Ingredients details

300 grams of flour, 250 grams of beef, half a white radish, 50 grams of coriander, two shallots, two green onions, 10 dried chili peppers, 2 star anise, One tablespoon of fennel, two tablespoons of Sichuan peppercorns, 1 strawberry, 1 cardamom, 1 nutmeg, 3 slices of ginger, a small piece of galangal, 3 bay leaves, four tablespoons of salt, appropriate amount of chili oil

How to make Lanzhou beef noodles

1 Soak the beef in cold water for three hours, wash and cut into large pieces.

2 Prepare the stew ingredients: two green onions, 10 dried chili peppers, two star anise, a small spoonful of fennel, two spoonfuls of peppercorns, 1 strawberry, 1 strawberry, 1 nutmeg, and A small piece of ginger, three slices of ginger, four tablespoons of salt, and three slices of bay leaves. (Refer to the picture for specific dosage.)

3 Put other seasonings except ginger slices, dried chili peppers, green onions, and bay leaves into seasoning balls (if not, wrap them in a small ball with clean gauze and tie it tightly. Yes. )

4Put the beef into the pressure cooker and add half a pot of water.

5 Add all the seasonings and turn up the heat until it boils.

6 After boiling, use a spoon to skim off the foam on the surface.

7. Cover the pressure cooker with a valve and let the pressure rise to the atmosphere for 20 minutes.

8 Start kneading the dough: Take half a spoonful of edible alkali, dissolve it with warm water, and pour it into the flour.

9 Add half a spoonful of salt to the flour, stir it into a flocculent shape with chopsticks, and knead it with your hands.

10 When the surface is basically smooth, sprinkle a little dry flour on the bottom, then use a basin to buckle the dough and let it sit for 20 minutes; then knead it every 20 minutes for a total of three times. .

11 After the beef is stewed, take out the meat and let it cool, and skim off all the seasonings in the soup.

12After the beef has cooled, cut it into small pieces and set aside.

13 Peel the white radish, cut into small pieces, pour into the beef soup, and simmer over low heat for 10 minutes.

14. Roll out the dough thinly and cut into 1 cm wide noodles.

15 Place a strip of noodles on the palm of your hand and rub it with both hands, section by section, until the entire noodle becomes cylindrical with a diameter as wide as half a chopstick.

16Put the kneaded dough into a basin and sprinkle a little dry flour to avoid sticking.

17 Add boiling water to the pot, add a spoonful of salt, and then add the noodles. (It will take about 5-7 minutes to cook. Add cold water several times during this period.)

18 Chop the shallots and coriander into small pieces and set aside.

19. Put the cooked noodles into a bowl, add boiling beef soup, add diced beef, minced coriander, minced green onions, and then add a little chili oil~~

Tips

1. Soak the beef in cold water for more than three hours before cooking;

2. Add half a spoonful of flour to the flour. The specific ratio is about 1 pound of flour: 1 gram of edible alkali;

3. The mixed dough will become very chewy after repeated kneading. If time permits, you can knead it a few more times, but there should be at least an interval between the last kneading and the start of use. 20 minutes, otherwise the noodles will not pull apart when the last time is put into the pot;