The proportion of seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%. Soup base: Ingredients: 2 kg of beef, 2 beef leg bones, 2 kg of butter, 2 chicken racks, 3 tablespoons of one flavor, 13 fragrant half bags, 4 handfuls of chicken essence, 4 handfuls of monosodium glutamate and 3 tablespoons of curry powder; To make a standard beef Lamian Noodles, firstly, beef bone soup and seasoning water are mixed evenly according to the ratio of 1:3, and then put into a pot and heated to 90℃. Then add salt, monosodium glutamate and chicken essence (the ratio is 3: 65,438+0) to taste, and then pour it on Lamian Noodles. The authentic method of kneading beef noodles is based on the ratio of noodles to water, and it needs to be kneaded, hammered and pulled repeatedly to form. Excellent dough should be smooth, smooth, without holes and traces. Lanzhou beef noodles pay attention to five characteristics: clear soup, white radish, red pepper, green coriander and Huang Wu. Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves, bridge wheat rafters and other types according to their thickness.
It is also important to grasp the cooking temperature of soup. Most people can't do it, and it's hard to do it at home. Some merchants in Lamian Noodles will add white radish slices in the process of making soup, which tastes like another flavor. The ratio of monosodium glutamate to soup (water) is 0.2-0.4%. 6. The frying ratio and oil temperature of beef noodles and Chili oil: the ratio of oil to Chili noodles is 20% (500g oil plus100g Chili noodles). The oil temperature is controlled at 6544 when putting Chili noodles.