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Practice of braised beef noodles in Sichuan
Practice of braised beef noodles in Sichuan

Noodles are the most time-saving and trouble-free staple food in our daily life. Let me introduce the practice of braised beef noodles in Sichuan. Come and have a try!

Braised beef noodles formula

Streaky beef 10 kg, beef bone 15 kg, 500 g of crystal sugar, 5 kg of salad oil, butter 10 kg, cooking wine 1 bottle, ginger 100 g, 200 g of green onion and pepper/kloc. 0 kg, 30g of sesame oil, 30g of pepper noodles, 30g of pepper noodles 1 0g, 30g of salt, 35g of soy sauce, 40g of monosodium glutamate, 30g of chicken essence, 25g of white sugar, 0/0g of garlic paste/kloc-0, 5g of chopped green onion, 500g of egg white noodles, 30g of pea tip and 30g of coriander.

Braised beef noodles ingredients

1, put the pork belly into the pot, blanch it, take it out, wash it with cold water, and cut it into small squares for later use.

2. Boil lard: cut lard into small pieces, add pepper, ginger and green onion, add spice powder, add water, cook with low fire, dry the water, turn it into boiling, and after boiling, salvage the residue.

3, boil cow bone milk soup. Add a proper amount of pepper, beaten ginger, pepper and green onion, simmer for milk soup, and then remove the residue.

4, stir-fry sugar color. Put a small amount of salad oil and rock sugar in the pan, stir-fry constantly, the rock sugar melts and bubbles, and the small bubbles turn into big bubbles, and the color changes from shallow to dark, from yellow to dark brown, and finally the big bubbles turn into small bubbles. At the moment when the small bubbles disappear, they will become sugar-colored after being boiled with water. The requirements are that they are not bitter, sweet and golden in color. If you can't do this, the sugar color will be declared a failure and need to be re-fried.

5, refined oil pepper.

6, boil soy sauce. The method of making soy sauce is to put spices in soy sauce, boil the spices with low fire, put them into porcelain and soak them in a sealed way for two days before use.

7, pea tip, pea tip washed for use.

8. Wash coriander and cut it into 5mm long sections for later use.

Braised beef noodles. Saozi

1, fire the pan, add salad oil and butter, and the butter melts to form mixed oil. Add spicy bean paste, whole pepper, beaten ginger and pepper, spices in ingredients and whole green onion, stir-fry with low fire, and stir-fry this effect: when the mixed oil turns into red oil, when it smells, add a small square piece of pork belly beef and a proper amount of sugar color, and then

2, bean paste, sugar color, the role of red rice, soup and meat into red. If you put soy sauce instead of red rice, beef will not become red but black. Therefore, Sichuan braised beef noodles need no soy sauce or soy sauce.

3. The dregs in the noodles are salvaged with a fine-hole colander, and the beef is selected and put into the soup.

4. The requirements of braised beef noodles are: the oil slick is red and bright, the beef and soup are red like spicy bean paste, and the beef is tasty. The taste of the soup is: the beef is rich and strong, the color is delicious, and there is no slag.

Bowling of braised beef noodles

1, the seasoning of the red-flavored bowl is: cooked pepper, pepper noodles, salt, monosodium glutamate, chicken essence, garlic paste and a little beef bone milk soup.

2, white taste bowl of lard, sesame oil, pepper noodles, salt, soy sauce, monosodium glutamate, chicken essence, garlic paste, a little cow bone milk soup.

3. The purpose of adding a little beef bone milk soup to the seasoning bowl is to mix all kinds of seasonings evenly.

Preparation method of braised beef noodles

1, blanch the pea tip as the bottom, then put the egg white noodles in boiling water, take them out when they are ripe, and put them in a seasoning bowl.

2. Red braised beef noodles should be mixed with the original soup of noodles, and then the beef pieces should be removed and placed on the noodles, sprinkled with chopped green onion and parsley.

3, white braised beef noodles, to be mixed with beef bone milk soup, beef pieces are removed and placed on the noodles, sprinkled with chopped green onion and parsley.

4, noodles and beef bone milk soup must maintain a heat of more than 60 degrees, which will affect the taste.

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