Taibei Beef Noodles is an authentic food in Taiwan Province Province. Stew the fresh beef, cook the noodles with beef soup, and then cut the beef into pieces and eat it on the noodles. Noodles are fragrant but not greasy, the soup is delicious and the noodles are fresh and tender. Suitable for all kinds of people.

Brief introduction of Taipei beef noodles

Due to the fate of history and humanity, Taipei beef noodles have gathered a variety of beef noodle flavors, such as Taipei beef noodle king, new beef noodles, private beef noodles, Lao Zhang, Taiwan Province beef and so on. The number and density of beef noodle shops are the first in Taiwan. The production of beef noodles in Taipei is bold and innovative. Hakka private soup dumplings are very important for delicious beef noodles. Only professionals who have been engaged in beef noodle cooking or food research for a long time can complete this craft. The seasoning bag is composed of more than 30 kinds of superior Chinese herbal medicines, which is delicious, invigorating spleen and appetizing, nourishing and healthy, and balanced in nutrition. At the same time, many well-known beef noodle shops with a long history and first-class reputation were linked with the development and pulse of Taipei earlier, and became the food memories of many old Taipei people and even people in Taiwan Province Province. In order to more systematically highlight the characteristics of Taipei beef noodle industry, trace back and preserve Taipei's unique beef noodle culture, and promote the taste of Taipei beef noodle to diners of all ages and nationalities, a large-scale event "Taipei Beef Noodle Festival" has been held since 2005.

Taibei Beef Noodles is a unique representative food in Taiwan Province Province. For a long time, it has not only been deeply rooted in the food culture of Taiwan Province Province, but also become a popular national food for the general public. With its unique flavor, it is well-known internationally and deeply loved by tourists from all over the world, and its popularity keeps pace with that of Japanese Lamian Noodles. Taipei Beef Noodles-Love in China. Beef noodles can be said to be a very common snack in Taiwan Province Province or China, so the taste of beef noodles has added different genres of flavors and changes, advocated the concept of healthy beef noodles, sublimated the quality of Taipei beef noodles, and followed the healthy concept. With the change of people's awareness of "literacy" in life, the collocation of beef noodles in Taipei has gradually become a vegetarian pattern.

working methods

Raw material: yak meat. Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil. Seasoning: seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production method:

1. Wash beef and bones with clear water first, and then soak them in clear water for four hours (the blood is reserved for other purposes). Lamian Noodles, put the beef bones in a warm water pot, skim off the foam when they are about to open, add 4 ounces of salt, 5 ounces of tsaoko, 5 ounces of ginger skin and 2 ounces of pepper, wrap them in gauze, wrap them in clear water, wash and remove dust, then put them in the pot, simmer for five hours, and take them out and let them cool.

2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-fry Cinnamomum cassia, Zanthoxylum bungeanum, Amomum tsaoko and ginger bark with warm fire, air dry and grind into powder, wash radish, cut into pieces, and cook beef noodles until cooked. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

3. Skim the oil slick from the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skim the oil slick.

4.30 kg of flour and 18 kg of water are rolled into a noodle rope, and then kneaded evenly, and mixed and kneaded evenly with 7 pieces of gray water (the gray water is less thick and the gray water is much lighter). Wipe the oil off the case, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's delicious hobbies, it is pulled into noodles with large width, leek leaves, two fine, mustard wheat gluten (triangular strips) and other shapes. After the noodles are cooked, take them out and put them in a bowl. Sprinkle some beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.

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