Beef noodle seasoning recipe

Beef noodles are a food made with beef. It is also a food with a unique flavor and is popular with many people. Of course, if you want to make delicious beef noodles, you not only need to make delicious noodles, but also cook delicious soup. The combination of the two can bring out the flavor of beef noodles to the extreme. So, how are beef noodles made? This will be introduced below!

1. Ingredients preparation

Main ingredient: yak meat.

Ingredients: beef bones, beef liver, fat free-range chicken, green radish, cooking oil, chopped green onions, salt, coriander, garlic sprouts, and chili oil as appropriate.

Seasoning: There are three main seasoning recipes for "Ma Jia Daye Beef Noodles", the most commonly used one is the "strong aroma type".

2. How to make soup

The main ingredients are beef, fat local chicken, and beef. The soup is made with more than 30 kinds of seasonings and Chinese medicine. It is boiled and simmered to make the flavor of the main ingredients dissolve in the soup. It goes through two "clearing" processes in the middle. The finished product is crystal clear and tastes extremely delicious. It is the most flavorful soup in beef noodles.

When making the soup, use the tender and fat yak meat produced on the Gannan grassland, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken soup, then add spices such as pepper, cardamom, cinnamon, ginger peel in proportion, and add the local specialty green radish slices in a super-large pot and boil it.

3. Steps for making beef noodles

1. Wash the beef and bones with clean water first, then soak them in water for four hours (keep the blood water for another use), put the beef and bones into a pot of warm water, skim off the foam when it is about to boil, add 4 taels of salt, 5 cents of grass fruit, 5 cents of ginger peel and 2 cents of pepper, wrap them in gauze to make a seasoning bag, rinse them with clean water to remove dust, put them into the pot, simmer on low heat for five hours until cooked, remove them from the pot and cut into 1 cm square dices after cooling slightly.

2.Cut the beef liver into small pieces and put it into another pot. Cook until done and set aside after clarification. Fry cinnamon seeds, Sichuan peppercorns, cardamom and ginger peel over low heat, dry and grind into powder. Wash and cut the radish into slices and cook until the beef noodles are done. Chop garlic sprouts, green onions, and coriander into small sections and set aside.

3. Skim off the excess oil from the broth, pour the blood from the soaked meat into the boiling broth pot, skim off the foam and clarify it, add various seasoning powders, then pour a little water into the clear beef liver soup, boil it to remove the foam, then add salt, pepper, MSG, cooked radish slices and the skimmed excess oil.

4. Add 18 kilograms of water to 30 kilograms of flour and roll it into dough. Knead it evenly. Add 7 ounces of ash water (if the ash water is thick, add less; if the ash water is thin, add more) and stir and knead it evenly. Wipe a piece of clean oil on the table, knead the noodles into strips, and pull them into strips weighing five taels. Cover them with a wet cloth, and then according to each person's preference, pull them into shapes such as wide, leek leaves, thin, mustard ribs (triangular strips), and silky noodles, and put them into the pot. After the noodles are cooked, scoop them into a bowl, pour an appropriate amount of beef soup, radish, diced meat, and floating oil on the noodles. Add appropriate amount of coriander, garlic sprouts, chopped green onions and chili oil according to everyone's taste.