by Open core bud valley
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
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.
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.