What is the origin of beef noodles in Tsu City, and what is the origin of beef brisket noodles

Tsu beef powder catalog.

Tsu beef noodles are the most famous food in Tsu City, and as a local specialty, they can also be eaten by people, which shows its deliciousness. The famous powder hall Liu Deaf Powder Restaurant, Beef powder recipe (based on 20 catties of beef) Hawthorn 25 grams Oak 8 grams of Lingxiang 8 grams of Huo Xiang 25 grams of cloves 30 grams of good ginger 25 grams of citrus aurantium 40 grams of Radix Angelica Angelica 25 grams of Bai Knock 25 grams of bay leaves 25 grams of wood fragrance 50 grams of star anise 25 grams of Wujia peel 25 grams of peach 25 grams of sand kernels 25 grams of grass fruit 25 grams of cinnamon 25 grams of Sichuan pepper 20 grams of chili powder Appropriate amount of chili powder Among them, chili powder is added alone, Sichuan pepper is not ground powder, and the remaining 18 kinds of raw materials are ground into powder and mixed according to the required amount. The above recipe should not be changed arbitrarily.

How to make this paragraph.

2. Cut off the beef and turn the marinated beef into blocks, put it in a pot, add water, add ginger slices and boil for 15 minutes. 3. Beef processing: Add an appropriate amount of salad oil to the pot, after the oil is hot, put the appropriate amount of cinnamon branches, peppercorns, and star anise in the pot and fry them, and remove the cinnamon branches, peppercorns, and star anise after the pot exudes fragrance.

Put an appropriate amount of butter into the oil, wait for the butter to melt, add the chopped beef and ginger slices and stir-fry in a pan. Add an appropriate amount of sugar, white wine, salt, monosodium glutamate, chili powder, and medicinal powder, fry for a period of time, and then add water to boil. Add capsanthin (color-changing effect, can also be replaced by comfrey oil).

Boil over low heat for about 30 minutes, add an appropriate amount of Super Umami King, and cook until cooked. Note: How to make comfrey oil:

First put the oil in a pot to heat, put 5 grams of comfrey in a colander and fry it in the oil, the oil turns purple red, and pour the red oil into the beef broth. How to make red oil: 2 kg of salad oil, 2 kg of water, chili flakes, 1 kg of chili powder, 5 grams of comfrey.

First add oil and water to the pot, then beat **, add chili flakes and chili powder, stir well, boil the water in the pot dry, remove the chili peppers, put in the comfrey, and fry the juice.

The second. There is another quick way: use running water to rinse off the blood foam, cut large pieces into a pot of cold water and boil, skim off the blood foam, take out and cut into thin slices, put five-spice powder and whole dried peppers, ginger slices, bay leaves in the original soup, and burn them.

Hope it helps.

I don't know, but Changde is the original beef powder "expert", go and ask!

Tsushi City is beef powder"Hometown"and hope you find the answer.

I'm from Tsushi.

Beef brisket noodles are one of the famous traditional Han snacks in Beihai City, Wuzhou City, Guangxi Province and Yangjiang City, Guangdong Province.

It is named after the cooked beef brisket that has been prepared as a condiment. It originated among the people and was famous before liberation.

The legend of brisket powder.

Legend has it that once upon a time, there was a poor family with only a man in his thirties, a few children waiting to be fed, and an eighty-year-old mother, and the child's mother found another person to marry because she couldn't stand the torment. The man used the little savings he had accumulated over the years to create a rice noodle shop. But the business is very sluggish, and the family is often hungry and hungry, and they are reluctant to eat powder, so they have to eat some gruel that can see the shadow of people, and they can't even fill their stomachs.

The children had nothing to eat, and they were so hungry that they were yellow and thin, much thinner than children of the same age. The Bodhisattva was very sympathetic to the family's plight, so he gave the man a dream and told him a way to make rice noodles, so that he could use this to make rice noodles, plus some brisket and other ingredients, and he could live a good life. The next day, the man made some rice noodles using the method taught by the Bodhisattva, and added some beef brisket and other ingredients, who knew that the flour was very fragrant, and people quickly snapped up it, and on this day, the man made a lot of money, and the children ate the fullest meal in history.

Life gradually got better, and the family lived a good life. After the death of the man, this method gradually spread among the world, because of the addition of brisket, so people called this powder "brisket powder".

The recipe is traditional.

Ingredients: Brisket.

500g excipients: oil. Amount.

Salt. Amount. Chop peppers. Amount.

Green pepper. Amount.

Red peppers. Amount.

Yuba. Amount.

Ginger. Amount.

Douban. Amount.

Beer. 300ml

Method: A total of 14 steps, I want to complain.

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1.Wash the brisket.

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2.Cut into cubes.

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3.Blanch the blood in boiling water.

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4.Prepare ginger, green, red pepper, star anise, grass fruit, etc.

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5.Soak the yuba and cut it into sections.

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6.Heat the oil in a pan and stir-fry the red oil with watercress and chopped peppers.

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7.Put the ginger slices.

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8.Put the beef.

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9.Put a beer and listen to it.

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10.Put in dark soy sauce.

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11.Add star anise fruit spice.

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12.Simmer until the beef is tender.

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13.Put yuba.

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14.Put the green and red peppers before cooking.

The specific method of Tsushi beef noodles is as follows:

Ingredients preparation: 1 kg of beef, 1 green onion, half a piece of ginger, 1 head of garlic, Sichuan pepper, fennel, star anise, dried chili, grass fruit, bay leaves, five-spice powder, rice noodles, dark soy sauce, light soy sauce, cooking wine, oil consumption, tangerine peel, cinnamon appropriate amount.

1. Prepare the finely chopped seasonings such as peppercorns, fennel, and star anise that need to be used to cook meat.

2. Sichuan pepper, fennel, and star anise seasoning are wrapped in the gauze of the deficit pants.

3. Soak the beef in cold water for 3-5 hours.

4. Cut the soaked beef into fist-sized pieces.

5. Put the beef in a separate pot of cold water, put in the spice packet, bring to a boil, and skim off all the foam.

6. Add green onions, ginger slices, star anise, grass fruit, fennel, Sichuan pepper, dried chili, bay leaves, dark soy sauce, light soy sauce, cooking wine, oil consumption, salt, five-spice powder, cover over low heat and cook for half an hour.

7. Dice the beef and set aside.

8. In another oil pot (slightly more), Bu Yan then immediately add tangerine peel, garlic, cinnamon, star anise, ginger, and stir-fry over low heat to sell the simple fragrance (until the garlic changes color).

9. Pour in the drained diced beef and dried chili peppers and stir-fry over high heat until the water is dry.

10. Add water and simmer for an hour until the beef is soft and rotten.

11. In another pot, add dry powder after the water boils.

12. Boil the rice noodles for about 10 minutes, take them out, put them in a bowl, pour on the stewed and fried beef cubes and soup, sprinkle with chopped coriander, and the beef noodles in Jinshi are completed.

Ingredients: 500g of yellow beef, appropriate amount of ginger, homemade pickled pepper according to personal taste, dried red pepper according to personal taste, Sichuan pepper according to personal taste, cumin according to personal taste, 1 tablespoon of bean paste, a little soy sauce, 30g of cooking oil, 20g of hot pot base, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of vermicelli.

1. First of all, cut the beef into small pieces, and the beef is best to use yellow beef.

2. Then boil the beef until the water boils again, then remove it.

3. Heat the oil in a pot, add ginger and peppercorns and fry until fragrant, and add peppercorns according to personal taste.

4. At this time, put the beef into the pot and stir-fry until golden brown.

5. Put the dried chili peppers into the pot (add according to personal taste), add a spoonful of bean paste and continue to stir-fry.

6. After stir-frying thoroughly, add a small amount of soy sauce to the pan and color.

7. Add cold water until the beef is covered by 1 cm and wait for it to boil.

8. Add pickled pepper, cumin, and hot pot base to the pressure cooker according to personal taste.

9. Pour the boiling beef broth into the pressure cooker, select the beef and mutton for high pressure, and simmer for 1 hour.

10. After the beef is stewed, add an appropriate amount of salt and put it on a plate.

11. Blanch the vermicelli in a pot, then pass through the cold water.

12. Finally, add the vermicelli to the beef broth, add the green onion or coriander according to your personal taste, and you can eat.

Ingredients: 200 grams of cooked beef, 2 coriander, 1 handful of vermicelli, a little green onion, a little ginger, a little salt.

1. The first step is to prepare cooked beef and put it for later use, as shown in the figure below.

2. Then slice the beef, mince the green onion and ginger, and set aside for later use, as shown in the figure below.

3. Add a little peanut oil to the pot and put the green onion and ginger into the pot, as shown in the figure below.

4. Pour in a little water and put the beef in, as shown in the picture below.

5. Add the boiled beef soup, as shown in the picture below.

6. Put the washed vermicelli in the pot, as shown in the picture below.

7. Boil the pot and the vermicelli can be seasoned with salt when it becomes soft, and sprinkle with chopped coriander.

8. Then you can take it out of the pan, so that the beef powder is ready.

One: Cut the beef into pieces weighing about one catty, soak in clean water, the winter time is slightly longer, and the summer is only about an hour, the purpose of soaking is to soak the blood water in the beef, so that the beef color is beautiful (the beef that is not soaked is blue and black). Then rinse with water repeatedly, squeeze, and drain the blood until it is clear.

Then scoop it up. Second boiling: Put the beef in a soup pot in the ratio of 1 kg plus 3 kg of water and 10 grams of ginger and boil with a beef bone, and then add the marinade. When cooking, open the lid of the soup pot to let the fishy smell of the beef come out, and when the beef is cooked to 6 mature, it will be scooped up and spread on the plate, (the beef soup is also called the original juice to be used), and the beef is cooled and cut into pieces or slices.

3. Make red oil: make red oil according to the ratio of adding 1 kg of refined rapeseed oil and 3 kg of red paprika per 2 catties of butter. Method: Boil the rapeseed oil first, then add the butter, and let it cool for a while before putting it in.

Spicy beef: After stir-frying the sliced beef in vegetable oil, add spicy powder, chili pepper, salt, monosodium glutamate, and cumin powder. Stir-fry and serve.

Braised beef: Put the pot on the fire, put in half of vegetable oil and butter, burn until eight mature, put in star anise, flower mushroom, cinnamon, ginger slices, stir-fry until fragrant, put in beef pieces, fry until there is oil bubbles on the beef, then add monosodium glutamate, salt, beef marinade powder, and then inject the original juice soup, until it is simmered and cooked.

How to make rice noodles (noodles):

Blanch the rice noodles or noodles in water and put them in a bowl, add salt, monosodium glutamate, cooked vegetable oil, raw soup, and finally.

Cover with beef yards.

Tsu beef noodles, the most important thing is to have butter in the toppings. The Ho Kee rice noodles and Ho Kee beef noodles in Jin City are all butters bought in the market. First, the beef is stir-fried with star anise, cinnamon, peppercorns and other spices in butter until fragrant, and then stewed with soy sauce and beef bone broth.

Let's come to Jin City to eat, because you can't learn a sentence or two. Or you can buy it at night Now there is a bagged version It seems to be a brand called Zaiqi bowl of noodles, I hope it can help you.

3. All "Jinshi Beef Noodles" are the "National Geographical Indication Trademarks" recognized and granted by the State Administration for Industry and Commerce (refers to the signs controlled by an organization that has the ability to supervise a certain goods or services, and are used by units or individuals other than the organization for their goods or services to prove the origin, raw materials, manufacturing methods, quality or other specific qualities of the goods or services). It is the most famous specialty snack in Hunan Province, and as a local specialty, it can also become a food that people often eat, which shows its deliciousness. Jinshi beef noodles are all over Changsha, Wuhan, Nanchang, Xi'an, Shenzhen and other places, and there are more than 5,000 stores across the country.

Tsu beef noodles are the first choice for breakfast for most people in Tsushi, and after getting up every morning and going to the noodle restaurant to eat a bowl of noodles, a busy day begins. Jin is a county-level city managed by Changde, and Jinshi beef noodles are an organic part of Changde rice noodles and occupy a unique position in Changde rice noodles. The beef noodles in Jinshi are delicious, smooth and not oily, and they are lubricated and delicious to eat, and the flavor is unique, so you can't help but taste them after arriving in Jinshi.

Tsu beef flour method.

Tsu beef noodles pay the most attention to the cooking of beef and broth:

Selection: Generally, beef should be divided into fat, lean, tender and old pieces, cut into pieces of meat about one catty, soaked in clean water, repeatedly squeezed and rinsed to remove blood.

Boiling: Cleaned beef is boiled with special spices. The recipe of spices includes more than 20 kinds of spices, such as fennel, sand kernel, zhong'an, cinnamon, licorice, tangerine peel, diced male and mother, Sichuan pepper, Sannai, Shijingxiang, and sweet pine, etc., which are wrapped in gauze and boiled with beef.

During the boiling process, you need to scoop out the foam from time to time. When the beef is boiled until your fingers can pinch it, scoop it up and spread it out in a vessel.

Yards: The boiled beef is cooled and cut into small pieces or slices, mixed with butter, chili peppers and other condiments as yards.

Original soup: Add half of the water to the soup from which the beef has been removed, then bring it to a boil, then remove the oil slick to clarify the soup and make it transparent and crystalline, as the original soup. After the rice noodles are blanched, they are added to the bowl to become a bowl of delicious Tsushi beef noodles.