People will know whether it is authentic after eating beef noodles and drinking soup. Soup is often made of tender yak meat or yellow beef produced on the grassland, with large pieces of cow head bones and leg bones, and then beef liver soup and chicken soup are added in proportion. The soup can be cooked in one pot, so that the soup is fragrant and clear. When eating, only clear soup, boiled radish slices and seasoning are used. Cooked Lamian Noodles is served with radish soup, sliced beef (or diced), coriander and garlic, and red pepper oil. ?
Lanzhou beef noodles with clear soup have five characteristics: "one clear, two white, three red, four green and Huang Wu". That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, so they bring a bowl of noodles and start with a pot of pot-bellied vinegar. Add a balsamic vinegar, as if only in this way can you enjoy the sour and spicy fragrance of beef noodles. Eating beef noodles often exceeds the usual amount. A bowl of noodles will make you sweat and drink all the hot and sour broth. It's too delicious to waste. Diners who avoid eating hot and sour beef noodles can hardly taste the hot and sour flavor. In any beef noodle restaurant on the streets of Lanzhou, you can eat authentic broth beef noodles. Therefore, most of the signboards in noodle restaurants do not have the word "authentic". People in Lanzhou eat beef noodles, and most of them are not very gentle. They squatted down on the spot and immediately secretly ate a bowl of noodles. ?
But ... as Lamian Noodles, you can have a meal in Jinding Beef Noodle Restaurant, Emerald House and other restaurants on Pingliang Road, and ethnic restaurants on Zhangye Road. Noodles are nothing special. The key lies in the elegance of the environment and the exquisiteness of the dishes. Generally divided into 5 yuan, 8 yuan, 10 yuan and 18 yuan. It is said that some of them have established chain stores in more than half of China, and they are quite famous. It's hard to find a city in China without Lanzhou Beef Noodle Restaurant. However, the beef noodles went bad as soon as they came out of Lanzhou. Although they are all branded as "authentic", it is not easy to eat authentic beef noodles. Visitors to Lanzhou should try beef noodles with hot and sour broth. As long as it is a street beef noodle restaurant with many diners, it must be delicious. It takes less than two minutes to make a bowl of Lamian Noodles, which saves time. Authentic Lanzhou Beef Noodles (standard recipe) (Note: Because the recipe is too sensitive, it was closed after browsing 100 times. I hope friends will understand. It is said that Lanzhou beef noodles were circulated in Lanzhou market as early as the Tang and Han Dynasties. As early as before, it was called hot pot, and the best one was Mabaozi Beef Noodle Restaurant in Lanzhou. Young people bring forth the old and bring forth the new from generation to generation, bring this culture to the extreme and make it famous all over the world. Lamian Noodles is noodle soup and "clear soup noodles". Its beauty is clear soup. First, separate the cooked noodles from the muddy water of the cooked noodles, then the beef soup, without adding colored substances such as soy sauce. Lamian Noodles, a clear beef soup in Lanzhou, inherited the skills of traditional beef Lamian Noodles. It chose the first-class flour, added a flour-mixing agent that did not contain harmful substances, mixed the dough, beat the dough, woke up the dough, and made the dough according to the traditional method. Watching the process was like watching a performance. A ball of noodles can be pulled out in the hands of Master Lamian Noodles. ?
[ 1] ?
Capillary pull 7 hands?
Slim 6 hands?
Two strings and five hands?
Three little hands and five hands [the last hand should be closed]?
Two pillars and four hands?
5 hands of sparganum?
Hollow surface pull 5 hands?
[2] ?
Wide face and four hands?
Kuanla 3 hands?
Pull 2 hands in the middle width?
Guangla 1 hand?
[3] ?
Thin leek leaves pull 5 hands?
Pull 5 hands with thick leek leaves?
The two methods of face-to-face pressing are different. It should be noted that Lamian Noodles's first hand doesn't count, but the last hand counts. It's hard to find a city in China without Lanzhou beef and Lamian Noodles! But the beef noodles went bad as soon as they came out of Lanzhou. Don't look at authentic signs, but if you want to eat authentic beef noodles, I'm afraid it's still Lanzhou. The beef noodles in Lanzhou are bigger and taste better than one. It pays attention to: one clear, two hundred, three red, four green and Huang Wu, which makes Lanzhou authentic beef Lamian Noodles full of color, flavor and flavor. Deeply praised by the majority of diners. ?
Winter noodle method and noodle making skills:
[1] In winter, the temperature of flour and water should be judged according to the temperature in the backyard. After the flour is mixed, cut 10 flour Gabon ash. After adding 1 time, the flour must be pulled away. After adding it twice, put it on the chopping board to wake it up for a while, and then slowly add a little fluffy ash. Tamp the flour every time. It started after adding it four times. After pulling the dough, pull it a few more times. Each time, add the first dough to the second dough. If the weather is cold and the dough is too hard to pull, you can take a little dough, put it in a pot with cooked dough, heat it, put it on a chopping board, press it thin by hand, open it, and knead it less. ?
[2] If there are leftover noodles, you can wrap them in plastic and put them on the chopping board. When you use it in the morning, add it to the sweet noodles, add a little alkaline noodles and knead well. ?
Summer noodle method and noodle making technology:?
[1] In summer, the water for kneading dough must be cold water. Before mixing the flour, pump back the water in the tap water pipe, and then mix the flour after the cold water comes out. Because of the high indoor temperature, the water pipe will get hot after a long time of backwater. When mixing dough in summer, the dough must be hard, so that it can be stored for a long time without getting fat. ?
[2] Cut the mixed noodles with 10 sweet noodles and Gabonese ash, and pull the noodles apart every time. When making noodles, you can't fold them too many times. ?
[3] If you haven't finished pulling the noodles that day, you can put them in the refrigerator. When you go to work in the morning, take out the leftover noodles from the refrigerator and add more noodles. When making leftover noodles, cut 5-6 leftover noodles with a gray knife, put them in Gabon ash in the sweet noodles cooked in the morning, knead them evenly, and put a little alkaline noodles to prevent the noodles from breaking in the pot. ?
[4] When making noodles, cut 6-7 pieces of sweet noodles with a gray knife. Every time you add plaster, you should pound the noodles open and rub them open. After adding the bitter fleabane bitter fleabane twice, put the noodles on the chopping board and wake up for a while. After the third Gabonese bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane bitter fleabane, or put them on the chopping board. After pulling the batter, cover it with thin plastic to prevent the flour from drying out. Make more than two noodles at a time, and add the noodles in your hand to the next noodle board every time. No dough can be left on the chopping board. ?
[5] By 3-4 pm, the temperature in the backyard is the highest. Make 6-7 noodles at a time. When making noodles, pound a hole in the middle of the noodles. You can't pound noodles. Add the gray water into the hole, press the gray water in the middle with your fist, then wrap the gray water in the middle with your fist, press it with your fist and fold it. Noodles should not be pounded, but folded repeatedly. When finished, put it on the chopping board and cover it with plastic sheets for later use. When you come to Lamian Noodles, if you are alone, cut a batter, add a little gray water, thin the noodles, pull them apart, knead the slightly alkaline noodles a few times, and knead them evenly before cooking. ?
[6] Every time you make noodles according to the number of people you eat, you should add the last noodle to the second noodle every time you pull it. This is not bad. ?
Attention:?
(1) If the dough is pulled several times without success, at last, the dough won't open, indicating that the dough is stiff. At this time, you can cut off the sweet flour without fluffy ash with a gray knife, and add 10 piece of stiff flour dough and a little Gabonese ash. You must pull the dough apart and knead it. In order to prevent from becoming stiff again, when making stiff noodles, when there are many people eating, make them or pull them into cold noodles. After the noodles are cooked, you can't put them on the chopping board for too long. You can cook them. ?
(2) If the noodles swell, add alkaline noodles; If the noodles are not hard, add a little salt. ?
(3) It is best to do as much as possible in summer, and don't add too much bottom ash. If it is too much, you can put it in a cool place and take it when you use it.
(4) When serving cold noodles, be sure to put alkaline noodles, so that the pulled noodles will have color. When kneading dough, be sure to lengthen the kneading time to prevent the dough from becoming stiff. If the noodles are broken into the pot, you can add alkaline noodles, and if the noodles are not hard, you can add salt. ?
How to mix soup:
Popular taste?
[Seasoning 6, add boiling water and soak for 5 kg 10 minute]?
[1] 90kg of bone soup is boiled with boiling water, add17.5kg of broth, mix the two kinds of soup evenly, add 5kg of garlic paste with seasoning water, half a spoonful of ginger foam, 2oz of monosodium glutamate, 2oz of chicken essence, 2oz of refined salt, 2oz of sugar, garlic paste and ginger, and put into a jar. Refined monosodium glutamate should be dissolved in boiling water before adding it. Note: Seasoning water can be added according to local tastes. Add more to the heavy seasoning water and less to the light seasoning water. ?
[2] After the soup is mixed, pour it into the soup pot, add radish slices, butter, oil and garlic and add a little. When there are many people eating, add a little parsley and garlic seedlings and heat them. After frying garlic in oil, wrap it in gauze and put it in the pot?
[3] Scoop a bowl of noodles into the bowl, scoop 3-4 pieces of radish in the first scoop, turn the noodles in the bowl with a spoon, scoop clear soup in the second scoop and pour the soup into the bowl. The noodles in the bowl should float, indicating that the soup is just right. If it doesn't float, heat the soup, and the soup in the pot must not be cooked. If the soup in the pot is boiling, put the cold soup in the jar quickly, or the soup will turn red. Then add coriander, garlic sprout, Chili oil and beef into the bowl. Coriander, garlic sprout and Chili oil are all placed on the edge of the bowl, beef is placed in the middle of the bowl and radish is also placed on the edge of the bowl. This bowl of noodles is successful and has the following characteristics:
Clear: It means that beef soup should be clear. (Note: When scooping radish slices, the butter has been scooped into the bowl. Because the radish slices are under the butter, when you scoop the radish slices, you also scoop the butter into the bowl, which means Huang Wu.
Er Bai: refers to Qi Bai's face. ?
Three red: Chili oil should be red.
Four greens: refers to the green of coriander and garlic seedlings.
Huang Wu: That means the butter should be yellow. ?
Such a bowl is delicious, and you can eat it with a little special vinegar. ?
[120 Jin Tonga monosodium glutamate 3 two chicken essence 6 two white sugar 2 two-purpose boiled water to dissolve] When pouring the soup, press the fire and don't let the soup boil.
Seasoning water boiling method:
Powder the seasoning list of soup into coarse flour according to the proportion, stir it evenly, weigh 1 kg of seasoning noodles, put them into a pot where seasoning water is boiled, add 8 kg of water for the first time, boil for 6-7 minutes, turn off the fire, clarify, filter the clarified seasoning water in an aluminum basin with gauze, then add 6 kg of water into the pot where seasoning water is boiled, and clarify for 5-6 minutes. Then it can be added to the soup according to the local seasoning.
How to cook and use beef;
< 1 > How to choose beef?
When choosing beef, it is best to choose the hind leg meat of cattle, because the hind leg meat is thinner and less fat. When cutting meat slices, the sliced meat is thinner and looks better. ?
〈2〉 When selecting the front shoulders of cattle, we should pay attention to slicing the hind legs. The best meat for the front shoulder is beef tenderloin. Muslim restaurants usually make jiaozi and buns, and then the bloody necks of cows must be cleaned. The front shoulder is full of skin, tendons and lean meat. ?
< 3 > Method of soaking beef: (one wash, two rinse and three soak)?
After buying beef, cut it into pieces of 10 kg with a knife, wash it with clear water, rinse it with cold water and soak it in cold water for 3-4 hours. If there are fresh beef bones, smash them with an axe and soak them together. ?
〈4〉 Method of cooking beef: It is advisable to add water until the beef is just submerged (Note: cook the meat can be cut into pieces of 10 kg at least, so that the cooked soup is more fragrant and the meat is more fragrant. 30 kg of meat across the board, each 15 kg). ?
A: Put the beef bones in aluminum pot, then put the beef skins face down, and add cold water until the beef is submerged. Cook the meat should be cooked in aluminum pot. The cooked beef is beautiful in color and clear in soup. The broth cooked in an iron pan will turn black and look bad. If there is beef tendon and fat oil, wash it with cold water and put it in the pot together. When cooking beef, use cold water to cook the meat. After cook the meat's pot is boiled, skim off the foam, then take out the beef and put it on the chopping board, and then add the blood and moisture of the soaked meat into the broth pot twice. Skim the foam off the soup every time you boil it. After the beef is placed on the chopping board, scrape off the sticky foam on the meat with a gray knife and put it into the soup pot for cook the meat. If there is too much soup, put the beef in the soup pot. Then add 2 kg of ginger and cook the meat seasoning bag and salt, cover the pot, cook for 1 hour, remove the pot cover, skim the fat from the broth with a spoon, turn the beef in the pot over with a spoon, and check how long it will take to cook the beef. When the beef is cooked, take it out and put it in a sieve, which will let the water from the meat flow into the tank. Put another sieve on the jar, put gauze in the sieve, pour the broth and filter. Take out all the beef bones, ginger slices and seasoning bags and hang them in a ventilated place. Use beef bones and ginger slices when cooking soup. Note: A: When the beef is cooked, take it out, then add the broth scooped out in cook the meat to the pot and cook it 1 hour. Take out the bones, ginger slices and seasoning packets from the pot, let the beef cool, put it on the board, spray a little oil on the skin to stop the drying of the skin, then trim it, put the meat slices together, cut the rotten meat into diced meat and put it together for later use. ?
B: One-pot cooking: When you are in cook the meat, you should invert a pot (the middle of the pot cover cannot be uncovered, with the skin facing down and the tender meat facing up). After cooking for half an hour, keep cooking until the meat is 1.5 hours, and then look at the hardness and tenderness of the meat. After uncovering the meat cover for the third time, take it out and put it on the chopping board, and coat it with clear oil to prevent the skin from drying out. ?
Boiled beef seasoning list ratio:?
<1> Boil 30 Jin of beef. Seasoning ratio:?
Zanthoxylum bungeanum 2, Amomum tsaoko 3, Zingiber officinale 2, Cinnamomum cassia 1, Roukou 3, Alpinia officinarum 2, Daxiang 1, Clove 1, Sannai 1, Amomum villosum 2, fresh ginger 2 kg, and onion juice root. (1 kg beef is half a catty after being cooked)?
< 2 > Cooking 60 kg -70 kg beef ingredients: Use the following seasonings in your canteen. ?
Zanthoxylum bungeanum, Amomum tsaoko, dried ginger, Amomum villosum, fragrant leaves, Alpinia officinarum, cinnamon, Dalang 1 2, fresh ginger, 4 onions. ?
After the seasoning is wrapped, soak it in cold water for 3-4 minutes. In order to soak the dust on the seasoning, rinse it with water, add seasoning bag and ginger (2 kg in summer; In winter, add 1.5 kg of onion and salt (30 kg of meat, 100 kg of soup needs salt, and 3.5-4 kg of salt goes bad easily), and cook for 1.5 hours before putting it in. Salt should be salty and put in season. ?
How to choose Cao Peng ash and the method of cooking Cao Peng ash?
← 1÷ When selecting Peng ash, it should be green and hard, or it can be broken a little less. If you put less water on your nose, it will smell and choke your nose. This kind of bitter fleabane is the best bitter fleabane. ?
< 2 > the method of boiling Artemisia ash:?
Put the bought gypsum on the clean concrete floor and pound it into small pieces. The smaller the spike, the better. Be sure to sweep the concrete floor and smash it. At the same time, boil two pots of boiling water, one pot with an iron pot and the other pot with aluminum pot. Boil the plaster in an iron pot, with the proportion of 70 kg of boiling water in the iron pot, and pour 25 kg of plaster. When pouring the plaster, be sure to boil the water in the iron pot, then pour the plaster, and stir the plaster in the iron pot with a stick or a shovel. When it is just boiled, the plaster pot should be kept rolling and stirring every 2-3 minutes. Aluminum pot's spare boiled water should be added to the ash pan to keep it full, and aluminum pot's boiled water should be filled at any time. If there is a phenomenon of sticking to the pot, it is better to take it out after the second pot is boiled. Don't take it off when cooking. When it boils, don't cover the pot and don't add anything. ?
In winter, the first pot of Artemisia scoparia is boiled for 5 hours. Boil for four and a half hours, and the pot is wormwood. After 5 hours, the lamp will be boiled, but it will not produce ashes. Boil Herba Artemisiae Argyi in porcelain or jar, and clarify. Then add the boiling water in aluminum pot into the pot, add the remaining15kg of lamps, and then boil. Just like the first time, it will keep cooking and stirring. ?
Cook the second pot for 4.5 hours until the ash pot is full for 4 hours, and then discharge the ash together for 4.5 hours. Put the bitter ash water into the porcelain for clarification, pour it into the jar together with the first bitter ash water, and then remove the ash. If there are stains on the pot, take less vinegar, put the vinegar in the stained place, shovel it with a gray knife after 5 minutes, and it will come down.
Note: It takes 5 hours to cook the first pot of Artemisia in winter, 4.5 hours to cook the second pot of Artemisia in winter, 4.5 hours to cook the first pot of Artemisia in summer and 4 hours to cook the second pot of Artemisia in summer. Fill each ash tank half an hour in advance. When the time comes, the ash comes out. ?
Note: it is best to put boiling water in the tank and use it after three days. After the plaster is boiled, cover the cylinder head one week later. Don't cover it too tightly, leave a small hole to breathe. Boiling water must be added to the ash pot, and cold water must not be added to the boiled ash water, which can be preserved for 2 years. The noodles cooked with ash are delicious, and the gluten can be put on the chopping board for two and a half hours. The noodles made of instant ash are not hard, and they can't be pulled open on the chopping board for up to 20 minutes. ?
The method of cooking soup:
When choosing bovine bones, choose bovine leg bones, also called bonzi bones, chest forks and spine. These three bones are the best bones in cattle. ?
Split the bought beef bones with an axe, soak them in cold water for one or two hours, then put them into aluminum pot, add cold water, boil, skim off the dirty foam in the pot, add ginger slices and four shallots, and keep the pot open for 2 hours without adding other seasonings, then filter the boiled soup in the pot, then add cold water into the bone pot and boil. ?
Note: Cook as much bone soup as you need for the second time, as long as it is enough. ?
Stir-fried Chili oil:
< 1 > put the rapeseed oil on the fire, take it out when it is black smoke, then add the radish (four pieces), two shallots, 1 onion, garlic and1pepper, fry it, take it out, and add a little ginger foam. Sesame 1 stir-fry. Finally, add thick Chili noodles, thin Chili noodles and thin Chili noodles. Finally, add Laoganma's seasoning noodles and beef noodles. Put it on the fire and cook it over low heat. Pour in sesame oil and a little vinegar. ?
〈2〉 When in use, scoop 1 tablespoon of semi-pepper residue, 2 tablespoons of Chili oil and 2 tablespoons of beef soup, and stir well. ?
(3) When processing the chili noodles, put the dried chili into an iron pot and bake it with low fire, then add 2kg of cooked sesame seeds and 2kg of raw peanuts to the baked chili, and crush it with a pulverizer. The fried food is delicious and beautiful in color. ?
Blanch the radish slices;
Cut the radish into square pieces with even thickness, even water-shaped pieces, which must be even, then blanch it in a boiling water pot, take it out and shower it with cold water. Change the water frequently when you use it the next day to prevent the radish from turning green and stale. Not pretty. ?