Composition details
Flour 500g beef tendon 400g cook the meat seasoning 1 radish 1 coriander 4 garlic seedlings 4 chicken wings 1.
The cooking process of salty flavor takes several hours, which is generally difficult.
Steps of Lanzhou Lamian Noodles
1, soaked beef: Wash the beef, put it in a small pot and soak it in cold water. It is best to cover it with plastic wrap and refrigerate it overnight. (I forgot to take pictures at this step)
2. Prepare cook the meat's seasoning: a handful of fennel, aniseed 1, fragrant leaves 1, tsaoko 1, cinnamon 1, cardamom, ginger 1, and angelica dahurica. If it's too much trouble, you can buy ready-made boiled beef seasoning, which is convenient to package at one time, but it's best not to use ground beef, and the ingredients should preferably include galangal and water chestnut.
3. In addition, put a little more pepper. It is best to choose Dahongpao pepper from Qin 'an, Gansu, which is not only delicious, but also very fragrant.
4. Add raw chicken wings to the soaked beef, add seasoning, onion and ginger slices, fill the pot with cold water, and start the cook the meat. First, boil water with high fire, skim off the floating foam, turn to low heat and boil the liquid level for 4-5 hours.
5, prepare noodles: warm water with a small amount of salt and flour, flour must choose high quality, and begin to mix noodles after mixing.
6. Kneading: Lamian Noodles's kneading must be in one direction, as shown above. The kneaded dough should be folded in half in the middle (as shown in the figure), then folded in half after kneading, and so on. Knead until the dough is smooth and soft and easy to stretch, which takes about 1 hour.
7. Proofing: Fold the long dough in half and roll it into dough with a thickness of about 1cm. Note: the dough in 6 is rolled 90 degrees, which is the dough in this step. (If there is a dynamic diagram, it will be better explained. Remember, in the end, the extension direction of your Lamian Noodles is the direction when you knead the dough. )
8. Hanging soup: To make Lamian Noodles soup clear, it is necessary to hang soup, which will be refreshing. The specific steps are: take out the plastic wrap of cooked meat, refrigerate the package, remove all seasonings from the soup, pour in the blood of beef soaked before, and boil it over high fire. There will be a lot of floating foam at this time. Turn off the fire to minimize the floating foam, then boil it with high fire, and there will be floating foam again. Then turn off the fire and skim off the floating foam, and repeat this for 2-3 times until the soup is completely clear. Add white pepper, ginger powder, salt, monosodium glutamate (or chicken essence), and mix with boiling water according to the demand for soup. 9. Chop the coriander and garlic seedlings for later use (10), cook the radish slices in boiling water and take them out for later use (1 1), and cut the beef into small pieces (and forget to take pictures).
12. Lamian Noodles noodles: Proofing the noodles (about 2 hours) and cutting them into strips with a width of about 1cm. Pour enough boiling water into the pot and pull the noodles into the pot one by one.
13, note: the noodles cooked in Lamian Noodles are wider, and it is better to cook them in bowls. There are too many faces in my photos. Noodles are cooked when they float. 14, the noodles should be fished out and put in a slightly larger bowl. Add the minced coriander, minced garlic and beef pieces, and scoop in enough Lamian Noodles soup to make the delicious Lamian Noodles. When eating, add more mature vinegar and red oil to splash Chili, which is hearty!
skill
1. When cooking meat, it is better to use a gas stove instead of an induction cooker, because the minimum fire of the induction cooker is still too big.
2. It is a trick to add chicken to the spicy noodle soup, which will increase the delicious taste of the soup. The local noodle restaurant always puts a whole chicken when cooking beef. It doesn't matter which part of the chicken is, put what you have.
I usually add a lot of water when I am in cook the meat, so I don't add boiled water in the end. The original soup will taste better.
Lamian Noodles is too troublesome to buy noodles. Noodles had better be thicker.
5. The practice of spicy oil seeds: Spicy oil seeds are essential in Lamian Noodles. Of course, the best Chili noodles are from Gangu, Gansu. If you can't buy them, you'll have to make do with it. Prepare a small bowl without water, add a spoonful of cooked white sesame seeds, pour in half a bowl of vegetable oil after it is very hot, immediately add a spoonful of Chili noodles and stir well, add another spoonful of Chili noodles and stir well after about 30 seconds, and then add a third spoonful of Chili noodles and stir well after 30 seconds. This way, the pepper will not burn, and it will be fragrant, red and spicy.