preparation method of beef noodle soup
main ingredient: meat yak.
ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, fragrant lai, garlic sprout and chili pepper oil.
seasoning: seasoning. There are three main seasoning formulas for "Majia Uncle Beef Noodles", and the most commonly used one is "Luzhou-flavor".
beef soup is made by the following steps:
firstly, beef and beef bones are washed with clear water, then soaked in water for four hours (blood water is reserved for other use), then the beef is cut, put into a warm water pot with beef bones and fat chicken, skim off the floating foam when it is about to open, add seasoning, ginger skin and salt, put into the pot, simmer for four hours, and then cook, take out and cool, and then cut into cubes for use. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Wash the radish, slice it and cook it. Garlic seedlings are not cut, and xianglaiqie is not used.
skim off the floating foam from the broth, pour the blood soaked in meat into the boiled meat soup pot, and after boiling, skim off the foam to clarify, add seasoning powder, which can be determined according to the different eating habits in the north and south, then pour a little water into the clear beef liver soup, boil it to remove the foam, then add salt, monosodium glutamate, cooked radish slices, skimmed floating oil, scallion oil and noodles, take the noodles out of the pot, and fish the beef soup and noodles into the bowl when the noodles are cooked. And according to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic which is less than chili pepper oil. Features: the broth is fresh and delicious, the noodles are tender and tasty, and the nutrition is rich and affordable. 2.5 noodles per bowl and 35-5ml soup, depending on the size of the bowl.
The auxiliary materials of beef noodles are also an important part of soup mixing. The practice of auxiliary radish slices: green radish is purchased according to daily demand to avoid chaff. The practice is to wash the radish first, remove its hairy roots and head and tail, cut it into long or fan-shaped pieces, blanch it in boiling water, then soak it in cold water and cook it in beef soup, so as to remove its peculiar smell and taste soft and hard. Clear soup beef noodles should be excellent in color, fragrance, taste and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (Chili oil red), green (coriander, garlic green) and wuhuang (noodle Huang Liang). Uncle Ma's family has strict quality requirements for beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.
The method of splashing spicy seeds with oil is also very particular. First, heat the vegetable oil, then cool it to 1 degrees, add pepper, tsaoko, ginger peel and other oils, then take it out, then add Chili noodles, use warm oil (heating from 1 degrees), slowly roll it with a shovel, fry it to a certain degree, and fry it into a mixture of red oil and red pepper. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it becomes black. This kind of red oil red pepper is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup, so as to ensure the clarity of the soup. You must never put the Chili noodles directly, otherwise the Chili noodles will turn the soup red, and it will not be clear soup but Hu spicy soup. When eating, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.