Main ingredients: meat yak.
Ingredients: Beef bones, beef liver, fat chicken, green radish, clear oil, green onion, salt, parsley, garlic, chili oil as appropriate.
Seasoning: Seasoning, "Master Ma's Beef Noodle" seasoning recipe there are three main, the most commonly used is the "strong flavor type".
Beef soup production by the following steps:
First of all, the beef and beef bones cleaned with water, and then soaked in water for four hours (blood water left behind for another use), the beef cut, and beef bones, fat chicken into the pot of warm water, and so soon to be open to skim the foam, add spices, ginger, salt into the pot, stewed on a small fire for four hours that is ripe, fished out of the cooler cut into dices to be used. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Wash and cut the radish into slices and cook. Cut the garlic cloves and the parsley into small pieces and set aside.
The broth skimmed floating foam, soak the meat of the water poured into the boiling broth pot, to be opened after the skimming clarification, add seasoning powder, seasoning can be based on the different dietary habits of different parts of the north and south of the depending on the clear beef liver broth poured into the water a little bit, boiled to open the froth, and then add salt, monosodium glutamate, cooked radish slices and skimmed the floating oil and scallion oil, the noodles under the pot, the noodles are cooked and then fished into a bowl, will be the beef broth, radish, the amount of floating oil, poured on the noodles that is ready. Pour the beef broth, radish and floating oil into the noodles. Add the appropriate amount of diced beef, chopped chanterelles, chopped garlic cloves and spicy oil to suit each person's taste. Characteristics: broth is clear and fresh, noodles are sinewy and flavorful, and nutrition is rich and affordable. Each bowl of noodles is 2.5 taels plus 350-500 ml of broth, depending on the size of the bowl.
Beef noodle accessories are also an important part of the soup. Accessories radish slices practice: green radish are purchased according to the daily demand, so as not to chaff the heart. The practice is to first wash the radish, remove its hairy roots and head and tail, cut into long or fan-shaped slices, into the pot of boiling water blanching, and then fished into the cold water immersion bleaching, and then into the beef broth to cook, so that you can go to its odor, eating soft and hard to taste. Beef noodles in clear soup should be good in color, aroma, taste and shape. A successful bowl of beef noodles should be clear (soup clear), white (radish white), red (chili oil red), green (cilantro, garlic green), and yellow (noodles yellow). The Ma family has strict quality requirements for beef noodles, in his words, "soup is clear, meat is crispy, noodles are tough and long".
The practice of splashing hot pepper is also very delicate, first vegetable oil is hot, and then cooled to 100 degrees, into the pepper particles, grass jelly, ginger and other oil, and then fish, and then into the chili pepper noodles, with warm oil (from 100 degrees to start heating), slowly and constantly with a shovel rolling, fried to a certain fire, fried into red oil red chili pepper mixed into something. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup to ensure that the soup is clear. Master introduction can never be put directly into the chili noodles, otherwise the chili noodles will stain the soup red, it is not clear soup into a spicy soup. When you eat on the beef noodles, the aroma of the nose, the oil point crystal bright, giving people the beauty of enjoyment. Beef noodle production secrets
A: Lanzhou beef noodle soup is the biggest secret, since the beginning of this century, Ma Baozi made the first bowl of beef noodle so far, the soup recipe is passed down from generation to generation, the so-called broth is not boiled water mixed with salt, but dozens of condiments and beef broth formulated, perhaps you do not believe that this is the only thing that does not have a big incense! Just like martial arts, it is the highest state is to return to the basics, this "clear" natural simplicity.
Second: water and soil is also an aspect, Lanzhou is located in the upper reaches of the Yellow River on a rambling beach, is the capital of the province to the upper cities in the best groundwater quality.
Third: Lanzhou region's beef is mainly Gannan and Qinghai yak, so no matter how the field how to make the real authentic beef noodles. So eat beef noodles still have to go to Lanzhou! In addition, do ramen noodles and noodles will be added into some and noodles agent, generally instant ash, so that ramen and up to the sinewy and pliable, no harm to the human body. The ash is used to do ramen alkali, generally speaking, "salt is the bone alkali is meat," the ash can soften the gluten, greatly improving the extensibility. The raw material of "Peng ash" is a kind of wild plant that grows on the dry mountain ridge - Peng Peng grass, and the ash burnt in late fall is called Peng ash (the main ingredient is potassium carbonate). In the past, people used it as a substitute for soda ash to roll out noodles and steam steamed buns, and now it is only used in ramen noodle shops. Authentic beef noodles must use the ash water and noodles can not, otherwise the noodles can not be stretched out as fine as cotton thread "a nest of silk", there will be no tendons and soft texture.
Methods:
1. Cut the beef into thick chunks, scald in boiling water to remove the blood, lift up and soak clean.
2. two tablespoons of sugar, three tablespoons of oil over low heat into a sugar-colored sauce, add the beef, wine, then change to medium heat and stir-fry evenly, add soybean paste, red oil with the stir-fry.
3. Move the beef into the stew pot, under the broth, salt, soy sauce, ginger, garlic, dried chili peppers, peppercorns, star anise, scallions, boil and then turn to low heat stewing two hours, add monosodium glutamate seasoning can be.
4. Another pot of water to boil, put the vegetables slightly hot after fishing; noodles shake loose into the pot to cook, fishing into the bowl, put a few pieces of beef, dripping soup, put into the green vegetables, green onion can be.
5. In addition to prepare two side dishes: pat cucumber (cucumber pat open, add salt, monosodium glutamate, sugar, garlic, red oil, vinegar); red oil wicker (small wicker slices, with a little soup, vinegar slightly marinated, drizzled with red oil can be). And garlic green and cilantro.
Sichuan Authentic Braised Beef Noodles
Ingredients: 500 grams of beef, 500 grams of noodles, 250 grams of baby bok choy, 10 cups of water, 4 green onions, 2 slices of ginger, 8 cloves of garlic, 4 star anise, 1 chili pepper; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy soybean paste, a little sesame oil. Preparation: 1, beef washed and cut into pieces, blanch to remove blood. 2, start a frying pan, sautéed shallots, ginger, scallions, star anise, chili peppers, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tbsp of spicy bean paste, cook over medium heat for about 1 hour. 3, boil the water, cook the noodles and remove from the water, and then boil the cabbage. 4, put a little sesame oil in a bowl, chopped scallions, beef broth ... ...