Beef bones and beef cleaned a few times, cattle bones and beef chopped and then soaked in water and beef for about 4 hours, and then soak the bones and meat out of the blood, rinse again with running water, soak the bones of the blood to stay with the broth. Lanzhou beef ramen believe that many people like to eat, meat rotten soup fresh, unique flavor, color and aroma, very tasty, known as "China's first noodle", and now every place sells Lazhou Beef Ramen, I also like to eat, most like to drink the soup,

It's very simple, it's the stewed beef those seasonings, if inside the And then stew a chicken, the flavor of beef soup will be better. I often make my own beef noodles at home, the soup flavor is basically the same, that is, I use machine noodles instead of ramen. However, the flavor of the soup is different from that of the soup you make and eat. Cooking soup ingredients are similar, but want to mix a bowl of authentic Lanzhou flavor soup, the variety of seasonings, the proportion of the rigorous, more is not the secret. There is no ramen in Lanzhou, only beef noodles! Anyone who calls it Lanzhou ramen is not authentic! Don't ask me how to know, because I grew up native Lanzhou people, only ate beef noodles, have not eaten any ramen, foreign especially Linxia side of the store like to call ramen,

Soup part; soup recipe and is divided into two parts; part of the finished soup soup soup recipes, the other part of the soup is simmering soup spice recipes Beef soak in clear water for 4 hours, time to tightly soak for 2-3 hours can be, basically 1.5-2 hours to change, the spices can be used to make the soup, the spices can be used to make the soup, the spices can be used to make the soup. Basically 1.5-2 hours to change the water, noodle shop practice blood water is to be retained, soak the beef, basically to soak until the meat color white! This is very important!

and noodle method: 1 catty flour add 15 grams of salt (10 grams in winter) mix well, then dig a concave pond of flour add five two water, and then add 15 carat noodle agent, mixing, kneading into a ball, and repeatedly tearing and kneading dough 3-4 times can be. On the surface of the dough smear a layer of salad oil, . Cooking and Seasoning. Pot on the fire into the water to boil, the pulled noodles into the pot, until the noodles float up can be removed from the pot, served in a bowl, will be hung ahead of the beef broth heated and cooked radish slices poured over the noodles, according to the different tastes of each person, with diced beef,