Big big brisket noodles

Ingredients

• Fresh noodle


• Sirloin


• Green vegetables


• Tea Egg


• Base material (soy sauce, water, pepper oil, garlic, etc.) (from Chengdu Shengen Biology)


• Red Oil


• Cooked lard


• Bone soup seasoning (water, lard, white sugar, ginger, green onion, etc.) (from Chengdu Shengen Biology)


• Garlic


• coriander


• Clean oil hot pot base (soybean oil, Pixian bean paste, chili pepper, pepper, black pepper, etc.) (from Chengdu Shengen Biology)


• Ginger slices


• Rapeseed Oil


• White sugar


• Pepper oil


• Soy

Steps

• 1. Beef brisket:

① Add 120g rapeseed oil to 180℃, add 25g slices of ginger and stir-fry;
② Add 1000g of blanched beef brisket and 25g of scallion slices and stir-fry thoroughly, add 12g of dark soy sauce and color;
③ Add 150g of clean oil hot pot base and stir-fry, add 1300g of water and bring to a boil;
④ Add 4g of salt and 3g of white sugar and pour it into a pressure cooker and press it on low heat for 18 minutes and simmer for 5 minutes;
⑤ Open the lid and remove the ginger and green onion, add 15g of pepper oil, stir well and set aside. - 2. Prepare 10 portions of base soup: Add 120g soup to 2400g boiling water, stir well and set aside;

• 3. Cook 130g of fresh noodles and 25g of green vegetables in boiling water for 2 minutes;

• 4. Add 20g beef noodle soup base, 20g red oil, 5g garlic, 5g cooked lard, 250g base soup to the noodle bowl, and add the cooked noodles;

• 5. Place 80g beef brisket and 25g greens on the noodles, add 20g beef brisket soup, sprinkle 5g coriander and 5g chopped green onion

中文

配料

• 鲜面


• 牛腩


• 青菜


• 茶叶蛋


• 底料（酱油、水、花椒油、大蒜等）（来自成都圣恩生物）


• 红油


• 熟猪油


• 骨汤调味料（水、猪油、白砂糖、生姜、大葱等）（来自成都圣恩生物）


• 蒜子


• 香菜


• 清油火锅底料(大豆油、郫县豆瓣、辣椒、花椒、黑胡椒等）（来自成都圣恩生物）


• 姜片


• 菜籽油


• 白砂糖


• 藤椒油


• 老抽

步骤

1. 牛腩烧制：

①锅中下入120g 菜籽油烧至180℃，下入25g 姜片炒香；
②下入1000g 焯过水的牛腩、25g 大葱段充分煸炒，下入12g 老抽上色；
③下入150g 清油火锅底料炒香，加1300g 水烧开；
④下入4g 盐、3g 白砂糖后倒入高压锅小火压18 分钟焖5 分钟；
⑤开盖捞出姜葱，下入15g 藤椒油，搅拌均匀备用。

1. 10 份底汤调制：2400g 开水中加入120g 汤料，搅拌均匀备用；

1. 将130g 鲜面和25g 青菜在沸水中煮2 分钟；

1. 面碗中加入20g 牛肉面汤底料、20g 红油、5g 蒜蓉、5g熟猪油、250g 底汤，放入煮好的面条；

1. 将80g 牛腩和25g 青菜摆放在面条上，加入20g 牛腩汤汁，撒入5g 香菜、5g 葱花出品。