How to make a good bowl of soup without boiling beef noodles with broth?

You can buy soup dumplings, brew them directly, it's very simple.

A bowl of fragrant beef noodles The secret lies in the mellow soup Look.

The most important secret of beef noodles is the mellow soup, which can be said to be the soul.

The soup method draws on the practice of beef broth in Western food, using spices and vegetables to cook to enhance the flavor, but only the aroma is taken, and finally the residue is removed and discarded, so that the soup does not have a little beef smell at the end. 1.600 grams of beef ribs and tendons, cut into large pieces, blanch; 480 grams of beef bones are sawn into large pieces, put them in a pot, pour cold water over the surface, heat them over high heat until the water temperature reaches 95, remove them and rinse them clean; Put shredded shallots in a baking dish, add the beef bones, and bake in the oven (250 degrees) until the beef bones turn golden brown.

2.Put 60 grams of butter in the pot, and when it is hot, put 90 grams of black bean paste and Lee Kum Kee bean paste, spices (3 grams of kaempfer and grass fruit, 1 gram of cumin, licorice, tangerine peel, cinnamon, angelica, 2 grams of Sichuan peppercorns and white peppercorns, 5 grams of star anise), stir-fry over low heat until fragrant, and then add vegetable ingredients (200 grams of shallots, 480 grams of white radish, 60 grams of tomato pieces, 60 grams of old ginger, 50 grams of green onions) and stir-fry until fragrant, pour in 12 kg of water, processed meat sauce, add 60 grams of rice wine, monosodium glutamate, 20 grams of rock sugar and salt to taste, bring to a boil over high heat, change to low heat and slowly heat until the beef tendon and beef ribs are all cooked, remove the beef tendon and beef ribs, and filter out the residue in the soup at the same time. 3.

When ordering, the pressed noodles are cooked, scooped into a soup bowl, poured into the hot beef broth, added a little beef rib and beef tendon, sprinkled with coriander for garnish or served with rape.

300 grams of beef tendon, 150 grams of cut dough, two tomatoes. 1 tablespoon green onion, 3 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon monosodium glutamate, 1 tablespoon Shao wine, 1 tablespoon rock sugar, 1 teaspoon Sichuan pepper, 1 teaspoon five-spice powder, 4 chili peppers, 800 grams of boiling water.

Steps] 1. Peel and slice the tomatoes and slice the peppers.

2. Put all the seasonings in boiling water and heat on high for 4 minutes to make a soup.

3. Put beef tendon and tomato in the soup, cover with medium heat for 40 minutes, then take out the beef and slice it.

4. Put the noodles in the soup, heat on high for 5 minutes until boiling, and then put the beef slices on the table.

600g beef ribs, 2 shalves, 2 slices of ginger, 4 cloves of garlic, 2 teaspoons star anise, 1 teaspoon Sichuan peppercorns, 1 tablespoon of Chinese cabbage Cooking wine, 4 tablespoons of soy sauce, 4 tablespoons of spicy bean paste, 1/2 teaspoon of salt, a little monosodium glutamate, 12 cups of water.

Production Steps] 1The beef ribs are blanched first, then rinsed away from the blood and foam.

2.Stir-fry chives, ginger, garlic, spicy bean paste and Sichuan peppercorns in 3 tablespoons of oil, add 12 cups of water, season and add star anise, then add beef and stew for 1 hour.

3.Remove the beef and slice it, remove all the green onions, ginger and spices from the pot, and then put the beef back into the soup.

4.In addition, after boiling water, put the noodles in the noodles, put the beef and soup in a noodle bowl, and then add the noodles, cabbage, and chopped green onions.

1.1 kg of beef brisket, 1 tomato (large), 1 white radish, 2 green onions, 2 old ginger, several slices, 5 garlic pieces, a little star anise, appropriate amount of broth.

2.Appropriate amount of ramen, appropriate amount of green vegetables, appropriate amount of sauerkraut, appropriate amount of chopped green onion, appropriate amount of spicy bean paste, 3 tablespoons soy sauce, 1 2 cups of rock sugar, a little stewed bun.

Production steps] 1. Cut the brisket, tomatoes, red and white radish into pieces, cut the green onion into sections, and crush the garlic for later use.

2. After boiling a pot of hot water to blanch the beef brisket, press the beef brisket with your hands while rinsing with water, squeeze out the blood until there is no blood coming out, drain and set aside.

3. Put salad oil in the pot, add the beef brisket after medium heat to fragrant ginger and garlic, stir-fry constantly, and add spicy bean paste and soy sauce one after another to make the beef brisket colorful and spicy.

4. Add the stock to the pot, which is slightly overshadowed by the brisket, and add the tomatoes, red and white radish, star anise, green onions, rock sugar, and marinated buns to the soup, boil over high heat to remove the foam, turn to low heat and cook until the brisket is soft and rotten.

5. Cook the noodles, pour in the beef broth, add chopped green onions, blanched greens, and sauerkraut to serve.

Precautions] 1Whether the beef noodles are good or not is delicious, the secret is all in the heat, and the local beef is definitely fresher than the imported beef.

2.The whole piece of beef is cooked and then sliced more tender than directly cut and boiled at the beginning, because the beef is not easy to rot, and it takes a long time to simmer it softly, the smaller the beef is cut, the more the soup is lost, and the result is that the soup is delicious, but the beef is hard and tasteless, and the whole large piece is cooked and then sliced looks like a large amount, and the stewed meat is more tender when simmered over low heat.

Ingredients: Appropriate amount of chicken bones, 1 onion, 1 carrot, 1 celery, 1-2 cloves of garlic, appropriate amount of herb bunch.

1. First of all, cut the onion, carrot, garlic and celery into appropriate sizes.

<>4. After removing the foam, add vegetables and herbs to the pot and simmer for 50-60 minutes.

5. After stewing, filter out the soup to complete the pure forest touch, and put it in the refrigerator after cooling for 3 days.

6. If it can't be used up in time, it should be frozen and preserved.

Ingredients: beef tendon 950g

Excipients: 400g white radish, 200g carrot, 1 onion, 1 package of marinated bun, 60ml soy sauce, 20g ginger

Steps: 1. Prepare materials.

2. Cut the beef tendon into cubes.

3. Wash the white radish and cut it into cubes with a hob.

4. Wash the carrots and cut them into cubes with a hob.

5. Cut the onion into cubes.

6. Put all the ingredients and marinade into the pot, add an appropriate amount of water and soy sauce.

7. Cover the pot and cook over high heat.

8. After boiling over high heat, simmer over low heat for about 90 minutes.

9. The following noodles (cook the noodles according to personal preference).

10. After the noodles are cooked, add the beef broth.

How to mix beef noodle soup with cooked beef is as follows: Hello dear, the recipe is as follows: 1 small piece of ginger, 2 cloves of garlic, 1 small handful of dried chili peppers, 2 tablespoons of tomato sauce, 1 teaspoon of salt, 2 tablespoons of Pixian bean paste, 1 section of cinnamon, 1 2 teaspoons of fennel seeds, 1 2 teaspoons of chili powder, 1 teaspoon of Sichuan pepper, 2 grass fruits, 1 bay leaf, 2 tablespoons of vegetable oil, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce Step 1, soak the beef for several hours, change the water halfway, soak the blood water, blanch the cold water in the pot and set aside 2, the ginger, Garlic, dried chili, cinnamon, fennel seeds, chili powder, peppercorns, grass fruits, bay leaves and other seasonings are put into the gauze, and the yarn is tightly tied 3, heat the wok, add vegetable oil, pour in Pixian bean paste and stir-fry the red oil, put in the beef and stir-fry 4, add tomato sauce, stir-fry quickly, add a little light soy sauce and dark soy sauce, fry for about a minute and turn off the heat 5, put the fried beef and seasoning packet and salt into the pressure cooker liner.

When the noodles are almost cooked, put the base into the rape and blanch 6, the pressure cooker is finished, put the soup and beef into the boiled noodle bowl A bowl of fragrant beef noodles is ready.

How to make the beef broth in Lanzhou ramen, the guy teaches you a trick that you can make at home.

Beef bones, onions, carrots, celery, lemongrass (if available), blue ginger (if available) and lemon leaves are boiled together for at least 4 hours, strained and seasoned with salt and pepper.

Use beef bones, fresh ginger, green onions, add seasonings grass fruit, Sichuan pepper, huixiang, dried chili pepper, white pepper, add water and boil for 2 hours, put the soup in a container, add an appropriate amount of salt, chicken essence, monosodium glutamate, and then put in the beef noodle soup stock! This soup is delicious and has a long aftertaste!

Boss, I really admire you so much, you are more professional than those majors, I must learn more from you、、、

Heat the oil in the pot, add shredded chili peppers, garlic, ginger, bay leaves, tangerine peel, star anise, cumin, cinnamon, onion and stir-fry, add a small piece of rock sugar and stir-fry until melted, add a spoonful of tomato sauce, a spoonful of bean paste, and then add chives and stir-fry until the fragrance comes out, then the beef can be put down and fried together, then add some dark soy sauce (not too much), and then add water and simmer slowly for two hours. If you use a pressure cooker for a much shorter time, it is good to boil the pot for another half an hour on medium heat. Authentic braised beef noodle taste!

There are three ways, the first is to give it to the family, use beef bones to make soup, and boil it for at least 24 hours.

The second is to serve the guests to eat, using beef water to boil soup, and it will take 20 minutes.

The third is to open a restaurant, with additives.

1. Select high-quality beef and beef bones, pay attention to the fact that there must be beef bones (beef bones are umami**).

2. Boil water over low heat, blanch beef bones to remove the fishy smell, remove and wash with cold water after blanching.

3. Put the beef bones into the pot again, add the seasoning star anise, Sichuan pepper, cloves, ginger, green onions, onions, and white radish.

4. Cover and simmer for 1 to 2 hours.

5. During the boiling process, pay attention to skimming off the foam in the soup to remove the fishy taste.

After an hour, remove the beef and continue to boil the beef bones in the pot.

7. Continue to simmer for 2 hours to make a fragrant beef stock.

Ingredients: Fresh beef bones, water, can be put according to personal taste.

Tool: Stockpot.

Operation steps: 1. Clean the fresh beef bones bought with water and knock them off from the middle.

2. After boiling water in the pot, put in the beef bones and boil the blood through the water, and remove the control.

3. Put the beef bones into a large pot, add water to cover the bones, and bring to a boil over high heat.

4. Remove the foam, turn to low heat, cover and boil for more than 2 hours (if the pot is big enough, you can put some beef to cook as a side dish for noodles), turn off the heat, let it cool and eat.

Ingredients: 1 pound of beef, sugar, 1 tablespoon of wine, 5 6 slices of ginger, 6 slices of garlic, several segments of green onions, two dried chili peppers, two tablespoons of spicy bean sauce, and 1 teaspoon of Sichuan peppercorns (it's really 100% gone, Sister Cat help!) ), star anise 2 3 pieces (I only have these broken ones at the bottom of the bottle) 2 tablespoons of red oil, 1/2 tablespoon of salt, 3 tablespoons of dark soy sauce, 1 teaspoon of monosodium glutamate, 6 7 rice bowls of broth or water, a little chopped green onion of baby cabbage or cabbage, and an appropriate amount of noodles (I use pumpkin noodles).

Method :(1) Cut the beef into thick pieces, put it in boiling water to blanch off the blood, and blister and wash it.

2) 2 tablespoons of sugar and 3 tablespoons of oil boil into sugar sauce over low heat, add beef, change to medium heat and stir-fry evenly, add bean sauce and red oil to fry together.

3) Move the beef into the stew pot, add the broth, salt, dark soy sauce, ginger, garlic, dried chili, Sichuan pepper, star anise, green onion, bring to a boil, turn to low heat and simmer for two hours, add monosodium glutamate and adjust evenly.

4) Boil another pot of water, put in the vegetables and blanch them slightly; Shake the noodles and put them in the pot to cook, pick them up and put them in a bowl, put a few pieces of beef, pour the soup on them, put in the green vegetables, and chopped green onions.

Specific methods:1Ingredients: 200 grams of stewed beef, 250 grams of potatoes, 150 grams of carrots, 150 grams of celery, 100 grams of onions, 100 grams of tomato paste, appropriate amount of monosodium glutamate and salt.

2.How to make it:

Put the stewed beef into a casserole, add an appropriate amount of beef broth (based on your own taste, you can add more if you are tired of eating, and add less if you want to eat light). Cut the carrots into hob pieces, also put them in a casserole, add an appropriate amount of water (it is advisable to submerge the vegetables) and simmer with the beef until the carrots are soft.

Cut the potatoes into hob pieces, fry them in a pan until golden brown and set aside.

Slice the onion and chop it (into a shredded shape), and cut the celery into inch pieces. Put oil in the pot, boil until it is hot, add the onion to stir-fry until fragrant, then put the celery into the stir-fry for a while, then add the fried potato pieces and stir-fry, and finally put the tomato sauce and fry evenly.

Pour the stir-fried vegetables directly into the casserole, stir and mix well with the beef and carrots, and then turn off the heat after the vegetable soup is paste-like, and then put it on a plate and serve.

Remember: this beef stew is best served with rice.

Beef flour curry (soup).

The curry should be fried in oil, and the oil temperature should not be too high, it will be mushy.

Beef chunks are cooked (rotten) in water, sliced and served; Add salt, oil curry, minced shallots, pepper, and a small amount of monosodium glutamate to the beef broth, add the good noodles (a little harder), and add the sliced beef. This is the beef curry. Without noodles, it's a beef curry broth.

The easiest way to make braised beef (flour):

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add Haitian soy sauce a little color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state that seems to be boiling but not boiling), burn for 1-2 hours, you feel rotten on the line, collect the water on high heat, don't be too dry, add pepper, a little monosodium glutamate.

Boil water, water should be a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in a bowl, add boiling water, then boil the water underneath, a little harder, put it in a bowl, add braised beef. Can.