How to make beef noodles Beef noodles are a traditional delicacy. Beef noodles are full of color, flavor and flavor.

Beef noodles are light, refreshing, cheap and affordable.

Beef noodles have high nutritional value.

There are many ways to make beef, and they are all very unique.

So, how to make beef noodles delicious? Let me introduce to you how to make beef noodles.

Recipe for beef noodles Ingredients preparation Ingredients: Meat yak.

Ingredients: Beef bones, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, coriander, garlic sprouts, chili oil as appropriate.

Seasoning: There are three main seasoning formulas for "Majia Uncle Beef Noodles", and the most commonly used one is the "strong-flavor" one.

Preparation steps 1. First wash the beef and bones with clean water, then soak in water for four hours (reserve the blood water for another use), put the beef and bones into a warm water pot, skim off the foam when it is about to boil, and add salt

4 taels, 5 qian of grass fruit, 5 qian of ginger peel and 2 qian of Sichuan peppercorns. Wrap them in gauze and make a seasoning bag. Rinse with clean water to remove the dust. Add to the pot and simmer for five hours on low heat until cooked. Remove and cool slightly and cut into pieces.

1 cm square dice.

2. Cut the beef liver into small pieces and cook in another pot until clear and set aside.

Stir-fry cinnamon seeds, pepper, grass fruit and ginger peel over warm fire, dry and grind into powder. Wash and cut radish into slices and cook beef noodles until cooked.

Chop garlic sprouts, scallions, and cut coriander into small sections and set aside.

3. Skim off the floating oil from the broth, pour the blood water in which the meat is soaked into the boiling broth pot, and after it boils, skim the foam to make it clear. Add various seasoning powders, then pour a little water into the clear beef liver soup, and cook.

Remove the foam, then add salt, pepper, MSG, cooked radish slices and skimmed oil.

4. Add 30 kilograms of flour and 18 kilograms of water and roll into dough, then knead evenly. Use 7 taels of gray water (if the gray water is thick, add less, if the gray water is light, add more) and mix well.

Apply clear oil on the table, roll the noodles into strips, pull them into strips weighing five taels, cover them with a wet cloth, and then pull them into large width, leek leaves, two fines, and mustard wheat according to each person's preference for good food.

Put a nest of ribs (triangular strips) and other shaped noodles into the pot. When the noodles are cooked, put them into a bowl. Add an appropriate amount of beef soup, radish, diced pork and floating oil, and pour it on the noodles. Serve.

And add appropriate amount of coriander, garlic sprouts, chopped green onion and chili oil according to everyone's taste.

Neijiang Beef Noodles Neijiang Beef Noodles is one of the many pastas in Sichuan. It is also one of the famous pasta snacks that the famous painter and gourmet Mr. Zhang Daqian likes to eat. There are strict requirements on fillings, ingredients, seasonings and many other aspects during production.

This snack has smooth noodles, fragrant beef, and strong spicy taste. It is known as the "first snack in Bashu".

Neijiang beef noodles have always been famous and are an indispensable part of Neijiang cuisine. Nowadays, many new varieties have emerged, such as Zizhong’s rabbit noodles and so on.

Food Introduction Neijiang Beef Noodles is a famous specialty snack in Neijiang City, Sichuan Province. It is said that Mr. Zhang Daqian likes to eat and is one of the pasta snacks that he is good at making. He pays attention to fillings, ingredients and seasonings.

First let’s talk about the main ingredient, noodles, which are all made from fresh machine-made noodles. Sichuan also calls them “water leaf noodles” or “alkaline noodles”.

This kind of noodles is relatively thin and highly alkaline. Generally, stores use a large pot to boil water. After it boils, they throw the noodles in, use long bamboo chopsticks to pull them apart, and cook them for more than 1 minute before picking them up.

Sticky and chewy.

Chili peppers are dried in the sun, fried in oil, and smashed into pieces in a stone mortar. Sichuan people eat them as "糍粑海鸡". This is the key part. If you use ordinary dried chili peppers, they will be dry and spicy.

Missing the flavor of chili pepper.

The auxiliary beef is made from the best quality meat cooked with ginger, spices and soy sauce. Usually in the evening, the store will cook a large pot of beef and put it aside for later use. The beef is crispy and very delicious.

The seasoning contains shallots, ginger and garlic water, soy sauce, pepper powder, MSG, a little vinegar, and in some places, pork suet is added to make the taste even more delicious.

Neijiang people like to put fragrant lettuce leaves or coriander (called Yuanxiang in Neijiang) when cooking noodles. A bowl of red noodles is covered with a few green leaves, which is full of color, flavor and flavor.

Tasting Guide: The most authentic and authentic Neijiang beef noodle restaurants are of course the Northern Dumplings at the entrance of Neijiang No. 2 Middle School, Lao Chuangyi Snacks at the entrance of Xin Liu Middle School, Changsheng Noodles at the entrance of Lao Liu Middle School, Neijiang North Street Noodle House,

Neijiang Huitai Noodle House.

A long time ago, the famous noodles in Neijiang were the "Chinese and beautiful" beef noodles on Bei Street. Nowadays, more delicacies have emerged. The top ones are "Huwei", "Zhiqiang" on Minzu Road, and "Zhiqiang" on Ximen Qiaotou.

Widow’s Face” etc.

As a time-honored restaurant that has been operating in Neijiang for many years, the Neijiang beef noodles made by it are very delicious.