Put the alkaline noodles in boiling water, cook until half cooked, take them out and drain them, then mix them with sesame oil and let them cool for later use.
1, brine formula (taking 15kg brine as an example)
2, brine production:
1), add 15 Jin of water, 3 Jin of beef bones, 1 Jin of chicken bones, 2 pieces of ginger, soybean milk or milk (soybean milk can make soup whiter and more delicious) to a large pot, first boil it with high fire, and then stew it with low fire for 8 hours.
2) Put the seasoning bag into water, simmer for 3 hours, and add refined salt, monosodium glutamate, rock sugar, soy sauce and wine to taste.
3. Pickled beef/beef offal
Raw materials: sirloin, beef tendon, money belly, hairy belly, beef tendon.
Practice steps:
1), roast beef brisket, beef tendon, money belly, beef tendon and other beef offal, change knives and cut into small pieces for later use.
2) Add water to the pot, add the marinade, boil it, add the processed beef offal, take out the marinade when it is 78% ripe, and let it cool for later use.
3) After the brine soup is cooled, collect the solidified butter on the upper layer for later use.
4. Positioning the configuration of basic soup
Take the above brine 1 part, add 9 parts of clear water, and add refined salt, monosodium glutamate, sugar, beef powder and chicken powder according to the ratio of 1.5-2%, 0.8%, 0.5%, 0.5% (the salty and sweet can be used flexibly according to the local taste, and the chicken essence or beef powder can be increased or decreased appropriately according to the concentration of refined powder).
Basic elements:
1, spices must be newly listed. Don't buy them in pharmacies, but in vegetable markets. You must first boil them with strong fire and then simmer them for a long time to get more fragrant brine.
2. Meat-flavored seasoning powder can be added to the brine (at a ratio of five thousandths) to increase the aftertaste and taste.
3. The ratio of refined salt to water in the base soup is 35/ 1000, that of monosodium glutamate to water is 15/ 1000, and that of sugar to water is 15/ 1000.
4. In order to make the brine fragrant, you can use Guilin bean curd, oyster sauce, sesame oil and hot pot seasoning.
Ingredients: 2 tablespoons butter, 2 tablespoons red bean paste, 6- 10 dried pepper, 2 tablespoons pepper, spice powder (ground with spiced beef offal), a little ginger, a little Jiang Mo, a little beef marinated soup, a little soy sauce and a little sugar.
Practice steps:
1. Heat the butter in a pot until it melts, stir-fry the bean paste with low fire until fragrant, and then add spice powder, pepper and dried pepper to stir-fry.
2. Pour a proper amount of marinated beef offal soup into the pot, add soy sauce and white sugar to taste, bring to a boil, add marinated beef brisket, beef tendon and beef tendon, and cook for 30-60 minutes on low heat.
3. Cut the money belly and hairy belly into thin slices and put them in the pot, then cook for 10 minutes and turn off the heat.
1, put the treated alkaline water surface into boiling water, scald it for 1 min, take it out and drain it and put it in a big bowl.
2. Take a proper amount of mung bean sprouts and put them in boiling water. Blanch the mung bean sprouts, remove them and drain them on the noodles.
3, pour the red oil soup base, add beef offal, and then sprinkle some chopped green onion or parsley, you can eat.
Experience sharing:
1. Cattle intestines, lungs or livers can be added to beef offal, or beef offal can be replaced, and each family can adjust it according to their preferences.
2. The secret weapon of Xiangyang beef offal noodles is the red oil boiled with butter. Butter is mixed with the flavor of various spices, with bright color and fragrant rap.
When cooking the red oil soup base, if you add some beef bone soup, it will taste better.