Main ingredients:

30 kilograms of flour, 10 kilograms of beef

Ingredients:

3 kilograms of beef liver, 10 kilograms of white radish Seasoning : 7 taels of pepper, 1 tael of grass fruit, 5 qian of cassia seeds, 1 tael of ginger peel, 0.5 jin of clear oil, 3 points of MSG, 1 jin of salt, 4 jins of soy sauce, 3 qian of pepper, coriander, garlic sprouts, chopped green onion, half a jin each , 7 liang of gray water, and appropriate amount of chili oil.

Preparation method:

1. First wash the beef and bones with clean water, then soak in water for four hours (leave the blood water for another use), add the beef and bones Warm water pot, when it is about to boil, skim off the foam, add 4 taels of salt, 5 qian of grass fruit, 5 qian of ginger peel and 2 qian of peppercorns. Wrap it in gauze to make a seasoning bag. Rinse with clean water to remove dust and put it into the pot. Simmer over low heat for five hours until cooked, take out and cool slightly and cut into 1 cm cubes.

2. Cut the beef liver into small pieces and cook it in another pot until it is clarified and set aside. Stir-fry cinnamon seeds, pepper, grass fruit and ginger peel over warm fire, dry and grind into powder. Wash and cut radish into slices and cook. Chop garlic sprouts, green onions, and cut coriander into small sections. Set aside.

3. Skim off the floating oil from the broth, pour the blood water in which the meat is soaked into the boiling broth pot, wait until it boils and skim the foam to clarify, add various seasoning powders, and then add the clear beef liver Pour a little water into the soup, bring to a boil and defoam, then add salt, pepper, MSG, cooked radish slices and skimmed oil.

4. Add 30 kilograms of flour and 18 kilograms of water to roll into dough, then knead evenly. Use 7 taels of gray water (if the gray water is soluble, add less, if the gray water is light, add more) and knead evenly. Apply clear oil on the table, roll the noodles into strips, pull them into strips weighing five taels, cover them with a wet cloth, and then pull them into large width, leek leaves, two fines, and mustard wheat according to each person's preference for good food. Put a nest of noodles (triangular strips) in the shape of silk into the pot. When the noodles are cooked, put them into a bowl. Add an appropriate amount of beef soup, radish, diced meat, and floating oil, and pour it on the noodles. Serve. And add appropriate amount of coriander, garlic sprouts, chopped green onion and chili oil according to everyone's taste.

The five steps of making Lanzhou Beef Ramen noodles are based on the physical properties of the ingredients, that is, the properties of gluten protein, whether they are selecting ingredients, kneading noodles, resting noodles, or sliding noodles and ramen noodles. Extensibility and elasticity.

1. Choosing noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has special flour for beef ramen. It is not advisable to choose stale flour, and it is even less advisable to choose contaminated flour that is insect-eaten, rat-bitten, or moldy, because this kind of flour not only does not meet the hygienic standards, but the protein molecules contained in it are in the presence of protease (due to pollution and other reasons, the activity of protease is enhanced). ), protein molecules are decomposed into amino acids, making it impossible for proteins to combine with water to form gluten, thus greatly reducing the production of gluten. Only fresh high-gluten flour (special flour for Lanzhou beef noodles) with high protein content can ensure the prerequisite for successful making of noodles.

2. Kneading noodles

Kneading noodles is the basis and key to making ramen noodles. The first thing to pay attention to is the temperature of the water. It is generally required to use warm water in winter and cold water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C through the difference in water temperature during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150%. Gluten also has the highest production rate and the best quality, that is, the best extensibility and elasticity, and is the most suitable for stretching. If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30°C will also reduce the production of gluten. When the temperature reaches 60°C, it will cause protein denaturation and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, an appropriate amount of water and ash should be added when kneading the dough, because both can increase the production rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density. In particular, it can increase the viscosity of gliadin, one of the gluten proteins, thus increasing the production and production of gluten. quality. Pay attention to "three times of water, three times of ash, and ninety-nine or eighty-one times of kneading." The ash in it is actually an alkali, but it is not an ordinary alkali. It is an alkaline substance burned from the grass produced in the Gobi Desert. It is commonly known as ash. When added to the noodles, it not only gives the noodles a special The noodles are fragrant and the noodles are smooth, yellow and chewy. In recent years, special dough mixers have been used instead. Kneading skills are still the most critical.

3. Wake up the dough

Wake up, that is, leave the mixed dough for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer), the purpose is also to promote the formation of gluten . Placing it can also give proteins that have not fully absorbed water enough time to absorb water to improve the production and quality of gluten.

4. Sliding strips

The young man with strong arms will first pound, knead, stretch and throw the large ball of soft dough repeatedly, then place the dough on the panel and use both hands to Hold both ends of the strip, lift it up and slam it hard on the chopping board. After the strip is elongated, fold both ends in half, continue to hold the two ends and beat them repeatedly. The purpose is to adjust the arrangement of the gluten proteins in the dough so that the chaotic protein molecules are arranged into a long chain, which is called smooth gluten in the industry. Then roll it into a long strip, and pull it into a 20 mm thick and chopstick-long noodle section, or roll it into a round strip.

5. Ramen

Put the noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles of different sizes and thicknesses according to the diners’ preferences. , those who like to eat round noodles can choose from 5 styles: thick, two-thin, three-thin, thin, and capillary; those who like flat noodles can choose from 3 styles: large, wide, and leek leaf; if you want to eat an angular noodle , the ramen chef will pull a special bowl of "buckwheat noodles" for you. Pulling noodles is a unique skill of one hand. Hold both ends of the hand, use both arms to accelerate and stretch outwards evenly, then fold the two ends in half, place both ends at the same time between the fingers of one hand (usually with the left hand), and hook the middle finger of the other hand downward. Hold the other end, turn your palms up so that the noodles form a noose shape, and at the same time stretch the noodles to both sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end with the right hand and stretch. When stretching, the speed should be fast and the force should be even. Repeat this process, and each fold is called a button. Stretching is a very technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of an experienced chef, is not only fast (usually only takes about 10 seconds), but also the noodles are uniform in thickness and do not break, which is difficult for beginners to do. One noodle section is enough to pull out a large bowl of noodles. Every time you pull it, fold it back on your wrist. When you pull it to the end, shake your hands up and down several times. The noodles will be flexible, long and even in thickness. Generally, the second one is 7 buckles, the thin one is 9 buckles, and the capillary noodles can be up to 11 buckles. The strips are as thin as silk and do not break. It is truly the essence of Chinese cooking. The noodles are smooth and chewy, and can be taken out after a short boil in the pot. They are pliable and non-stick. There is a rhyme that describes the noodles being poured into the pot: "Pull noodles are like a plate of thread. It goes down into the pot and wanders around, and then fishes out the chrysanthemum petals in the bowl." Watching ramen is like watching an acrobatic performance.