Why is the beef noodles made by others always more fragrant than mine?

<> raw materials: 5 kg of beef, 5 kg of beef stick bones.

Excipients: 6 kg of white radish (2 kg of white radish peeled and cut into large pieces for soup, 4 kg of radish boiled and cut into large slices for top), 250 grams of ginger, 30 grams of secret seasoning powder, 200 grams of salt, 50 grams of monosodium glutamate, 15 kg of water.

In addition, garlic sprouts, chives, coriander, chili, braised eggs, fried eggs, etc. are also prepared

Recipe for Secret Seasoning Powder:

50 grams of Sichuan pepper, 60 grams of peppercorns, 60 grams of fennel, 30 grams of grass fruit, 30 grams of nutmeg, 30 grams of dried ginger, 15 grams of grass cowardice, 10 grams of long pepper, 10 grams of kaempfera, 20 grams of star anise, 3 grams of cloves.

How to make:1First wash the beef and beef stick bones with water, then soak them in water for 4 hours, cut the beef into large pieces after taking them out, put them into a stainless steel bucket filled with water together with the beef bones, put them on the fire, skim off the foam when they want to boil the pot, peel the white radish, cut them into large pieces and put them in the soup, put in ginger pieces, salt, monosodium glutamate, simmer for 2 hours until the beef is cooked thoroughly, take out and cool a little, cut into dices for later use.

2.Continue to boil over low heat for 3 hours, remove and do not use.

3.Before the meal, bring the broth to a boil, skim off the foam to make the soup clear, add the ramen, add about 30 grams of seasoning powder to boil, continue to beat off the foam, and then add the cooked radish slices.

4.When the meal is served, the noodles ordered by the customer are cooked and scooped into the bowl, and the beef broth and radish slices are poured on the noodles, and an appropriate amount of diced beef, minced coriander, minced garlic sprouts, chives and chili peppers are added according to the taste of each customer.

The key to making soup: 1. Seasoning powder is the key to beef noodle soup.

2. In order to ensure that the soup is clear to the bottom, the fire must not be large during the simmering process, it must be boiled on low heat, and the soup must not be boiled, and the foam in the soup must be cleaned when boiling, and the blood of the meat and bones must be rinsed.

3. Pay attention to the seasoning powder should not be put into the bone broth too early, because there are many colored spices in the seasoning powder, such as star anise, cloves, etc., and the soup will turn black after boiling for a long time; It should not be used as a condiment in ramen. The seasoning powder should be soaked in boiling water to bring out the flavor before being added to the soup. According to the general business flow of local ramen restaurants in Lanzhou, it can be adjusted in two times in the soup pot and kept warm with a slight fire.

And it is best not to boil the seasoning powder, because if you boil it for a long time, the flavor of the spices will volatilize with the water and the soup will turn black. Generally, the seasoning powder is put into the bone broth half an hour before the market opens, so that the flavor of the seasoning can be dissolved into the soup without the aroma volatilizing.

Detailed introduction to the practice of milky mushroom beef noodles Cuisine and efficacy: Boutique staple food Adolescent recipes Malnutrition recipes Taste: Milk soup salty and fresh Process:

Ingredients for boiling beef noodles with milky mushrooms: Ingredients: 220 grams of noodles (standard flour), 300 grams of beef tenderloin Accessories:

45 grams of shiitake mushrooms, 60 grams of mushrooms (fresh mushrooms), 50 grams of Jinhua ham, 30 grams of onions (white skin), 100 grams of tomatoes Seasoning: 150 grams of cream, 5 grams of salt, 5 grams of pepper, 20 grams of cheese Teach you how to make milk mushroom beef noodles, how to make milk mushroom beef noodles to be delicious 1Cook the wide noodles and set aside.

2.Melt 30g of cream in a pot, add ingredients (fresh shiitake mushroom slices, mushroom slices, diced ham, diced onion) and stir-fry for about 2 minutes, then add shredded beef tenderloin and stir-fry, then add seasonings (120ml of broth, salt, pepper) and ingredients (120g of tomato and whipped cream), turn to medium-low heat and cook for about 5 minutes. 3.

Add the wide noodles to the pot in Method 2, and when the soup is slightly drained to taste, then remove from the pot and serve. 4.It can be served with cheese powder for added flavor.

Tips for making beef noodles with creamy mushrooms: The cream in this dish consists of 30 grams of cream and 120 grams of whipped cream. Tip - Food Restraint:

Tomatoes: Tomatoes should not be eaten with pomegranates.

Whether the beef noodles are delicious or not, stewed beef is very crucial. First of all, the choice of meat quality, it is recommended that you buy with meat tendons and fat and lean, it is recommended to use beef brisket, beef tendon, the taste is very good. The second is the problem of beef processing, which must be blanched with water and boiled for a few more minutes, so as to remove the impurities and smell in the beef.

After blanching the beef, use a hot oil pan again, fry it with rock sugar and then put water, which can make the meat better flavor, and it is not easy to diverge when stewing.

There is also a very crucial step, we must use hot water when adding water to the beef, and put more of it. If you add water halfway through, it is very easy to layer and fade the flavor of the beef broth.

When you cook the noodles, put a little salt in the water so that the noodles will be strong and elastic when cooked.

It is very delicious, because most of the soup base is bone broth, which is nutritious and tastes great, the noodles are elastic and chewy, and the beef slices are more flavorful, and the overall color and flavor are complete.

Personally, I feel that the beef noodles are delicious. The combination of beef noodles and vegetarian dishes, coupled with the rich soup, I personally prefer beef noodles, especially Lanzhou beef ramen.

The beef noodles are delicious because the beef inside is very chewy, it tastes very delicious, and the soup that comes out is also fragrant.

It's delicious, but I prefer beef ramen to beef noodles, because the noodles have a stronger flavor and a stronger bite. Served with dry-cut beef and a handful of coriander lined with beef noodles, the flavor is even stronger.

Delicious. The beef noodles have beef nuggets in them, and the flavor of beef makes them delicious whether they are clear soup or red soup.

First, the selection of noodles generally to choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose aged noodles, and it is not advisable to choose insect-eaten, rat-biting, mildew-polluted flour, because this kind of flour not only does not meet the health standards, but also contains protein molecules, under the action of protease (due to pollution and other reasons, the activity of protease is enhanced), the protein molecules are decomposed into amino acids, so that the protein can not be combined with water to form gluten, thus greatly reducing the production of gluten. Only fresh high-gluten flour (special flour for Lanzhou beef ramen) with high protein content can guarantee the prerequisites for the success of ramen production.

2. Noodles Noodles are the foundation of ramen making and are the key. The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30 will also reduce gluten production, and when the temperature reaches 60, it will cause the denaturation of the protein and lose its properties. It is to keep the dough in the most suitable stretching range.

Secondly, the appropriate amount of water and ash should be added when mixing the dough, because they can improve the production rate and quality of gluten in the dough. For example, the osmotic pressure of the appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density, especially the viscosity of gliadin, which is one of the gluten proteins, can be enhanced, thus improving the production and quality of gluten. Pay attention to "three times of water, three times of ash, ninety-nine eighty-one times of kneading".

The ash is actually alkali, but it is not an ordinary alkali, it is an alkaline substance fired from the fluffy grass produced in the Gobi Desert, commonly known as fluffy ash, which is added to the noodles, which not only makes the noodles have a special fragrance, but also pulls out the noodles smooth and yellow, and the tendons are strong. In recent years, it has been replaced by a special dough mixture. Dough blending skills are still the most important.

3. Wake up Wake up, that is, put the reconciled dough for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer), and its purpose is also to promote the production of gluten. Placement also allows proteins that are not adequately absorbing water to have sufficient time to absorb water to improve gluten production and quality.

Fourth, the slip bar by the round arm of the young man first pounded, kneaded, stretched, and dropped the large ball of soft noodles repeatedly, put the dough on the panel, hold the two ends of the strip with both hands, lift it on the board and beat hard. After the strip is elongated, the two ends are folded in half, and the two ends are continued to be held and beaten, and so on, the purpose is to adjust the order of the gluten proteins in the dough, so that the disorganized protein molecules are arranged into a long chain, which is called Shungluten in the industry. Then roll into long strips, knead into 20 mm thick, chopstick-long strips, or roll into round strips.

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

Cut tripe and tendon into strips.

Blanch and remove to control dry.

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.

Add the tripe and beef tendon and stir-fry evenly.

Add dark soy sauce, cooking wine, and five-spice powder and stir-fry well.

Mix with plenty of warm water, add green onion knots, bring to a boil over high heat and simmer for 20 minutes. Add salt and continue for 20 minutes. Add the chicken essence to taste.

Cook the noodles and blanch them with your favorite vegetables.

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

Tips: 1. Don't collect the juice from the offal, and put the noodles in the soup to make it more delicious. == (The beef has a strong taste) 2, blanch the beef brisket in a pot under cold water. Stew the brisket with warm or hot water.

3. Try to cut the beef brisket as small as possible, because the beef tendon tripe is too soft and not delicious, I bought the half-cooked beef offal, if you buy it raw, you must cook the beef offal first. Or the brisket and tendon are as large as that, and the cooking time is increased.