How is the brisket of beef brisket powder made?

First of all, rice noodles, the production of rice noodles is not simple, the appearance of the finished product is white and bright, smooth and flexible, and high-quality rice noodles are often a ball with only one. The specific production method is: use pure Lijiang River water, soak Guilin's high-quality rice, grind it into a pulp and filter it dry, make it into a dough and boil it hot, and then squeeze out the root rice flour, and then form a ball in the water, because it has been repeatedly kneaded, so the tendon is excellent.

It is generally recommended that you buy directly ready-made ones that are available in many supermarkets and hypermarkets.

The rice noodles themselves are light and tasteless, and the key to making delicious Guilin rice noodles is brine. The brine boiled by the store has its own tricks, which are generally different for each store, and the recipe is generally not passed on as a trade secret. Although each family is different, but the production method is similar, generally with tempeh, star anise, cinnamon, licorice, grass fruit, cumin and other spices in the pot, put pork, pork bones, beef, water, etc., and then add three flowers, Luo Han Guo and other ingredients, first with a fire, and then with a simmer carefully boiled, in order to make a fragrant taste of pure taste, rich brine in the United States, mixed with rice noodles, accompanied by fried peanuts or minced garlic, green onions, coriander, chili, that taste is excellent, and eat once can not forget.

Rice noodles are divided into rice noodles (round) and cut noodles (flat).

There are all kinds of brine on the Internet, but the real recipe is charged, but it is very easy to find, if you eat it yourself at home, beef soup is enough.

The beef brisket is processed separately, and the production process is as follows: wash the beef brisket with blood stains, put it in a pot and cook it for 30 minutes, pick it up and cut it into small pieces, and marinate it in seasonings. Put the shallots, ginger and garlic into the oil pan and fry until fragrant, add the beef brisket and put the sherbet (a gauze bag containing garlic, ginger, fish tail, cinnamon, Sichuan pepper, cumin, star anise, licorice, grass fruit, tangerine peel, insect molt, pepper, cloves and other ingredients) and put the beef bone broth in it.

Simmer for 3 to 4 hours, then pour the original soup into the boil, and add MSG, etc.

Wash the lettuce directly and set aside.

Finally, the ready-made rice noodles are boiled and brought out, with lettuce, boiled beef brisket, and drizzled with brine soup, and a bowl of beef brisket rice noodles is good.

First blanch the brisket with boiling water, Cantonese called"Flying water", then drip dry water, remove from the pot, put oil and ginger slices, put the brisket down and stir-fry, remember to add a little cooking wine. Stir-fry for 3 minutes, then add water and add a little more to the brisket that has been submerged in the pan. Then put some star anise, cinnamon, and other spices into it.

If you don't know what to put in them, just put the star anise and cinnamon, and then add some five-spice powder. Then add salt, soy sauce, chicken powder, and add water to taste a little saltier than the soup. After mixing, add half a piece of brown sugar to it!

Be sure to put it! When the water is boiling, turn off the heat and simmer for 45 minutes to an hour. When the time comes, you can try to see if it's soft enough.

But don't be too soft.

I do it at home, it's simple and delicious. It's much easier than those long ones.

You can try it. How do you know what I'm saying is not delicious? The most important thing about noodle soup is your soup base, not beef brisket! Northerners like to use soy sauce soup base, don't!

Material. Wide noodles, beef brisket, bean paste, garlic, green onions, soy sauce, salt.

Method. 1.Put a pack of wide noodles to a boil in cold water, disperse the powder with chopsticks, and then set aside in cold water.

2.Remove the beef brisket, add bean paste, garlic, green onion, soy sauce, salt and boil, add beef broth and bring to a boil. Pour it over the flour in a bowl and sprinkle with coriander... Eat spicy and add hot sauce to it.

Main ingredients: 500 grams of beef brisket, 500 grams of rice noodles, 5 slices of ginger, 1 garlic, 4 star anise, 30 grams of rock sugar, 2 tablespoons of hoisin sauce, 1 tablespoon of light soy sauce, 2 tablespoons of rice wine, 1200 ml of water.

Method: 1. Cut the brisket into 4*4 cm cubes.

2. Prepare a boiling pot, put an appropriate amount of water to boil, add the brisket and blanch the water, wash off the blood foam and set aside.

3. Prepare a wok, heat 1 tablespoon of oil in the pan, then add rock sugar, and simmer over low heat until the rock sugar dissolves and caramel color appears.

4. Add ginger, green onions and star anise to the wok and stir-fry until fragrant.

5. Next, add the brisket and stir-fry until the brisket is evenly colored.

6. Then pour in an appropriate amount of rice wine and hoisin sauce, and stir-fry to color.

7. Pour 1200ml of water and an appropriate amount of light soy sauce, the amount of water is preferably just about 3 cm higher than the meat pieces, turn on high heat and bring to a boil, adjust to low heat and simmer for 90 minutes.

8. Pour the beef brisket and soup into the stewed pot, bring to a boil over high heat, and then reduce to low heat and simmer for about 1 hour.

9. When it is almost 1 hour, open the lid to see the soup inside, and find that there is a shallow pot bottom left, and it is OK when the lean part can be easily inserted with chopsticks.

Roasted brisket with potato wedges.

Ingredients: 3 potatoes, 600 grams of beef brisket, 1 carrot, 2 star anise, 1 small piece of tangerine peel seasoning

1. 1 tbsp rice wine, 2 tbsp soy sauce, 1 2 tsp salt, 1 2 tbsp sugar, a little water starch.

Method: 1. Peel the potatoes, cut them into small pieces, fry them in hot oil and remove them; Cut the brisket into small pieces, blanch to remove the blood, rinse and set aside; Peel the carrots and cut them into small pieces.

2. Put the beef brisket and star anise and tangerine peel into the pot, add water to boil, change to low heat and cook for half an hour after pouring wine, then add carrots and potato cubes to burn together, and add seasoning 1 and 3 cups of water at the same time.

3. Pick out the star anise and tangerine peel, thicken the soup with a little starch and then put it out.

Beef brisket, light soy sauce, dark soy sauce, green onion, ginger, sugar, star anise, salt, rice noodles, lettuce, fresh pepper.

The home-cooked practice of beef brisket powder, how to make beef brisket powder delicious.

1. Blanch the beef brisket in a pot with cold water, remove and drain after the water boils.

2. Heat the oil in the pot, after the oil is hot, put in the blanched beef brisket and stir-fry over high heat, fry until the fat in the beef overflows, add the green onion and ginger and light soy sauce and stir-fry until fragrant. Then pour in an appropriate amount of water, just over the beef.

3. After the fire is boiling, skim off the foam from the soup. After that, turn off the heat and pour the soup and meat into the pressure cooker.

4. In the soup in the pressure cooker, add an appropriate amount of dark soy sauce, sugar, salt and star anise, cover the pot, and press the beef brisket until cooked.

5. After the beef brisket is boiled, start another pot, boil water, put in the rice noodles after the water boils, boil again, turn off the heat, and remove the rice noodles into a bowl.

6. Pour the boiled beef brisket and soup on the rice noodles, add a small amount of monosodium glutamate at this time, and then shred the fresh lettuce and spread it on the rice noodles, and sprinkle with chopped green onions and fresh peppers, and you can eat.

Ingredients: 500g beef brisket, 100g sweet potato vermicelli

Prepare auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, a few garlic sticks, a few slices of ginger, an appropriate amount of star anise, a few dried chili peppers, an appropriate amount of pepper, and an appropriate amount of soy sauce.

Steps: 1. Wash the brisket and soak it in the blood.

2. Cut the washed brisket into small pieces.

3. Slice the ginger and put it in the pan.

4. Pour in the beef nan and stir-fry.

5. Stir-fry the beef brisket in water.

6. Add soy sauce and stir-fry to change color, then add star anise and stir-fry.

7. Use a saucepan instead, and add half a pot of boiling water to it.

8. Then pour in the brisket, bring to a boil over high heat, and simmer over low heat for 1-2 hours 9. Simmer until the brisket is soft and rotten.

10. Wash the coriander and chop the garlic.

11. Soak the vermicelli in boiling water and remove it for later use.

12. Change the pot and pour in the brisket.

13. Add half a pot of boiling water.

14. Boil water in a pot.

15. Add vermicelli and cook.

16. After boiling, add salt to taste, then add garlic ingredients 17, and then add coriander.

18. Finally, add dried chili peppers, then sprinkle with pepper to get out of the pot 19.

Ingredients: beef brisket, light soy sauce, dark soy sauce, green onion, ginger, sugar, star anise, salt, rice noodles, lettuce, peanuts.

1. Cut the beef brisket into pieces, blanch it in a pot of cold water, remove and drain it after the water boils, and set aside.

2. Put oil in the pot, start to heat the oil, after the oil is hot, put the brisket into the pot, fry until the fat in the beef overflows, then add the green onion, ginger, coriander and light soy sauce.

3. Then pour in an appropriate amount of water, and the amount of water is not over the beef.

3. Pour the soup and meat into the pressure cooker, then pour in an appropriate amount of dark soy sauce, sugar, salt and star anise, then cover the pot and stew the brisket.

4. Boil another pot of water, put in the rice noodles after the water boils, turn off the heat and put the rice noodles into a bowl after cooking.

5. Pour the boiled beef brisket soup on the rice noodles, then add peanuts and lettuce as garnishes, and you can eat!

Take a look at Guangzhou's famous delicacy: beef brisket flour practice, a scene in front of you, looking really gluttonous!

Ingredients: 500 grams of fresh rice noodles, about 500 grams of cooked beef brisket, 150 grams of fish balls, an appropriate amount of beef brisket and radish soup, and a little chopped green onion.

Method 1Boil a pot of water, after the water boils, pour in the pho, cook for 1 minute, remove and drain.

2.Bring the beef brisket, soup and fish balls to a boil and add the pho.

3.Bring to a boil and cook for another 2 minutes, adding salt to taste.

4.Sprinkle with a little chopped green onion and serve hot, it's delicious.

Ingredients: 500 grams of beef brisket, 150 grams of fried tofu, 1 handful of vermicelli, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of bay leaves.

Method 1Put the beef in boiling water and blanch it to remove the blood, then take it out and set aside;

2.Put the blanched beef, ginger, green onion, peppercorns, and bay leaves into water, simmer for about 1 hour, and I use an electric pressure cooker to cook faster;

3.Cut the fried tofu in half;

4.Soak the vermicelli in boiling water until soft;

5.Add a portion of beef and beef broth to a pot, add fried tofu and vermicelli to boil, season with salt and pepper, and sprinkle chopped coriander and minced garlic sprouts when the pot starts.

550g beef brisket, 5 slices of ginger, 1 garlic, 4 star anise, 200g potato, 100g carrot, seasoning: 30g rock sugar, 2 tbsp Haitian hoisin sauce, 1 tbsp light soy sauce, 2 tbsp rice wine, 1200ml water

Method 1Cut the brisket into 40mmx40mm cubes.

2.Boil water in a pot, blanch the beef brisket until the water boils, remove and wash for later use.

3.Heat 1 tbsp of oil in a pan, add rock sugar and simmer over low heat until melted and caramelized.

4.Add ginger slices, green onions, star anise and stir-fry until fragrant.

5.Add the brisket and stir-fry until evenly colored.

6.Add rice wine, hoisin sauce and stir-fry until evenly colored.

7.Pour 1200ml of water, light soy sauce, the water volume is about 30mm higher than the meat pieces, bring to a boil and simmer for 90 minutes.

8.Add 1 tbsp oil to a separate pot and sauté the chopped carrots and potatoes until lightly browned.

9.Pour the brisket into the pot along with the broth. Bring to a boil and continue to simmer for about 60 minutes.

10.When the soup is left at the bottom of the shallow pot, you can easily insert the lean part with chopsticks.

It seems that I remember that when my uncle made it, he first pressed it in a pressure cooker, and put ginger slices in it. Put the cooked brisket in the pot and boil it. This way there is no fishy smell.