The first one: how to make Lanzhou beef noodles!
Lanzhou Beef Noodles, also known as Lanzhou Beef Noodles in Clear Soup, is one of the Ten Great Noodles of China, and is a flavorful snack in Lanzhou, Gansu Province. It is "soup mirror clear, meat rotten incense, noodles fine fine" unique flavor and "a clear white, three red, four green, five yellow", a clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic green), five yellow (noodles yellow bright), has won the praise of customers at home and all over the world. It has won favorable comments from customers at home and all over the world. And by the Chinese Cuisine Association as one of the three major Chinese fast food, get the reputation of "China's first noodles".
1: noodle soup preparation: the essence of Lanzhou beef ramen in the soup, generally take beef and beef bones soaked in water for more than four hours! Then cold water blanching, put into the pot on high heat to boil, skim off the floating powder, put into the seasoning package, and then simmer for more than 4 hours! Beef roughly cooking time is 2 hours, cooked and fished out
2: seasoning packet preparation: green onion segments, ginger, anise, daikon, coriander, grass fruits, cumin, peppercorns, white pepper, good ginger, nutmeg, wicker dial, grits, chen pi, mountain nai, washed and packed in a seasoning bag can be. The specific proportion is people's trade secrets, if you are making your own home can be added according to their own experience, which the proportion of spices should be slightly less, lest you boil a pot of spice soup!
3: dough preparation: ramen flour is high gluten flour, the beginning is to add the ash water into the wake up more than 30 minutes after pulling out the noodles, now basically 99% of the stores are ramen agent instead. Scientific tests have shown that ramen agent is safer than lime water! The arsenic and lead content of the first gray water exceeded the national standard! The main ingredients of ramen agent are salt and alkali.
4: Prepare various ingredients: sliced boiled white radish, sliced boiled beef, minced garlic, chopped cilantro, and seasoning salt, monosodium glutamate, pepper.
5: the last step of processing:
First, season the bowl with salt, MSG, pepper, minced garlic cloves, and then beat the beef broth, seasoned with salt!
Another pot of boiling water, the ramen into the pot to cook and then fish into the bowl, and then put the white radish slices and beef slices, and then sprinkled with cilantro minced, that is done! If you want to eat chili pepper can also add their own chili oil!
PS: I don't know how much beef is in the Lanzhou Beef Ramen that everyone eats? Welcome to the comment section to sun out.
The second type: spicy beef noodles!
Because I'm from Yunyang, Chongqing, and studied to be a chef in Wanzhou, the method I learned was a set of methods from the Wanzhou Noodle House! And this beef is mainly divided into two kinds of burning methods, and now introduces the spicy fresh flavor is more intense a practice!
1: spicy beef preparation: beef shank or brisket meat cut into 1CM size of the dice, blanch in a pot of cold water, blanching, blanching add wine! Boil on high heat and knock off the floating powder, after which continue to blanch on low heat for 5 minutes! Cook through! After that, remove from the pot and rinse under cold water to drain.
2: hot pan into the canola oil, and then into the beef diced stir-fry, moisture stir-fry dry, under the dry pepper dry chili, under the spices soaked well in advance clean anise, cinnamon, meat kou, incense leaves, grass jelly, fennel, cloves, peel, ginger, small onion knots, cooking wine, stir-fry together.