How to make Guizhou Huaxi beef noodles? Where can I learn the Huaxi beef noodle technique?

The birthplace of Huaxi Beef Noodles is the Huaxi area of ??Guiyang. It is a famous snack in Guizhou. Its unique soup is carefully made from a variety of precious Chinese herbal medicines. The beef noodles made are unique and the soup is fresh. Delicious and meaty. People who have eaten it are full of praise.

Huaxi Beef Noodles uses high-quality cattle, refined rice noodles, and multi-marrow beef bones to make a fresh and thick original soup, plus smooth steamed rice noodles, paired with mellow beef, and appetizing pickled vegetables for decoration. Using fresh coriander, if you can tolerate spicy food, and Guizhou's unique fried chili noodles, a steaming bowl of beef noodles with full color, flavor and aroma is presented.

Huaxi beef noodle has a unique flavor and is loved by people. In addition to taste, drinking a bowl of beef soup with attractive aroma and rich flavor is also a delicious enjoyment. People regard it as breakfast, Lunch, dinner, snack food, anytime and anywhere.

Simple preparation method

Huaxi Beef Noodles

Huaxi is a place name in Guiyang. The locals like to eat chili peppers, and they like to eat Huaxi Beef Noodles even more. This powder is actually powder with beef added, but there is a special way to cook it: wash the beef, cut it into large pieces, cook it in a pot until it is half rare, remove it, add water, sugar, and spices in a clean pot and bring it to a boil. Add half of the beef and cook until it is cooked through. , remove and cut into thin slices 5 cm long and 3 cm wide; cut the other half of the beef into cubes and stew over low heat, cut the soaked sour lotus white into long pieces, cut the coriander into sections and set aside; put the rice noodles in boiling water Boil the pot until thoroughly cooked, put it into a noodle bowl, then place the sliced ??beef and stewed diced beef, sour lotus white, and coriander on the noodles, ladle in the original soup, mixed oil, MSG, Sichuan pepper powder, and pepper That’s it.

Raw materials and seasonings: 1,000 grams of fresh yellow beef, rice noodles according to the needs of each person, pickled lotus root, sauerkraut (made from green vegetables or cabbage), butter, green onions, pepper, star anise, kaempferol, grass Appropriate amounts of fruits, Amomum villosum, bay leaves, aromatic aroma, cinnamon, salt, dried chili peppers, coriander, MSG, etc.

Huaxi beef noodles with lotus white pickles

1. Sealed box, sorghum white wine, Sichuan peppercorns, chili, rock sugar, salt, lotus white pickles.

2. Brewing

First add aniseed and appropriate amount of rock sugar

(1) Commonly used kimchi raw materials: Lotus white, Zijiang (purple young ginger),

(2) Wash the lotus flowers and cut them into strips or slices (not too small).

(3) Put the cultured kimchi juice into the jar. The vegetables must be completely submerged in the water, and then seal the mouth of the jar.

(4) Every time you add a new dish, add the appropriate amount of salt. You will get the hang of it after doing it a few times. If there is too much salt, it will be salty, if there is too little, the dish will be sour. Each time a new dish is added, the brewing time will be different depending on the dish, with the longest time being one week.

Important tips:

a. The inner wall of the jar must be washed clean, and then dried with raw water, or simply scalded with boiling water.

b. There must be no raw water. After washing the green peppers, they should also be dried, and no raw water should be allowed.

Why not have raw water? The reason is very simple. Tap water (raw water) contains miscellaneous bacteria, and the chlorine in it will kill the pickle bacteria

3. How to eat and value

There are many ways to eat it, and it is often eaten directly. Especially in the hot summer, eating it with porridge has a better taste. It is salty, sweet, and a little sour. It appetizers and strengthens the spleen. You won’t get tired of eating it for a long time.

Nutritional benefits of Huaxi beef rice

Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than that of pork, and it can improve the body's disease resistance. It is especially suitable for people who are growing and developing, recovering from surgery or illness, in terms of supplementing blood loss and repairing tissues.

Traditional Chinese medicine believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic in cold winter. Traditional Chinese medicine believes that beef has the functions of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people with depression of middle-Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion.

Huaxi Beef Noodles Specialty Chili

1. Hu Chili Pepper

The so-called paste sea pepper is called Hu Lazi in Guizhou!

Step one: put dried red pepper in the hot ashes of the fire. Take it out when you feel the choking smell!

Step 2: Use a bowl to pound the chili peppers. You can add some garlic or other seasonings. We put the seasoning called wood ginger. Also add some water to let the chili peppers stick together.

The third step is to put it into a bowl and add some soy sauce, coriander and so on! This is the oldest practice in the countryside!

2. Oil chili peppers

The method for making mutton powder is as follows: put the dried chili peppers in a pot and stir-fry until the chili peppers are crispy - grind them in a stone mortar - and put them in a bowl In the bowl (put a little salt) - heat the vegetable oil (mixed oil) until it is 80% hot - remove from the fire and let it cool for a while - pour the hot oil into the bowl filled with pounded chili noodles - pour it as you go Stir so that the chili noodles are evenly heated - add the oil after it has completely avoided cooling.

3. Fried peppers

Wash the dried peppers;

Soak the dried peppers in water for 10 minutes, then dry and cut into small pieces;

Pour the oil into the pot and heat it for a while until the temperature is suitable. Pour the chili pepper into the pot for 1 minute;

Pour the chili pepper and oil into a small bowl so that the oil in the The spicy flavor and the oil contained in the chili peppers are very delicious, and the chili peppers are not mushy.