How is the beef noodles in Yonghe soy milk made?

Preparation of beef noodles:

1.Add a pinch of salt to the eggs and stir to combine.

2.Add the flour.

Add the sage seeds.

3.Stir it well to become flocculent.

4.Turn on the electric noodle machine, first gear, slowly put the dough in, and press it into a sheet.

Put the small dough sheets in one by one and press them repeatedly into large dough sheets.

5.Press it into a neat sheet.

After pressing the dough sheet with a regular edge, turn to 3 gears, press the thin slices once, and then turn to 5 gears to produce the thin slices once.

6.Out of the strip. 7.Cut the braised beef into large pieces.

8.Scoop out a part of the old soup of braised beef, add it to the pot, add enough water, and cook it into a beef noodle soup base.

9.Bring the soup base to a boil, put the noodles in and cook.

10.To taste, add a pinch of salt to taste and remove from the pan.

This seems to be a trade secret.

Give me 200!!

You just ask the chef in Yonghe soy milk!

Selection: Beef: The leading protagonist of beef noodles, the selection of local yellow beef is the first choice, the chewy and textured ribs and half tendons and half meat are the selected parts, not too fatty, not too dry.

Soup: A good braised beef stock, integrated with the flavor of bean paste, is rich and mellow enough to drink, all kinds of spices, soy sauce, and seasonings present a soft balance in the soup, without the exaggerated aroma of the ingredients, robbing the beef style, the salty and light seasoning is just right, enough flavor but not dead salty. In order to save costs and processes, some restaurants use cheap soy sauce and sweet noodle sauce to cook the soup, and although the sauce is rich in color, the taste is sour and does not have the aroma that braised should have.

The stewed soup is fresh and pure, the soup color looks clear, but it is mellow but not greasy in the mouth, and the tip of the tongue is naturally sweet after drinking, not the fake sweetness of licorice, artificial sweetener or beef powder.

Noodles: Appreciate one of the three elements of a bowl of beef noodles, whether it is Yangchun noodles, hand-made home-style noodles, hand-cut noodles, knife-cut noodles, or thin flat noodles, beef noodles should have a certain elasticity, not hard, not rotten, boiled to the freshly cooked hard noodles, soaked in hot soup, and slowly absorb the soup, so that the noodles present a variety of taste levels.

Like a secret recipe, you can't pass it on I don't know if you want to know if it's used hehe!! I guess no one will tell you!!

How is it possible for us all to know.

If they were all going to do it, they should have closed their doors a long time ago, hehe

There is a knack for making beef. Generally, it will not be passed on. My grandfather taught me a method, but. Hey. Of course, it will not be passed on.

Ingredients for making Lanzhou beef noodles: refined flour, beef, beef bones, beef liver, refined salt, grass fruit, ginger, pepper, pepper, monosodium glutamate, cooked radish slices, coriander, garlic sprouts, chili oil, and Peng gray water. Characteristics of Lanzhou beef noodles:

The meat is soft and rotten, the taste is mellow and fragrant, the noodles are flexible, smooth and smooth, and the soup is salty, sour and spicy. Method:1

Wash the beef and beef bones, soak them in water for 4 hours and take them out (the blood water is used to make soup), put them in a pot of warm water, boil over high heat, skim off the foam, add refined salt, grass and fruit to change the disadvantages of Pei Hewei, ginger, peppercorns, etc., stew over low heat for about 5 hours, take out and cool when cooked, and cut the beef into 1 cm square dices. Beef liver is also seasoned and boiled into soup for later use. 2.

Skim off the scum and oil in the meat and bone broth, add the blood water of the soaked meat, bring to a boil over a strong fire, skim off the foam, add the beef liver soup and seasoning bag, add a little water to boil, add refined salt, pepper, monosodium glutamate and radish slices, and simmer over low heat. 3.Take an appropriate amount of refined flour, add water and mix it into a flocculent shape, then add fluffy ash water and knead evenly, pick it into a 250-gram agent after it is ready, put it on a board smeared with clear oil, and cover it with a damp cloth.

When it is ready to put into the pot, roll the dough into noodles. 4.After the noodles are cooked, they are put into a bowl, poured with broth, sprinkled with diced meat, coriander, garlic sprouts, and drizzled with chili oil.

How to cook braised beef noodles? Remove the beef from the pot under cold water, add star anise pepper pepper segments, dried lemongrass fruit, cloves and angelica cinnamon, put it in the pot and stew with Chacao beef for 30 minutes.

Preparation of ingredients.

Ingredients: Meat yak.

Ingredients: beef bones, beef liver, fatty chicken, green radish, clear oil, chopped green onion, salt, xianglai, garlic sprouts, spicy oil.

Seasoning: Seasoning, there are three main seasoning recipes for "Uncle Ma's Beef Noodles", and the most commonly used is the "strong flavor" type.

Steps: First wash the beef and bones with water, then soak them in water for four hours (the blood water is left for another use), put the beef and bones into a pot of warm water, skim off the foam when they are about to open, add 4 taels of salt, 5 yuan of grass fruit, 5 yuan of ginger peel and 2 yuan of peppercorns, wrap it with gauze into a seasoning bag, wash it with water, wash it with water, and put it in the pot, simmer it for five hours on low heat to cook, take it out and cut it into 1 cm square dices after it cools slightly.

Cut the beef liver into small pieces and put it in another pot after cooking, then clarify it and set aside. Cinnamon seeds, Sichuan pepper, grass fruits, ginger peel are stir-fried and dried and milled into powder, and radishes are washed and cut into slices and boiled beef noodles are cooked. Cut the garlic sprouts, chopped green onions, and cut the small sections of the fragrant lai and set aside.

Skim off the oil slick of the broth, pour the blood water of the soaked meat into the boiling broth pot, skim and clarify after opening, add various seasoning powders, and then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick.

30 kilograms of flour and 18 kilograms of water are rolled into a dough cord, then kneaded evenly, and 7 taels of gray water are added (if the gray water is thick, add less, and the gray water is light, add more) stir and knead well. Wipe the oil on the case, knead the noodles into strips, knead them into strips weighing five taels, cover them with wet strip cloth, and then according to everyone's hobby of good food, respectively, pull them into large widths, leek leaves, two thin, mustard wheat ridges (triangular strips) and other shapes of noodles into the pot, after the noodles are cooked, they are fished into the bowl, and the beef broth, radish, diced meat, and oil slick are poured on the noodles. And add an appropriate amount of serais, garlic sprouts, chopped green onion and spicy seed oil to everyone's taste.

It's impossible for anyone to tell you, because this is all hard work by everyone themselves, and it was given to you, what did others do? Remember, there's no such thing as getting something for nothing.

Lanzhou beef ramen Method: 1. Mix noodles, preferably with a little salt. 2. Wake up.

Roll out the dough and grease both sides. Then buckle under the container. Repeat every few minutes, generally about 10 times, until you pull the dough and it won't retract. 3. Cut the beef.

It is better to have meat with tendons and get out of the oil. Cut into cube pieces. 4. Boil the soup.

It is best to use a small cloth bag to wrap the seasoning so that there is no material left at the bottom of the pot. The seasoning which is wrapped includes grass fruit, cinnamon (less), and Sichuan pepper. Some Chinese supermarkets sell it cooked with raw meat.

I use the kind of ready-made marinade that has been wrapped in a small bag to remove the blood foam, and it must be removed very cleanly, and the soup cannot be changed, and the original soup must be retained. Then put white pepper, a lot, like the usual salt in a stew, a lot, a lot. Salt is put at the end.

5. Oily and spicy. 6. Ramen. Roll out the dough, then cut it into long strips, then pull!

Use even force! 7. Remove from the pot. Pre-prepared coriander, first scoop the noodles, and then stir the soup!

It's better to have a larger bowl to sprinkle the noodles in the soup with coriander, and sprinkle with chili peppers, preferably with more chili oil.

1.Handmade traditional practices:

1.Soybean prototype.

2.Soak for 5-6 hours later.

3.Grate with a blender.

4.Stir and cook over medium heat.

5.Filter the finished product with okara.

One of the essentials of boiling soy milk.

After the soaked soybeans are ground in the juicer, they can be boiled in the pot. If the ground soybeans are not filtered first and cooked together with the bean dregs, the bean dregs will easily sink at the bottom of the pot and burn, making the soymilk burnt and smelly, so it is more troublesome to keep stirring when cooking, but the boiled soymilk is very delicious.

Experienced soy milk shop owners told us that when boiling soy milk, it is best to let it boil several times to remove the green taste of the beans. When the soy milk is boiled, it will come out, at this time, turn off the stove first, wait for a while to let the soy milk cool a little, and then increase the stove fire, so that after boiling two or three times, it will taste better.

There is no recipe for Yonghe soy milk, and you can also drink delicious soy milk. After the soybean milk head is soaked in boiling water at night, cover and stuff overnight, and after putting it in the soymilk machine for processing the next day, it will be poured into the pot to see two open (do not turn it on low heat to avoid overflowing the pot). Pour it into a bowl and place it at about 50 degrees, add an appropriate amount of honey.

Yonghe's success is not only soy milk, the key is his business philosophy and management. Soy milk is just a signature product and a way to attract people.

If I knew, I would have been opening a Yonghe soy milk shop a long time ago.

Do you think someone will tell you the answer? Big brother! Trade secrets...Scold!

Ingredients: 950 grams of beef, 500 grams of noodles, 1 green onion, 5 cloves of garlic, 2 slices of ginger, 2 bay leaves, 7 chili peppers, 1 cinnamon, 10 Sichuan peppercorns, 2 seasonings, 1 teaspoon cooking wine, 120 grams of rape, 5 eggs, appropriate amount of rape.

First, first come to beef stew, prepare: green onion, ginger and garlic (green onion cut into sections, ginger slice), chili, bay leaf, cinnamon, Sichuan pepper, and ingredients.

2. Cut the beef into small pieces, blanch it in a pot, and put a little cooking wine in the water to remove the miscellaneous taste, as shown in the figure below.

3. Then clean it with water and put it in a saucepan, as shown in the picture below.

Fourth, then put salt, green onion, ginger, garlic and other prepared seasonings, as shown in the figure below.

5. Put a few eggs, put an appropriate amount of water soaked in beef, plug in the electricity, and simmer for 1 hour.

6. Clean the prepared rape and set it aside for later use, as shown in the figure below.

7. Put the rape and noodles into the pot, put a little beef stew broth, add a little water, and boil the noodles and rape in water.

8. Take out the noodles, put the beef, rape, and eggs in a bowl, and scoop a spoonful of beef broth, so that the beef noodles are ready.

Beef noodle preparation (including beef preparation):

1) Prepare a piece of gauze and wrap the peppercorns, fennel, star anise, and large ingredients. Cut the green onion, slice the ginger, and water fungus.

2) Cut the meat into strips and then cut into cubes. Add cold water to the pot and add the meat pieces. Bring to a boil and skim off the foam.

3) Put the beef, green onion, ginger and prepared packet into the pressure cooker, and add water to the pot.

4) Simmer for an hour. (If you want to boil in a pressure cooker, turn to low heat for another hour) 5) Add an appropriate amount of salt and chicken essence to the stewed beef and soup to taste.

6) Wash and blanch the soaked fungus. Parsley cut into sections. Put the coriander and fungus in a bowl (the fungus can be added or not according to personal preference).

7) Add the beef and beef broth.

8) Then cook the noodles, and when the noodles are cooked, remove them into a bowl of beef broth.

9) According to personal taste, you can add oil and spicy seeds. A bowl of fragrant beef noodles is ready.

How to cook beef noodles? Cut the beef into cubes, add cooking wine after getting out of the pot, remove it and prepare it in another pot, green onions, ginger and garlic, Sichuan pepper, eight pepper bay leaves, chili pepper and dried lemon, etc., stir-fry evenly.

The day before yesterday, I watched a food show in which others blanched the beef first to remove the fishy smell of the beef, and then stir-fried to contain the beef juice, so that the beef was delicious.

With the gentlest voice, I will say good morning to you, and simply eat an unpretentious beef noodle for breakfast.

It is best to press the beef in a pressure cooker in advance, and boil the noodles to boil the favorite vegetarian dishes and beef.

Beef bones" wontons stewed for two hours, the more fragrant they are

Make beef noodles with the first soup to be good, and then make the rest.

750 grams of fresh beef into 3 pieces, boil the water and put it into the turn and take it out, pour out the blood water, wash the pot, half a pot of cold water to enlarge a green onion, a small piece of ginger, 30 peppercorns into the seasoning hopper, 2 grass fruits, put 3 pieces of beef in, and bring to a boil over high heat.

When the pot is boiling, skim off the foam and simmer for one hour on medium-low heat (add boiling water for less soup halfway). For example, use a pressure cooker for half an hour. When the meat is taken out of the pot, it must be removed when the soup pot is rolling. When using the soup, remove the seasoning and discard it, add salt, pepper, green garlic foam and coriander foam.

Cook the beef in a separate pot, add half of the light soy sauce and boiling water, an appropriate amount of sugar, and add a little dark soy sauce if it is colored.

Bring to a boil on the heat to reduce the juice, let it cool and cut into pieces.

Select high-quality fine powder rich in gluten and strong toughness, and use the fluffy ash burned by local plants and trees in Lanzhou to form soft noodles, make noodles and make noodles and wake up thoroughly.

Ramen is a one-handed skill, a noodle rock just pulls a large bowl of noodles, every time you pull it, you have to fold it back on the wrist once, pull it to the end, shake your hands up and down a few times, then the noodles are flexible and long, and the thickness is uniform. The quality of beef ramen depends on the clear soup.

Lanzhou clear soup beef noodles have"One clear, two white, three red, four green, five yellow"Five features. That is, the beef soup is clear and fragrant; The radish slices are white and pure; chili oil is bright red and floating; Coriander and garlic sprouts are fresh and green; The noodles are smooth and yellow.

Replace the flour with noodles, and the others are the same.

Beef curry powder (soup).

The curry should be fried in oil, and the oil temperature should not be too high, it will be mushy.

Beef chunks are cooked (rotten) in water, sliced and served; Add salt, oil curry, minced shallots, pepper, a small amount of monosodium glutamate to the beef broth, add a good powder (a little harder), and add the sliced beef. This is the curry beef powder. Without powder, it's beef curry.

The easiest way to make braised beef (noodles):

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add Haitian soy sauce a little color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state that seems to be boiling but not boiling), burn for 1-2 hours, you feel rotten on the line, collect the water on high heat, don't be too dry, add pepper, a little monosodium glutamate.

Boil water, water should be a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in a bowl, add boiling water, then boil the water and add powder, a little harder, put it in a bowl, add braised beef. Can.