In Yulin, Guangxi, beef noodles are very popular as a traditional delicacy. The color of the cowbar is translucent, the color is like coffee, the oil is bright, the aroma is rich, the taste is delicious and refreshing, the toughness is not firm, and it has the characteristics of "sweet flavor and wonderful taste". If you want to make beef noodles, you need rice noodles cooked precisely on the heat, beef noodles made of beef tenderloin, and secret soup made of fresh beef bones for 7 hours. Many diners sighed: "Even I can drink the soup without a drop." ”
Once I was fortunate to get a gift box from a friend in Guangxi - Wu Changchang Cowba, presumably also a long-established cowba in Guangxi, the taste is really good, and the noodles and meals are all first-class!
Of course, there are also many cows hidden in the alleys of the vegetable market, which is also delicious, just look at the soul that can't stand it under the epidemic.
In the past few days of resuming work, I have always eaten a Guangxi raw flour near the office building, both pho and beef, the boss cooked it in a small pot with his heart, so today I want to introduce these two delicacies to you, with the recent variety terrier, known as dark cowbar, fluffy raw flour.
This raw flour needs to be cooked in a small pot. Most of the flour stalls are made of iron water pots, which are usually the size of a single serving. The raw materials include: pork liver, powder sausage, pork lean meat, pork liver and lean meat are cut into thin slices, powder sausage washed and cut into small pieces, which need to be marinated separately with seasonings in advance.
One of the indispensable is rice wine, the rice wine here is transparent white, translucent, not as pure as Guilin's Sanhua rice wine, the degree is not as high as that, but it is permeated with pure rice aroma, the taste is also sweet, use it to remove the fishy smell of meat to save the use of sugar to freshen.
Put the bone broth in the small pot first, put the raw material after boiling, add the powder after quick seasoning, cook the raw material, the powder is also available, put the chopped onion and cooking oil in the soup bowl, and then pour it into the bowl to eat. The taste of this powder is delicious, the meat is original, the taste is good, I tasted it, and it does have a fresh and sweet taste.
It is said that this Yan family raw material king also has many shops in Nanning, and it is also a pleasure to be fortunate to be able to eat in Beijing. In addition, the taste of the old friend powder and snail powder in the store is also very good! The best thing is that each bowl of powder will give guests lemon sauce and millet spicy, and this powder is definitely super matched, let me can't stop!
Perhaps, Guangxi people really love to eat powder. Eat roll powder in the morning, Guilin rice noodles at noon, snail powder in the evening; eat old friend powder/roast duck powder/beef powder/raw squeezed rice noodles at night..... Eat three meals a day, completely untiguous.
Have you ever eaten beef and raw flour from Yulin?
Would you like to try it?
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