Mellow Beef and Sour Noodle Soup-guiyang, Guizhou. Kaixinbaogu

Name: Mellow Beef and Sour Noodle Soup-guiyang, Guizhou. Kaixinbaogu
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some noodles; Some Spicy and Sour Soup; Some beef; Some Beef Bone Soup; Some chopped green onion; Some parsley

by Open core bud valley

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

A handicraft from the family, restoring the pure quality inheritance. Sour soup is pure chili fermented through the four seasons of spring, summer, autumn and winter before being used. The quality after two years is more mellow and sour. Eating is only the process, and delicious is the enjoyment. Society and times are changing, and the original intention of quality inheritance will not change. With the improvement of living standards, the pace of life accelerates. The process of industrialization has accelerated. A large number of food additives and modern edible condiments are gradually replacing natural-made food materials and condiments. How many people can still taste the real original flavor? I just stick to the taste of the past alone. Respect the quality of the ingredients themselves, and basically do not use modern food additives and condiments. Restore and maintain the taste of heritage! Kaixinbao Valley-quality inheritance from the depths of the mountains of Guizhou. The noodles are just the process, and the process introduction can make you feel that good food must be splendid after years of tempering. Beef. The mellowness of beef bone broth, the sourness of chilli in spring, summer, autumn and winter. It is definitely not only a starting point for excitement through your taste buds, but also a reminder of a certain food you have ever had! Respect the quality of the ingredients themselves, and follow the inherited craftsmanship is the greatest awe for food! "

Ingredients

Mellow Beef and Sour Noodle Soup-guiyang, Guizhou. Kaixinbaogu

1. High-quality flour for noodles, using local mountain spring bamboo root water. Add appropriate proportions of Guizhou local soybean flour and duck egg white during the rushing process. After the noodles are made, leave them for more than three months, and let the soy flour, duck egg white and flour fully mellow and blend before eating. The noodles are soft and refreshing. For details, you can check: Gourmet World-Qingshan Lao Noodles

Mellow Beef and Sour Noodle Soup-guiyang, Guizhou. Kaixinbaogu recipe

2. The preparation process of sour soup hot pepper is the same as that of Jiaoxiang hot pepper, except that the ratio of table salt is half of that of Jiaoxiang hot pepper, and the placement position is different. The sour soup chili must be placed in the open field to get the sun, and the eaves of the altar water should be replaced regularly. It must be an earthen altar with no water in the foot of the altar.

3. After being left for one year, the chili is fermented to form a sour aroma. The chili is removed and milled by a stone. The ratio of grated ginger and glutinous rice flour when grinding the chili is one-fifth of that of the chili. After all the grinding is done, boil the rapeseed oil and pour it into the fried sour soup to form a thick porridge. Pour in an appropriate amount of wood ginger seed oil and stir evenly, add chili five times beef bone broth and bring to a boil.

4. Prepare coriander and chopped green onion.

5. Beef bone soup and beef production process can be found in the gourmet world-mellow beef bone soup

6. After the noodles are cooked in the pot, remove and drain the water, pour it into the cooked sour soup and stir for 10 seconds, remove it from the bowl, and pour the appropriate sour soup.

7. Add beef, green onion and coriander. According to personal preference, you can add appropriate salt. Chili noodles.

Tips:
There is no spicy taste with chili, sour and refreshing. Appetizer. Quench thirst. Produce body fluid. Get off the fire. The color, fragrance, and flavor are complete, and nutrition and health are shared. Salt is added when making the sour soup. So it can be adjusted according to personal preference. Made purely natural! The taste is sour and pure, without the rancidity of fermentation. Mellow beef sour noodle soup: thin but not scattered. Wide but not thick, thin but not scattered. The taste is smooth and brittle, not sticky and not thick. The aroma of wheat is rich, the mellow is sour and refreshing, and it can be both meat and vegetable.