Su s beef noodles, Su s beef noodle soup preparation

First wash the beef and beef bones with water, then soak them in water for four hours (the blood water is left for another use), cut the beef, put the beef bones and fat chicken into a pot of warm water, skim off the foam when it is about to open, add seasonings, ginger skin, salt into the pot, simmer for 4 hours on low heat and cook, remove it and cut it into cubes for later use. Cut the beef liver into small pieces and put it in another pot after cooking, then clarify it and set aside. Wash the turnips and cut them into slices and cook.

The garlic sprouts are not cut and the fragrant lai is not used.

Skim off the foam of the broth, pour the blood water of the soaked meat into the boiling broth pot, after the skimming is clarified, add the seasoning powder, the seasoning can be determined according to the different dietary habits of the north and south, and then pour the clear beef liver soup into a little water, boil to remove the foam, then add salt, monosodium glutamate, cooked radish slices and skimmed out of the slick oil and scallion oil, noodles into the pot, after the noodles are cooked, take them into the bowl, put the beef broth, radish, and oil slick in an appropriate amount, and pour it on the noodles. And add an appropriate amount of diced beef, Xianglaiwei, garlic sprouts and spicy oil to everyone's taste. Features: The broth is clear and delicious, the noodles are soft and flavorful, nutritious and affordable.

Add 350-500ml of soup to each bowl of noodles, depending on the size of the bowl.

The adjuncts of beef noodles are also an important part of the soup. The practice of auxiliary radish slices: green radishes are purchased according to daily demand to avoid chaff.

The method is to wash the radish first, remove its hair roots and head and tail, cut it into long or fan-shaped slices, put it in a pot of boiling water and blanch it, then soak it in cold water, and then cook it in beef broth, so that it can remove its peculiar smell and taste soft and hard. To achieve good color, aroma, taste and shape, a successful bowl of beef noodles should be one clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic seedling green), and five yellow (noodles yellow and bright).

The recipe for Su's beef noodle soup is as follows:

Material. Ingredients: 600 grams of beef brisket.

Ingredients: 1 carrot, 1 coriander or chives, 1 large piece of ginger, 2 green onions, 1 star anise, 1 grass fruit, 2 nutmeg.

Seasoning: 2 tsp salt, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp tomato paste.

Method. 1. Cut 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 one minute.

2. Rinse the beef with warm water and set aside.

3. Cut the carrot into small cubes, slice the remaining ginger, and break the star anise.

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

5. Stir-fry the soy sauce, dark soy sauce and tomato sauce together. Bring hot water to a boil over high heat and simmer until the beef is tender.

6. Add salt and carrots and continue to cook for 20 minutes to form a braised beef noodle soup base.

Sushi enterprise adheres to the enterprise spirit of "seeking truth and pragmatism, pioneering and enterprising". Adhere to the development strategy of standardization, standardization and industrialization. Down-to-earth, aggressive, and steadily moving forward.

Sushi Enterprise emphasizes the core values of "people-oriented, customer first", always puts the interests of employees first, and takes customer satisfaction as the eternal pursuit goal.

Enterprise tenet "quality first."

First, the quality of service" through the development of strict management system, efficient work attitude, to provide customers with hygienic, comfortable, convenient and fast service.

Goal: to build Sushi into "China's most distinctive national catering enterprise". Establish a good reputation and image for the Chinese fast food industry, so that Su's enterprise will develop towards the goal of standardization, systematization and industrialization.

Basic concept: quality first, enthusiastic service, human management.

Employing concept: people-oriented, morality first, based on trust.

Service concept: continuous innovation and efforts only to make customers satisfied.

Marketing concept: based on customers, the courage to innovate, down-to-earth, serious implementation.

In February 1998, Urumqi Sushi Fast Food Management **** was established, and branches in southern Xinjiang and northern Xinjiang were set up respectively.

In January 1999, a branch office was established in Beijing.

In July 2001, a branch was established in Shenyang.

In December 2001, Su's Hotel was established.

In April 2002, Su's fattening cattle breeding and planting base was established in Hutubi County.

In July 2002, a branch was established in Harbin.

In July 2002, a branch was established in Hohhot.

In August 2002, a branch office was established in Zhengzhou.

In January 2003, a branch was established in Taiyuan.

In January 2003, a branch and a training department of human resources department (Lanzhou) were established in Lanzhou.

In April 2003, a branch office was established in Xi'an.

In June 2003, a branch was established in Shijiazhuang.

In October 2003, a branch office was established in Chongqing.

In August 2004, Su's enterprise Xinshengquan bathing center was established.

In November 2004, Sushi (Jincheng) Beijing Food Science and Technology Development Company was established.

In November 2006, Changchun branch was established.

In November 2009, Tianjin branch was established.

2010.08 Su's Hong Shunchang Hotel was established.

Since its establishment, the company has always adhered to the brand of "Sushi", operated according to law, been honest and trustworthy, kept pace with the times, pioneered and innovated, and constantly explored the recipe of soup ingredients, ramen making and other new processes. Pay attention to the hygienic quality and nutritional value of food. Work "innovation", seek development in "quality", and seek market in "reputation", which is not only good in color, fragrance, taste and shape, but also rich in nutrition.

According to the inspection conducted by the Product Quality Supervision, Inspection and Testing Center of the Department of Agricultural Judgment, it was confirmed that the soup of "Su's Beef Noodles" is rich in a variety of trace elements necessary for the human body, which plays an important role in regulating human metabolism and maintaining and improving human health. It is especially rich in zinc, calcium, iron, etc., which is conducive to the growth and development of adolescents and the balanced metabolism of the elderly. It has become a convenient meal for all ages, and has been favored and praised by the majority of customers.

Insisting on operating while innovating is the foundation of "Su's" enterprise and the way of entrepreneurship. In the process of operation, in strict accordance with the "people-oriented, harmonious work" corporate culture, vigorously improve the quality of employees, strengthen the concept of service, to sell the fear of the market, to face the consumer with sincerity, to seek perfection in the face of themselves, the standardization, scientific management as the starting point and foothold of the enterprise, in practice gradually formed an internal management system with the characteristics of "Su's", the establishment of a strict standardization, standardization, institutionalized work order, and effectively promote the steady and healthy development of the enterprise.

Su's enterprise is not satisfied with the honor it has obtained, in the face of achievements, constantly improve itself, the company unites as one, the pursuit of excellence, diligence and pragmatism, and strive to make the enterprise grow in the development, grow in the development, and gradually realize the overall planning goal of the enterprise to become stronger, longer and bigger, and create a more brilliant tomorrow.

Braised beef noodles.

1.Cut the beef into cubes, blanch in boiling water to remove the blood foam and set aside.

2.Heat the oil in a pan, fry the chives, ginger slices, garlic and star anise, dried chilies, etc., put in the beef that has just been prepared, stir-fry a few times on high heat (if there is spicy bean paste, it is also this time to fry with the beef oak god), and then sell the mountain and put in the soy sauce, the amount is about one and a half tablespoons, a spoonful of wine, fill the wok with water, and cook over medium-low heat for more than 1 hour, it is better to boil the wok water to half.

3.Cooking noodles, you don't need to say anything about this, just choose the ramen you like.

4.Boil the noodles and put them in a large bowl, put a little sesame oil, chopped green onions, or blanch some small green vegetables at this time, and then pour the stewed beef with soup and pour it over, and then sprinkle with coriander and drizzle with chili oil. And then. And then what, eat.

How to cook beef noodles? Cut the beef into pieces, add cooking wine after putting it into the pot, remove it and prepare it in another pot with green onions, ginger and garlic, Sichuan pepper, orange shed yard eight pepper bay leaves, chili pepper dried lemon, etc., stir-fry evenly. and filial piety.

I make beef cong noodles at home at home, which is more delicious and delicious.

Cattle cave meat noodles and delicacies teach to rent a stupid antling.