Hello is very happy to answer your question, first do a simple self-introduction, I engaged in Lanzhou beef noodle industry for many years, for the production of ramen is very professional, the following let's address your question briefly.
To know the recipe of Lanzhou ramen, first of all, we need to have a certain understanding of the composition of Lanzhou ramen, the production of Lanzhou ramen can be divided into three parts, the part of the noodles, the part of the soup, the part of the chili "chili is also known as the part of chili oil"
The part of the noodles of the Lanzhou ramen
And in the three parts of the part of the noodles is actually the most technical, from the noodles and the part of the soup to the part of the oil. The most technical part is the noodle, from mixing the noodles to making the noodles to pulling the noodles, each of these three links has its corresponding techniques, and the production process, so it is more complicated. But although the technical content of the highest, in fact, is not difficult to learn, why do you say so, because a series of noodles in the production of each technique, each part of a very standard action requirements, that is to say, learning ramen, the noodle part of the main is to master these standard actions, through repeated practice, can be produced, because the noodle part of a standard, so it is not so difficult to learn. Here is a Lanzhou ramen and noodle recipe ratio that I shared with you.
Ratio of Lanzhou ramen and noodle recipe;
500g of gluten flour
4g of table salt
245g of cold water
10 grams of ash water "the proportion and method of ash water, you can go to my home page video tutorials, there is an issue of how to teach you how to mix the ash water, and notes"
Lanzhou ramen soup partCompared with the Lanzhou ramen noodles part, the soup part of the technology is obviously much lower, but although the soup is low, but the most difficult to learn, because the more the more the soup, the more the more the soup, the more the soup, the more the soup, the more the soup, the more the soup, the more the soup, and the more the soup, and the more the soup, and the more the soup, and the more the soup. But it is the most difficult to learn, because the simpler things, the more to rely on experience, and the production of soup has no specific standards, completely personal experience, so the general soup learning process, it is easy to ignore a lot of problems, because many people look at the production of soup is not much technical content, often look at a glance on the self-professed understanding, where we can only say that the details determine success or failure, the soul of a bowl of noodles in the soup, so important things, how can you so lightly, so that it can be used to make the soup, so that it can be used to make the soup. Important things, how can you so lightly, the following is to give you a soup spice ratio.
Proportion of spice recipe for Lanzhou ramen soup
Dahongpao 30% Ginger 5%
Aromatic leaves 5% Cao Guo 5%
Ginger 20% Cinnamon 20%
Ginger 20% Cinnamon 20%
Aromatic leaves 5% Ginger 20% Cinnamon 20%
Cumin 15% Cinnamon 5%
Pepper 10% Cardamom 5%
The part of the Lanzhou ramen chili In fact, the chili of Lanzhou ramen is really not very technical, and in the past, the production of the chili still needs some experience, but now the production of chili is really too But now technology is so developed, now also do not need to rely on experience to see the oil temperature, just need to buy an oil temperature gun on it, so the production of chili nothing to say, the following directly share to you a chili spice recipe. 5g of coriander 25g of peppercorns Lanzhou ramen? This in the network has been the buzz of the call, are around a famous snack called "Lanzhou beef noodles" and expand the topic. Today we have the honor to introduce you to the famous Chinese noodle king _ Lanzhou beef noodles. Lanzhou Beef Noodles Lanzhou Beef Noodles is also known as: Lanzhou clear soup beef noodles (official), locals call it: Beef Noodles, Cow Bowl (Niu Da). Outsiders or unfamiliar diners, like to call it Ramen or Lanzhou Ramen, (which is only named after the action). The following are the more famous local beef noodle stores in Lanzhou: Ma Zi Lu, Xi Ma Xiang, Bo Bone Xiang, Top Cow, Tongue Sharp, Ma Yubu, Malan, Jinding, Quality, Chen Ji, Half-slope, Gomule, Mogou Rim, 1915, Golden Rhythm ...... Features of Lanzhou Beef Noodle One clear (soup), two white (radish), three red (chili oil), four green (garlic), five yellow (noodles), six glutinous (beef). Lanzhou beef noodle is to drink soup and eat noodles. (If you don't understand this way of eating, you can be sure that you don't know Lanzhou beef noodles), many friends say Lanzhou beef noodles have no beef or say very little, this is right, if you want to eat beef, you can add another, unlimited ...... Lanzhou beef noodles recipe A good, intriguing, enduring A good, intriguing and long-lasting snack can't be separated from the quality selection of ingredients and the best combinations. The recipe for Lanzhou Beef Noodles is as follows: (a) 1 Flour (Lanzhou, Yongdeng County flour is good) 2 Beef (Gannan area yak meat is good) 3 Ash (Lanzhou, Gaolan County production of ash is good) 4 Chili Peppers (Tianshui, Gangu County, pepper is good) 5 Chili Peppers (Tianshui, Gangu County, pepper is good) 5 Chili peppers (Tianshui, Gangu County, pepper is good) 5 Chili pepper is good. ) 5 radish (Lanzhou, Shuimo Gou white radish is good) 6 garlic cloves (to 45 days of garlic cloves is good) (two) noodles: noodles yellow, Q elastic smooth, strong, just with soft, soft with just, shape changeable, thin as winding silk, wide as a belt, empty as a straw, three-legged, four-square, rules and regulations, acacia have Jia, mandarin ducks playing in the water ...... (3) Soup: soup as clear as a mirror, mellow and thick fragrance, fragrance drifting ten miles, smell the fragrance of the horse, incense around the three days, moist gas to generate fluids, long aftertaste, stopping back and forth ...... (4) (4) Recipe: also known as the spice formula, each family has its own recipe, it is this exclusive formula, supporting the survival of the various stores, but also belongs to the core secrets, inconvenient to disclose. (E) Soul: Beef noodles without its existence, will be gone. It is the garlic flower flower. The basic preparation of soup seasoning is as follows:r First, the recipe for seasoning when cooking meat is:r Dry ginger 20%, pepper 18%, cumin 12%, grass nuts, cinnamon 10% each, pepper 9%, Sannai, nutmeg 5%, ginger, lemongrass 4% each, Wicker 3%. Among them, the ratio of cooking meat and soup is about 0.5-0.7%. r Second, the ratio of soup seasoning is: 28% dry ginger powder, 25% pepper powder, 20% pepper powder, 15% grass jelly powder, 12% cinnamon powder. Among them, the ratio of soup seasoning to soup put is about: 0.3-0.4%. Holding a soft noodle stick, Double dragons intertwine to form a silk waterfall, The roc spreads its wings and breaks off the life, The giant dragon enters the water and turns over the four seas, A lotus flower is in the bowl, A new life is given to the mellow soup, Chili and red oil make up the tai chi, A handful of garlic seedlings set the whole world in motion. Introduction Lanzhou ramen soup recipe is common this: when cooking meat, the recipe has dry ginger 20%, pepper 18%, cumin 12%, fructus grass, cinnamon 10%, pepper 9%, Sannai, nutmeg 5%, ginger, lemongrass 4%, Wicker 3%, seasoning, the recipe has dry ginger 28%, pepper 25%, pepper 20%, fructus grass 15%, cinnamon 12%. 15%, cinnamon powder 12% and so on. Contents Lanzhou beef noodles are the most characteristic popular economic snacks in Lanzhou. A delicious and tasty noodle, in which the production of the noodle is better than the skeleton, and the soup recipe it is equivalent to the soul, the noodle production is not good, the soup flavor with a good, but also can cover one or two, however, the lack of a good soup, then Lanzhou beef ramen lacks its unique flavor, and today to bring you to learn the soup recipe of Lanzhou ramen. Lanzhou ramen soup recipe is as follows: 1, cooking meat seasoning recipe for: dry ginger 20%, 18% pepper, cumin 12%, grass nuts, cinnamon 10%, pepper 9%, Sannai, nutmeg 5%, ginger, lemongrass 4%, Wicker 3%. Among them, the ratio of boiled meat material and soup put is about 0.5-0.7%. 2, the proportion of soup seasoning is: 28% dry ginger powder, 25% pepper powder, pepper 20%, 15% grass fruit powder, 12% cinnamon powder. The ratio of soup seasoning to soup is about 0.3-0.4%. 3, the ratio of salt to soup is: 1.4-1.5%. 4, the ratio of fresh ginger juice, garlic juice and soup put in the proportion of: 0.1-0.2%. Add fresh ginger juice and garlic juice (50% each) to the seasoned soup for a fresher flavor. 5, the ratio of monosodium glutamate and soup (water): 0.2-0.4%. 6, beef noodles chili oil frying ratio and oil temperature: the ratio of oil and chili noodles is 20% (500 grams of oil to add 100 grams of chili noodles). Put chili noodles when the oil temperature control at 175 C, 25 kg or more can be controlled at 170-175 C. Lanzhou Ramen soup how to do? Soup base: Main ingredients: 2 pounds of beef, beef shank bone 2, 2 pounds of butter, chicken rack 2, a pinch of incense 3 spoons, thirteen spices half a bag, a spice half a packet, chicken essence 4, MSG 4, curry powder 3 spoons; 1, bucket of water to add beef bones, beef, chicken rack with high heat boil, to be the water boiled the beef fish up; 2, the soup continues to cook cook to the whitish, put in the packet, cook for about 5-10 minutes to fish up the packet, put in curry powder, thirteen Thirteen curry powder, thirteen spices, a spice, chicken essence, monosodium glutamate, salt, butter, soup base is ready. Lanzhou ramen practice: Make noodles: 1, 1 catty flour add 15 grams of salt and mix well; 2, then the flour dig a concave pond to add five two water, and then add 15 ct of pasta, mixing, kneading into a ball, and repeatedly torn and kneaded 3-4 times can be; 3, in the surface of the dough smeared with a layer of salad oil, with a book mold to cover well; 4, pulling the noodle, and then under the pot to cook and fish out can be; Finally, a variety of Lanzhou ramen soup recipe mixed well, the soup base and seasoning poured into the noodles can be. I'm going to announce, 1, the flour to be no filler good flour, now Lanzhou many stores with old noodles. 2. flour to add the appropriate ash, 3. soup is beef bone soup. The chicken is boiled to thicken the soup. The time should be long. Meat to the fire to fish out. Fresh ingredients for the main.4. Spicy oil with good vegetable oil mix. Spicy to spicy.5. Lanzhou water quality is not as good as before. Changed to use pure water or better water source.6 garlic.7. top quality pepper.8, noodles and uniform, to texture easy to break. So a bowl of beef big on the pot. To ask who I am, ''the sky is the limit. '' Lanzhou beef noodles through the centuries Lanzhou people history from their hometown beef noodles called what Lanzhou Ramen or Lanzhou beef ramen, in Lanzhou heritage of traditional flavors of the old beef noodle hall never hit what Lanzhou Ramen or Lanzhou beef ramen sign. It has nothing to do with whether the noodles are hand-pulled or not! It's about food culture, history, and how you can change it. Lanzhou Ramen or Lanzhou Beef Noodle is a sign of a cottage noodle shop run by Qinghai people. You were still wearing crotchless pants when Lanzhou Beef Noodle was voted the No. 1 noodle in China by the Chinese Culinary Association in the 1990s! Lanzhou people do not eat any cottage goods Lanzhou noodles. Ignorance bubbles! Your eyeglass lenses are made from the bottom of beer bottles, not to mention eating see have never seen Lanzhou beef noodles! Your last name is Wang and you have to call yourself the next door to the old Wang's family Wang even your father did not cure! There is no ramen in Lanzhou, you should go to the recipe for ramen in Hualong, Qinghai Beef bones and beef soaked for two hours to remove the blood, cold water under the beef bones, and then under the beef, the water boiled and skimmed off the foam. 15 pounds of water 18 grams of dried ginger 13 grams of peppercorns 20 grams of cumin 15 grams of cao guo (草果) to beat and remove the seeds 12 grams of cinnamon 10 grams of sannay 5 grams of nutmeg 10 grams of ginger 4 grams of lemongrass Wicker 5g White pepper 10g The above spices in a spice bag, inside, put three more pieces of ginger, two pieces of green onion, seal and tie. Simmer for two hours. Time to fish out the meat and beef bones and spice bag, another pot of boiling water, the original soup and boiling water 1:1 mix boil, seasoning: 500 grams of soup 6 grams of salt 3 grams of chicken essence 2 grams of monosodium glutamate 1 grams of spice powder (the proportion of spice powder and spice packet the same) The noodles are good to do, do not have to pull, cut the noodles. Water, but the key beef soup, feel there are wonderful ingredients, not good to imagine, but Wang Shouyi thirteen spices estimate there, leeks, but also important to feel, oh Mecca, and radish, and is a green radish, which feels not particularly good to do, oh Mecca, Lanzhou ramen, the general public really can not get Noodles must be strong, you can buy a machine pressed noodles. Soup is the soul, do soup must choose cattle bone, put onion, ginger, garlic, cooking wine pressure cooker for more than two hours, and then add the cattle key meat to continue to cook for an hour, after cooking, add a certain treasure to buy Lanzhou ramen seasoning, cook five minutes on it [face] [face] [cover] [I want to be quiet] tasty and delicious and save things. [yeah] The recipe is mainly a knife, a very sharp knife.