There are many kinds of noodles in China, and nowadays the more famous and best-selling ones are beef plate noodles, knife-cut noodles, Beijing fried sauce noodles, Lanzhou ramen noodles, etc., and each has its own special taste. Today I will share the recipe and production process of my collection of braised beef noodles with you, I hope you like it.
Raw material processing steps:
1. Select 250 kg of fresh beef ribs, wash them, remove excess foreign matter, cut into large pieces of 2X2 cm and blanch.
2. 50 kg of beef stick bone, add 250 kg of water, hang on low heat for 8 hours, get clear soup, add spice packets (60 grams of lemongrass and cumin, 50 grams of green onion, ginger, garlic, fragrant leaves, monk fruit, 45 grams of cloves and tangerine peel, 40 grams of grass fruit, star anise, cinnamon, white pepper, cucumber, black pepper 30 grams), 2 kg of farmhouse self-brewed raw pulp soy sauce, put the cut beef pieces into the brine, boil for 2.5 hours, and simmer for 1 hour.
3. Blanch the greens 30g.
Cooked treatment:
Boil 130 grams of noodles in the noodle basket on high heat, stir with a boiling noodle stick, cook on high heat for 90 seconds to drain the water, pour into the noodle bowl, add 3 grams of monosodium glutamate and salt, add red soup (marinade juice of the marinated beef), braised beef 60 grams each, blanched green vegetables, pour 350 grams of beef broth, pour in 10 grams of butter.
note:
1. Be sure to choose fresh beef ribs, braised beef brine time to grasp well, after the brine is cooked, you need to simmer for 1 hour, more flavorful.
2. Pour in from the edge of the bowl when adding the soup, taking care not to flush the main ingredients.