Raw materials and seasonings: fresh beef 1000g, rice flour, pickled lotus seed white, sour radish, pickled cabbage (made of vegetables), butter, onion, pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon, salt, dried pepper, broth, coriander and so on.
The first step of the specific manufacturing method is 1. Wash the beef, cut it into large pieces and cook it in a pot. Remove blood foam repeatedly after the pot is boiled. Wrap a proper amount of pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon, dried Chili (whole) and ginger slices with gauze, put them in a pot and stew them with beef powder with low fire until the beef is basically cooked. Cattle suet is refined into butter and taken out separately in a container. Step 2: Rice flour, bleached with clear water; Paste the Chili paste and bake it into noodles with dried Chili (not too broken); Soak sour lotus root white, take it out of the pickle jar, cut it into small pieces, and put it into a dish for side dishes; Sauerkraut, cut into1.5-2cm long sections; Turnip is cut into 8 mm segments; Step 3: When eating, operate in the following order: put rice noodles (generally a bowl of beef powder is about 150g-200g) into a boiling pot, take them out and put them into a soup bowl, spread beef slices (25g) on the rice noodles, cover them with diced beef stew (25g) or beef tendon, add a proper amount of sauerkraut, add a little butter, and finally pour in the boiled stock soup. For more detailed formula and practice, please consult Chongqing Hua Fei Food Science and Technology Extension Service Co., Ltd. Flavor characteristics: rotten meat is crisp and tender, powder is smooth and tender, soup is clear, spicy and delicious. Production points: the meat slices should be cut thin and the rice noodles should be scalded thoroughly. In order to make the soup clear, it is best not to add soy sauce and oil pepper, and paste the pepper noodles according to everyone's taste. Proper amount of salt should be added to the original soup, and the taste is not enough.
Huaxi Beef Powder Huaxi is a place name in Guiyang. Locals like to eat Chili, and they prefer this kind of Huaxi beef powder. This powder is actually the powder with beef added, but it is very particular when cooking: the beef is washed and cut into large pieces, cooked in a pot until it is half cooked, boiled in a clean pot with water, sugar and spices, and boiled in half, and cut into slices 5 cm long and 3 cm wide; The other half of the beef is cut into squares and stewed over low heat. Cut the soaked sour lotus into pieces, and cut the coriander into sections for later use. Boil the rice noodles thoroughly in a boiling pot, remove them and put them in a noodle bowl. Then put beef slices, stewed diced beef, sour lotus white and coriander on the flour, and scoop in the original soup, mixed oil, monosodium glutamate, pepper powder and pepper, which is the authentic Guizhou cuisine with full color and flavor. Tianjin beef powder beef was immediately hung with an iron hook and cut into pieces weighing about one catty, old, tender, fat and thin. The main soaking time is a little longer in winter and only takes about an hour in summer. The purpose of soaking is to soak the blood in the beef, so that the beef is beautiful in color (the unbleached beef is blue-black). Rinse repeatedly with clear water, squeeze and bleed until clear. Then pick it up. Second cooking: put the beef into the soup pot according to the ratio of 1 kg, 3 kg of water and10g of ginger. When cooking, open the soup pot and let the beef smell out. When the beef is cooked to 60%, pick it up (beef soup is also called raw juice for use), spread it in a vessel, cool it and cut it into small pieces of about 3 cm. Third, making red oil: making red oil according to the ratio of 1 kg refined rapeseed oil and 3 kg red pepper powder per 2 kg butter. Method: First, boil refined rapeseed oil, then add butter, and then add red pepper powder later to make beautiful red oil.