牛肉面 蘭州牛肉面的清湯、牛肉和辣椒油的詳細做法 Lanzhou Beef Noodles

Hey guys This is Qiaoqiao Ma. Welcome back to my channel We will make Lanzhou beef noodles today I will share 3 tips to make clarified soup base for beef noodles I bought this beef sirloin tip to make beef noodles It’s best to choose fresh beef We will simmer the beef for a few hours later So you can choose both tender beef or chewier ones This piece is enought for my recipe Chop the trimmed beef fat into pieces It makes it faster to boil the fat out of it You can choose both beef bone like this one or backbone You'd like the beef bone to be cut in the store Soak in cold water for 2 hours The scums appear during cooking is the water-soluble protein from the meat It is soluble in water at room temperature Soaking the meat before cooking releases some of the water-soluble proteins Then you will see less scums during cooking Keep the blood water We will need it later Let's prepare the spices for the beef soup Crack the Chinese black cardamom You only want the peels The seeds have a stronger flavour When the meat does not have a strong smell We only use the peel of it The soup will taste fresher This are the dried spices we’re going to use Sichuan peppercorns Fennels Star anises Cinnamon Chinese black cardamom peels Put in a spice bag It is easier to pick it out Peel the daikon So there won't be bitterness in the soup Cut a piece of daikon for the soup Daikon helps to reduce the fishy smell of meat The rest are cut into semicircles We’ll deal with these slices later Now we make the other bag Chinese green onion Garlic Ginger Daikon Let's make the beef soup now Bones at the bottom They keep the beef from sticking to the bottom Cook the beef in big chunks You don't want to cut the beef into smaller pieces In this case, even after long simmering for hours beef won't dry out Cooking meat and bone together helps with the clarity of the soup Add cold water Start with cold water It is helpful to release the residual water-soluble protein When these proteins are released, they coagulate and float on the surface to form scums Start skimming before the soup boils Over a low heat So the soup will not reach its boiling point If the soup boils, the scums will be cooked back to the soup Thus it will affect the clarity of the soup Spice bags Chopped beef fat You will see some new scums form after adding the beef fat As well as clean Keep a low heat Make sure the soup is alway before the boiling state In other words, do not let the soup boil Cook over low heat It’ll give the water more time to enter the beef So that the umami from the beef goes into the soup When there’s no new foam floating up Season with salt Add some salt to the sliced daikon Add water and soak for 1 hour This helps to get rid of the smell Drain Add to boiling water to blanch them Soak in cold water then It is ready to serve You can refrigerate it for a day or two before use Let’s make red chili oil Shallots are the first choice It smells better You can also use onions instead Heat canola oil to 225C Add all the ingredients Ginger Chinese green onions Garlic Star Anise Shallots Cilantro Once it’s browned, Remove all Now the flavour is all in the oil When the oil reaches 175C Add crushed red chili White sesame It’s very aromatic It’s best to let the oil sit for at least half a day before using Let the hot oil smell out There’s no water in the chili oil So it’ll last a long time This chili oil will be a big flavour boost to your noodles Cook beef over low heat for 3 to 4 hours Check with a chopstick When you feel no resistance That means the beef is cooked For tender beef, it takes less time to cook I will share the key technique now How to turn the cloudy soup into a clear one? Remove everything but the soup At this time you will see a layer of oil on the soup Skim it into a bowl The beef fat will float on top When it cools, it turns to white solid beef fat You can also use this beef fat for stir-frying. It will be very fragrant Now let’s clarified the beef consomme We will need the bowl of blood water from soaking Water-soluble proteins in blood coagulate when heated Rise to the surface It’ll act like a magnet To absorb impurities and particles from the soup A new layer of foam collects on the surface Skim the foam Then filter for better result Then you will have the clear beef consomme that you can see through to the bottom I've used a filtered tea bag You can also use double layered fine cheesecloth The beef consomme has a good beef flavour It’s beautiful and clear, in tea colour You will find the beef prove to break while cutting hot Let the beef cchill completely You can also chill it in fridge overnight It will be very easy to slice when it is chilled completely That’s what it looks like when it’s chilled Firm and fragrant Because it’s not braised beef So you don't want to add soy sauce Slice into your preferred thickness The thick slices are so appetizing to me You can dice if you like This is the garlic sprouts from my garden Bury the garlic cloves with skin into the soil, you will harvest the garlic sprouts soon The garlic sprouts have a fresh smell I prefer to keep cilantro in water and keep it in the fridge It will be fresh for a longer time Let's season the soup now Add 1 part of water to the pot 3 parts of beef consomme we just made The amount depends on how many bowls of noodles you make Each bowl of noodles will need 500ml of seasoned soup The pot of soup I’m seasoning now is 2 liters You can make four bowls of noodles out of it The rest of the beef consomme can also be used for stir-frying or stewing Taste the saltiness Season with salt to taste Add fresh pressed /minced garlic and ginger Even people who do not like raw garlic smell will love this soup Bring the beef soup to a boil About four to five minutes This 2 liter pot of soup base is just enough for 4 bowls of beef noodles This is the hand-pulled noodles we made in the previous video Have enough water to cook the noodles Bring the water to a boil cook the noodles Keep the noodles from sticking together Bring it to a boil and it is done Lift the noodles for a better look Some beef fat Piping hot beef soup The beef fat melts in the clear soup soon The clear beef broth has an amazing aroma This is very clear This is called One Clear The daikon is as white as jade It is Two White Red chilli oil floats on beef consomme It will not mix with the soup Red in colour This is Three Red Garlic sprouts and cilantro Green and fragrant This is Four Green The beef is tender and flavourful The hand-pulled noodles are yellow in colour This is Five Yellow We have soup, beef, and noodles in one bowl It’s such a blessing Thank you for watching See you next time

Channel: Fancy Notes

Views: 68,725

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Id: F_jKmz-a5Wo

Length: 8min 4sec (484 seconds)

Published: Thu Dec 23 2021