How to cook beef noodles

There are many ways to make beef noodles, and there are two main points to make beef noodles well! First of all, have a good bowl of soup. Second, beef should be delicious. Plus elastic noodles are basically a bowl of delicious beef noodles.

In the beef noodle family, Lamian Noodles, the famous Lanzhou beef! It belongs to the clear soup flavor type! Spicy beef noodles are the most famous among the brothers of Chongqing Xiaomian! The rest are delicious sauerkraut beef noodles and pickled pepper beef noodles. Now I will write out the mainstream operation methods of these beef noodles for your reference!

The first type: Lanzhou beef Lamian Noodles's practice!

Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and the local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

1: Preparation of noodle soup: The essence of Lanzhou beef Lamian Noodles is soup, which is usually soaked in beef bones for more than 4 hours! Then blanch in cold water, boil in a pot, skim off the floating powder, add seasoning packets, and simmer for more than 4 hours! Boil the beef for about 2 hours, then take it out.

2. Preparation of seasoning package: Wash onion, ginger, star anise, aniseed, fragrant leaves, tsaoko, fennel, pepper, white pepper, galangal, nutmeg, pepper, Amomum villosum, dried tangerine peel and kaempferia kaempferia, and put them into seasoning package. The specific proportion is the trade secret of others. If it is cooked at home, you can add it according to your own experience, and the proportion of spices should be less, so as not to cook a pot of spice soup!

3. Dough preparation: The flour in Lamian Noodles is high-gluten flour. At first, add Peng Hui water and stir for more than 30 minutes, then pull out the noodles. Now basically 99% of the stores have been changed to Lamian Noodles. Scientific inspection shows that Lamian Noodles is safer than Peng Huishui! At the beginning, the arsenic and lead content of Peng Hui's water exceeded the standard! The main components of Lamian Noodles are salt and alkali.

4. Prepare various ingredients: boiled radish slices, beef slices, minced garlic, minced coriander, and seasoning salt, monosodium glutamate and pepper.

5. Final treatment:

Add salt, monosodium glutamate, pepper and minced garlic to the bowl first, and then add beef soup to adjust the salt taste!

Boil another pot of boiling water, cook Lamian Noodles in the pot, then take it out and put it in a bowl, then put the white radish slices and beef slices, then sprinkle with coriander powder, and serve! If you want to eat Chili, you can add Chili oil yourself!

PS: I wonder how much beef is there in Lamian Noodles, the Lanzhou beef that everyone eats? Welcome to the message area.

The second type: spicy beef noodles!

Because I'm from Yunyang, Chongqing, and I'm studying as a chef in Wanzhou, and my learning method is a set of methods in Wanzhou noodle restaurant! This kind of beef is mainly divided into two kinds of roasting methods. Now introduce a more spicy and delicious way!

1: Preparation of spicy beef: Cut beef ham or beef brisket into cubes with the size of 1CM, put them in a cold water pot for blanching, and add cooking wine when blanching! After the fire boils, remove the floating powder and continue to simmer for 5 minutes! Cooked thoroughly! Then take out cold water, shower and drain.

2: Put rapeseed oil in a hot pot, then stir-fry diced beef, stir-fry dried peppers, anise, cinnamon, nutmeg, fragrant leaves, tsaoko, fennel, clove, dried tangerine peel, ginger, onion, cooking wine and other spices together. When the beef is cooked, remove the dregs and let it cool for later use!

PS: The beef cooked in this way is rich in seasoning, and the beef soup is fragrant and spicy! Be sure to be oily when frying! 1 kg beef probably needs about half a catty of vegetable oil!

3. Preparation of noodle soup: The soup base of Chongqing noodles is generally pig bones and chicken skeletons. After the chicken skeleton and pig bones are cut into pieces, soak them in clear water for more than 3 hours, then put them in a pot and blanch them with cold water. When blanching, add cooking wine, then take them out and shower them with cold water, and then put them in a tank and cook them for more than 6 hours! It is advisable to turn the soup white!

4. Prepare seasonings: garlic paste, salt, chicken essence, monosodium glutamate, soy sauce, Chili oil and pepper powder, put them in a bowl, add fresh soup and adjust the taste!

5. The last step: Boil the boiling water in the pot, cook the noodles and vegetables, remove them and put them in a bowl, then pour in beef, sesame oil and sprinkle with chopped green onion and coriander.

PS: In Chongqing people's way of eating, it is generally spicy noodles with fried sprouts and balsamic vinegar. It will taste better! In addition, there is a kind of dry fried noodles, that is, as long as the noodle soup does not need seasoning, friends from other places can also try it!

Spicy beef noodles ask everyone: What is the price of this kind of beef noodles that everyone eats? I usually spend 15- 18 yuan in Chongqing, and there are only 4-5 small pieces in a bowl of beef. It feels really good!

The third kind: beef noodles with sauerkraut!

Speaking of sauerkraut beef noodles, you may say that Kangshuaifu's sauerkraut beef noodles are the most famous! But if I can make a bowl of beef noodles with sauerkraut in my own home, I think it will be more delicious! The practice is also relatively simple and takes a short time!

1: Preparation of beef: cut beef and ham into large pieces, then soak them to remove blood, then blanch them in cold water, and add cooking wine when blanching. After the fire is boiled, skim the floating powder, continue to cook for 15 minutes, then take out the cold water and rinse them clean. Add boiling water, ginger, onion, cooking wine, dried tangerine peel and beef and simmer until the beef is cooked! Then take out the diced beef or slice it for later use.

2. Stir-fry sauerkraut: Slice sour ginger, shred sauerkraut, dice wild pepper, add vegetable oil after the pot is hot, stir-fry sour ginger, sauerkraut and wild pepper, stir-fry sauerkraut until the surface turns white, add beef and beef soup, and cook for 5 minutes! Then add chicken essence, adjust the taste and put it in a bowl.

3: Boil the water in the pot, add noodles and vegetables, cook them, take them out and put them in a bowl, then sprinkle with shallots and parsley!

Ask everyone: Besides sauerkraut beef noodles with instant noodles, which versions of sauerkraut beef noodles have you eaten?

The fourth kind: beef noodles with pickled peppers! Share a quick version with you!

1: Soup preparation: Generally speaking, sparerib soup and chicken soup can be used at home. If you are too lazy to prepare or not, just use boiled water! But it's best to use bone soup, which tastes better! See the second method of cooking noodle soup with spicy beef noodles for details.

2. Preparation of corned beef:

① Shred beef, add salt, cooking wine and tender meat powder 10 minute, then stir vigorously, add egg white and raw flour, and apply a little vegetable oil on the surface after beating!

②: Shred soaked ginger, shredded pickled pepper, diced wild pepper, shredded sour radish, and washed with water once to wash off excess salt, otherwise it will be salty!

③: Heat the pot, add vegetable oil, then add ginger, pickled pepper, pepper and sour radish and stir-fry until the pepper skin has white spots, then add shredded beef and stir-fry, add a little bone soup or water, then add chicken essence, sugar and pepper to taste, and cook for about 3 minutes on medium heat.

3. Prepare the seasoning for noodles: Take a bowl, add garlic, Jiang Mo, soy sauce and chicken essence, and add bone soup to adjust the salty taste!

4: Boil water in the pot, add noodles and vegetables, remove and pour into a bowl after cooking, pour in beef fried with pickled peppers, and finally sprinkle with chopped green onion and coriander! There must be soup in the beef with pickled peppers. Pour it on the noodles with the soup!

Ask everyone: have you eaten this kind of fried beef noodles with pickled peppers in other places besides Wanzhou noodle restaurant?