The practice of beef noodles

Beef noodles are traditional food, and they are delicious. Beef noodles are light and refreshing, cheap and affordable. Beef noodles have high nutritional value. There are many ways to make beef, all of which are unique. So, how to make beef noodles delicious? Let me introduce you to the method of beef noodles.

The practice of beef noodles

Food preparation

Raw material: yak meat.

Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production steps

1. Wash the beef bones with clear water first, then soak them in clear water for four hours (the blood is reserved for other purposes), put them in a warm water pot, skim off the floating foam when they are about to open, add 4 ounces of salt, 5 ounces of tsaoko, 5 ounces of ginger skin and 2 ounces of pepper, wrap them in gauze, wash them with clear water, then put them in a pot, simmer for five hours, and cut them into 60 ounces.

2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-fry Cinnamomum cassia, Zanthoxylum bungeanum, Amomum tsaoko and ginger bark with warm fire, air dry and grind into powder, wash radish, cut into pieces, and cook beef noodles until cooked. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

3. Skim the oil slick from the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skim the oil slick.

4.30 kg of flour and 18 kg of water are rolled into a noodle rope, and then kneaded evenly, and mixed and kneaded evenly with 7 pieces of gray water (the gray water is less thick and the gray water is much lighter). Wipe the oil off the case, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's delicious hobbies, it is pulled into noodles with large width, leek leaves, two fine, mustard wheat gluten (triangular strips) and other shapes. After the noodles are cooked, take them out and put them in a bowl. Sprinkle some beef soup, radish, diced meat and oil slick on the noodles. According to everyone's taste, add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil.

Neijiang beef noodles

Neijiang beef noodle is one of many pasta dishes in Sichuan, and it is also one of the favorite pasta snacks of Mr. Zhang Daqian, a famous painter and gourmet. When making, there are strict requirements for stuffing, seasoning and seasoning. This kind of snack is smooth, beef-flavored and spicy, and is known as "the first snack in Bashu". Neijiang beef noodles have always been famous and are an indispensable part of Neijiang cuisine. Now there are many new varieties, such as rabbit noodles in Zizhong and so on.

Brief introduction of food

Neijiang beef noodles is a famous specialty snack in Neijiang City, Sichuan Province. It is said that it is one of Mr. Zhang Daqian's favorite pasta snacks, and pays attention to stuffing, ingredients and seasoning.

First of all, the main ingredient of noodles is fresh machine-made noodles, which is also called "water leaf surface" or "alkaline water surface" in Sichuan. This kind of noodles is thin and alkaline. Generally, stores use cauldrons to boil water. After boiling, throw the noodles in, open them with long bamboo chopsticks, and cook for more than 1 minute. They are not sticky or chewy.

Pepper is dried, fried in oil and mashed in a stone mortar. Sichuanese eat it as "Ciba sea pepper", which is the key part. If you use ordinary dried pepper, it will be very dry and spicy, but it will lose the flavor of pepper.

Beef, as an auxiliary material, used to be made of lean meat with ginger, spices and soy sauce. Usually in the evening, the store will burn a large pot of beef and set it aside. Beef is crispy and delicious. There are shallots, ginger and garlic water, soy sauce, pepper powder, monosodium glutamate, a little vinegar in the seasoning, and lard is added in some places to make it more delicious. Neijiang people like to put delicious lettuce leaves or coriander when cooking noodles (Neijiang is called Yuanzuo). A bowl of red noodles is covered with a few green leaves, which are delicious.

Tasting guide

To say the most authentic and authentic Neijiang beef noodle restaurant, of course, there are jiaozi in the north at the entrance of Neijiang No.2 Middle School, Laochuangyi snack at the entrance of Liu Xin Middle School, Changsheng noodle at the entrance of Lao Liu Middle School, Neijiang North Street noodle restaurant and Neijiang Wei Hui noodle restaurant. A long time ago, Neijiang was famous for its delicious beef noodles in North Street. Nowadays, more delicious dishes are constantly emerging, among which aftertaste, Zhiqiang in minzu road and widow's noodles at Ximenqiaotou are among the best. As an old brand, it has been in Neijiang for many years. The beef noodles made in Neijiang are very "cow" and delicious.

raw materials

Fine noodles with heavy alkali, wide soup with red oil, minced beef will melt in your mouth, sprinkle with finely chopped coriander, and the soup will have the taste of chives. This is the uniqueness of Neijiang beef noodles. Only Neijiang beef noodles are this way, and they are quite happy to eat. Many tourists leave Neijiang and often dream of tasting Neijiang beef noodles.

Production key

First, noodles contain alkali and are very soft (unlike other noodles, Neijiang beef noodles use fine alkaline noodles).

Second, if Chili oil is refined properly, we should pay attention to oil temperature control and oil selection.

Third, it is important to stew beef properly.

Taipei beef noodles

Beef noodles are very popular food in Taiwan Province Province. It seems that everyone in Taiwan Province Province has their favorite restaurant when it comes to beef noodles, and they all have an intriguing story with a beef noodle restaurant. This kind of beef noodles, which is very popular in Bao Dao, is said to have been brought by Sichuan veterans in those years. Later generations have brought forth new ideas from generation to generation, which has brought this kind of pasta culture to the extreme and made it famous all over the world. In Taiwan Province Province, beef noodles can be eaten everywhere, from high-end hotels to restaurants in the streets. Beef noodles are the favorite of Taiwan Province people, worthy of the name.

Every autumn, a beef noodle festival is held in Taipei. Beef noodle festival is a veritable carnival, which lasts for more than three months. Ordinary people and celebrities will join us. Chefs from all walks of life will try their best to win the title of "King of Beef Noodle Cooking". Beef Noodle Festival is not only a competition, but also a microcosm of beef noodle culture in Taiwan Province Province. Whether it is "stew group", "stew group" or "create group", it is an eye-opener. In front of the delicious hot beef noodles, everyone will drool. Miraculously, the "Taiwan Province Beef Noodle Festival" was held not only in Taiwan Province Province, but also in Hongkong for several years. The popularity of beef noodles in Taiwan Province Province is evident.

The cooking of beef noodles is very particular. Traditionally, it is said that "one green, two white, three yellow, four green and five red", "one green" refers to soup cooked for more than five days, "two white" refers to white meat pot, "three yellow" refers to buckwheat noodles, "four green" mainly refers to coriander, green garlic and so on, and "five red" refers to seasoning pepper. Only when these five things are complete can we consider a bowl of authentic and delicious beef noodles in Taiwan Province Province.

Xiangyang beef noodles

Xiangyang special beef noodles, beef offal noodles and butter noodles are Xiangyang people's favorite breakfast, which is characterized by spicy and delicious taste, long aftertaste and insatiable eating. Many Xiangyang people will feel tasteless in their mouths and lose their appetite if they don't eat butter noodles for three or two days. The method of beef noodles is very simple: after the water is boiled, put the noodles in the pot, cook them, scoop them up, and add sesame oil to cool them. When eating, grab a handful with a spoon, put it in boiling water to get hot, and then add boiled beef, beef offal, pepper and other condiments. When eating beef noodles, drink a bowl of Xiangyang yellow wine, which is cozy and comfortable.

Xiangyang beef noodles is a world-famous dish. Made of high-quality beef, refined powder and pure Chinese herbal medicines. Its color is ruddy, the meat is fat but not greasy, and the soup is fragrant. Xiangyang beef noodles are divided into beef noodles and beef offal noodles. The most famous beef noodle shop in Xiangyang is the century-old "Yonghe Tai". It combines the essence of bone soup with unique seasoning and adopts secret technology. The soup smells good, it smells several meters, so people stop smelling it. Yonghe Thai noodle soup is suitable for both red and white. The red soup is rich in flavor, while the white soup is elegant and fresh, savored carefully, fragrant but not greasy, fresh and fragrant and not dry, which makes people fondle it. Known as "the best food in the world", it is famous at home and abroad.

Old Xiangyang ancestral beef noodles were founded in the first year of Kangxi in Qing Dynasty (A.D. 1662) and have a history of more than 300 years. Rui Nai, the ancestor of Ma and Hui nationality, had three sons, namely, Ma and Ma Detai, who inherited his father's mantle. The three sons studied with their father since childhood, and they are all excellent cooks. In order to maintain the special and authentic taste of their ancestral braised pork, their three sons were allowed to operate in partnership, and each named the old shop "Yonghe Tai", hoping that their sons could unite as one and carry forward the ancestral family business "Yonghe Tai". At present, the sixth generation head of Yonghe Thai beef noodles is the grandson of Ma Herui.

Yonghe Tailao Xiangyang's ancestral beef noodles enjoyed a long-standing reputation until the 1970s. Yonghe Tailao Xiangyang's ancestral beef noodles have always been honored by the people as a special food for state banquets to entertain VIPs and foreign guests. Although there are many celebrities who come to taste beef noodles, the ancestral beef noodles of Yonghe Tailao Xiangyang are always the crystallization of folk ancestral crafts, and this quality is irreplaceable. For a long time, the ancestral beef noodles of Yonghe Tailao Xiangyang have appeared more and more in people's restaurants. The historical rings have brought us good noodles more than 300 years ago, and still retain the old name of "Yonghetai" and the traditional flavor of Yonghetai beef noodles. The charm of 300 years ago embodies the wisdom food precipitated by benevolent people for hundreds of years. This ancestral beef noodle from Yonghe Tailao Xiangyang is the essence of Chinese food culture.

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