1, beef washed and cut into chunks under the pot to cook, the pot opened repeatedly to beat the blood foam, with gauze to the appropriate amount of pepper, anise, sannay, grass jelly, Sharen, incense, back to the incense, cinnamon, dried chili peppers (as a whole) wrapped up, as well as the ginger pieces together into the pot and beef with a small fire to simmer, simmering until the beef is basically cooked and fish out half of the diced meat cut into a 1-centimeter-square-sized, if there is a tendon, but also cut into cubes! together and then put into another pot and continue to stew until stewed rotten until the other half to cool (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. The butter is refined into butter in a separate container and set aside.
2, rice flour rinsed with water; paste chili noodles, with dried chili pepper roasted crispy slightly battered into noodles; pickled lotus white, eaten from the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section of the segment into 8 mm or so;
3, eaten according to the following order of operation: rice flour (with sour powder and fine powder, generally a bowl of beef flour about) 150g-200g) into a pot of boiling water, scalded through, fished into the soup bowl, in the rice noodles on the beef slices (25g), covered with stewed diced beef (25g) or diced beef tendon, put the right amount of pickled mustard greens, plus a little butter, and finally poured boiling hot broth, sprinkle coriander can be section of the coriander.
How to make Huaxi Beef and Rice Noodles
How can you make super delicious Huaxi Beef and Rice Noodles? In fact, the reason why Huaxi Beef Rice Noodle can be famous outside, mainly because of its cooking method is unique, in each process of attention, Huaxi Beef Noodle selection of top grade yellow cattle, refined rice flour, multi-pith cow bone, boiled into a fresh and thick original soup, coupled with smooth steam rice flour, with mellow beef, add appetizing pickled cabbage, garnished with fresh coriander, if you can eat spicy, coupled with the Guizhou's unique aroma of fried chili noodles, a bowl of If you can eat spicy, plus Guizhou's unique fried chili noodles, a bowl of steaming, colorful and flavorful beef noodle is presented.
Flower Creek Beef Rice Noodle in cooking is very careful, will be cleaned and cut into chunks of beef into the pot to boil until half raw, with a clean pot with water, sugar color, spices boil into half of the beef to cook until cooked, fish out, cut into 5 cm long, 3 cm wide slices; the other half of the beef cut into a square diced stewed over a small fire, soak the sour lotus white cut into long cubes, coriander cut into knots to be used; rice noodle into a pot of boiling water to scald through, fishing into the noodle bowl, then cut into good Noodle bowl, and then cut the beef slices and stewed beef diced, sour lotus white, coriander on the powder, scooped into the original soup, mixed oil, monosodium glutamate, pepper, pepper can be. Raw materials and seasonings fresh yellow beef 1000 grams, rice flour according to the person with the amount needed, soak sour lotus white, pickled cabbage (made of bok choy or cabbage), butter, green onions, pepper, star anise, sannay, grass nuts, sand nuts, sesame leaves, back to the incense, cinnamon, salt, dried chili peppers, turnip, monosodium glutamate, and so on the appropriate amount.