It is mainly white noodles, with two kinds of soba noodles: black soba noodles, refined soba noodles, and then add elm bark noodles. Soba noodles are ground from buckwheat bark and have a black color; refined soba noodles are made with buckwheat kernels for a flavorful taste; and elm noodles are milled from dried elm bark and are smooth. Four kinds of flour and pressed wontons are slightly brown in color, strong in texture, smooth and delicate in taste, and very delicious!
Batch prefabrication:
1: Pour 15 kg of high gluten flour, 250 g of black buckwheat noodles, 250 g of refined buckwheat noodles, 250 g of elm bark noodles, 30 g of salt into the dough machine, add an appropriate amount of water and form a hard dough, take it out and wrap it in a plastic bag and set aside.
Four kinds of flour into the dough machine and mix well.
The good dough is harder.
2, boil 50 kg of beef bone soup in the barrel, add 50 kg of boiling water to dilute and mix well, sprinkle in 100 grams of MONOS glutamate, pepper and yellow curry powder and stir well into beef clear soup, open a low heat to keep warm.
Cooking process:
Take a piece of reconciled dough and put it in the bird bed, press the switch to press out the dough, fall into the boiling water at the bottom and cook, scoop up the bowl filled with bean sprouts (pre-rinsed water), place a sliced cooked quail egg, three slices of cooked beef, scoop in a large spoonful of prepared beef broth, garnish with coriander and serve.
Put the bird on the bed and press it into strips, fall into boiling water and cook.
Production key:
1. If there is no elm bark noodles, you can also add a little edible alkali to increase the smooth and strong taste.
Elm bark surface
2, the dough must be harder, so that it is pressed out to be resistant to cooking.
3, beef soup with yellow curry powder can increase the aftertaste, making it fresher.
Hanging beef bone broth
Spice Pack:
25 grams of galangal, 20 grams of white root, 20 grams of grass fruits, 15 grams of cumin, 10 grams of cinnamon, 10 grams of star anise, 10 grams of tangerine peel, 10 grams of fragrant leaves, 5 grams of cloves, 5 grams of peppercorns, 5 grams of dried lemongrass.
seasoning:
1000 grams of cooking oil, 1000 grams of salt, 1 bottle of fish sauce, 2 bags of soil soy sauce, 100 grams of dark soy sauce, 50 grams of rose wine, 40 grams of color protection.
Production Process:
1: Soak all spices in warm water and rinse, then wrap them in a gauze bag.
2: Add 80 pounds of water to the soup bucket, put in the spice packet, pour all the spices and boil to make a brine soup.
3, 100 pounds of beef backbone soaked in water for 6 hours to exhaust the blood water, wash and drain after fishing out (so that it is easier to absorb the taste when cooking), fill the soup bucket, boil on high heat and cook on low heat for 2 hours, fish out the beef backbone into a tray, cut into large pieces for later.
4, the original soup scooped out half, mixed with the same amount of boiling water diluted and seasoning essence, pepper, curry powder after the beef bone clear soup, can be used to make beef soup dumplings; the other half of the original soup is the old brine soup, add water after cooking beef bones.