How much beef do you think you should put in beef noodles?

In terms of rice volume, taste and aesthetics, it is better to add 15-20g of cooked beef cubes to a bowl of noodles, or add 20-25g of cooked beef slices, or add 25-30g of cooked beef pieces. Of course, beef noodles should also be distinguished from soup noodles, lo noodles, and dry mix ......And so on. According to today's beef**, different beef noodles, each bowl should be between 10 yuan and 35 yuan, less than 10 yuan is no meat, higher than 35 yuan is slaughtered, this common sense should be understood.

You should put 3 or 4 slices, right? If you put too much of it, you will lose the feeling of the noodles.

I think the beef inside the beef noodles is put. About five or six, seven or eight are very good, because if you have a lot of meat, you will feel tired.

I think that the beef noodles should be put in moderation, just a little bit, if you put too much, it may make the beef noodles bad.

Which beef noodle is not just two or three slices. So as long as I can eat oily noodles, I definitely don't eat beef noodles.

Let's decide! Lanzhou beef noodles, six yuan a bowl is only a few small pieces of beef, plus seven yuan there are one or two beef!

Look**Okay, how much can you put for 10 yuan? What if a bowl of 50 gave you a small slice?

Just put a noodle on it, in fact, I mainly like beef noodles!

Now beef is too expensive, and you can only put a little beef in a bowl of noodles for six quick dollars.

I really don't know why some people eat the so-called beef noodles, just two slices of beef, basically no vegetables, just noodles are eaten with salty soup, it is better to donburi, at least there are meals and vegetables. In fact, this kind of food should be a product of the era of material scarcity, when there was a lack of non-staple food, it could only be a staple food with pickles or corned beef, and a meal in some salty soup.

It depends on the size of the beef cube, if it is small, put a little more, but I think a little smaller is more delicious.

Like that kind of Lanzhou ramen, a bowl is only a dozen yuan, beef is expensive, and others have to deal with all kinds of water and electricity rent, employee salaries, how can it be too much, basically two or three slices, so I usually order egg ramen.

Look at the **eight pieces, put more. The more than ten, the better. More than twenty casually because I can't afford to eat.

More money, less money, 6, 7, 8 yuan a few dollars is good!

I think it's appropriate to put a bowl, and the question asked is inherently problematic. How much you put is determined by the amount you pay, not how much you think you put out.

The building is the owner of the breakfast shop.,What is the meat that affects the taste of the noodles.,According to this theory, don't even put the soup.,The beef soup will also grab the flavor.,It's obviously picking.,It can be forcibly washed white.。。。 Our 20-year-old store has a booming business if it is full of weight, but those who have been picked have to be subleased in less than a year...

As the name suggests, the noodles are two-thirds beef and one-third.

Since it's "beef, meat, and noodles", it's good to put one-third of each.

I sell fifteen bowls and put one or two cooked beef.

If you make it yourself, it is best to eat it with the same beef as the noodles.

It is appropriate to put more money, and it is appropriate to put less money.

There are three slices of Lanzhou beef ramen in twenty-eight bowls, and the same piece of meat as paper weighs three coins.

In Yantai, beef noodles are sold, three or two noodles, one or two beef, 12 yuan.

Come to a bowl of beef noodles, only play beef without noodles.

How many grams of noodles do you put in a bowl of beef noodles? This is indeed a problem, especially for merchants who are making beef noodles.

But in fact, how many grams of noodles to put is better than how many slices of meat to put in, because in terms of value, beef will definitely be more expensive than noodles.

Okay, now let's start with the question of how many grams of noodles to put in, according to the size of your noodle bowl, the noodles will probably account for 3 5, and the remaining 2 5 will be either soup, beef, or seasoning, but in fact, this is not the only value, because sometimes it is probably well controlled, that is, the amount of a handful, just when you grab a handful and put it in the soup bucket to blanch, and then put other things. So the key depends on the size of your bowl, generally speaking, the bowl is big at the top, and the bottom is sharp, so you don't need to send so many noodles, 1 2, enough, if it's good-looking, put some dishes, and then put some beef slices, try to cut the beef slices thinner, deception can be more, and then put some green onion and ginger or something and other seasoning events ready to be put in the soup bowl, and you can also brew with soup.

125 grams of noodles, about 200 grams of wet noodles.

Question: How many bowls of beef noodles can be produced in a bag of flour?

A bag of noodles produces 160-180 bowls.

Question: A bag of 25 kg of flour.

If you answer a bag of flour of 25 kilograms, a good ramen teacher can pull out 185 190 bowls of noodles, and one pound of flour can produce a pound of ramen. 25 kilograms, a bag of flour is 70 kilograms, and there are 6 more ramen noodles

Beef brisket is often used, and in the case of sauce, it is tendon meat.

Beef noodles are divided into Taipei beef noodles, Neijiang beef noodles, Lanzhou beef noodles, Xiangyang beef noodles, and California beef noodles. Beef ramen is a traditional famous food in Lanzhou, it has the characteristics of "one clear, two white, three green, four red, five yellow", and the color, flavor and beauty are well-known throughout the country. However, there are signs all over the country that say "Lanzhou Authentic Beef Ramen", but they are not authentic and are filled with other vegetables (such as spinach).

Therefore, it is difficult for consumers in most parts of the country to eat the real "Lanzhou beef noodles", and Lanzhou beef noodles can only achieve the original taste in Lanzhou.

Legend has it that Lanzhou beef noodles originated in the Tang Dynasty, but it can no longer be verified. At present, there are historical records that Lanzhou beef noodles began in the Jiaqing period of the Qing Dynasty, which was brought into Lanzhou by Ma Liuqi of the Dongxiang nationality from Chen Weijing, a native of Qinghua, Huaiqing Prefecture, Henan Province, and later by descendants Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three red (spicy), four green (coriander garlic sprouts), and five yellow (noodles yellow and bright)". In the improvement and unified standards of Lanzhou beef noodles (one clear, two white, three red, four green, five yellow), Chen Weilin, Chen Harmonic and Chen Hesheng brothers played a key role in turning this street snack into a delicacy for mass consumption, and later Ma Baozi changed from a burden business to a store operation, laying the foundation for Lanzhou beef noodles to go nationwide.

The five steps of its production, from the selection of ingredients, the mixing of noodles, the noodles, to the slippers and ramen, all skillfully use the physical properties of the ingredients contained, that is, the extensibility and elasticity of the gluten protein.

See what you like. I usually use beef tendons.

Ribs there, don't use a lean place, too chai.

Ingredients: 200g flour and 1000g beef

Excipients: 200g of chicken hairy cabbage, 30g of coriander, 30g of green onion, 10g of ginger, 20g of garlic, 40g of egg, 15g of light soy sauce, 15g of dark soy sauce, 5g of salt, 20g of corn oil, 20g of Sichuan pepper, 3g of seasoning, 1g of bay leaves, 2g of cumin, 15g of cooking wine, 10g of sugar, 40g of water

Production process: 1. Prepare the ingredients: beef brisket, flour, coriander, chicken hair, eggs, green onion and ginger, and new garlic.

2Cut the beef brisket into large pieces, cut the green onion into sections, cut the ginger into large slices, and break the new garlic to spread.

3. First of all, put the beef in cold water into the pot and heat it, boil it for 2 minutes after the water boils, skim off the foam, then take out the meat to control the moisture and set aside, and filter the dregs with a drawer cloth to cook the soup for a while.

4. Put the bay leaves, peppercorns, ingredients and cumin in the box and cover the lid, and put the green onions, ginger and garlic together for later use.

5. Heat a wok, add corn oil, green onions, ginger and garlic and stir-fry.

6Then add the beef with controlled moisture and stir-fry for 2 minutes.

7Add 30 grams of rice wine.

8. Add 30g dark soy sauce.

9. Then add 30 grams of light soy sauce and stir-fry evenly.

10 plus 10 grams of sugar.

11Pour in the strained broth of the boiled meat.

12Put the box in, open the lid and cook for 10 minutes, then cover and simmer for one hour.

13Add 5 grams of salt ten minutes before cooking.

14. Wash and chop the coriander, peel and wash the new garlic in the vertical mold, and wash the chicken hair cabbage to control the moisture and set aside.

15 At this time, I began to prepare to make noodles, first weighing 200 grams of flour, preparing an egg and 40 grams of clear water.

16. Pour the flour into the noodle machine and the noodle bucket first (forget to use a random flour cup, it's so sad, the mouth of the plate is too big to pour flour into it.) ）

17Then knock an egg into the other side of the shaft.

18. Close the lid, turn on the power and press the gluten noodle button to start working.

19. After the machine starts to run, the water cup is inserted into the cup holder, then the water will drip down and fuse with the flour, and the mixer will fully stir the flour and water evenly and then begin to rise after the empty space, and finally the noodles will be produced.

20 noodles! Just put a container underneath and the noodles will do. (When you see the noodles coming out, boil a pot of boiling water on a high fire.) ）

21. Put the noodles in boiling water and boil, after boiling, add cold water once, and then boil the pot for a little and it will be cooked.

22Put in the chicken hairy vegetables before turning off the fire, turn off the heat when the pot is boiling, scoop the noodles in a bowl, and put some chicken hairy vegetables on the surface.

23Pour the stewed beef and soup on the noodles, sprinkle some chopped coriander, and if you like garlic, you can eat the new garlic cloves, not to mention how delicious it is!

Beef noodles: Raw materials: beef broth (I don't need to say this) (don't worry, I'll talk to you about two words, this is my mother's practice:

Cut the beef into small pieces, put it in cold water and blanch it, boil it for two minutes and then fish it out, be sure to use low heat, stir it with a shovel while cooking, put the beef out into a pot of warm water, and start to add ginger slices, green onions, garlic, peppercorns, spices, chili pepper, dark soy sauce, cooking wine, salt, rock sugar, and you can also put a little tangerine peel to boil the soup, boil it and change to low heat and cook for two hours, it's OK) (if you don't want to boil beef soup with Tangai fruit, you just go to buy thick soup treasure, hehe) white radish, white pepper, Salt, beef slices, noodles (buy dragon beard noodles, hand-rolled noodles, somen noodles, depending on which one you like), coriander, garlic sprouts, chili powder, oil, white sesame seeds.

Method: 1. Put the beef broth into the soup pot, put in the white radish slices, cook until the radish is soft, add white pepper, salt and beef slices;

2. After the beef slices are cooked, it is best to blanch the beef before cooking, add noodles, the noodles are soft, and take out the soup, meat, and radish slices together.

3. Add the chopped coriander and garlic sprouts, which are also minced green garlic. Put the chili powder in a small bowl, splash the hot oil, put some white sesame seeds in it, it is the authentic chili oil, put it in the noodles, sprinkle it with salt. It's over.

Spicy beef noodles (I love this, hehe).

Ingredients: beef, hand-rolled noodles (hehe, I like hand-rolled noodles, I think hand-rolled noodles have the feeling of noodles), beef soup (if you like spicy noodles, you can add spicy bean paste), rape core, bean sprouts, chopped green onions, chili rings, diced onions.

Method:1It's just to make beef broth.

2.Add the greens that need to be blanched, and remove them after a little blanching.

3.Put the noodles in a pot of boiling water and cook, scoop them up and put them in a bowl, put in the beef, drizzle with the soup, put in the greens, sprinkle with chili flakes and diced onions.

Beef noodles with tomatoes.

Ingredients: 1 piece of cooked beef, 2 tomatoes (to be fully ripe red tomatoes), noodles, chopped green onions, 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 on medium, add chopped green onions and stir-fry until fragrant, pour in the tomatoes and beef cubes, stir-fry over high heat until the tomatoes are paste, add a spoonful of salt and a spoonful of black pepper, stir-fry evenly

3.Pour in plenty of boiling water, bring to a boil over high heat, then turn to low heat and cover and cook for 15 minutes

4.Open the lid, add the noodles, bring to a boil over high heat and turn to medium-low heat until the noodles are cooked

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

Braised beef noodles.

Ingredients: beef brisket (for boiling beef broth), noodles, and a few small rape.

Method:1Make beef broth.

2。Put water in a small pot and add a little salt to boil, put the washed rape in half, put a few drops of cooking oil, blanch until it is broken, and then take out the cold water and drain it for later use;

3。After the noodles are boiled in cold water (preferably wet), put the noodles into a noodle bowl, add some sesame oil (with or without according to personal preference), surround the blanched rape, add the boiled beef broth, and finally add the beef, sprinkle with some chopped chives or coriander.

* If you want anything else, you can say it, hehehe.