How to make beef noodles The person I like is my favorite beef

Xinjiang cuisine: dry mixed beef noodles.

Beef noodles have become an extremely popular delicacy in the country, and there is also a delicacy called dry mixed beef noodles in the beef noodle shops opened by the Hui people in Xinjiang.

The noodles used in the dry mixed beef noodles of the Xinjiang Hui people are the same noodles, but the master pulls the noodles slightly thicker when ramen, close to the degree of two fine, and the master puts the noodles into the pot, and after cooking, they have to be taken out with cold water, so that the noodles are very strong after being fished out.

There are also a lot of accessories for dry mixed beef noodles, which the chef has already prepared in advance, including: hot sauce, chili oil, vinegar, beef broth, beef slices, cucumber strips, bean sprouts, and coriander. The chef pours chili oil on top of the noodles, then pours some hot sauce and a little broth so that the noodles will not be dry and stirred.

Every time you eat dry mixed beef noodles, there will be a bowl of beef noodle soup, there are a few slices of radish in the soup, and this layer of chopped coriander is floated on top of the soup, eat a few mouthfuls of noodles and then drink the soup, the taste is very spicy, but the soup with beef noodles can relieve the spiciness. It's so enjoyable.

There are clear soup beef noodles, braised beef noodles, I don't know what kind he likes to eat.

When it comes to beef noodles in Lanzhou, almost everyone will know about it. The noodles are generally divided into two fine, three fine, fine, capillary, large wide, wide, and leek leaves. Most people eat fine, but I like to eat capillary.

When I was in school, I would often go downstairs to eat Master Huang's beef noodles, but I still thought Jinding's beef noodles were more delicious. Every time my classmates come back from vacation, the thing I must do to accompany them is to eat beef noodles. But seriously, there's no good food anywhere you eat here.

I ate it once in Beijing, and I don't think it's called beef noodles, their noodles are not pulled out by hand, and there is no shadow of beef noodles at all! Now I'm leaving Lanzhou to go to Guangxi, and I don't have beef noodles to eat, I think I'll miss it very much, and I want to eat a bowl when I write this! When I told my future colleagues, they said that I was going to make them to eat, but unfortunately, to make noodles of different thicknesses, I had to go through special technical training, and I had not yet practiced that technique.

Beef noodles are a local specialty snack with a unique flavor. The beef is soft, the side dishes are white, the spicy oil is red, the coriander is green, the noodles are flexible, smooth and refreshing, the soup is rich and delicious, the fragrance is fragrant, it is very attractive, you can eat a little in the store outside, or the choice of no beef: the most ideal beef part for making beef noodles is the rib belly, the beef in this part has meat, tendons and oil, and the beef boiled out is the most fragrant, the meat is soft and glutinous, and the strength is not firewood.

In order to prevent the water from being consumed too quickly, it is advisable to choose the smallest heat to boil slowly for an hour, so that the beef soup is original, fragrant and mellow, and very delicious. With a little fat, the meat is very soft and rotten, suitable for the elderly at home. Rinse the beef you bought, cut it into large pieces, blanch it in a pot under cold water, add two slices of ginger and a little cooking wine to remove the smell, skim off the blood, take it out and rinse it with warm water to control the moisture.

Take 500 grams of beef brisket and cut it into pieces, blanch it in a pot under cold water, remove it and wash it. Prepare yellow sauce, green onion and ginger, star anise, Sichuan pepper, bay leaves, cinnamon, and rock sugar. First put the beef in the pot, and then copy the beef with boiling water, beat some dirty foam on it, and beat the foam while cooking.

Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve the body's ability to resist diseases, and is suitable for people with sore muscles and bones, yellow face and dizziness, shortness of breath and body weakness and anemia.

Beef noodles are nutritious, delicious and delicious, now no matter where they are, there are beef noodle restaurants everywhere, and the taste of beef noodles is not the same, I believe that many people like to eat beef noodles, not only the noodles are strong, the beef tastes, and the brisket is generally better, fat and thin, this is probably the meat of the ribs, and the skin is about the same. If you stew, it's best not to use tendon meat, that is, beef legs, too thin stew is not delicious. Cook on high heat for 40 minutes, then low heat for 20 minutes, turn off the heat and simmer for an hour, then ** cook for half an hour, turn off the heat and simmer overnight to absorb the flavor Take it out and cut it into small pieces to make beef noodles.

Marinate the beef, then cook the noodles, then pour the beef over the noodles and top with some cilantro and spices.

Prepare the ingredients in advance, and cut the beef into small pieces, and should be mixed with rock sugar, and put some light soy sauce and other seasonings, and finally the beef noodles are ready, such beef noodles are the most authentic.

The most authentic way is to make beef broth first, and put a lot of condiments in it to ensure that the taste of the beef is also very pure, and then add beef noodles.

First of all, you need to marinate the beef, cut it into small pieces, boil the water, cook the noodles, take out the noodles and put them in cold water, and then put in a small amount of noodle soup and beef stew soup and add beef.

Material. 3 4 people:

80g cooked beef tendon (preferably a whole veal tendon marinated in a variety of spices).

1 3 small bowls of flour about 80g, 1 small handful of sweet potato vermicelli about 80g

20-30 peanuts (raw, preferably red-skinned peanuts).

8-10 dried daylilies, 4-5 dried fungus, 2 dried chili peppers.

1 small piece of green onion white about 15g (slice diagonally).

10ml of 2 teaspoons each of oil and soy sauce

1 2 teaspoons 3g of salt and essence of chicken

1 tablespoon of white pepper powder 15g, sesame oil 1 teaspoon 5ml

2 teaspoons of rice vinegar or balsamic vinegar 10ml, 2000ml of water

Method. 1. Soak sweet potato vermicelli, dried daylily and dried fungus in warm water for 30 minutes and wash with running water. Then cut the daylily into 3cm long pieces, cut the fungus into 2mm wide filaments, and cut the cooked beef into thin beef slices with a cross-section of about 2cm square.

2. Flour is synthesized with a little water (soft and hard dumpling noodles), let go in a cool place for 30 minutes, and then soak in 500ml of water for 10 minutes (the whole dough is soaked in water).

3. Heat the oil in the wok over medium heat, stir-fry the dried chili peppers and green onion white slices, add the beef slices and stir-fry slightly, add 1500ml of water to change to high heat and boil, add peanuts and rice to low heat and cook together. Cook for about 25 minutes.

4. Repeatedly grab the soaked dough and the water to soak the dough, when the dough volume shrinks to the original 1 2, and the color becomes darker, the gluten will be washed. The amount of gluten washed during the process should not be additionally added or reduced, and left for later use.

5. Divide the washed gluten dough into small gluten about the size of a little thumb cap and add them to the soup of boiled beef and peanuts one by one. Bring to a boil and stir, then add the soaked sweet potato vermicelli, chopped daylily and shredded fungus. Cook together for about 10 minutes.

6. Boil the whole pot of soup on high heat, pour in the remaining gluten water, and stir well clockwise with chopsticks. When boiling again, add the soy sauce, chicken essence and white pepper. Continue to cook for 3 minutes, then pour rice vinegar (or balsamic vinegar) and sesame oil into the soup bowl.

There are many ways to prepare beef noodles, but here are a few examples of how they are commonly eaten.

1. Braised beef noodles.

Ingredients: 600g beef brisket, 1 carrot, coriander, ginger, green onion, 1 star anise, 1 grass fruit, 2 nutmeg, 2 teaspoons salt, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon tomato paste.

Method:1Cut the beef into small pieces, put half a piece of crushed ginger in a pot under cold water, bring to a boil and cook for 1 minute, rinse the beef with warm water.

2.Carrots diced; Slice the ginger and break the star anise.

3.Put oil in the pot, fry the beef, star anise, grass fruit, and nutmeg together to remove the water, then add ginger and green onions, and stir-fry evenly.

4.Stir-fry the soy sauce, dark soy sauce and tomato sauce together, bring to a boil with hot water, simmer until the beef is soft and rotten, add salt and carrots, and continue to cook for 20 minutes.

2. Tomato beef noodles.

Ingredients: 1 piece of cooked beef, 2 tomatoes, dried noodles, chopped green onion, salt, black pepper, monosodium glutamate, sesame oil, coriander.

Method:1Cooked beef cut into small pieces; Peel the tomatoes and cut them into small pieces.

2.Heat oil in a pan, add chopped green onions and stir-fry until fragrant, pour in tomatoes and beef cubes, stir-fry over high heat until the tomatoes are paste, add 1 tablespoon of salt and 1 tablespoon of black pepper, stir-fry evenly.

3.Pour in enough boiling water, boil the dates on high heat, then turn to a small stool and cook for 15 minutes, open the lid, add the noodles, boil over high heat and turn to medium-low heat until the noodles are cooked.

4.Add salt according to taste, turn off the heat, and add a little monosodium glutamate, sesame oil, and chopped coriander. Respectfully.

3. Laotan sauerkraut beef noodles.

Ingredients: lasagna, 100 grams of beef, 30 grams of sauerkraut, 20 grams of winter bamboo shoots, 4 spicy millet, lettuce, 1 spoon of Lee Kum Kee spicy sauce, 1 spoon of Hunan chopped pepper, vinegar, light soy sauce, sesame oil.

Method:1Shredded beef marinated in cornstarch, light soy sauce and sesame oil for a while; Sauerkraut, millet spicy, bamboo shoots cut well.

2.Put oil in the pot, add millet spicy, sauerkraut, winter bamboo shoots and stir-fry, put the shredded meat into the stir-fry, add 1 tablespoon of spicy sauce and stir-fry evenly.

3.Bring the water to a boil in a small stock pot, add the noodles and blanch the lettuce.

4.Add light soy sauce, sesame oil, vinegar and chicken essence to the bottom of the bowl, add the cooked noodles, and scoop a spoonful of Hunan chopped pepper.

Ingredients: 1 piece of beef, a number of beef bones, green onions, ginger slices, star anise, spices, bay leaves, grass fruits, cumin, Sichuan pepper, white pepper, good ginger, nutmeg, sand seeds, tangerine peel, Kaempfera.

Step 1: Beef and beef bones should be washed with water and then soaked for at least an hour. I soaked all night and changed the water in between.

2. Rinse the seasoning with water and put it in the seasoning bag for later use.

3. Cut the beef, prepare the appearance of a pound of Xuhui, put the beef bones into a hot water pot, boil over high heat, skim off the foam, add the seasoning package, simmer for 2 hours on low heat The meat is cooked, take it out, let it cool and cut it into cubes for later use.

4. After the bones continue to simmer in the pot for 2 hours, turn off the heat and take out the seasoning packet.

Preparation] 1. Wash the coriander and chop the green garlic.

2. A white radish, cut into fan-shaped slices, blanch it in a pot of boiling water, and cool it in cold water to remove the peculiar smell of the radish.

3. In another pot, put in the boiled beef broth, add the cooled white cha ruined radish slices, cook softly, add salt and set aside.

4. Boil a pot of boiling water in a boiling pot, add noodles, remove them after cooking, pour on beef broth, radish slices, sprinkle beef pieces, minced green garlic and coriander, and pour oil and spicy seeds according to your preference.

Ingredients: a piece of beef, appropriate amount of ginger, onion and garlic, appropriate amount of spices.

Method. 1.Cook the beef first to remove the blood foam.

2.Cut the green onion into sections.

3.Ginger and garlic shoot well.

4.After the oil boils, put the bean paste, spices, ginger, onion and garlic, stir-fry until fragrant, heat the water, add the beef cubes, and simmer.

5.The noodles are boiled and the soup and beef are poured.

When braised beef, stew it in a pressure cooker, put some dried chili peppers and a small amount of sugar to extract the taste is more like in the restaurant, and finally when mixing noodles, sprinkle some fried pepper and salt on the noodles, which will be more fragrant.

Nian meat noodles taste delicious and are very simple to make. Boil in cold water, pour it in cold water and brew it again, stir-fry the beef slices and ingredients, pour the noodles into the beef and stir-fry, add condiments, mix with sauce, and it tastes great.

You can put the beef aside after the beef is cooked, and then cook the noodles, and then put the noodles in the bowl, and then put the oil soup in the pot, and then put the beef, so that we can give the beef noodles in the bowl some oil, look at the pour, so that the oyster sauce grid is red, so the soup is red, the reason why the soup is particularly delicious, so it is very delicious, so it is very delicious, and the above I will call you to praise, thank you, so the most abundant bowl of beef noodles is ready.

The beef noodles you make are not tasty because your method is incorrect. First of all, in terms of ingredients, you have to choose fresh tender beef. The beef bones are then boiled in advance to make a thick broth.

Generally, it takes 5 to 6 hours to boil, and the broth at this time is particularly white and fragrant. Serve with some high-gluten flour. Pull it into thin noodles.

Then put the beef you prepared in advance into the pot and cook it with the noodles. You've made an unusual bowl of beef noodles. Eat it with your family and have a lingering aftertaste.

It varies according to personal taste!

How to make the beef sauce: Put the beef in a high pot and bring it to a boil with water. Remove the beef and wash well.

Pour out the water from the pot. Wash the pan and add the beef. Add water, white cooking wine, soy sauce, onion, ginger, celery, carrots, spices, Sichuan pepper (optional), red pepper (optional), and the old roast pork soup that was stored before.

Cook on high heat for hours. Scoop out some broth with a spoon and store it in the refrigerator for later use. Remove the celery and carrots.

If you have children, you can stir it up in Blender. When the beef noodle broth is ready, place the stirred vegetables in the broth. Children can't eat it.

Now add sugar and simmer for 5 to 7 hours until the gravy is thick and cypress-colored. Beef noodles: Put water in the pot, add roast meat soup, chicken essence powder, and mushroom powder to make the soup base.

After the soup boils, add the sea cabbage and noodles. Finally, add the beef and coriander in the sauce.