How to cook Guangdong beef brisket powder?

Beef brisket powder is the most common in Guangdong, and breakfast and midnight snack are very popular. How to make a Cantonese beef brisket powder? How to cook good food? The most important thing is the practice of soup base and beef brisket. Two kinds of delicious beef brisket powder are full of fragrance, and both are indispensable. Let's share with you the practice of Cantonese beef brisket powder.

How to make beef brisket powder delicious?

Beef brisket and soup base are the soul of this bowl of powder. They don't taste fishy, and the taste of beef brisket is moderate. Beef bones are added to the soup base to make the soup taste mellow. Adding spices to beef brisket powder can make a bowl of beef brisket powder taste more intense. So today, I will share with you in detail the practice of soup base.

Beef brisket powder-the practice of soup base

● Ingredients: 5 kg of beef bone, 3 kg of chicken skeleton and 40 kg of clear water (pigskin can be added if the soup is thicker and whiter).

● Materials: 200g of salt, liquor, ginger, 20g of pepper and 3 white radishes.

~ production steps ~

● Step ① Deodorization of ingredients

Clean beef bones and chicken bones. If there is a lot of blood in the food, you can soak it in clear water to remove the blood, then add ginger and high alcohol, put it in a pot with cold water, and take it out after blanching. Wash the ingredients, generally remove the blood foam, and then cut the pig bones into large pieces. Blanch beef bones before cutting, because there is bone marrow in pig bones, and chopping and blanching is easy to cause bone marrow loss.

● Step 2 Boil the soup base.

Prepare a cauldron, then add 40 kg for cleaning, add beef bones and chicken rack, 200g ginger and pepper, bring to a boil with high fire, and then simmer for three to four hours. Add the white radish, cook for half an hour, and finally take it out of the pot. After peeling, add white radish, turn off the heat when the soup becomes thick, and finally add salt to taste. If the taste is not enough, you can add a little chicken powder.

● Tips:

If the shop business is good that day and the soup base is not enough, then when the soup base is still half, heat the water to continue cooking the soup. The beef bones in the pot can be reused for two or three times, and the ingredients in the pot can be changed when the soup concentration is not enough, which can save some costs.

Beef brisket powder-the practice of beef brisket

● Ingredients: beef brisket 10 kg

● Spices: angelica dahurica 8g, clove 3g, hawthorn 10g, fennel 10g, star anise 10g, licorice 10g, cardamom 10g, cardamom 8g, vanilla 2g, tsaoko/kloc-0.

● Ingredients: ginger, garlic and dried peppers.

● Seasoning: salt, oyster sauce, pillar sauce, soy sauce, light soy sauce, sugar, high-alcohol liquor and spicy bean paste.

-Production steps-

● Step ① Beef brisket treatment

Clean the fresh beef brisket, then cut it into large pieces, add high-alcohol wine and ginger into the pot with cold water to remove blood, then take it out and clean it, then cut it into pieces with uniform size, and then drain the beef brisket for later use.

● Step 2 Stir-fry the beef brisket.

Dry the pot first, then oil it in the hot pot, add garlic and ginger, stir-fry the brisket in the pot, stir-fry the brisket slowly until the brisket is fragrant, and then pour a little high-alcohol wine from the side of the pot to enhance the flavor.

● Stewed beef brisket.

Stir-fry the sirloin, then add seasoning, stir-fry a few times to stimulate the fragrance, then add water and spices, soak the sirloin with a little more water, then boil and stew for 60 minutes on low heat until the sirloin becomes moderately soft and hard.

Preparation of beef brisket powder

When the above ingredients have been prepared in advance, then a pot of water is specially prepared to burn noodles. Take rice noodles as an example. First, put the rice noodles in a pot and blanch them, then take them out and put them into a bowl. Then add the cooked soup base, add a proper amount of beef brisket (or add white radish when cooking the soup base) to the surface, and then add coriander and coriander to add fragrance, so that a bowl of beef brisket powder becomes very popular. Be sure to control the order. Add the soup first, then the brisket.

Production skill

① Don't cook the radish at the bottom of the soup for too long, and don't cut it too small, because the radish is easy to dissolve after stewing for a long time. Take out the radish after the soup is cooked.

② Don't use too much fire when stewing the brisket, otherwise the juice will boil easily, and don't stew the brisket with low fire too badly, so it will taste more delicious.

(3) It is recommended to use fresh ingredients. If frozen ingredients are used, the original flavor of the ingredients is not rich enough, and more ingredients need to be added to enhance the fragrance.

label

The soup base and beef brisket made by this method have no fishy smell, and the soup base is rich and the beef brisket is delicious, so the beef brisket powder made by this method will taste better. The above is the method of beef brisket powder. Welcome to praise and support. If you need to know more about dry food, please pay attention.