The key to authentic ramen is the flavor of the soup. If you go to Lanzhou, you can see many ramen stores have a big stove in front of the door, burning a big pot, inside the cooking beef. This is the front, it tells the passers-by and diners: the ramen here is the real beef soup noodles. Beef noodle soup alone is not Lanzhou ramen. Formed in the northwest region of Lanzhou ramen essentially belongs to the halal food, China's halal cuisine by the Sichuan cuisine influence, in the flavor, more with five spices. Lanzhou ramen soup also has a heavier spice, the recipe is very delicate, in Lanzhou some famous brand ramen store spice recipe is ancestral, absolutely confidential to outsiders. But **** the same characteristics are: ramen soup numb, spicy, fragrant, and more savory.

Lanzhou ramen (soup) practice:

Main ingredient: 500 grams of beef tendon

Auxiliary ingredients: 200 grams of coriander, 500 grams of garlic seedlings,

Seasoning: salt, chicken essence, ginger, star anise, pepper, dried chili peppers, green onions, grass berries, pepper

Practice:

1. Beef washed, the blood in the meat, the blood removal Clean

2. pot of cold water, beef cut into ten centimeters square, together with the pot to cook

3. water boiling, close the small fire, skimming blood foam, while stirring the meat, and then skimming foam, about 5-10 minutes

4. put the condiments: ginger, green onions, grass berries, daikon, cinnamon, Sen, rock sugar, meat kou, pepper, red pepper, dried, cloves, 3-4

5. 40 minutes on low heat. Try with chopsticks, meat rotten can be, put salt, cook for another 10 minutes

6. Green radish cut into slices, another pot, put half of the original soup just done, half of the water, radish slices into. Put pepper, chicken essence, monosodium glutamate, salt, start cooking. Soup open, drop sesame oil

7. Boiled noodles out of the pot, add radish soup, parsley, garlic cloves, beef, chili oil.