Beef noodles spice recipe daquan

Besides Lamian Noodles, the most important technical content of beef noodles lies in the fragrance of soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef soup.

The method of making soup

Beef, fat chicken and beef are the main ingredients, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and micro-boiling, the flavor of the main ingredients is dissolved in the soup, and the finished product is crystal clear and extremely delicious, which is the most delicious soup in beef noodles.

When cooking the soup, tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and part of chicken soup are added, then spices such as pepper, tsaoko, cinnamon and ginger skin are added in proportion, and then local special radish slices are added to the extra-large pot-shaped iron pot to cook the soup.

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

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 clean oil on the chopping board, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's favorite hobbies, they are pulled into noodles in the shape of large width, leek leaves, two thin slices and mustard stalks, cooked and put into a bowl. Sprinkle a proper amount of beef soup, radish, diced meat and oil slick on the noodles and serve. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.