How to make homemade beef plate noodle soup stock, how to make it delicious

Flour. Beef.

Vegetable. Pepper.

Tempeh. Clove.

Aniseed. Cinnamon.

Dried chili peppers. Tangerine peel.

Egg. Grass fruit.

Spring onion. Ginger.

Cumin. Garlic. Pepper. Salt.

Bean paste. Rock candy.

Sesame oil. Pasta sauce.

The practice of making homemade board surfaces.

1. Take wheat flour on one side, stir it with salt and water in proportion, mix it into a dough, knead it repeatedly, and make a small dough stick with a diameter of half an inch and a length of eight inches. Apply sesame oil and stack it on the case. Cover with clean, wet kitchen paper.

2. Wash all the accessories, then pass it with warm boiled water, crush the old ginger, and put the salad oil into the pot. When it is hot, add the green onion, ginger and garlic in turn. Add the red pepper and pay attention to the heat.

3Then add the bean paste, soy sauce, salt, rock sugar, butter and beef, finally add water, bring to a boil and add all the ingredients. Turn to low heat and cook slowly, remember not to cover the pot, remember to keep the soup slightly boiling after turning to low heat, and turn the sauce at any time. Add the boiled eggs to the broth.

4. Cook the noodles in a pot for 2 minutes.

5Pour on the thick noodles OK!

1. Prepare the ingredients. Fennel, Sichuan pepper, grass fruit, bay leaves, bean paste, green onions, garlic, butter, beef, salad oil, chili, soy sauce, chicken essence, monosodium glutamate, salt.

2. Make beef plate noodle oil. Dilute the butter and bring to a boil, then pour the ingredients of the beef noodles into the pot and boil.

3. Boiled board fabrics. Fry over low heat to allow the aroma to penetrate into the oil, and start frying the chili peppers after frying the ingredients on the plate.

4. Noodle making: When making noodles, first line up three small noodle sticks on the case, pinch three heads with the left hand, pinch three heads with the right hand, and raise them above the head violently, and slam the limbs and fall on the case. One after another, crackling, falling, pulling, flashing, hence the name of the board.

In the hands of the chef, the three small noodle sticks change from short to long, from thick to thin, converted three times, the total length is more than five zhang, and the thickness is uniform, lifting like a waterfall.

5. Boil a small pot of water, then dissolve the beef plate noodle marinade completed in the 3rd middle, then put in the chicken essence monosodium glutamate and simmer over low heat, and then put in the egg balls to taste and set aside.

6. Boil a pot of boiling water, put in noodles after the water boils, etc., and then put in the greens when Guo is boiling. After the noodles are cooked, pour the marinade from the pot into the noodles a little, and a bowl of spicy beef noodles is successful.

1. Ingredients: beef (1000 grams), pork barrel bone (1), noodles (raw) appropriate amount.

2. Seasoning: salt (4 tablespoons), green onion (appropriate amount), ginger (appropriate amount), dried chili pepper (70 grams), cooking wine (a little), sesame pepper (1 small handful), stewed meat (2), vegetable oil (appropriate amount), water (appropriate amount).

3. When buying beef, try to choose the upper brain meat of the cow, which is very fragrant after stewing. Wash the dried red peppers to control the moisture, and wash the cobs and bones for later use.

4. Wash the beef and cut it into one-centimetre pieces.

5. Put water in the pot to boil, put a little cooking wine after the water boils, and put in the beef to blanch the blood foam.

6. Skim off the blood foam with a spoon, and then use a fence to remove the beef.

7. Put an appropriate amount of oil in the pot, (the oil can be slightly more) After the oil is hot, put in a small handful of sesame pepper and fry it to make it fragrant.

8. After frying the peppercorns in oil, remove them with a strainer.

9. Pour the chili peppers into the pot and stir-fry until the chili turns dark red and remove them.

10. Pour in the beef cubes and stir-fry evenly, stir-fry for about five minutes, then pour in the fried chili peppers and stir-fry well.

11. Add an appropriate amount of water to the pot, and the amount of water should be enough, which is completely better than beef and stick bones.

12. Put in the prepared pork stick bones, then put in the seasoning bag and green onion ginger slices.

13. After the soup boils, skim the foam again, and then add four tablespoons of salt (because it is made of brine, so the salt can be more). Infiltration shed.

14. Turn on low heat and simmer for about two hours, stew until the bones and flesh of the stick are separated, and the beef can be turned off when it is crispy.

15. The following noodles: You can cook any noodles, fresh noodles, dried noodles, or instant noodles, put water in the pot to boil, put the noodles to cook, and then put some seasonal small greens in the pot to blanch, (rape or cabbage are good choices), pour a spoonful of beef marinated on the top!

When it's done, I'll eat some too!

Anhui beef plate noodle ingredients and production method:

1. About 20-30 grams of pepper, star anise, cloves, tangerine peel, cinnamon, ginger, fennel, Sichuan pepper, noodle sauce, monk fruit, angelica, and red pepper;

2. 30 grams of rock sugar, bean paste, green onions, garlic, about 50-100 grams each. Butter and beef 500 g - 2000 g.

3. 20-40ml of soy sauce. 10-20 grams of monosodium glutamate, 3000 grams of boiling water. 30---50 grams of salt (preferably to taste).

Method: Wash all the ingredients, then pass them with warm boiled water, crush the ginger, and put the salad oil in the pot. When it is hot, put in the green onion, ginger and garlic in turn, and then put in the red pepper, pay attention to the heat (not too big), then add the bean paste, soy sauce, salt, add rock sugar, butter and beef, and finally add water, add all the ingredients after boiling, turn to low heat, slow cooking, remember not to cover the pot, commercial store technology learning can be Jiawei in front of the English b f t followed by 3 3 9.

Production essentials: After turning to slow heat, remember to keep the soup slightly boiling, and turn the sauce at any time, the beef should be cut into small nails, after the heat is turned off, you can put the boiled eggs into the pot together, soak in the sauce, let the juice slowly penetrate into the eggs, so that the eggs taste fragrant.

It turns out that beef noodles are so simple.

Ratio of beef plate noodles and noodles:

25 catties of noodles: edible alkali: 1 tael (winter salt: two) summer salt: two), cool water catty.

Both manual and machine noodles can be used, and the noodles in the beef plate noodles must be hard, so that they will be stronger.

1. Beef noodles have a long history and are Han specialty snacks originating from Anhui Province and Xinye, Henan. Xinye, a famous historical city of the Three Kingdoms that was once burned down by Zhuge Liang, has a local delicacy with historical origins - Xinye Banmian (also known as Zhang Feibanmen). It is known for its refreshing, chewy, spicy aroma, and spicy fragrance.

Later, due to its unique taste, it was quickly introduced to various places. Affordability and deliciousness are the characteristics of authentic beef plate noodles.

2. The key to the taste of beef plate noodles is the dozens of ingredients there, each of which is carefully selected by the master, and it is necessary to pay attention to the procedures and heat of the ingredients. The use of fire is different at each stage. The noodle soup can be boiled with a variety of ingredients that can be crystal clear, and the noodles are served with green vegetables, red, white, and green to make the noodles look more appetizing, so they have a good reputation.

Gluten flour with salt and dough is sufficient.

1. Ingredients: 400 grams of beef, 300 grams of flour.

2. Auxiliary materials: 1 small handful of nepeta, 5 eggs, 1 lettuce, 1 small handful of garlic moss.

3. Potato yard sail method:

1) One piece of beef for later use.

2) Prepare tomato paste, garlic and ginger juice for later use.

3) Boil and peel the eggs for later use.

4) Nepeta and garlic sprouts for later use.

5) Make a plate surface embryo in advance for later use, and the production method is shown in the main meal to replenish energy - large mold bone noodles.

6) Choose your favorite vegetables and wash them for later use.

7) Wash and chop the nepeta and garlic sprouts for later use.

8) Beat the prepared dough into wide noodles one by one for later use.

9) Cut the beef into large pieces and set aside.

10) Put vegetable oil in a wok, add Sichuan pepper and star anise and stir-fry until fragrant.

11) Add the bean paste and stir until fragrant.

12) Count the hail into the peeled garlic kernels.

13) Stir-fry the garlic to bring out the fragrance.

14) Add the beef cubes and stir-fry.

15) Add ginger juice, tomato paste, dark soy sauce, soy sauce and sugar to taste.

16) Add an appropriate amount of water to boil the beef.

17) Add the peeled eggs.

18) Crush the beef until it is crispy.

19) Take another pot and boil water, cook the noodles, add the lettuce and blanch.

20) In a large bowl, add a little salt, chicken essence, and the prepared garlic sprouts and nepeta.

21) Pour in an appropriate amount of noodle soup and dissolve the seasoning in a large bowl.

22) Fill in the boiled noodles and vegetables, then put in the beef and braised eggs, and a bowl of noodles is ready.