Now Langzhong beef noodles, there are many nicknames, "beef noodles" or "Zhang Fei beef noodles" ......
Of course, as a local, more directly called "beef noodles", the name of the many, not enough to generalize.
Take "Zhang Fei Beef Noodles" said, because the color of the soup bacon and the legend of the Three Kingdoms general Zhang Fei's face color is extremely similar, coupled with the Three Kingdoms generals and Langzhong has too much of an incomprehensible relationship, the majestic and solemn Han Huanhou Shrine (commonly known as the Zhang Fei Temple) is located next to Langzhong Middle School, it is not an exaggeration to say that, to travel to Langzhong, if you do not go to the Zhang Fei Temple, then you even if it's not a good idea. Zhang Fei Temple, then you even if it is in vain, here precipitated the long history and culture of Langzhong and the people of Langzhong to Zhang Fei worship feelings.
Back to the point, the practice of Langzhong beef noodles is not surprising, the most important feature is the bashfulness, which is the symbol that distinguishes it from other beef noodles around the country.
What you need to pay attention to when making bashfulness is: stewed beef is too tender and too old; it is tender but not raw, cooked but not rotten, and crispy but not tough
First, more than 20 kinds of spices such as five spices and star anise are milled, fried and sautéed, then simmered with butter for half an hour;
Pour in the finest beef that is diced into cubes of meat and stew it for two to three hours until the beef is cooked through;
Then Add water and wet bean powder to make a paste, and then use special brown sugar for color;
Finally, add green onion, garlic, chicken essence, monosodium glutamate, cooking wine and so on, and then this bashfulness is considered to be done.
Of course, the bashimi needs to be spicy but not dry, thick but not stagnant, fragrant but not greasy, and not clear for a long time before it can be considered a good bashimi.
The icing on the cake of Langzhong Beef Noodles is the toppings:
Tender leeks, soybean sprouts, and celery sprigs that have been beaten in boiling water beforehand are chilled and ready to be used;
Fried dried chili pepper, hand-pounded garlic paste, carefully selected coriander, and Bao'ning vinegar are prepared, which is simply perfect!