新闻资讯
当前位置:首页 >> 新闻资讯>> 酸辣粉加盟的牛肉面制作配方

新闻资讯

我快乐,我分享

酸辣粉加盟的牛肉面制作配方

来源:http://www.sdmaji.com/ 日期:2018-03-16 发布人:admin
先把牛肉和牛棒骨用清水洗净,然后在水里浸泡4小时,捞出后将牛肉切大块,与牛骨头一起入盛有清水的不锈钢桶中,上火,待要开锅时撇去浮沫,将白萝卜去皮,切大块放入汤中,放入生姜块、盐、味精,微火炖2小时至牛肉熟透,捞出稍凉后,切成丁备用。
Put the beef and cattle bone stick washed with water, then soak in water for 4 hours, remove and cut chunks of beef and cattle bones together, filled with stainless steel barrels water, fire, to be boiled when skim, white radish peeled, cut into chunks into the soup, add ginger block, salt, monosodium glutamate, simmer for 2 hours until the beef is cooked, remove and cool slightly, diced by.
牛棒骨继续小火熬3小时捞出不用。开餐前,将肉汤烧开,撇去浮沫,使汤澄清,下入拉面,放入调料粉约30克烧开,继续打去浮沫,再加入熟萝卜片。
The beef rod continued to burn out for 3 hours. Before the meal, boil the broth and float the foam. Let Tang Chengqing go down to the ramen, put in the seasoning powder about 30 grams, boil it, continue to fight the floating foam, then add the cooked radish slices.
待开餐时,将顾客点的面煮熟后捞入碗内,浇牛肉汤、萝卜片在面条上,并依据每个顾客的口味加上适量的牛肉丁、香菜末、蒜苗末、小香葱及辣椒等,其肉汤清澈鲜美、面条筋柔、入味,营养丰富。
After meal, the customer will be after the fish cooked into the bowl, pour beef broth, radish slices in the noodles, beef, coriander and according to each customer's taste with the amount at the end of, garlic at the end, scallion and chili pepper, broth, noodles delicious clear the bar soft, tasty, rich nutrition.
为保证汤色清澈见底,在煨制过程中火一定不能大,要小火熬制,不能让汤大滚,熬时一定要将汤里面的浮沫去干净,肉和骨头的血水要漂干净。
In order to ensure the soup color is clear, in the process of baking fire must not be large, small fire boil, can't let Tang Dagun, be sure to boil soup floating foam to clean blood, flesh and bones to clean bleaching.
以上就是小编为您讲解的有关知识,我们拥有严谨的工作态度,熟练的工作技能,将确保任务准确、高效的完成。
The above is the knowledge that Xiao Bian tells you. We have strict working attitude and skilled working skills. We will ensure that tasks are done accurately and efficiently.
上一篇:酸辣粉的营养价值
下一篇:酸辣粉怎么做好吃?