How to make Xiangyang beef noodles?

Xiangyang beef noodles is a world-famous dish. Made of high-quality beef, refined powder and pure Chinese herbal medicines. Its color is ruddy, the meat is fat but not greasy, and the soup is fragrant. Xiangyang beef noodles are divided into beef noodles and beef offal noodles. There are many famous beef noodle restaurants in Xiangyang!

Hot beef with delicious soup, strong alkaline noodles sprinkled with coriander, chopped green onion and red oil ... You can eat beef noodles in Xiangyang, from five-star hotels to restaurants in the streets. Beef noodles are not only delicious, but also deeply rooted in Xiangyang food culture-

Friends who often go to Xiangyang like to argue: where is the best beef noodles in Xiangyang? When I first came to Xiangyang, a senior local reporter recommended me to try "Xianggufang Beef Noodles". "That's the best beef noodles I've ever eaten."

We made a special trip to this noodle restaurant in the evening. The noodle restaurant is clean and refreshing, with elegant environment and full guests. When waiting for a seat, look around. The decoration is simple and nostalgic. When we were seated, a bowl of steaming beef noodles was served and we couldn't help eating it. It's delicious, the noodles are flexible and moderate, the soup is thick but not turbid, the meat is full and juicy, and it melts in the mouth. This bowl of beef noodles is still fragrant in my memory.

Because of this pleasant experience of eating noodles, I paid more attention to the beef noodles in Xiangyang, only to find that the development history of beef noodles is permeated with strong Xiangyang emotion and culture.

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Ingredients: 500g of soybean oil, 50g of onion, 25g of ginger, 20g of soy sauce,15g of cooking wine, 25g of sugar and 5g of pepper.

Accessories: 5g Chili oil, 5g dried Chili, 5g monosodium glutamate, 750ml beef soup and 20g refined salt.

1, cut the beef into two neat pieces; Peel green onions; Was, cutting into section, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into sections with the length of 1 cm; Sesame is baked and fried.

2. Marinate beef with onion, ginger slices, refined salt and cooking wine for 1 hour, steam it in a cage with boiling water, take it out and let it cool, and cut it into strips with a length of 4 cm and a width of 1 cm.

3. Heat the wok, add soybean oil, heat it to 50%, add beef strips, fry dry, and take out the oil control.

4, put 75 grams of soybean oil in the pot, heat it, add pepper, fry it, remove it and discard it. The oil is a little cooler. Stir-fry dried chili until it is purple-black, add onion and ginger, stir-fry, add beef soup, add soy sauce, monosodium glutamate and beef strips, thicken the juice with medium heat, and pour Chili oil when the juice is exhausted.