? As an indispensable part of Lanzhou people's life, Lanzhou beef Lamian Noodles can no longer be defined simply by "snacks". Will you be the Lamian Noodles of Lanzhou in your daily life? Now, let me tell you something.

Production ingredients of Lanzhou Lamian Noodles:

Steps of Lanzhou Lamian Noodles:

1. Prepare beef and beef bones.

2. Then soak in water for four hours. Change water halfway

3. Wrap cinnamon anise, geranium, pepper, Amomum tsaoko, nutmeg, clove and onion ginger with gauze to form a seasoning package.

4. Put the beef and bones in a warm pot, and skim off the foam when it is about to open.

5. Add seasoning packets and bring to a boil. Turn the heat down and cook for 5 hours.

6. Take out the beef, cool it and cut it into small pieces for later use.

7. Wash coriander and cut into sections.

8. Stir the flour with clear water until it is dry.

9. Knead evenly again.

10. Knead into a smooth and non-sticky dough. 20 minutes.

1 1. Take a piece and knead it into strips.

12. Completely elongated.

13. Fold both ends in half and repeat several times.

14. Roll into pieces and cut into strips.

15. Pull one root into noodles.

16. Cook in a boiling water pot.

17. Fish in a big bowl.

18. Pour beef soup.

19. Add beef slices and coriander.

20. Add red oil according to your own preferences.

Side dishes of Lanzhou Lamian Noodles:

Usually served with braised beef tendon or sauce, salted eggs and various cold dishes, such as shredded potatoes, shredded radish, kelp and pickles.

Peng Hui in Lanzhou Lamian Noodles:

The "ash" used by Lanzhou beef Lamian Noodles in dough mixing is actually alkali, which is an alkaline substance baked by grass in Gobi desert, commonly known as Peng ash. As a pulling powder, it has a special flavor and can make gluten tough and powerful. Ashing refers to adding a flour kneading agent to flour.

The main component of Peng ash is K2CO3, namely potassium carbonate, which is used here to replace Na2CO3, namely sodium carbonate. It has the function of making flour tougher and softer. Most of them are replaced by Lamian Noodles. However, it is said that because there is a little gap between Lamian Noodles and Peng Hui, some people have made a pure natural gimmick "Peng Hui Beef Noodle", taking its environmental protection as the sales signboard of its noodle restaurant. There are different opinions, but there is no conclusion.

One is made by burning the wild plant erigeron breviscapus, and the other is industrial synthesis and mass production, which is called instant erigeron breviscapus. Besides erigeron breviscapus, the main components also contain trace amounts of lead and arsenic. Trace potassium carbonate will not cause harm to human body, but if it is ingested too much, it may hinder the absorption of calcium by bones.

The soup of Lanzhou Lamian Noodles:

Boil beef liver and sheep liver with soup stock, and then add traditional seasoning to boil. The finished beef noodle soup must be crystal clear and have the smell of beef.

It is made of Peng Hui noodles and filtered water. Peng Hui noodles contain a lot of alkali, which increases the gluten of noodles. The painting of beef noodles is very unique. Lanzhou beef noodles are very different from those in other parts of China because of their tough dough. At first, the cultivation of a large piece of dough must be done by young and strong boys. After kneading the dough, divide it into several small dough evenly. When the guest requests noodles, the whole beef noodle making process can begin. Lamian Noodles related articles: