Current location - Recipe Complete Network - Diet recipes - Detailed method of brine on Anhui plate
Detailed method of brine on Anhui plate
Detailed method of brine on Anhui plate:

1, At present, 90% of Anhui beef noodles need to be cooked, until Angelica dahurica is transparent for 20 minutes, and until Zanthoxylum bungeanum becomes soft for 3 minutes. The purpose of cooking is twofold. First, it can prevent the aniseed from frying, and second, it can make the aroma in the aniseed come out with the moisture in the aniseed when frying.

2. After cooking, we begin to refine oil. It is also an important link to refine Anhui beef noodles. We put chicken oil, beef, lard and blended oil together in the pot until it burns to 200 degrees, and the pot surface smokes. At this time, we need to prepare an oil temperature meter. We need to be accurate and not vague when making this Anhui beef noodles.

3. Frying is the most critical step in the whole beef noodles. After cooking, when the oil temperature drops to 1 10 degrees, fry the small materials for 35 minutes until there is no foam on the oil surface, then add onion, ginger and garlic for another half hour, then fry the big materials, and fry the big materials for 70-80 minutes.

4. Choose beef. At present, most of the physical stores are selected tendon meat. Wash the beef and cut it into soybean grains. Put the beef in the pot and boil it. Remove the blood foam. Next, prepare to put the cut diced beef in the oil and fry it with Chili, but the frying time should not be too long.

5. Finally, after the aniseed and small ingredients are fried, put 3 or 5 kilograms of peppers prepared in advance directly. The spicy degree of the bottom material on the board depends on two points. First, the variety of peppers, and second, the number of peppers. Pepper can be fried until it doesn't stick to teeth, and the surface is slightly black.