Development of salted beef noodles;

Ingredients: beef 2000g, salt 250g, cooking wine 30g, tomato sauce 200g, monosodium glutamate100g, butter 3500g, salad oil 2500g, soy sauce 20g, onion 250g, pepper 650g, star anise100g, pepper 60g, incense. 30g of Amomum Tsaoko, 25g of Momordica charantia, 25g of Alpinia officinarum, 30g of Amomum villosum, 30g of Cumin, 23g of Pericarpium Citri Tangerinae, 35g of licorice17g, 35g of meat buckle, 25g of angelica dahurica, 30g of fennel, 26g of red fruit (hawthorn), 0/5g of cardamom/kloc-0, and 28g of radix aucklandiae.

1. Choose the best butter and soybean oil, put them into the pot, then add 60g pepper, 28g clove, 30g cumin, 23g dried tangerine peel, 25g fragrant leaves, 30g fennel and 26g red fruits, turn on low heat for 35 minutes, and stir constantly during the period, and take them out and throw them away after the spices are fully seasoned.

2. Add two pieces of onion, one piece of ginger and one piece of garlic and stir constantly. This is to pay attention to the water content of these seasonings, and pay attention to safety when pouring oil. Don't spill it on yourself.

3. After the small ingredients are fished out, add star anise100g, fragrant leaves 25g, fragrant sand 30g, cardamom 20g, ginger 250g, red button 25g, cinnamon 35g, Amomum tsaoko 30g, peaches 25g, galangal 25g, Amomum villosum 30g and licorice17g.

4. After frying the above plates, continue to heat at low oil temperature, and then put the sweet pepper into the pot. At this time, stir and fry until it has a deep red flavor, and then put the cut beef pieces in. Pork is not recommended. Cook over low heat 12 minutes.

5. Add 200 grams of tomato sauce, add half a catty of salt and stir for 10 minute. After the tomato sauce is dissolved, finally add monosodium glutamate, cooking wine and soy sauce and stir for 10 minute. Then turn off the fire and put the oil in a stainless steel container. It solidifies quickly in winter and won't go bad for a long time.

Make flat noodles

1, add 6 grams of salt, 220 grams of water and alkali noodles 1 g to a catty of flour, mix well, knead into dough repeatedly, and cover with a wet cloth to wake up for 30 minutes. Then make a small noodle with a diameter of 1 cm and a length of 10 cm, and sprinkle with corn starch. Remember that it must be starch, not flour. If it is flour, the noodles will absorb the flour and crack. Then code it on the chopping board and put it in a plastic bag.

2. When making the board, arrange three small sticks on the chopping board. First roll out the two ends of the stick with a rolling pin, and then roll out the middle. Then, pinch three heads with your left hand, pinch three heads with your right hand, suddenly raise your head, drop your hands in the air and pull them hard on the board. Put them down and pull them repeatedly until they become thin and wide.

Development of stewed beef noodles with minced meat

This is a common practice. You find a vegetable pot or an iron pot, then take out 2 Jin of Huimian Noodles, pour cold water into the pot, the water is twice as much as the marinade, add salt (just put less salt in Huimian Noodles, not too salty), monosodium glutamate, chicken powder or chicken essence, then cook it on the stove, and then put the cut bean skin into the soup.

Finally, find a stainless steel pot, pour water into it. After the fire boils, put the prepared noodles into a boiling pot until the pulled noodles are bright and transparent. Then put spinach and rape into the pot to boil, put some cold water into the pot, and then put them into a bowl. Pour the prepared beef noodles with minced meat and add some bean skin. Crystal clear noodles, bright red jiaozi, green vegetarian dishes and a bowl of delicious noodles are ready.