How to make beef noodle soup?

Beef noodle soup is a Hunan specialty snack. It is loved by people because it is not only delicious and nutritious, but also easy to make. In fact, the method of making beef powder is relatively simple, but special attention should be paid to adding seasonings according to the recipe, otherwise the taste of the beef powder will change.

1. Recipe (based on 20 catties of beef)

25 grams of hawthorn, 8 grams of magnolia bark, 8 grams of angelica sinensis, 20 grams of poria, 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, and appropriate amount of chili powder. Among them, chili powder is added alone, and Sichuan pepper is not ground into powder. The remaining 18 ingredients are ground into powder and mixed according to the required amounts.

2. Practice

The first

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. Beef processing (divided into many types according to different methods, the following mainly describes spicy and braised):

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

②Put the chopped beef in the pan and fry.

③ Add appropriate amount of white wine, salt, MSG, and chili powder, stir-fry for a while, then add the original beef soup and simmer.

The second

There is another quick method: use running water to rinse off the blood foam, cut into large pieces and put into a pot of cold water to boil, skim off the blood foam, remove and cut into thin slices, add five-spice powder and whole dried peppers, ginger slices, and bay leaves to the original soup and cook until soft.

3. Nutritional value of beef:

1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is particularly suitable for people who are growing and developing, or recuperating after surgery or illness, in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter can warm the stomach, and is a good tonic for this season.

2. Beef has the effects of nourishing the middle qi, nourishing the spleen and stomach, strengthening the tendons and bones, resolving phlegm and calming the wind, quenching thirst and stopping salivation. It is suitable for people with qi deficiency, shortness of breath, weak tendons and bones, anemia, long-term illness, and sallow complexion and dizziness.

3. Buffalo meat can calm the fetus and nourish the spirit, while beef can calm the middle and replenish qi, strengthen the spleen and stomach, and strengthen the tendons and bones.