Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

The beef soup is prepared by the following steps:

First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm pot with beef bones and fat chicken, skim the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out and let it cool, and then cut it into cubes for later use. Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense.

Skim the soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil. Features: the soup is fresh and fragrant, the noodles are tender and delicious, nutritious and affordable. 2.5 noodles per bowl, 350-500ml soup, depending on the size of the bowl.

The auxiliary materials of beef noodles are also an important part of soup mix. The practice of assisting radish slices: green radish is purchased according to daily needs to avoid chaff. The practice is to wash the radish first, remove the hair roots and head and tail, cut it into strips or sectors, blanch it with boiling water, soak it in cold water, and cook it in beef soup to remove the odor, and the taste is moderate. Clear soup beef noodles should be good in color, flavor 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 Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of 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 throwing oil is also very particular. First, heat the vegetable oil, then cool it to 100℃, add oil such as pepper, tsaoko, ginger peel, then take it out, add pepper noodles, use warm oil (heating from 100℃), slowly roll it with a shovel, fry it to a certain extent, 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 turns black. This kind of red pepper with red oil is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup to ensure the clarity of the soup. Never put Chili noodles directly, or Chili noodles will turn the soup red, so it is not clear soup but Hu spicy soup. When you eat it, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.

From the production and principle analysis of Lanzhou beef Lamian Noodles, we can see that Lamian Noodles technology is the crystallization of the wisdom of working people in China, which integrates science and technology. This requires us to sum up the production experience seriously, so that it can better serve the society in practice. An American catering expert came to Lanzhou to inspect beef Lamian Noodles and observed Lamian Noodles's "unique skills". He was surprised and said, "I have been to many places in the world and have never seen such a miracle." Domestic counterparts say, "absolutely", there is no comparability; Observers say that "God" is like "magic"; Foreign friends say that this is a miracle of China and the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry.

Skills of making beef noodles

One: The biggest secret of Lanzhou beef noodles is soup. Since Ma Baozi made the first bowl of beef noodles at the beginning of this century, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not boiled water mixed with salt, but dozens of seasonings and beef soup. Maybe you don't believe it, but there is no big fragrance! Just like martial arts, its highest state is to return to nature, which is natural purity and honesty.

Second, soil and water are also one aspect. Lanzhou is located on a floodplain in the upper reaches of the Yellow River, and its groundwater quality is the best among cities above the provincial capital.

Third: the edible beef in Lanzhou is mainly Gannan and Qinghai yak, so foreign countries can't make real beef noodles anyway. So go to Lanzhou to eat beef noodles!

Authentic braised Sichuan style beef noodles practice

Ingredients: beef 1 kg, sugar color, wine 1 tablespoon, 5-6 slices of ginger, 6 slices of garlic, a few onions, 2 slices of dried Chili, 2 tablespoons of Chili sauce, 2-3 slices of pepper 1 teaspoon, star anise (I only have the broken bottom of the bottle) and 2 tablespoons of red oil.

Exercise:

(1) Cut the beef into coarse pieces, put it in boiling water to remove the blood, and pick it up and wash it.

(2) Boil two spoonfuls of sugar and three spoonfuls of oil with low fire to make sugar-colored sauce. Add beef, stir-fry evenly over medium heat after drinking, add bean paste and stir-fry in red oil.

(3) Move the beef into a stew pot, add the broth, salt, soy sauce, ginger, garlic, dried pepper, prickly ash, star anise and onion, simmer for two hours after boiling, then add monosodium glutamate and mix well.

(4) Boil boiling water in another pot, put the vegetables in, scald them slightly, and pick them up; Shake the noodles and cook them in a pot, pick them up and put them in a bowl, put some pieces of beef on them, pour the soup on them, and then add vegetables and chopped green onion.

Pat cucumber-pat cucumber, add salt, monosodium glutamate, sugar, garlic and red oil. Friends you like can add old vinegar. I stole the little black fat brother's. Very delicious. Thank you here! )

Sliced carrots in red oil-small carrots, marinated with a little soup/vinegar and poured with red oil.

Garlic green/coriander.

braised beef noodle

The restaurant where this dish is cooked.

cook

Microwave fast food

raw material

Beef tenderloin 300g, Daoxiao Noodles 150g, two tomatoes. One tablespoon of onion, three slices of ginger, two tablespoons of soy sauce, one tablespoon of monosodium glutamate, one tablespoon of Shaoxing wine, one tablespoon of rock sugar, one tablespoon of pepper, one tablespoon of spiced powder, four peppers and 800g of boiled water.

working methods

# # ① Peel and slice tomatoes and slice peppers. (2) Put all the seasonings into boiling water and simmer for 4 minutes to make soup. ③ Add beef tenderloin and tomato to the soup, simmer for 40 minutes on medium heat, and then take out the beef slices. ④ Put the noodles into the soup, heat for 5 minutes until it boils, and then put the beef slices on it. # # # # #

braised beef noodle

[Raw material/seasoning]

1. Beef brisket 1 kg

Tomato (large) 1

White radish 1/2 strips

2 onions

Counting ginger slices

Garlic 5 capsules

Bajiaodian

Proper amount of soup

2. Lamian Noodles is moderate

Appropriate amount of green vegetables

Appropriate amount of sauerkraut

Proper amount of onion

3 tablespoons spicy bean paste

Soy sauce 1/2 cups

A little rock sugar

Halogen package 1

[production process]

(1) Cut the beef brisket, tomatoes, red and white radishes, cut the onion into sections, and mash the garlic for later use.

(2) Boil a pot of hot water, blanch the brisket, press the brisket with water, squeeze out the blood until there is no blood flow, and drain it for later use.

(3) Add salad oil into the pot, stir-fry the beef brisket after the ginger and garlic are in the middle fire, and add spicy bean paste and soy sauce one after another to make the beef brisket colorful, spicy and delicious.

(4) Put the broth in the pot, which is subject to slightly covering the beef brisket, add tomatoes, red and white radishes, star anise, onion, crystal sugar and braised steamed buns, cook with high fire until the foam is removed, and then turn to low fire until the beef brisket is soft and rotten, which is the braised beef soup.

(5) Cook the noodles, pour in the beef soup, and add chopped green onion, scalded vegetables and sauerkraut to serve.