Simply refers to the soup material, and how your soup material can be well matched with the cook the meat material, only after it is well matched! Generally, there are about 11-15 kinds of soup materials and about 11 kinds of cook the meat materials. Of course, there are repeated spices in the two materials, such as pepper, Amomum tsao-ko, dried ginger, etc., and each one is matched with chopped green onion, salt, fragrant lai, garlic sprout and chili pepper oil as appropriate. First, wash beef and beef bones with clear water, then soak them in water for four hours (the blood is reserved for other use), cut the beef, put it into a warm pot with beef bones and fat chicken, skim off the floating foam when it is about to open, and generally choose fresh high-gluten flour for adding noodles. There is special flour for beef Lamian Noodles in Lanzhou.

It is not suitable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles stored for a long time are prone to mildew and deterioration due to the influence of the external environment, and the protein contained in them. Therefore, although Peng Ash was once used as a Lamian Noodles additive, its effect is actually very small. Therefore, it has been eliminated. Next time you go to an authentic beef noodle restaurant, you might as well take a closer look and compare the skills of flour selection and kneading. Among these three parts, the noodle part has the highest technical content. From mixing noodles to making noodles in Lamian Noodles, each of these three links has its own corresponding techniques and production processes, so it is more complicated.

But although the technical content is the highest, in fact, Lanzhou beef noodles mainly eat soup and noodles. (If you don't know how to eat it, you can be sure that you don't know about Lanzhou beef noodles.) Many friends say that there is no beef or very little beef in Lanzhou beef noodles, which is correct. If you want to eat beef, you can add extra, not limited to the lack of good soup, so Lanzhou beef Lamian Noodles lacks its unique taste. Today, I will take you to learn the soup formula of Lanzhou Lamian Noodles. Brand. It doesn't matter whether this dough is pulled by hand or not! This is the history of catering culture. Can you change it? Lanzhou Lamian Noodles or Lanzhou Beef Lamian Noodles is the signboard of the cottage noodle restaurant opened by Qinghai people. When Lanzhou beef noodles were selected as the first noodle in China by the Chinese Cuisine Association in the 1991s.