Taiwan Province snacks Taipei beef noodles

Taipei beef noodles is an authentic food in Taiwan Province. Stew the fresh beef, cook the noodles with beef soup, and then cut the beef into pieces and put it on the noodles to eat. The noodles are fragrant but not greasy, the soup is delicious, and the noodles are tender. Suitable for all kinds of people.

Introduction to Taipei Beef Noodles

Due to the fate of history and humanities, Taipei Beef Noodles has gathered the flavor of beef noodles from all walks of life, such as Taipei Beef Noodles King, New Beef Noodles, Private Beef Noodles, Lao Zhang, Taiwan Province Beef, etc. The number and density of beef noodle shops rank first in Taiwan. The production of beef noodles in Taipei is bold and innovative. Hakka private soup packets are paramount to a delicious beef noodle. Only professionals who have been engaged in beef noodle cooking or food research for a long time can complete this craft. The spice bag is composed of more than 3 kinds of excellent Chinese herbs, which is delicious, invigorating spleen and appetizing, nourishing health and balancing nutrition. At the same time, many well-known beef noodle shops with a long history and first-class reputation have been linked with the development and pulse of Taipei earlier, and have become the food memories of many old Taipei people and even Taiwan Province people. In order to more systematically highlight the characteristics of the beef noodle industry in Taipei, trace back and preserve the unique beef noodle culture in Taipei, and promote the taste of beef noodles in Taipei to diners of all ages and nationalities, a large-scale event "Taipei Beef Noodle Festival" has been held since 25.

Taibei beef noodles is a unique representative food in Taiwan Province. For a long time, it has not only been deeply rooted in Taiwan Province's food culture, but also become a national food enjoyed by the general public. With its unique flavor, it is well-known internationally and deeply loved by tourists from all over the world, and its popularity keeps pace with that of Japanese Lamian Noodles. Taipei Beef Noodles-China Love. Beef noodles can be said to be a very common snack in Taiwan Province or China, so the taste of beef noodles has added different genres of flavors and changes, advocated the concept of healthy beef noodles, sublimated the quality of Taipei beef noodles, and followed the healthy concept. With the change of people's awareness of "literacy" in life, the collocation of beef noodles in Taipei has gradually changed into a vegetarian pattern.

practice

main ingredient: meat yak. Ingredients: beef bones, 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 kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production method:

1. Wash the beef and bones with clear water first, then soak them in water for four hours (blood is reserved for other use). Lamian Noodles, put the beef and bones into a warm water pot, skim off the floating foam when they are about to open, add 4 liang of salt, 5 yuan of Amomum tsao-ko, 5 yuan of ginger peel and 2 yuan of pepper, wrap them in gauze, wash them with clear water to remove dust, then put them into the pot and stew them on low fire for five hours.

2. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Stir-fry cinnamon seeds, prickly ash, tsaoko and ginger bark with warm fire, dry and grind into powder, clean radish, cut into pieces and cook beef noodles until cooked. Garlic seedlings, chopped green onion, and chopped shallots are reserved.

3. Skim off the oil slick from the broth, pour the blood soaked in meat into the boiled meat soup pot, skim off the foam after boiling, add all kinds of seasoning powder, then pour a little water into the clear beef liver soup, boil to remove the oil slick, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick.

4. add 18 Jin of water to 3 Jin of flour, roll it into noodle rope, then knead it evenly, and mix and knead it evenly with 7 Liang of gray water (if the gray water is thick, add less, and if the gray water is light, add more). Wipe the oil on the case, rub the noodles into strips, pull them into strips weighing five taels, and cover them with wet strips of cloth. Then, according to everyone's hobby of eating well, they are pulled into noodles in the shapes of big width, leek leaves, second fine, mustard wheat ribs (triangular strips) and so on. After the noodles are cooked, fish them into bowls, and pour a proper amount of beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and chili pepper oil according to everyone's taste. ;