Which beef noodle training is good, and how long does it take to learn authentic beef noodle trainin

Materials. Ingredients.

500 grams of beef.

300 grams of noodles (raw).

Accessories. Rape (small).

3 trees. Seasoning.

Salt. 1 teaspoon.

Ginger. 1 small piece. Garlic. 2 petals.

Pepper. 1 teaspoon.

Cinnamon. 1 paragraph.

Dried chili peppers. 1 small handful.

Light soy sauce. 1 tbsp.

Dark soy sauce. 1 tbsp.

Tomato sauce. 2 tablespoons.

Pixian bean paste.

2 tablespoons. Fennel seeds.

1 2 teaspoons.

Paprika. 1 2 teaspoons.

Grass fruit. 2 pcs.

Bayberry. 1 tablet.

Vegetable oil. 2 tablespoons.

Preparation of beef noodles.

1.Prepare the ingredients mentioned above.

2.Soak the beef brain meat for several hours, change the water halfway, soak the blood water, blanch the cold water in the pot and set aside.

3.Put ginger, garlic, dried chili, cinnamon, fennel seeds, chili powder, peppercorns, grass fruits, bay leaves and other seasonings into the gauze and tie tightly.

4.Heat a wok, such as vegetable oil, pour in Pixian bean paste and stir-fry the red oil, and add the beef.

5.Add the tomato sauce, stir-fry quickly, add a little light soy sauce and dark soy sauce, and stir-fry for 1 minute to turn off the heat.

6.Put the stir-fried beef, seasoning packets, and salt into the pressure cooker liner.

7.When the pressure cooker is working, you can clean up the kitchen and boil the noodles and remove them into a bowl, and when the noodles are almost cooked, add the rape to blanch.

8.The pressure cooker is done.

9.A pot of fragrant and spicy beef is done, pour it over the noodles, and start moving.

Lanzhou beef noodles have the characteristics of soft beef, white radish, red and bright chili oil, emerald green coriander, flexible noodles, smooth and refreshing, soup, harmonious flavors, fragrant fragrance, and tempting appetite. There are many types of noodles, such as large wide noodles, two wide noodles, leek leaves, a nest of silk, "buckwheat ridges", etc., as well as "two thin", "three thin", "fine", "fine", "capillary", etc., and diners can choose according to their preferences.

The local people describe it as one clear, two white, three green, four red, and five yellow, namely: the beef soup is as clear as white water, a few slices of white radish are pure white, the soup is floating with bright green garlic seedlings, the chili oil is red, and the noodles are bright and yellow. As a result, the reputation of Lanzhou beef noodles has been maintained.

It is recommended to study in a formal school, so that we can learn comprehensively, to learn technology, the hardware facilities of the school must be excellent, only the operation is more, practice makes perfect, and the natural technology is learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best is to combine practice and theory, and it is best to go on field trips to learn more.

1. The formula ingredients are taught without reservation, there is no need to buy ingredients from the school, there is no franchise fee, and the cost is controlled by yourself.

2. Pay only tuition. There is no other cost to the church.

3. Teach technology, teach the process of opening a store, equipment procurement, etc., and provide free guidance.

4. The taste is authentic, welcome to investigate and taste, meet the registration, and do word-of-mouth publicity.

5. Students learn to package food materials and materials.

Shenzhen New Oriental Culinary School is a large-scale culinary professional school approved by the Human Resources Bureau of Pingshan District, Shenzhen. The school has a complete set of majors, covering the eight traditional dishes represented by Cantonese cuisine, Sichuan cuisine and Lao Zhengxiang cuisine.

Clause. 1. You can receive more formal basic skills training in the chef school, with the guidance of the teacher, it doesn't matter if you are wrong, you can come again. The hotel is not good, and when the hotel is busy, the master generally does not have enough time to teach the staff alone.

Clause. Second, in the chef school can systematically and comprehensively learn cooking methods, such as burning, stir-frying, slipping and other basic principles and methods, and practice, students in the school have a more solid basic knowledge, after graduation work, can better see the master's work, eyes more able to live, the speed of technological progress faster.

Clause. 3. A good chef does not wait for a good teacher, "teaching" is the key, there are many skilled masters in the restaurant, but the school teachers not only have skills, but also have been trained in pedagogy and psychology, and know how to "teach". The school will also organize the study of popular dishes and innovative dishes to make students more in line with social requirements.

Clause. Fourth, the chef school has established long-term cooperation with chain hotels and hotels, and sent talents to them, so that it is easier for students to find a suitable restaurant for their type after graduation.

Beef noodle training is usually learned within a week.