A, cooking meat seasoning formula is:
20% of dried ginger slices, 0/8% of Chinese prickly ash/kloc, 0/2% of fennel/kloc, 0/0% of tsaoko, cinnamon/kloc, 9% of Chinese prickly ash, 5% of rhizoma Dioscoreae Septemlobae and cardamom, 4% of galangal, 4% of citronella and water chestnut. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.
2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.
3. The ratio of salt to soup is:1.4-1.5%.
4. The ratio of fresh ginger juice, garlic juice and soup is as follows:
0. 1-0.2%。 Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.
5. The ratio of monosodium glutamate to soup (water) is: 02~04%.
Ingredients: 30 kg of flour, beef 10 kg.
Ingredients: 3 kg of beef liver, white radish 10 kg.
Seasoning: 7 Liang of Zanthoxylum bungeanum, 5 Liang of Amomum tsaoko 1 2, 5 Liang of cinnamon, 0.5 Jin of ginger peel 1 2, 0.5 Jin of clear oil, 3 Jin of monosodium glutamate, salt 1 kg, and soy sauce.
4 kg, pepper 3 yuan, half a kilogram of fragrant lai, garlic sprout and chopped green onion, 7 liang of grey water, and appropriate amount of Chili oil.
Production method:
1. Wash the beef bones with clear water first, then soak them in clear water for four hours (the blood is reserved for other purposes), put them in a warm water pot, skim off the floating foam when they are about to open, add 4 liang of salt, 5 liang of tsaoko, 5 liang of ginger skin and 2 liang of pepper, wrap them in gauze, wash them with clear water, then put them in a pot, simmer for five hours, and cut into pieces.
2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-frying Semen Cassiae, Fructus Zanthoxyli, Fructus Tsaoko and Cortex Zingiberis Recens with warm fire, drying in the sun and grinding into powder, washing radish, cutting into pieces and cooking. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.
3. Skim the broth to remove the oil slick, 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. Add 18 kg of water to 30 kg of flour, then knead it evenly, and pry it evenly with 7 liang of grey water (less soluble grey water, more weak grey water). 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, they are pulled into noodles with large width, leek leaves, two thin slices, mustard wheat (triangular strips) and other shapes. After the noodles are cooked, they are fished into the bowl, and beef soup, radish, diced meat and oil slick are poured in. According to everyone's taste, add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil.