Beef rice noodles(niu rou mi fen )

Method of beef rice noodles:

Raw materials for making beef rice noodles:

Early rice, cooked rice, beef, soy sauce, refined salt, monosodium glutamate, rock sugar, Shaojiu, cinnamon, scallion, fennel, beef bone clear soup, cooked lard.

Processing steps of beef rice noodles:

1. Soak and bleach the beef in water, wash and cut it into pieces, boil it in water for 30 minutes, and remove it;

2. Put the fennel, cinnamon, rock sugar, Shaojiu, refined salt and soy sauce into the pot, and then put in the beef,

Add water and simmer the meat with low heat;

3. Wash the rice, grind it into a fine and smooth slurry with water, and then make it into rice flour;

4. Put soy sauce, refined salt, cooked lard, monosodium glutamate and scallion into a bowl, then add GuQing soup to cook the rice noodles, put them into a bowl, and then pour the stewed beef on them. Code them well.

Characteristics of beef rice noodles:

Hunan famous snack. It is flexible, bright and clean, red in color, mellow in quality, delicious and slightly sweet.

Beef rice noodles

This is a kind of delicious food that is well-known and well-known in all parts of Guizhou. In Guiyang, there is a brand of Huaxi beef powder. In Liupanshui, there is a brand of Lanjia beef powder It's a kind of rice noodles that uses beef as saozi, but because of its unique flavor, it is loved by people. In addition to taste, drinking a bowl of original beef soup with attractive aroma and rich flavor is also a delicious enjoyment. People regard it as breakfast, lunch, dinner and leisure food, and eat it anytime and anywhere.

Chinese Introduction

[ingredients] ingredients: 400g rice noodles, 50g sauced beef, 50g pickled radish, 50g cucumber, 50g crystal pear and 1 cooked egg. Seasoning: 20 grams of red pepper, 50 grams of sugar, 20 grams of vinegar, 10 grams of orange juice, 4 grams of refined salt, 4 grams of monosodium glutamate, 5 grams of chicken powder, 10 grams of sesame oil, 2 grams of soy sauce.

[production method]

1. First, pour the purified water into the bucket, add sugar, dissolve it, then add other seasonings, stir well, put it in the refrigerator for half an hour, and then take it out for standby.

2. Soak the rice flour in water at 10 ℃ for two hours, then put it into a boiling water pot and cook it. Take it out and put it into a bowl. Add the soup prepared in advance.

3. Slice the sauced beef, pickled radish, cucumber, crystal pear, red pepper and egg in half. Put them on the rice noodles in the bowl.

[Characteristics]

Sweet and sour.

[tips]

1. Make sure the soup tastes good.

2. Rice noodles should be cooked well.

English commentary

【Ingredients】 Ingredients: 400 grams of rice flour, beef, butter 50 grams, 50 grams of pickled radish, cucumber and 50 grams, 50 grams of crystal Pear, cooked 1 egg.

Spices: red pepper 20 grams, sugar 50 grams, 20 grams of vinegar concentrate, orange juice 10 grams, 4 grams of salt, 4 grams of MSG, chicken powder 5 grams, 10 grams of sesame oil, soy sauce, 2 grams.

Making

1, the first pure water into the barrel, add sugar, stirring to melt and then add other seasoning evenly into the refrigerator half an hour out for use.

2, the rice flooding with 10 ℃ for two hours after the cooking pot into the boiling water, remove the bowl into the soup by adding the prepared ahead of time.

3, the slices of beef sauce, sliced pickled radish, cucumber strips, Crystal Pear cut, cut red pepper rings, cut in half the egg in a bowl of rice on each.

【Features】

Sweet and sour and refreshing.

Tips

1, note that soup was refreshing to be adjusted.

2, the rice should be cooked noodle.

Raw materials and seasoning

1000 grams of fresh yellow beef, rice noodles according to people's needs, pickled lotus white, sour radish, pickled cabbage (made of green vegetables), butter, scallion, pepper, star anise, Shannai, caokuo, Sharen, Xiangye, fennel, cinnamon, salt, dry pepper, soup, parsley, monosodium glutamate, etc.

Specific production method

The first step

1. Wash the beef, cut it into large pieces and cook in the pot. After boiling, beat the blood foam repeatedly. Use gauze to wrap the right amount of Zanthoxylum, star anise, Shannai, Caogou, Sharen, Xiangye, fennel, cinnamon, dried pepper (the whole), and put the ginger into the pot together with the beef

Beef powder

Simmer over low heat until the beef is basically cooked. Take out half of the beef and cut it into 1cm cubes. If there is beef tendon, cut it into cubes. Then put it into another pot and continue to simmer until it is crispy. When the other half is cool enough (more than 4 hours), cut it into 3cm wide and 5cm long pieces. The butter is refined from tallow and put out in a separate container.

Step two

2. Rice flour, bleached with water; paste hot pepper noodles, crisp with dry hot pepper, slightly paste into noodles (not too broken); soak sour lotus white, take it out from the pickle jar, cut it into small pieces and put it in a small dish as a side dish; sauerkraut, cut into 1.5-2 cm long sections; parsley section into 8 mm or so sections; pickled cabbage, cut into 1.5-2 cm long sections;

The third step

3. When eating according to the following order: rice noodles (generally a bowl of beef powder about 150g-200g) into the boiling water pot, put into the soup bowl, spread beef slices (25g) on the rice noodles, cover with stewed diced beef (25g) or beef tendon, put the right amount of sauerkraut, add a little butter, finally pour the boiling soup, sprinkle with coriander section.

For more detailed formula and practice, please consult Chongqing Huafei Food Technology Promotion Service Co., Ltd

Flavor characteristics: the meat is crisp and tender, the powder is smooth, soft and tough, the soup is clear, the taste is strong, and the spicy is hot and fresh.

Production points: sliced meat to thin, rice noodles must be hot heart, in order to ensure clear soup, it is best not to add soy sauce and pepper sauce, paste chili noodles according to everyone's taste, the original soup to add an appropriate amount of salt, taste is not enough, according to the taste to add.

Related information

Huaxi beef powder

Huaxi is a place name in Guiyang. The local people like to eat chili, and they prefer this Huaxi beef powder. This powder is actually the powder added with beef. It's only a matter of care when cooking: wash the beef, cut it into large pieces, cook it until it's half baked, and then remove it. Add water, sugar and spices to the pan

Beef powder

Open and cook half of the beef until well done, remove and cut it into 5cm long and 3cm wide slices; cut the other half of the beef into square cubes and stew them over low heat; soak the pickled sausages and cut them into large pieces, and cut the coriander into sections for use; put the rice noodles into a boiling water pan and scald them thoroughly, then put the sliced beef and stewed diced beef, pickled sausages and coriander on the flour, spoon in the original soup and mix them Oil, monosodium glutamate, Zanthoxylum powder and pepper are all authentic Guizhou cuisine.

Jinshi beef powder

When the beef comes into the shop, it is immediately hung up with a hook, and divided into old, tender, fat and thin pieces with a weight of about one jin. It is mainly soaked in clean water. It takes a little longer in winter, but only about one hour in summer. The purpose of soaking is to soak the blood out of the beef, so that the color of the beef is beautiful (the beef without soaking is bluish black). Rinse again and again with clear water, squeeze and drain the blood until clear water. Then pick it up. Second cooking: cook the beef in a soup pot according to the ratio of 1 kg, 3 kg water and 10 g ginger. When cooking, open the cover of the soup pot to let out the fishy smell of the beef. When the beef is cooked to 6, it will be picked up (beef soup is also called original juice to be used) and spread in the pot

Chinese PinYin : Niu Rou Mi Fen