Beef noodle soup soup. A hundred pounds of water to put 350 grams of salt. 250 grams of chicken essence, 250 grams of monosodium glutamate. 200 grams of pepper.
Let me say how to make it delicious.
The key to good beef noodles is beef broth, first of all, take a big bucket that can hold 150 pounds. Put water in the pot. For four cattle big stick bone. Smashed in the center. Into the soup. Prepare 5 pounds of butter. Cut into small dices. Put it into the soup. Bring pot to boil over high heat. Simmer for two hours. Prepare another 20 pounds of beef. Cut into large cubes. Add to the simmering soup. Change to low heat. Into the pre-configured package, that is, the kind of more than a dozen kinds of Chinese herbs of the kind of package.
Continue to cook for an hour and a half, after the beef is cooked, fish out and spare. Another take another pot. With a secret eye, pour the simmering soup into the other pot. Be careful not to pour too much oil. After pouring, take a large white radish cut into slices and pour into our soup, boil over high heat, add salt, monosodium glutamate, chicken essence, pepper according to the proportion. Cook for about ten minutes. Our delicious beef soup is ready. At this time you can wake up the noodles, pull noodles, stretch noodles. Take another pot to cook the noodles. When the noodles are cooked, put them into a bowl. Then multiply it with our delicious beef broth. Add the sliced beef. Add cilantro and garlic cloves. Add a spoonful of hot pepper. A bowl of beef noodles is ready. This is my answer. I hope it will help you. If you like me, please follow me. It is a chef who has been cooking for 20 years! We can communicate and learn!
I'm glad to answer your question, first of all, introduce myself below, I engaged in Lanzhou beef noodle industry for many years. I am very happy to share my professional knowledge of the industry.
According to what you said about how much salt to put in 100 pounds of water in the beef broth, you asked this question, in fact, is a question of not understanding the modulation of beef broth. First of all, you have to know that the general time in the simmering of beef broth is about 2 hours, if the soup into the cattle stick bone, then the simmering time is about 4 hours or so, simmering in this time period, the water in the soup will continue to decrease, that is to say, beef broth in the beginning of the 100 pounds in the simmering is completed, it is less than 100 pounds, if you are still in accordance with the weight of the 100 pounds of salt or MSG words If you still put salt or MSG according to the weight of 100 pounds, then your soup is likely to become salty, so you ask the question itself is a controversial issue, the amount of salt put in the soup there is no fixed value, for the simple reason that the amount of salt put in the winter and summer is different, the amount of salt is according to the seasonal changes and the changes in the different packages of salt itself is also different salinity, there are some salts are salty, there are some is not very salty! If you add it according to a fixed ratio, the flavor of the soup will inevitably be inconsistent, which will affect the business.
Generally, we will use a fixed container when adjusting the finished soup, for example, 100 pounds of water to simmer the original soup, soup, we will use a fixed container to measure the approximate weight of the soup, "the basic amount of soup out of the soup is very accurate," and then add salt again according to the specific soup, so that the soup way to ensure that the finished product of the soup flavor consistency, seemingly simple to adjust the soup process, in fact, the actual operation is very cumbersome, otherwise the Lanzhou City, the soup is not the same. The actual operation is very troublesome, or else Lanzhou beef noodle museums have specialized soup master it, the general chain stores in the beef noodle museums are a fixed soup master, every day's work is to simmer the soup, adjust the soup, soup.
You have to ask how much salt this can not be said, the above also explains, but I can tell you a way to measure your local eating habits, first of all, take a catty soup, according to a catty soup half a spoon salt ratio to add, taste, why tell you half a spoon, in fact, it is very simple to normal a catty big cover is half a spoon salt, this is a ruler, according to the amount of salt that your locals eat, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt. In this standard increase or decrease, and then try to eat, until you choose a suitable amount for your local tastes, half a spoonful of salt is a specific range, as for the specific value or to rely on your own feel.
100 pounds of beef noodle soup inside 400 grams of salt, 500 grams of monosodium glutamate, 500 grams of chicken essence is the best ratio. How do you want to do it?
1, first of all, to simmer this beef soup;
2, is to cook noodles;
3, the production of beef soup this process is very delicate, I share with you two ways:
①, butter vegetable oil stir fry Add hu bean cloves, stir fry red oil, stir fry and then add the spices and then add the beef particles stir fry add water and stew for 2 hours Stew the beef stewed and rotted, fished out of the beef, the rest of the soup can be boiled noodles.
②, the butter under the ginger and onion popping chili doped with water under the beef spine, beef shank bone, white pepper hanging soup for three hours and then under the spice package for half an hour Salt monosodium glutamate chicken can be This comes to the beef noodle beef broth, and then boiled noodles fishing in a bowl, and then scooped a spoonful of beef broth into the can be.
Ingredients Practice
The question asked is not professional ah, in general, we buy back the cow bone first knocked off and then soaked in cold water for a night, mainly to go to the blood, and then put into the soup bucket, a time to add enough water a little more than a little bit, because the process of cooking the soup will evaporate part of the fire boiled to beat to the froth, but also can put some spices, spices to be first, and the spices to be the first time, and the spices to be the first time, and the spices to be the first time, and the spices to be the first time, and the spices to be the first time, and the spices to be the first time. Some spices, spices should be packed with ingredients first, soup color can be boiled white, do not need to add seasoning, how much to add when cooking noodles, can also be added to the noodle bowl, to avoid waste caused by incomplete. I hope my answer can help you.
Beef noodles are good to eat, soup base is very important, beef noodle soup one hundred pounds of water, put how much salt, how much monosodium glutamate (MSG), this is really no way to answer, because it is boiled good noodle soup only to flavor, want to make a tasty beef noodle soup or to have the skills to do so, I am also very fond of eating beef noodle, especially like to drink soup.
Beef noodles believe that many people like me are very like to eat, delicious flavor, beef noodles are good to eat, in addition to the noodles is the noodle soup, noodle soup is the soul of the beef noodles, I often eat beef noodles, the main thing is to like to drink beef noodle soup, delicious flavor, rich soup, very good, every time you eat beef noodles to drink the soup, the following to share how to make a good beef noodle soup. .
First, beef noodle soup one hundred pounds of water how much salt, how much monosodium glutamate (MSG)Beef noodle soup will certainly put salt and MSG, but generally are boiled before putting, one hundred pounds of water how much salt and MSG, there is really no way to answer, we do not know one hundred pounds of water simmering noodle soup, simmering how much there is, and then again, the time of each family's simmering soup base is also not the same, to the back of the simmering out of the noodle soup how much is not the same, the back of the water can only be used for the water, but also for the soup. The same, the back will also be on the water, can only say that after simmering according to their own taste put salt and MSG, then you can taste.
Second, beef noodle soup production steps1, Preparation of ingredients : beef bones, beef tendon meat, a chicken, rock sugar, 3 grams of sesame leaves, 5 grams of cumin, 3 grams of cloves, 5 grams of white pepper, 5 grams of Chenpi, 5 grams of Yamana, 5 grams of Gui Pi, 5 grams of peppercorns, 3 grams of Angelica dahurica, 3 grams of grass koumou, 5 grams of ginger, salt in appropriate quantities, MSG in appropriate quantities, pepper in appropriate quantities
2, processing ingredients : the cow bones clean, soaked in water for two hours; chicken processing clean, soaked for an hour; cow tendon meat clean soaked for an hour, in the middle of the water should be changed a few times, so that you can very well remove the cow bones, chicken in the blood stains, boiled out of the clear and fresh.
3, blanching : Beef bones, chicken, beef tendon meat soak good water, wash to blanch a little water, blanching must be cool water blanching pot, in order to force out the blood in the ingredients, into the ginger, scallion, cooking wine to fishy, high heat boiling, foam skimming, cook for 5 minutes to fish out and rinse clean.
4, Preparation of spices : simmering beef noodle soup is certainly not without spices, each family puts the spices are different, according to their own preferences to put the spices on the right, spices should be soaked in water for 10 minutes, to remove impurities and off-flavors, soak well washed, put into the spice bag.
5, simmering : Prepare a large stainless steel pot, add enough water, put the chicken, beef bones, beef tendon meat into it, high heat to boil, there is foam, if you want to skim clean in time, add green onion, cooking wine, rock sugar, ginger and spices to turn the heat to simmer, simmer for 3 hours.
When the time comes to the inside of the chicken, beef tendon meat, big bones fished out of the simmering noodle soup, according to the ratio of 1:1 add boiling water, and then according to their own tastes to add salt, monosodium glutamate, pepper to seasoning, cook for a few minutes, beef noodle soup is ready.
6, fried chili oil : beef noodles want to eat this step is also very important, add chili noodles in the bowl, pepper, salt and mix well, the pot of oil, put ginger, scallion, coriander section, onion, green onion, coriander, star anise, cinnamon, cumin, peppercorns, and other spices, under the fire and slowly fried, the spices fried dry, the aroma of fried. Spices fried dry, the aroma fried out, fish out the spices, while hot pour in the chili noodles inside, pouring side by side, stir, stir evenly on it.
Summary: Beef noodles want to eat, noodle soup, noodles, chili oil are indispensable, simmering noodle soup is very simple, as long as you master the skills, you can simmer a delicious noodle soup, salt and chicken can be according to their own tastes to put, the above also has the practice of chili oil, as long as the noodle soup simmering, chili oil is good, the noodles do a good job, do a good job, do a good job out of the Beef noodle warranty! It's a very good idea to make sure that the noodles are good.
The soul of beef noodles is in the oil.
Beef noodle soup is not much to talk about. Beef noodles in clear soup is basically the same as veggie noodles in clear soup, the soup flavor is not very different. This soup is called the original soup, salty and fresh taste, salty taste should be slightly heavier, if you can drink white mouth to prove that the taste of the soup is light. Generally a catty of soup to 6 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence.
Beef noodles are characterized by the beef marinade and red oil oil hit in the bowl. Even a drop of red oil can immediately endow the beef noodle soup with a fresh, spicy flavor.
If you want to do a good job of beef noodles, you have to mix the oil well first, and if the oil tastes good, you don't have to worry about business.