Ranzhou sour beef noodles
By VicentaLakin
Veal paste is a milestone in the history of the development of beef paste in Lanzhou, where the practitioners have been hoping for many years to develop new varieties beyond the original beef paste, so there are some strange varieties of seafood beef paste, spinach beef paste, and even more than a decade ago, the famous Lanzhou “some of” beef paste, which has developed over a hundred bowls of “winter insects to make up beef paste”, which says, “I am drunk too.” For all these years, there has been no species other than the sour beef pasta that have survived. - Lanzhou beef noodles and sour sauce match! The sour beef noodles are delicious, but not much good. First of all, the sour beef noodles are not right! I've eaten a lot of sour beef noodles, but they don't taste anything but sour, they don't smell, they're not salty, they're not fresh, and most of the pasta masters here don't know how to do it, and I'll tell you what's good for you. If there are any more mushrooms, the sour beef noodles must be fresh from the mushrooms, so that the costs cannot be reduced at all, and the mushrooms will remain invisible. The most important thing is that I've got 90% of the sour paste soup that's warm, but there's a lot of friends' noodle shop that's been improved in my way, and the feedback is good! This method also applies to the opening of a shop, with a slight change! The beef paste is based on the recipe I've published earlier. Any friend in trouble can talk to me at any time
Recipe Recommendations
- sauerkraut 280G
- dried mushrooms 10g
- chicken essence appropriate amount
- pepper appropriate amount
- green onions a
- salt appropriate amount
- dried chili of 5
- oyster sauce appropriate amount
- white sugar appropriate amount
- garlic 1 head
- hot and sour
- fried
- half an hour
- senior
Steps for Ranzhou sour beef noodles
1
I'll make a small package of sour sauce, like Sichuan sourfish. The cedars and the peppers in them are torn to pieces。
2
Slicing onion flowers, garlic slices, dry peppers, please
3
Dry mushrooms have twirling hairs, water from mushrooms is kept, mushrooms and yogurts are about that much, mushrooms can be a little more, but not too much
4
Put a little butter in the pot
5
Put it in the onion
6
Put in the mushrooms and make up the scent
7
Add beef soup
8
Burning salt, chicken sperm, stork oil, sugar and mushroom water. Production
9
I'll make you feel better
10
I'll pour the sour sauce on the langzhou beef paste. NoodlesRanzhou sour beef noodles Make Tips
1. You must use Sichuan pickled greens; if you really don't have them, Guangdong pickled greens can be used as a substitute! Absolutely do not use Northeast Chinese sauerkraut or Sichuan Pao Cai!
2. You must add beef tallow when stir-frying; the oil rendered from boiling beef is sufficient! This noodle dish is a byproduct of making Lanzhou beef noodles; the prerequisite for making this dish is that you must have Lanzhou beef noodles!
3. Do not simmer the pickled greens for too long, otherwise they will be too sour and the noodles will be inedible, though of course, if you really like sour flavors, that's fine.
4. This method is also applicable for batch production in noodle shops.