Beef noodle soup recipe

The flavor of beef noodle soup mainly comes from the soup base. The taste of the soup base affects whether the noodle soup is delicious, so the soup base of beef noodle soup needs to be cooked well. To make beef noodle soup, you need to understand its production method. Then the beef needs to be cut into small pieces and marinated. The beef cannot be too old, otherwise the taste of beef will be affected. Regarding the recipe for beef noodle soup, it is recommended that you who are housekeeping can read the contents of the article carefully.

Beef powder formula (based on 20 catties of beef)

25 grams of hawthorn, 8 grams of angelica, 8 grams of angelica sinensis, 20 grams of podocarp, 25 grams of cloves, 30 grams of galangal, 25 grams of bitter orange, 40 grams of fennel, 25 grams of angelica dahurica, 25 grams of white peony root, 25 grams of bay leaf, 25 grams of costus root, 50 grams of star anise, 25 grams of acanthopanax bark, 25 grams of peach, 25 grams of amomum villosum, 25 grams of tsaoko, 25 grams of cassia twig, 20 grams of pepper, appropriate amount of chili powder, among which chili powder is added alone, and the pepper is not ground into powder. Grind the other 18 ingredients into powder and mix them according to the required amount.

Do not change the above recipe at will.

Preparation method:

1. Marinating beef: Apply appropriate amount of salt evenly on the fresh beef and marinate for 30 minutes.

2. Cut the marinated beef into cubes, put them into a pot, add water and ginger slices, boil for 15 minutes, drain and cook until there is no red core, remove from the beef and cut into small pieces or cubes.

3. Processing of beef:

① Add appropriate amount of salad oil to the pot. When the oil is 80% hot, put appropriate amount of cinnamon twigs, peppercorns and star anise in the pot and fry them. When the aroma comes out of the pot, remove the cinnamon twigs, peppercorns and star anise.

②Put appropriate amount of butter into the oil, after the butter is melted, add the chopped beef and ginger slices and stir-fry in the pan.

③ Add appropriate amount of sugar, white wine, salt, MSG, chili powder, and medicinal powder, stir-fry for a while, then add water and boil.

④ Add capsanthin (for color change effect, you can also add lithospermum oil instead). Simmer over low heat for about 30 minutes, add appropriate amount of Super Umami King until cooked through.

Note: How to make lithospermum officinale oil:

First heat the oil in a pot, put 5 grams of lithospermum in a colander and fry in the oil. When the oil turns purple-red, pour the red oil into the beef soup. How to make red oil: 2 jin of salad oil, 2 jin of water, 0.5 slices of chili slices, 1 jin of chili powder, and 5 grams of lithospermum. First add oil and water into the pot, then turn on the fire, add chili flakes and chili powder, stir well, boil the water in the pot dry, remove the chili, add comfrey, and stir-fry until the juice comes out.