First, the practice of Lanzhou beef noodle soup base: 1. First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm water pot with beef bones and fat chicken, skim off the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out, let it cool, and cut it into cubes for later use. Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense.

2. Remove the foam from the broth, pour the blood soaked in the meat into the cooked broth pot, remove the foam for clarification after boiling, add seasoning powder, the seasoning can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil to remove the foam, then add salt, monosodium glutamate, cooked radish slices, skimmed oil, scallion oil and noodles, and take out the pot. When the noodles are cooked, scoop beef soup and radish into the bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil. Features: the soup is fresh and fragrant, the noodles are tender and delicious, nutritious and affordable.

3. Add 350-500ml soup to each bowl, depending on the size of the bowl.

4. The auxiliary materials of beef noodles are also an important part of soup mix. The practice of assisting radish slices: green radish is purchased according to daily needs to avoid chaff. The practice is to wash the radish first, remove the hair roots and head and tail, cut it into strips or sectors, blanch it with boiling water, soak it in cold water, and cook it in beef soup to remove the odor, and the taste is moderate. Clear soup beef noodles should be good in color, flavor and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang).

Second, the basic preparation method of soup seasoning is as follows: 1. The formula of cook the meat seasoning is: dried ginger 20%, pepper 18%, fennel 12%, tsaoko and cinnamon each 10%, pepper 9%, kaempferia kaempferiae and nutmeg 5%, galangal and nutmeg. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.

2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of 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 is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is 0.2-0.4%.

6. The frying ratio and oil temperature of beef noodles and Chili oil: the ratio of oil to Chili noodles is 20% (500g oil plus100g Chili noodles). The oil temperature should be controlled at 175℃ when putting Chili noodles, and at 170- 175℃ when the weight exceeds 25 kg.