beef noodles
By JudeBarrows
Lanzhou beef noodles pay attention to five characteristics: one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander green), and five yellow (yellow and bright noodles). Noodles can be divided into large width, wide, thin, capillary, leek leaves, bridge wheat spinulosa and other types according to their thickness. The noodles are drawn on site by hand. A bowl of noodles can be prepared in less than two minutes. Then, the prepared beef noodle soup and white rice slices are poured, and red chili oil, green garlic sprouts, and cilantro are mixed. It is amazing to eat.
Recipe Recommendations
- beef appropriate amount
- Niu bone appropriate amount
- chives appropriate amount
- white radish appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- chili oil appropriate amount
- octagonal appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- cumin appropriate amount
- pepper appropriate amount
- white pepper appropriate amount
- galangal appropriate amount
- nutmeg appropriate amount
- Fructus amomi appropriate amount
- tangerine peel appropriate amount
- kaempferol appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
Steps for beef noodles
1
Ingredients: Beef, beef bones
2
Ingredients: chives, chili oil, white radish seasoning: chives, ginger slices, star anise, aniseed, fragrant leaves, tsaoko fruit, cumin, pepper, white pepper, galangal, nutmeg, amomum villosum, tangerine peel, kaempferia, salt, chicken powder
3
Wash beef and beef bones with clean water and soak for at least 4 hours.
4
Rinse the seasonings with water and place them in the seasoning bag for later use; put the beef, beef bones, and seasoning bag into a hot water pot, boil over high heat, and skim off the floating foam.
5
Reduce heat and simmer for 2 hours.
6
Remove the beef, wrap it in plastic wrap, cool and slice it for use.
7
Cut the white radish into thin slices, chop the chives into minced slices and set aside.
8
Add appropriate amount of water to the pot and bring to a boil, add the noodles, cook and remove; blanch the radish slices, add cold water to cool to eliminate the peculiar smell of the radish.
9
Put the ramen into a bowl, add appropriate amount of salt and chicken powder to season, add radish slices, beef slices, and chopped chives, then pour on the beef soup, mix with oil and spicy pepper according to your preference.
10
Characteristics: The aroma is mellow and fluffy with a long aftertaste.