Fresh Guizhou yellow beef 100.0

Rice flour 100

Butter

Pepper

Shannai

Caojiao

Sharon

Cinnamon

Guizhou huaxi beef vermicelli recipe recipe practice

Hash Guizhou beef into a large chunks Into the pot boiled until half raw, with a net pot with water, sugar color, spices boil into half of the beef cooked to the point of ripeness, fishing, cut into 5 cm long, 3 cm wide slices; the other half of the beef cut into a square diced with a small fire stew, soaked pickled lotus white cut into long cubes, coriander cut into knots to be used; rice noodles into a pot of boiling water to scald through, fished into a noodle bowl, and then cut up slices of beef and beef stewed in diced, pickled lotus white, coriander put in the powder, and then put in a bowl of noodles, and then cut up sliced beef and stewed beef diced, pickled lotus white, coriander put in powder. Scoop into the original soup, mixed oil, monosodium glutamate, pepper, burnt chili peppers, sour carrots, pepper that is into the color, aroma and taste of a full of authentic Guizhou cuisine, huaxi is a place name of Guiyang Oh.

Rice noodles, rinsed with water; paste chili noodles, roasted with dried chili pepper crispy slightly battered into noodles (not too crushed); soaked pickled lotus white, eaten from the pickle 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

Rice noodles (generally about 150 grams of a bowl of beef noodle 200 grams) into a pot of boiling water, scalded through, and then into the soup bowl, and then into the soup bowl. and then into the soup bowl, on the rice noodles covered with beef slices (25 grams), covered with stewed diced beef (25 grams) or diced beef tendons, put on the right amount of pickled vegetables, plus a little butter, and finally poured boiling hot broth, sprinkle coriander can be

Beef slices should be cut thinly, the rice noodles must be scalded through the heart to ensure that the soup is clear, it is best to do not add soy sauce and oil chili pepper, paste chili pepper according to the tastes of the people put the broth should be Add the right amount of salt, taste is not enough according to taste and then add.

Guizhou beef noodle and the general practice of beef noodle is not different (nothing more than cooking powder, put beef, plus source must be pickled vegetables, etc., and then add ingredients), the main ingredients and raw materials, unified management, so the taste is better, the most important thing is that Huaxi beef noodle to do the early, so eat more people into the Guizhou snacks of the first class.

Tips

Notes:

a, the inner wall of the altar must be washed clean, and then dry the raw water, or simply use boiling water is also OK.

b, absolutely no raw water. After the peppers are washed, they must also be dried, and absolutely no raw water.

Why can't there be raw water? The reason is very simple, tap water (raw water) contains bacteria, and the chlorine inside will kill the kimchi bacteria

3, edible methods and value

Eating methods are more commonly used in direct consumption, especially in the hot summer on the porridge to eat more taste, salty, sweet, and a little bit of a light sour taste, appetizing and spleen, so that people eat for a long time not to get tired of.