High gluten wheat flour or refined wheat flour for noodles. Add edible salt and water, and stir according to a certain proportion to make dough. In the process of proofing, rub it a few times to wake it up. Make noodles with a diameter of half an inch and a length of about eight inches.
Sprinkle a little starch on the fried dough sticks to prevent adhesion. Put it on the table. Dough should be soft and smooth. When cooking Anhui beef noodles, put the dough on the table and roll the fritters into wide and long noodles with a rolling pin.
Hold both sides of the noodles with your left and right hands, hold them above your head and slam them on the chopping board of the table. Drop, pull and blink. In this way, the long, wide and smooth Anhui beef noodles were made.
Luzi making
When making, first boil the butter, and then put it into the boiled butter in the order of various ingredients. Generally, there are more dried red peppers to highlight the spicy taste and color of Anhui beef noodles.
Diced beef also accounts for a large proportion. When the pepper is cooked to black and red, pour the diced beef into the pot, and be sure to master the heat to make the beef tender.
After Anhui beef noodles are cooked, they are poured into ceramic pots and preserved permanently. Don't spoil. You can eat it whenever you want. Now put the noodles in boiling water, add vegetables and cook them, then take them out and put them in a bowl. Add halogen seeds, and a bowl of delicious Anhui beef noodles will be successful.
Deep-fry the dried red pepper in warm water until it is semi-paste (slightly paste), then pour the braised beef and the soup of braised beef into the pepper and oil, bring it to a boil with high fire and simmer it with low fire until it tastes delicious. The best thing to eat after cooking is that pepper.
Finally, put the noodles and vegetables in a pot (it will be bad if cooked for a long time), take them out and put them in a bowl, and then add the prepared seasoning to the noodles.
(1) Fennel, Zanthoxylum bungeanum, batter, Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Fructus Siraitiae Grosvenorii, Radix Angelicae Dahuricae, Radix Paeoniae Alba, Cortex Cinnamomi and Red Pepper150g each;
(2) Pepper, star anise, clove, Cyperus rotundus, dried tangerine peel, cinnamon, ginger, crystal sugar, bean paste, green onion, garlic, butter and beef 100g each.
(3) 350g of soy sauce. 30 grams of monosodium glutamate and 3000 grams of boiled water. Salt 200 grams.
Exercise:
1, all materials are washed, then boiled with warm water, ginger is mashed, and salad oil is put into the pot;
2. Add onion, ginger and garlic in turn when it is 80% hot, then add bean paste, soy sauce, salt, rock sugar, butter and beef, and finally add water. After boiling, add all the ingredients and turn to low heat for slow cooking. Remember not to cover the lid;
Production of noodles:
1. Take wheat flour, stir it with salt and water in proportion, make dough, knead it repeatedly, make it into a small noodle stick with a diameter of half an inch and a length of eight inches, then coat it with sesame oil, code it on the chopping board, and cover it with a clean wet towel; 2. Wet noodles are soft and tactile, and feel like silk. Take it out 2 minutes after cooking, put it in a bowl, put a few leaves with hot soup on the surface, and pour the scorpion on it to make a bowl of delicious beef noodles.