Main ingredients:

500g beef Lamian Noodles (ready-made Lamian Noodles can buy it) [1]

Accessories:

200 grams of coriander, 500 grams of garlic and 500 grams of ginger.

Grass fruit, octagonal pepper and chicken essence

Production steps:

1. Wash beef to remove blood and bloodshot.

2. Put cold water in the pot, cut the beef into pieces 10 cm square and cook together.

3. Boil the water, turn off the heat, skim off the blood and foam, stir the meat at the same time, and then skim off the foam for about 5- 10 minutes.

4. Add seasoning: ginger, onion, tsaoko, star anise, cinnamon, ginseng, crystal sugar, nutmeg, pepper, dried red pepper and 3-4 cloves.

5. Low heat for 40 minutes. Try with chopsticks until the meat is rotten, add salt and cook again 10 minutes.

6. Cut the green radish into pieces, start another pot, put half of the original soup just made, half of the water, and add radish slices. Add pepper powder, chicken essence, monosodium glutamate and salt to start cooking. Boil the soup and drip sesame oil.

7. Cook noodles, fish noodles out of the pot, add radish soup, coriander, minced garlic, beef and Chili oil.

Specific practices

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

It is carried out according to the following steps: making materials (10 sheets)

First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm pot with beef bones and fat chicken, skim off the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out and cool it, and then cut it into cubes for later use. Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense.

Skim the soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. Add appropriate amount of diced beef, coriander and garlic, which is to everyone's taste and less than pepper oil. Features: the soup is fresh and fragrant, the noodles are tender and delicious, nutritious and affordable. 2.5 noodles per bowl, 350-500ml soup, depending on the size of the bowl.

The auxiliary materials of beef noodles are also an important part of soup mix. The practice of assisting radish slices: green radish is purchased according to daily needs to avoid chaff. The practice is to wash the radish first, remove the hair roots and head and tail, cut it into strips or sectors, blanch it with boiling water, soak it in cold water, and cook it in beef soup to remove the odor, and the taste is moderate. Clear soup beef noodles should be good in color, flavor and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.

The method of throwing oil is also very particular. First, heat the vegetable oil, then cool it to 100℃, add oil such as pepper, tsaoko, ginger peel, then take it out, add pepper noodles, use warm oil (heating from 100℃), slowly roll it with a shovel, fry it to a certain extent, and fry it into a mixture of red oil and red pepper. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it turns black. This kind of red pepper with red oil is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup to ensure the clarity of the soup. Never put Chili noodles directly, or Chili noodles will turn the soup red, so it is not clear soup but Hu spicy soup. When you eat it, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.

face

The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, sliver making and Lamian Noodles, skillfully utilized the physical properties of ingredients, namely the extensibility and elasticity of gluten.

Facial selection

Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, let alone contaminated flour which is eaten by insects, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles.

knead flour into dough

Mixing dough is the basis and key of making Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most critical.

Wake up

Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.

Fourth, slip and fall.

After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips.

Lamian; Lamian; Ramen

Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a saying that goes down to the pot: "Lamian Noodles goes down to the pot like a winding thread and turns leisurely, holding the chrysanthemum petals in the bowl". Lamian Noodles seems to be an acrobatic performance.