Making method of beef broth rice-flour noodles

Abstract

The invention discloses a making method of beef broth rice-flour noodles. The beef broth rice-flour noodles comprise the following components of 50g of orange peel, 25-35g of star aniseeds, 30g of bayleaves, 25-35g of fresh ginger, 20g of licorice roots, 15-25g of dried orange peel, 20g of fennel seeds, 20g of villous amomum fruits, 20g of Chinese prickly ash, 20g of fructus tsaoko, 15g of whitepeppers, 15g of semen myristicae, 12g of rhizoma kaempferiae, 10g of amomum cardamomnm, 10g of cloves, 5g of piper longum and 3g of alpinia katsumsdai. Beef which is blanched is put into a marmite forcooking soup, cold water which is 2-3 times of the beef is added, a pot cover is covered, sealed stewing is performed with a slow fire for 1.2-1.8h, salt is added for seasoning, and a boiling state lasts for 4-6min. The making method comprises the following steps of preparing seasoning, cleaning the beef, soaking rice-flour noodles, performing blanching, performing sealed stewing in a marmite, removing floating foam, adding seasoning to the marmite, then performing sealed stewing, performing seasoning, chopping up condiment, blending primary soup, and preparing utensils. The making method isscientific and reasonable in structure, and safe and convenient to use. The rice-flour noodles are soaked with the cold water for 2.5-3.5h until the rice-flour noodles are soft, so that when the rice-flour noodles are matched with beef, the making method is reasonable, and the mouth feel is improved; the seasoning is matched for use, so that the beef broth rice-flour noodles are tasteful; and after the beef is blanched, the watery blood and the fish smell of the beef can be removed, and the boiled soup is pure.

Description

technical field [0001] The invention belongs to the technical field of beef soup rice noodles, and in particular relates to a preparation method of beef soup rice noodles. Background technique [0002] Beef soup is a traditional delicacy of the Han nationality. The main ingredients are beef bones and beef. The beef soup is carefully selected. It takes the yellow cattle in the Jianghuai area as the raw material, and uses the bones of the beef to make the soup. When cooking the beef, it must be soaked to remove the blood and clean the internal organs before it can be cooked together. Haohuai pepper (dried red pepper) is made into red oil, and beef rice noodle is the name of the dish with beef and rice noodle as the main ingredients. [0003] Yet existing beef soup rice noodle still has some unreasonable factors in the process of preparation, and existing beef soup rice noodle is when preparing, and when rice noodle adopts cold water and hot water soaking to be softened, then ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of preparation method of beef soup rice noodle, to solve the existing beef soup rice noodle that proposes in the above-mentioned background technology, still exist some unreasonable factors in the process of preparation, existing beef soup rice noodle When preparing rice noodles, soak them in cold water or hot water to soften them. If the scale is not well grasped, the rice noodles will become sticky, and if the boiling time of the rice noodles in the pot is unreasonable, the rice noodles will be soft and lack chewiness. Questions that the majority of users care about