When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, three small flour sticks are changed from short to long, from thick to thin, converted into three times, with a total length of more than 50 feet and uniform thickness, and are lifted like waterfalls (if they are made at home, just knead them into small balls and flatten them).
Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.
The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the butter is diluted and boiled first, and then the seasoning is added. There are a large number of dried red peppers to highlight the spicy taste and color of seeds, and beef also accounts for a large proportion. Cut the best beef into square pieces, and then throw the beef into the pot after the red pepper is colored. At this time, we must master the heat, so that the beef can be cooked properly.
After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.
Local snacks with a long history, economic benefits and unique features. Beef noodles first started in Guangxu period of Qing Dynasty, which was initiated by Ma Baozi, an old Hui man. Beef noodles not only have the characteristics of rotten beef, white radish, spicy oil, green coriander, flexible noodles, smooth and refreshing soup, harmonious flavor, tangy smell and attractive appetite, but also have many kinds of noodles such as "big width" with two fingers wide, "two widths with two fingers wide" and "shaped like grass leaves".
A wan just holds a noodle, which is not only smooth and refreshing, but also delicious and has a unique appearance. Locals described it as "one red, two green, three white, four yellow and five clear", that is, chili oil is red, fresh scallions, parsley and garlic sprouts are floating on the soup, several pieces of white radish mixed with red and green are pure white, and the noodles are bright and yellow. Although beef soup is boiled with more than a dozen seasonings, it is as clear as white water. Therefore, the reputation of Ma Baozi beef noodles has continued to this day.
Beef noodles have a history of 120 years. With its unique flavor and pleasing color, it won unanimous praise from customers at home and abroad, and was rated as one of the three brands of Chinese fast food by China Cuisine Association, becoming the "first face of China".
Beef noodle is a traditional famous food in China, which is famous all over the country with the characteristics of "one clear, two white, three red and four green". However, beef noodles in different areas of China are quite different in color, shape and taste. The main reason is that the main and auxiliary ingredients in beef noodles have changed greatly due to the difference between soil and water. Therefore, it is difficult for consumers in most parts of China to eat real food. ". Beef noodles. "and ... the main successful technology of beef noodle soup is only in. In order to achieve the original flavor.
Beef noodles are light and refreshing, affordable and cheap. And there are many kinds of customs, which make southerners, northerners and foreign friends feel wonderful and incredible! It is not an exaggeration for us to regard it as a modeling expression of pasta art.
Beef noodle is a kind of local snacks and a regional culture. This kind of culture, relying on absorbing the local cultural soil, relying on the desert Gobi and strong ultraviolet rays, relying on the cold wind and strong alkali of grass ash, relying on the belief and strength of Islam, relying on the nourishment and feeding of these nutrients, can never operate authentic. Beef noodles can't even be eaten-lack of culture and art.
The noodle shape of beef noodles is very famous. Very emotional, very human, very easy to talk, very easy-going. What a person wants, temperament likes and dislikes. Boys eat "two essence" (slightly thicker), girls eat "essence", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (thinner); Intellectuals like to eat "thin" and "leek leaves", but workers, soldiers and fierce Han prefer "wide" or even "big wide" (two fingers wide) ... What kind of beef noodles people want to eat has been printed into their subconscious mind, and there is little change. Different personalities and people created various noodle types of beef noodles, and various noodle types shaped them. People's self-restraint and temperament. "Capillary" is gentle, "thin head" is easy-going, "thin second" is masculine, "leek leaf" gives you calmness, "width" gives you boldness, and "width" makes people fearless ... If girls and old people change it to "width" and boys and savages change it to "capillary", it will be wrong.
Beef noodles are also changing. The newly established Mabaozi beef noodles are famous for "one clear (soup), two white (noodles), three green (coriander and garlic seedlings), four red (pepper) and five minced (beef)". The basic style of this traditional beef noodle is still there, but the content has been constantly adding and subtracting. The whole bowl of red pepper and pepper oil has been covered, and someone needs to add more. What they seem to be looking for is a strong feeling. Some people desperately want garlic and coriander, as if to eat vegetables instead of noodles, and as if to be close to green and advocate nature. Many noodle restaurants have appeared new varieties of "adding meat", such as Mazilu and Lanqingge, which are very famous. The traditional noodles with diced meat in clear soup are replaced by diced meat and high-quality beef noodles, which is very spectacular.
The evolution of beef noodles in packaging reflects the integration of beef and modern culture. Rich connotation and increasingly perfect form, affordable food and emotional appeal, authentic characteristics and westernization, give. Beef noodles have given new life. People have noticed that more and more black bowls have become "Tangshan" and "Jingdezhen", and some shops use spoons instead of wet "five fingers" when adding materials. There are more and more owners cleaning up shops. In recent years, a new generation of "Jinding Beef Noodles" and its parent-child chain stores have appeared. Western restaurants in Beijing, Guangzhou, Shenzhen and other places have been renovated and their eating methods have become set meals, but the prices are still relatively low. The large glass window facing the street of this restaurant has become an ideal place for young people, especially couples, to show off their chic, eat the atmosphere, eat the mood and eat romance.
Special cuisine wins with the characteristic spirit of a region. There is no fixed style, and there is no "characteristic" of patchwork refutation. This is culture. Beef noodles are light and refreshing, affordable and cheap. Moreover, there are many kinds of customs, which make southerners, orientals and foreigners feel wonderful and incredible! It is not an exaggeration for us to regard it as a modeling expression of pasta art.
Beef noodle is a kind of local snacks and a regional culture. This kind of culture, relying on absorbing the local cultural soil, relying on the desert Gobi and strong ultraviolet rays, relying on the cold wind and strong alkali of grass ash, relying on the belief and strength of Islam, relying on the nourishment and feeding of these nutrients, can never operate authentic. Beef noodles can't even be eaten-lack of culture and art.
Special cuisine wins with the characteristic spirit of a region. There is no fixed style, and there is no "characteristic" of patchwork refutation. This is culture.
Composition and practice of board surface
soup
Boil beef and beef liver in stock, add traditional seasonings and cook. The finished beef noodle soup must be crystal clear and have the smell of beef.
face
It is made of Peng Hui noodles and filtered water. Peng Hui noodles contain a lot of alkali, which increases the gluten of noodles. The painting of beef noodles is very unique. Because of the toughness of raw noodles, the beef noodles in Lamian Noodles are quite different from the pasta in other parts of China. At first, the cultivation of a large piece of dough must be done by young and strong boys. After kneading the dough, divide it into several small dough evenly. When the guest requests noodles, the whole beef noodle making process can begin. Beef noodles are divided into several varieties, with different thickness, different customer requirements and different drawing methods. But generally speaking, the dough is first rolled into long strips, then folded in half, pulled a few times in the middle and put into a large pot. When the noodles are cooked, take out the pan, add beef stock, sprinkle with small pieces of beef, Chili oil, coriander and garlic sprouts. A bowl of delicious beef noodles is ready. It only takes about 3 minutes from the customer ordering noodles to making them, so beef noodles are available. As a quick breakfast, it is very popular.
trait
A bowl of noodles is a complete noodle.
There is little water and meat in the pot, so it is commonly known as "Millennium beef soup".
Good beef noodles pay attention to one clear, two white, three red and four green, that is, clear soup white noodles with radish slices, Chili oil red, coriander and garlic green.