The practice of beef offal noodles, the practice of beef offal noodles is the most authentic practic

Raw materials: fresh beef, beef offal (tripe, heart, tongue, scalp, etc.), 2500 grams of old brine, 150 grams of chili oil, crispy peanuts, 150 grams of soy sauce, 100 grams of sesame noodles, 25 grams of pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, Sichuan pepper, 5 grams of cinnamon, 125 grams of refined salt, 50 grams of liquor.

Method: 1. Wash the beef and offal. Cut the beef into large pieces weighing about 500 grams, put it in the pot with the offal, add water (to drown the beef as the degree), boil it with a strong fire, and constantly skim off the foam, see that the meat is white-red, decant the soup, beef and offal are still put in the pot, pour the old brine, put the spice bag (wrap the pepper, cinnamon, star anise with cloth), white wine and refined salt, add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1 5 hours, cook until the beef and beef offal are crispy and not rotten, take out and cool;

2. Bring the marinade to a boil over a strong fire, after about 10 minutes, take a bowl, scoop in 250 grams of brine, add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce;

3. Cut the cooled beef and beef offal into slices of 4 cm long, 2 cm wide and 0 2 cm thick, mix them together, pour in the marinade and mix well, divide them into several plates, sprinkle with crispy peanuts and sesame noodles.

Features: fine production, beautiful color, tender and fresh taste, spicy and fragrant, very palatable.

Key: Beef and offal must be washed repeatedly to remove odors. The marinade used to mix beef and beef offal should be thick to make it taste fresh.

Cooking noodles: When the noodles are cooked, the dough is beaten, kneaded into a dough, mixed with water to soften, after half an hour, add alkaline water and knead well, then slowly knead into long strips, close and twist into a twist shape, so repeatedly when the thickness is uniform, put it on the board and roll it with dry flour, remove the two ends, hold one end with both hands, shake up and down, pull hard, pull away, pull together, pull again, pull again, pull together, pull back together, and then pull together. Generally, it is advisable to pull into sixty-four roots.

When getting out of the pot, hold the two ends with one hand, fish the middle with the other hand, remove the head and tail, cook it in the water and take it out, and pour the seasoning on it.

Put the offal into the noodles, and it is called the offal noodles.

I believe that no one will not make noodles, boil water - below - put seasonings on it, but when it comes to beef offal noodles, the knowledge is deep, first of all, we must first learn to deal with beef offal, before we can cook beef offal, in order to eat fragrant beef offal noodles! This article specially collects and sorts out the practice of beef offal noodles for you, I hope you like it!

Ingredients:

Beef brisket, tripe, beef tendon, noodles.

Seasoning:

Star anise, green onion knots, ginger, dried chilies, salt, white wine, dark soy sauce, cooking wine, five-spice powder, chicken essence.

Method:

1. Prepare the materials that need to be used, and wash them for later use.

2. Add water to the pot, put half of the ginger (chopped) and beef brisket (diced), bring to a boil, add white wine to continue boiling, and remove the brisket and wash it when it boils again.

3. Cut the tripe and tendon into strips, blanch them in a pot of boiling water, and then remove them to dry.

4. Put oil in a pot, heat it, and stir-fry ginger, garlic, star anise, dried chili pepper and beef brisket together until fragrant.

5. Add the tripe and beef tendon and stir-fry together, then add dark soy sauce, cooking wine and five-spice powder, and stir well.

6. Pour in an appropriate amount of warm water, add green onion knots, bring to a boil over high heat, turn to low heat and simmer for 20 minutes, add salt, continue to cook for 20 minutes, and then add chicken essence to taste.

7. The noodles are cooked, drained, put in a bowl, and then the cooked noodles will be cooked'Pour the offal and soup into a bowl with noodles.

1. Don't collect the juice when boiling the offal, and put the soup into the noodles to taste more fragrant.

2. Blanch the beef brisket in a pot under cold water, and use warm or hot water to stew the beef brisket.

3. Try to cut the beef brisket as small as possible, because the beef tendon and tripe are too soft and not delicious.

Beef offal noodles are relatively full, and beef offal noodles have meat and vegetables, so what is the method of beef offal noodles?

First of all, the noodles and cleaned cabbage are cut in half. Put an appropriate amount of water in a pot, bring to a boil, add the noodles and cook. After the noodles are cooked, remove them, then rinse them with filtered water and supercool.

Place in a bowl and add an appropriate amount of soy sauce, sesame oil and sautéed cooked oil. Mix the noodles well. After pouring an appropriate amount of water into the pot and boiling, add bucket socks and add an appropriate amount of salt and oil to blanch the cabbage.

Place in a bowl and add the water for the blanching. Add the offal and juice, add the chopped green onion and serve.

Beef offal noodles are a staple dish made with beef brisket. Beef brisket provides high-quality protein, containing all kinds of aminoleum-type base acids, and the ratio of various amino acids is basically the same as the ratio of various amino acids in human protein, and it contains more myotilicus than any food.

The preparation of beef offal noodles is as follows:Ingredients: 200 grams of steaked beef brisket, tripe and beef tendon.

Excipients: 1 piece of ginger, appropriate amount of green onion, silver amount of dried chili pepper, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of green vegetables.

1. Mix water in the pot, put in half of the ginger and crush the first lap, pour in the beef brisket and boil together, add the white wine and boil again, then remove and wash and control drying.

2. Cut the tripe and tendon into strips, blanch and remove the dry.

3. Put oil, ginger slices, garlic, star anise, dried chili peppers, and beef brisket in a pot and stir-fry together to bring out the fragrance.

4. Mix with enough warm water, add green onion knots, bring to a boil over high heat and simmer for 20 minutes.

5. Add salt and continue for 20 minutes. Add the chicken essence to taste.

6. Cook the noodles and blanch them with vegetables.

7. Drain the noodles and scoop the offal soup into a bowl.

The materials that need to be prepared in advance are: 500 grams of beef brisket, 1 grass fruit, 3 bay leaves, 2 star anise, 2 dried chili peppers, 2 cinnamon bark, more than 10 Sichuan peppercorns, 4 slices of ginger, 8g of rock sugar, a large spoon of light soy sauce, and a large spoon of dark soy sauce.

1. Wash the brisket, cut it into 2 finger-wide pieces, prepare the spices and soy sauce, and put the spices into the yarn bag.

2. Put water in the soup pot, add Sichuan peppercorns, pour in the beef brisket, bring to a boil over high heat, remove the meat pieces and drain the water.

3. Start another casserole, add water, put in the spice packet, and bring the water to a boil.

4. Pour in the drained beef brisket and bring to a boil over high heat.

5. Add light soy sauce and dark soy sauce. Reduce heat and cook for about 20 minutes.

6. Remove the packet, add ginger and rock sugar, and simmer over low heat (you can taste the taste halfway through, and then add seasonings according to your own taste).

7. After about 40 minutes, the meat is soft and soft.

8. Boil the noodles, blanch some vegetables, scoop a few spoonfuls of braised meat juice to make a soup base, put the noodles into a bowl, sandwich a few pieces of brisket, and a fragrant braised beef brisket noodles will be out of the pot.