Besides Lamian Noodles, the most important technical content of Lanzhou beef noodles lies in the fragrance of soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef soup.

The method of making soup

Beef, fat chicken and beef are the main ingredients, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and micro-boiling, the flavor of the main ingredients is dissolved in the soup, and the finished product is crystal clear and extremely delicious, which is the most delicious soup in beef noodles.

When cooking soup, tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and part of chicken soup are added, then spices such as pepper, tsaoko, cinnamon and ginger skin are added in proportion, and then local unique radish slices are added to the extra-large pot-shaped iron pot to cook soup.

Food preparation

Raw material: yak meat.

Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production steps

1. Wash the beef and bones with clear water first, and then soak them in clear water for four hours (keep the blood for later use).

Lamian; Lamian; Ramen

Put the beef bone in a warm water pot, skim off the foam when it is about to open, add salt 4 Liang, Amomum tsaoko 5 yuan, 5 yuan with ginger skin and 2 yuan with pepper, wrap it in gauze, wash it with clear water to remove dust, put it in the pot, simmer for 5 hours and cook it, take it out and cut it into squares 1 cm square.

2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-fry Cinnamomum cassia, Zanthoxylum bungeanum, Amomum tsaoko and ginger bark with warm fire, air dry and grind into powder, wash radish, cut into pieces, and cook beef noodles until cooked. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

3. Skim the oil slick from the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skim the oil slick.

4.30 kg of flour and 18 kg of water are rolled into a noodle rope, and then kneaded evenly, and mixed and kneaded evenly with 7 pieces of gray water (the gray water is less thick and the gray water is much lighter). Wipe the oil off the case, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's delicious hobbies, it is pulled into noodles with large width, leek leaves, two fine, mustard wheat gluten (triangular strips) and other shapes. After the noodles are cooked, take them out and put them in a bowl. Sprinkle some beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.