Lamian Noodles technology of Lanzhou beef is a must in China. Lamian Noodles has been in China for a long time. In the Qing Dynasty, Qi Wang Wang once wrote Ode to Beef Noodles in Lanzhou, saying that "Lamian Noodles in Lanzhou is the best in the world, and the production method comes from Huaiqing House." Soup is like dew, noodles are like gold, and the entrance is like fairy. "This shows that Lanzhou Lamian Noodles enjoys a long reputation and is the best technology in the world. Lanzhou beef Lamian Noodles is a high-tech variety, especially Majiadao beef noodles, which are very practical. You can only see 70% to 80% of its methods and skills in the text. Its real kung fu methods and skills can only be taught face to face by the master, and the disciples should learn, practice and understand while gradually entering its realm. The famous uncle Ma's delicious beef noodles, as written in Zhang Shu's poem in the Qing Dynasty: "After the rain, the white horse slips back." "The Yellow River flows several times, and the road is poor. Lamian Noodles has a thousand fragrant silk, and the horse is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the true scriptures at sunrise and set up a white pagoda at dusk. Burning incense and sighing, I only hope for beef noodles. "

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.

First, select a surface.

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.

Second, mix noodles.

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 important.

Third, 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 pounding, kneading, pulling and dropping the dough, the young man with strong arm strength put the dough on both ends of the panel, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and then the two ends are held and beaten. In this way, the purpose of holding the strips repeatedly with both hands is to adjust the arrangement order of gluten in 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.

Verb (abbreviation of verb) spicy noodles

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.

Besides Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles is the pure and fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder someone wants to pay 500,000 to 600,000 yuan for the soup formula of "uncle horse Beef Noodles". People in Lanzhou eat beef noodles and soup before they know whether it is authentic. Since Chen Weijing of Huaiqing House made the first bowl of beef noodles in Jiaqing period of Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but is mainly made of dozens of seasonings and beef soup. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Uncle Majia's beef noodles inherited the practice of Huaiqing Prefecture (now Boai County, Henan Province) and purified Chen Jia's Che Xiao's soup-stock beef noodles. It takes soup as the source of all kinds of umami flavor, pays attention to the use of soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and fresh. The method of making soup is recorded in Qi Yaomin's Book. After long-term practice, the soup stock is made of beef, fat chicken and beef as the main raw materials, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles. Nourishing blood and calming nerves, expelling wind and dredging collaterals into spleen, lung and kidney meridians have the functions of invigorating spleen and lung, consolidating kidney and replenishing essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, never opened again because of the war. The method of making "Ma Jia Da Shu Beef Noodles" is absolutely exquisite. Even now, the production cost of each bowl is 10 yuan and 80 yuan.