Who knows how to make the seasoning of authentic beef gluten noodles???

Ingredients: beef gluten noodles.

500g, 1 cucumber.

Excipients: appropriate amount of oil, appropriate amount of salt, 10g of chili flakes, appropriate amount of garlic paste, appropriate amount of leeks, 2 tablespoons of light soy sauce, balsamic vinegar.

3 spoons, 50ml of cold boiled water, 10g of chopped peanuts, thirteen spices.

3g, sesame 5g

1. Prepare beef tendon noodles.

2. Wash the cucumber and cut into shreds.

3. Garlic, leeks and crushed peanuts for later use.

4. Mash the garlic into garlic paste and add chili flakes.

5. Add sugar, salt, thirteen spices, sesame, thirteen spices and other seasonings.

6. Pour hot oil to stimulate the fragrance.

7. Add light soy sauce, balsamic vinegar, cool and white.

Mix well to make a sauce.

8. Stir-fry the leeks in the middle of the pan.

9. Pour the sauce into the beef tendon noodles.

10. Stir well.

11. Add leeks, sprinkle crushed peanuts, and mix well when eating.

Ingredients. Bread crumbs.

Spicy and fresh. Sesame.

Vinegar. Soy sauce.

Cucumber. Coriander.

Garlic. Chili oil. Monosodium glutamate. Salt.

Step Method.

The ingredients are all here, so I used bread flour with the highest gluten count to make the noodles strong. Seasoning: spicy fresh, sesame paste, rice vinegar, soy sauce, cucumber, coriander, garlic, chili oil, monosodium glutamate, salt.

Shred the cucumber and mince the coriander.

The noodles are made with high-gluten bread flour and are very firm. Add water and a small amount of salt to the flour and stir well, then put it in a dough mixer and stir.

Rest the flour in the basin for a while, and use the time to rest the dough to put the garlic and a small amount of water and salt in a blender to beat the garlic juice.

Press out the noodles and sprinkle with flour to separate.

Boil hot water in a pot, drop a small amount of oil after the water boils, boil the noodles for 3 times and then remove them, rinse with cold water, and control the noodles to dry the water.

Tahini paste with warm water and boil, pair into juice.

When it's ready, start mixing, add spicy fresh powder, monosodium glutamate, salt, cucumber, coriander, sesame paste, chili oil, soy sauce, rice vinegar, garlic juice.

Place in a basin and mix.

end precautions.

Let your processed beef tendon noodles cool, then soak them in cold water, wait for a few minutes, control the water on the beef tendon noodles, and then stir them with some cooking oil, stir evenly, don't use too much oil and not too little, just the right amount, there are no strict requirements. Then leave it for about half an hour to taste better, and it is best to stir it within a few minutes when you put it to make the noodles very loose, but not lumpy.

2.The use area of beef gluten noodles is very wide, one place and one way to eat, and the taste is difficult to mix, here I will give you a recipe that belongs to the public taste, I believe it should be easier to cater to.

3.The soup is made of Sichuan pepper, big material, grass buttons, meat buttons, and good ginger, that is, good ginger, angelica, cinnamon, large and small fennel, cloves, wood fragrance, bay leaves, and slowly boiled into soup, and the soup is the most important amount.

Then when the soup is ready, it's time to make oil, oil, meat buttons, apples, grass buttons, cloves, monk fruit, Sichuan pepper, spices, and deep-fried.

4.Put the noodles in a bowl, and then you can put bean sprouts, cucumber shreds, salt, monosodium glutamate, plus the soup you just made, and oil, sprinkle with sesame seeds, and that's it. How to eat beef gluten noodles and ingredients.

Preparation and ingredient steps of beef gluten noodles:Ingredients: 1 small handful of noodles (raw).

Excipients: 1 small handful of water spinach, 1 shallot, 3 slices of ginger, 3 cloves of garlic, appropriate amount of shredded mustard, appropriate amount of cooked peanuts, 1 spoon of light soy sauce, 1 2 spoons of Maggi fresh, 1 3 spoons of chicken broth powder, 4 spoons of oily pepper seeds, 1 spoon of Sichuan pepper powder, 1 2 spoons of lard, appropriate amount of sesame paste, appropriate amount of broth, 2 spoons of balsamic vinegar.

1. Prepare materials. Wash the water spinach and cut into sections, blanch it in cold water and set aside. Shredded mustard cut into small cubes. Finely chop the shallots. Mash the peanuts with ginger and garlic and finely chop them, and brew them with boiling water until they are cool.

2. Put light soy sauce and Maggi fresh in the bowl in turn.

4. Add 1 tablespoon of chicken powder, oil and pepper powder, pepper powder, ginger and garlic water.

5. 2 tablespoons of stock, lard and balsamic vinegar.

6. Sit in the pot with water, put in some salt, boil, add the beef tendon noodles, and cook until the noodles are cooked thoroughly and the color is white.

7. Scoop it up and put it into a prepared bowl.

8. Sprinkle with chopped shallots, chopped peanuts, diced mustard and blanched water spinach.

Ingredients: 500 grams of beef gluten noodles, 1 cucumber.

Excipients: 10 grams of chili flakes, appropriate amount of garlic paste, 3 grams of sugar, 5 grams of salt, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, 50 milliliters of cold boiled water, appropriate amount of leeks, appropriate amount of crushed peanuts, 3 grams of thirteen spices, 5 grams of sesame seeds.

Steps: 1. Wash and shred the cucumbers.

2. Crushed garlic, leeks and peanuts for later use.

3. Mash the garlic into garlic paste and add chili flakes.

4. Add sugar, salt, thirteen spices, sesame seeds.

5. Pour hot oil to stimulate the fragrance.

6. Add light soy sauce, balsamic vinegar, cool and white and mix well to make a sauce.

7. Fry the leeks in the middle of the pan.

8. Prepare beef tendon noodles.

9. Pour the sauce into the beef tendon noodles.

10. Stir evenly and search for combustion.

11. Add leeks, sprinkle peanuts and crush them, and mix well when eating.

1. First of all, you need to prepare the ingredients for cooking beef tendon noodles. Wash the water spinach and cut it into sections, blanch it and set aside in cold water. Cut the mustard into small cubes.

2. The shallots need to be cut into chopped green onions. After the peanuts are mashed, the ginger and garlic are chopped, and then brewed with boiling water and dust, and let cool thoroughly. In a bowl, add light soy sauce and Maggi fresh to taste, and stir the sesame paste and boiling water in a 1:5 ratio.

3. After that, put 1 spoon of chicken powder, oil boy brother Shen poured spicy seeds, pepper powder and ginger and garlic water, and also needed 2 spoons of broth, lard and balsamic vinegar, hot water in the pot, put some salt, and wait until the water boiled You can put in the beef tendon noodles, cook until the beef tendon Nianjing noodles are fully cooked, and you can pick them up when the color is white, and then put them in the bowl that has been adjusted before, and then sprinkle them with chopped shallots, crushed peanuts, diced mustard and blanched water spinach, mix them cold, and use chili oil, sesame paste, vinegar and other seasonings. Mix well according to personal taste and eat.

1. Half a cucumber, a level spoon of sugar, 3 tablespoons of cool white open, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, a few cloves of garlic mash, a small amount of sesame seeds, a small handful of peanuts, a small amount of sesame oil, a flat spoon of sesame sauce, an appropriate amount of salt, about 20 beef tendon noodles, and half a spoon of chili oil. Prepare an ordinary size spoon, add seasoning to the bowl, a spoonful of soy sauce, two spoons of vinegar, a spoonful of sugar, a little sesame oil, a little salt, sesame seeds, peanuts, chili oil, garlic paste, cucumber shreds stir for later use, one and a half spoons of sesame sauce, add four spoons of boiled water, stir desperately evenly, to completely become a thin sesame sauce, mixed with the sauce just now, you can taste it after mixing, sweet and salty, sugar can not be less, otherwise the saltiness is not delicious. Take out the soaked beef tendon noodles and stir them before eating, but as soon as possible, if the beef tendon noodles are absorbing the soup, they will not be very strong.

2. 100 grams of beef tendon noodles, 1 cucumber, 2 spicy millet, 2 tablespoons of peanut butter, 4 tablespoons of warm water, 5 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, 3 grams of salt, 1 tablespoon of spicy oil. Pour the beef tendon noodles into cold water and soak them for about 10 minutes, at this time there is a little hard core, then take out the beef tendon noodles and drain them and let them stand for about 15 minutes, wait until it has no hard core, wash and shred the cucumbers, wash and dice the millet spicy, mash the garlic into garlic paste for later use, prepare the sauce: 2 spoons of peanut butter, add warm water and spread.

Add 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, garlic paste, salt, oil and spicy seeds, millet spicy mix into a sauce, put the soaked beef tendon noodles, cucumber shreds and mix well and put on a plate.

3. A handful of beef tendon noodles, 2 shallots or garlic sprouts, 3 garlic cloves, a little sugar, a little salt, 3 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sesame oil, 2 tablespoons of chili oil. Soak the beef tendon noodles in cold water for 10 minutes, turn the head to soak the other side for 5 minutes, scoop up the water for 30 minutes, the inside is still hard, let it absorb the water by itself, you can have time to mix the mixture when the water is boiling, stir the white sugar, garlic paste, salt, light soy sauce, vinegar, sesame oil, and chives together, after 10 minutes, the beef tendon noodles are soft, and the seasoning can be poured in and mixed well.

1.Prepare beef tendon noodles, wash and chop mushrooms and coriander, and chop chopped green onions for later use.

2.Put a little cooking oil in the pot, heat it, add the chopped green onion and stir-fry until fragrant.

3.Add the mushrooms and sauté slightly.

4.Add some water and add the stock.

5.Dashi is frozen stick bone broth that is set aside to be divided into small pieces while the stick bones are being boiled and placed in the freezer.

6.Continue to boil, bring the stock to a boil, and add an appropriate amount of salt.

7.Add the beef tendon noodles, cook slightly, and add the coriander.

8.Mix the dough: choose the best flour and water to form a hard dough, without adding any additives.

9.I wake up and put it in the machine and press it.

10.Self-maturing into strips.

11.Foaming: Soak the produced beef gluten noodles in water for 2 to 10 minutes until they are soft and gluten.

12.Place in a drain basket to empty excess water.

13.Preparation: Add chili oil, vinegar, tahini.

14.Cucumber, brine, and chicken essence are put into a container and stirred well, and it is ready to eat.

15.The taste is fresh and spicy.

16.Beef tendon noodles have nothing to do with beef tendon, they are vegetarian noodles made of flour, the noodles are thicker, very soft, very elastic, similar to gluten but whiter than gluten, the surface is also honeycomb but has a satin luster, and the way to eat is the same as cold skin.

17.Beef gluten noodles are machine-made, and the manual method is unknown.

<>1. Preparation materials: 500g of high-grade flour, 50g of water, beef gluten noodle machine.

2. Take out the high-quality flour from the flour bag and put it into the basin.

3. Stir the prepared flour with warm water that is ready to be round.

4. Plug in the beef gluten noodle machine, wait for the machine to heat up, pay attention to the safety of electricity, this machine has high power, and use a little wire, socket, and switch.

5. Put the dough into the machine orange loss stare for import.

6. The machine will automatically press out the beef tendon noodles, and cut off half of the appropriate length.

7. After pressing, just tear it by hand, and pay attention to hygienic preservation.