Eat noodles every day, they are fresh every day, and they are updated every day. What I am sharing with you today is beef noodles. The cooking and eating methods of this beef noodles are different in different places. What I am sharing with you today is our This is how beef noodles are eaten in the morning in some places in Sichuan. The making of beef noodles is mainly divided into two parts: beef noodle soup and beef sauerkraut. First of all, let me tell you how to operate this base soup:
1. The base soup of beef noodles is boiled separately, not like other soup stocks, and the base soup of our beef noodles is different from ours The way the Hui people cook beef soup is also different from Huainan beef soup and so on.
1. Ingredients: 3 pounds of beef suet, 300 grams of bean paste, 300 grams of ginger slices, 100 grams of new generation dried chili pepper, 10 kilograms of beef stock, 50 grams of salt, 50 grams each of MSG and chicken essence;
2. Operation method: first wash the beef suet and cut it into cubes → fry in the wok → fry until the butter starts to change color → put in the old ginger slices and fry together →Then boil all the beef suet vigorously →After boiling, take out the oil residue and ginger slices →Put down the new generation dried chili section and stir-fry until fragrant→When it turns brown, take out the chili pepper. Take it out and turn off the heat. When the temperature drops to 120 degrees, put the bean paste in and turn on the heat → Stir-fry the bean paste over low heat until fragrant and stir-fry out the red oil → Add the beef stock and the chili pepper segments that were just fried until fragrant and bring to a boil → Add salt, Season with MSG and chicken essence, and it becomes a beef base soup for beef noodles.
2. How to make beef sautee:
1. Ingredients: 500G beef brisket, 30G bean paste, 30G dark soy sauce, 2g bay leaves, 5g star anise, 5g cinnamon, and Angelica dahurica. 5 grams, 20 grams of ginger slices, 2 grams of white pepper, 1 kilogram of beef broth, 1 gram of salt, and 1 gram of chicken MSG each;
2. We can generally use beef brisket or other beef. Soak the beef brisket in blood water, wash it and cut it into thumb-sized dices → blanch it → rinse it with cold water after blanching → drain the diced beef and set aside. Add salad oil in the pot and heat it to about 120 degrees → Add ginger slices and new generation chili pepper sections and fry until brown → Then add bean paste → Stir-fry the bean paste until fragrant → After the bean paste is stir-fried, add the blanched diced beef Stir-fry over high heat in a pot → when the beef brisket starts to burst into oil → add spices and stir-fry until → then add beef broth.
3. Bring to a boil over high heat, then turn down the heat and put it on the stove to smolder for an hour and a half until the brisket (or beef) is cooked and tender.
3. Beef The noodles are made in the same way as other noodle soup base bowls, except that the stock is replaced with beef base soup. After the noodles are cooked, pick up the noodles → put them into the noodle bowl with the beef bowl base and beef soup → Then scoop a spoonful of the cooked beef brisket on top → sprinkle with leeks, coriander, and chopped green onion, and it's ready to serve.
Beef noodles with pickles and soy milk, delicious
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