Cooking technology of beef soup Raw materials:? Beef 1500g, beef bone 1000g, beef offal, seasoning package, water 15kg. ?
Proportion of seasoning package:? 7 grams of Amomum tsaoko, 6 grams of nutmeg, 4 grams of fennel, 65,438+00 grams of ginger, 6 grams of kaempferia galanga, 4 grams of cinnamon, 6 grams of star anise, 6 tablets of fragrant leaves, 4 tablets of fragrant sand, 65,438+00 grams of licorice, 65,438+05 tablets of pepper and 6 tablets of dried red pepper. ?
How to make: (1) First, wash the bought ox bones, wash off the blood stains of the ox bones as much as possible, find an aluminum basin, put an appropriate amount of cold water, and then put the ox bones in it for one hour. (This will help to soak the blood stains on the cow bones clean), and it can also prevent the nutrient loss of the cow bones! ? (2) When washing large pieces of beef, you must remove the butter, find a small pot and put it in cold water. Put the beef directly in cold water and cook it with strong fire. While cooking, remove the floating foam continuously, and then remove the beef. ? (3) It is best to buy beef offal with semi-finished products, that is, semi-cooked finished products, because fresh beef offal will affect the overall taste of beef soup! ? (4) Bag the prepared seasoning for later use. ? (5) Put the broken beef bones and chunks of beef into a large pot, add 15 Jin of water and a bag of spices, boil with high fire, and add beef offal. If there is froth in the process of cooking, you should constantly knock off the froth while cooking, and then cook for about 7 hours with low fire. In this way, bone marrow, collagen and so on. The bones in the beef are all boiled into soup. When the beef is cooked, take it out and filter it in cold water (this will make the beef tough). After cooling, slice the meat and keep the soup for later use. ?
(5) Boiled beef is very particular: after a long time, it becomes mushy and cannot be sliced. It doesn't taste good after a short time. This needs to be tried and practiced many times during the cooking process. ?
Processing technology of butter pepper:?
Ingredients: 2.5 kg butter, 50 g cumin, 6 g star anise, 500 g onion ginger and 200 g chilli powder. ?
Refine the butter until it has no fishy smell, add cumin, star anise, onion and ginger in turn, and finally add Chili powder to cook for 15 minutes, then remove the residue.
Ingredients of beef soup:?
Boiled beef soup, beef slices, beef offal?
Secret spice powder:?
Amomum tsaoko 10g, clove 8g, Amomum villosum 5g, cumin 10g, dried tangerine peel 4g and pepper 3g. ?
After mixing the above spices, add a little rapeseed oil into the pot, stir-fry and grind into powder. ?
Ingredients:?
The general ingredients in Huainan are: fine powder (vermicelli), bean curd skin, bean cake, Chinese cabbage and so on. (Fans soak in warm water first)?
Seasoning:?
5 grams of secret spice powder, 0/0 gram of butter pepper/kloc-,3 grams of coriander segment, 2 grams of salt, monosodium glutamate and chicken essence. ?
How to make:
Prepare a small bowl, add 2g of salt, 2g of monosodium glutamate, 2g of chicken essence (if the taste is heavy, you can add more), 5g of secret spice powder, and add appropriate amount of beef offal, beef and vermicelli with a colander. ?
Prepare the cooked beef soup and cook it in a clean pot. Cook the contents of the colander in the pot. ?
Pour into a bowl filled with spices, add butter pepper 10g, and sprinkle with coriander or chopped green onion. ?
Process key:
1. Generally, beef soup restaurants are big pools and kitchens, with a soup of about 50 kilograms at a time and beef bones at the bottom. The beef was cut into pieces weighing 500 grams and the seasoning was packed in two bags. ?
The beef must be thoroughly cooked, fished out and cooled, and then cut in the refrigerator. Usually 50 grams of meat is cut into about 6 pieces. ?
3. In the process of cooking the soup, while cook the meat is cooking, the foam is constantly flapped, otherwise the color of the soup is not straight. ?
4. The beef bones should be soaked in cold water for at least one hour or longer, and the blood stains should be removed as much as possible. ?
5. Beef soup is generally served with flour cake, thousand-layer cake and gluten cake, and some small cold dishes, which tastes better. ?
6. shredded tripe, shredded cow head, shredded liver and shredded lung. 7. The above formula can be increased in proportion. ?
8. If the soup is too thin, add curry powder.