Is there a beef noodle shop that sells steamed buns, and is the beef buns sold outside pure beef?

I don't know that there are beef balls and noodles sold in Beijing, so I'll tell you how to do it.

The practice and ingredients of Shanxi Linfen's specialty beef ball noodles.

Raw material. 750 grams of beef thigh, 150 grams of eggs, 400 grams of shallots, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken fat, 15 grams of refined salt, kilograms of beef consommé, half a bay leaf, 1 dried chili. Pepper and monosodium glutamate.

Production process 1 Wash the beef, cut it into pieces, peel 100 grams of shallots, grind it twice with a reamer with a reamer into the beef, chop it again with a knife, put it in a basin, add 5 grams of refined salt, 50 grams of chicken fat, pepper, monosodium glutamate, eggs and stir evenly, add 150 ml of water, stir with pour, and puree meat.

2 Put water into the soup pot and boil, which is used to squeeze the meat filling into i20 balls, put it in the pot of boiling water, boil one, the balls float up, decant the original soup, put the meatballs into cold water to wash off the foam, transfer them into a colander, and control the water.

3 Peel the carrots and shallots, wash them and cut them into small cubes, peel the potatoes, wash them and cut them into 40 pieces.

4.Add 200g of chicken fat to the pot and cook until it is 50% hot. First put the diced carrots and shallots, then put in the bay leaves, pepper, dried chili peppers, use the method of half frying and half boiling, blanch the vegetables until they are ripe, put in the beef broth, monosodium glutamate, refined salt, adjust the taste, put the potatoes into the pot and cook until they are nine mature, put the balls in, boil two, change to a slight heat and cook slightly, and put the pot in the pot.

5 When eating, divide into 10 guests, put 5 grams of peas, 12 beef meatballs and soup in each serving.

It depends on which store it is, and we don't sell buns here.

Not necessarily.

It depends on the degree of blackness of the business, but most of them are not traitors. And even pure beef isn't necessarily hygienic. So if you want to eat pure beef, it's best to make it yourself.

In order to save time, many steamed bun shops will not chop the stuffing by hand at all, but directly use the meat filling that is wrenched and shouted remorse, or buy ready-made meat filling before drying and put it back to put various seasonings for processing, but what many people don't know is that many ground meat fillings sold outside will not clean and process the meat before grinding the meat.

<> "Ingredients: 100g of beef

35g onion, green onion ginger, soak in water.

Steps:1Chop the beef, add a little green onion foam, add 15ml of green onion and ginger water and add it three times, and grasp it evenly until it is absorbed every time you add it!

2.Add children's soy sauce and a pinch of salt and grasp well!

3.Chop the onion and put it on top of the minced meat, splash it with hot oil to bring out the fragrance and mix well! Disguise the collapse section.

5.The awakened dough is pressed and exhausted, divided into equal portions, kneaded, rolled thin, and wrapped with an appropriate amount of meat filling!

6.Wake up in a pot on cold water for 15 minutes, steam for 25 minutes, and simmer for 3 minutes!