The five major steps in the production of Lanzhou beef ramen noodles, whether it is from the selection of ingredients, and noodles, wake up the noodles, or slipping strips and pulling the noodles, are skillfully utilized in the physical properties of the ingredients contained in the gluten protein elongation and elasticity.

I. Selection of noodles

Generally, you should choose fresh high-gluten flour, Lanzhou has a special powder for beef ramen. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites, moldy contaminated flour, because this flour not only does not meet the health standards, the protein molecules contained within it, in the protease (due to pollution and other reasons, the protease activity is enhanced), the protein molecules are broken down into amino acids, so that proteins can not be combined with the formation of gluten in the water, and thus greatly reducing the generation of gluten. Only fresh, high-gluten flour (Lanzhou beef ramen special flour) with a high protein content can ensure the preconditions for the success of ramen production.

Two, and noodles and noodles is the basis of ramen production, is the key. The first thing you should pay attention to is the temperature of the water, generally require warm water in winter and cool water in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of water and noodles, so that the temperature of the dough and the good and always keep the temperature at 30 ℃, because at this point in the flour in the protein water absorption is the highest, it can reach 150%, at this point in time the gluten generation rate is also the highest, the best quality, that is, the elongation and elasticity of the best, the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten will likewise be reduced, and when the temperature reaches 60°C, it will cause denaturation of the protein and loss of its properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is produced by the Gobi Beach Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique is still the most crucial.

Three, wake up

Wake up, that is, and good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in summer), its purpose is also to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed the water to have sufficient time to absorb the water, in order to improve the production and quality of gluten.

Four, slipping strips

By the bladder round strong young man first large soft dough repeatedly pounding, kneading, stretching, wrestling, put the dough on the panel, with two hands holding the ends of the strips, lifting on the board and wrestling hard. After the strip is stretched, the ends are folded, and continue to hold the ends and wrestle, and so on and so forth, the purpose of which is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodles, or roll it into round strips.

Five, pulling the noodles will be slipped on the board, sprinkled with oil (to prevent the noodles from sticking), and then with the diners' preferences, pull out the size of the noodles of different thicknesses, like to eat round noodles, you can choose a thick, two fine, three fine, fine, fine, fine 5 kinds of styles; like to eat flat noodles, you can choose to big wide, wide, leek leaf 3 kinds of styles; want to eat out of a sharp-edged, the master of the noodle pulling a special bowl for you! The "buckwheat flute". Pulling the noodles is a masterpiece, holding the two ends of the hand, both arms evenly force to accelerate outward stretching, and then the two ends of the folded, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger down to hook the other end, the palm of the hand turned over, so that the noodles form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be even, so repeated, each fold is called a buckle. Stretching is a very technical job, and it is difficult for beginners to grasp the essentials. The same dough, in the hands of experienced chefs, not only pulling the noodles fast (usually only about 10 seconds), and pull out the uniform thickness of the noodles, and does not break, and beginners will be difficult to do. A noodle section just to pull a large bowl of noodles, each pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. General two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, strip as thin as silk, and does not break, can be called the essence of Chinese cooking. The noodles are smooth and sinewy, and when they are cooked in a pot, they can be fished out, and they are pliable and non-sticky. There is a saying that describes the noodles in the pot: "Ramen noodles are like a plate of threads, down to the pot and around, fishing to the bowl of chrysanthemum petals". Watching ramen is like enjoying an acrobatic show.

Lanzhou beef ramen beef ramen in addition to the advantages and disadvantages of ramen, the most important skill content is the soup, can be said that soup is the soul of Lanzhou beef noodles. No wonder some people want to pay 5 or 6 million dollars to buy the soup recipe of "Master Ma's Beef Noodle". When Lanzhou people eat beef noodle, they take a sip of soup first to know whether it is authentic or not. Since the Qing Dynasty during the Jiaqing Qinghua Chen Wei Jing made the first bowl of beef noodles, the soup recipe is passed down from generation to generation, the so-called broth is not ordinary beef broth, but mainly dozens of spices and beef broth boiled. Lanzhou's beef noodle most representative of the famous "Ma family moncler beef noodle", Ma family moncler beef noodle adhering to the Huaiqing Province (now Boai County, Henan Province) Qinghua Su Zhai Village Chen family carts of the old soup beef noodle practice to soup for the source of freshness, focusing on the use of soup, excellent soup, especially pay attention to the "broth! It emphasizes on the use of soup and is good at making soup, especially paying attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and traditional Chinese medicine concoctions simmered in the old broth, by boiling, micro-cooking, so that the main ingredients of the fresh flavor dissolved in the soup, the middle to go through two "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely delicious, is the most flavorful soup in the beef noodle! The most flavorful soup in the beef noodle, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerging yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, have the spleen, tonifying the lungs, solid kidneys, benefit the essence of the function. Once in the Qing Dynasty flourished for a while, and then because of the war, the old Ma family never opened the beef noodle shop. The production method of the "Ma family moncler beef noodle" is exquisite and exquisite eye-popping, the current production cost per bowl is also in the range of 10 yuan -80 yuan.

The soup is made from fat yak meat from the Gannan grasslands, plus beef spinal cord and leg bones (commonly known as the stick bone), beef liver, some also added to the chicken broth, and then add pepper, grass jelly, cinnamon, ginger and other spices in proportion to the large can-shaped iron pot and then add the local specialties of the green radish slices can be boiled, broth, gas aroma and flavorful, bright and clear. The broth is very fragrant and clear. Only the clear broth is used for serving. Cooked ramen noodles are topped with broth, accompanied by diced (or sliced) beef, cilantro and garlic cloves, and seasoned with bright red chili oil. Lanzhou is located in the upper reaches of the Yellow River, on the beach of a river valley, and has the best underground water quality among cities above the provincial capital. In addition, Lanzhou's edible beef is mainly produced from yaks in Gannan and Qinghai. Yaks are short and healthy, with high spinal armor, small hanging skin, long hair, black or black and white spots, and fluffy tail hair, with an adult weight of 200-300 kilograms, cold-resistant, and grow on the plateau at an altitude of more than 3,000 meters above sea level, and are able to survive in the high mountain peaks and ridges where the air is thin. It has a long growing period, strong strength and cold resistance, and is known as the "boat of the plateau". The natural free-range yaks in the unpolluted pasture environment of the plateau, in addition to their delicious taste, have been consuming many wild herbs and medicines (such as shellfish, cordyceps, panax, saffron, etc.) for a long time, so the local herdsmen have been saying: "Our cows and goats eat Chinese herbs, drink mineral water, urinate on Mrs. Oral Liquid, and defecate on the Six Flavors of the Earth (Dixie Pills)". ". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Therefore, its meat has the function of repelling wind and cold, but also can cure stomach cold, rheumatism, rheumatoid and other diseases, nourishing yin and tonifying the kidney, the effect of strengthening the body, its nutritional value is very high, no matter how, how the field can not make the real authentic Lanzhou beef noodles.

As for the specific practice of Lanzhou ramen, I can not just say here, I just say his comprehensive characteristics of a bowl of successful beef noodles should be a clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic green), five yellow (noodles yellow bright). Master Ma has strict quality requirements for his beef noodles, which, in his words, are "clear soup, crispy meat, and long, tough noodles".

From the analysis of the production and principles of Lanzhou beef ramen, it can be seen that the ramen technology combines science and skill into one, and is the crystallization of the wisdom of the Chinese working people. This requires us to seriously summarize the production experience, so that it can better serve the community in practice. A U.S. catering experts to visit Lanzhou beef ramen, observed the stretching of the "masterpiece", said in surprise: "I have traveled to many parts of the world, never seen this miracle." Domestic counterparts said, "absolute", there is no comparable; observe said, "God", like "magic"; foreign friends said, this is China's miracle, but also the world's miracle. Now, beef noodle in clear soup has become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry. Today, wherever you are, you can taste the authentic beef noodles in clear soup.