Beef noodle is a common noodle dish and a traditional famous food in Lanzhou. It has the characteristics of "one clear, two white, three green, four red, five yellow", and has a beautiful color and flavor, which is famous all over the country. All over the country will have "Lanzhou authentic beef ramen" signboard, but in fact are not authentic, Lanzhou beef noodles only in Lanzhou to achieve the original flavor.

Basic introduction Chinese name ：beef noodles Foreign name ：beef noodles Seasoning ：seasoning wine, soy sauce, oil, salt, chicken essence, vinegar Characteristics ：meat rotten soup fresh, fine noodle, Classification ：Style Snacks, local snacks Main ingredients ：beef, noodles, radish, cilantro, garlic cloves Place of origin ：Lanzhou Heritage, flavor characteristics, practices, noodle, soup, soup, other practices, ingredients, steps, tips, tips, tips, tips and tricks, and so on, and so on. Steps,Tips,Serving Guide, Heritage Lanzhou beef noodles first began in the Jiaqing period of the Qing Dynasty, when Ma Liuqi, a member of the Dongxiang ethnic group in Gansu Province, learned the old soup noodle production process of beef in a small cart from Chen Weijing, an imperial student at the Imperial College of Henan Province in Suzhai Village, Huaiqing Province (within the boundaries of Boai County, Henan Province), and then brought the noodles to Lanzhou. After being innovated and improved by Chen's descendant, Chen Hesheng, the Hui chef Ma Baozi and other chefs, the Lanzhou Beef Noodle Soup was unified with "one clear (soup), two white (radish), three green (cilantro and garlic), four red (chili), and five yellow (yellow noodles)". In the following 200 years, Lanzhou beef noodle is famous all over the world, with rotten meat and fresh soup, fine noodle quality and famous at home and abroad, entered the whole country, won the praise and honor of domestic and even worldwide diners, and was identified by the state as one of the three major Chinese fast-food pilot to promote the varieties, known as "China's First Noodle". Flavor characteristics Lanzhou beef noodles, with beef rotten soft, white radish, spicy oil red, cilantro green, flexible noodles, smooth and crisp, soup, the taste harmony, the aroma of the nose, tantalizing appetite and other characteristics. More types of noodles, there are large wide, two wide, leek leaves, a nest of silk, "buckwheat prongs, etc., there are" two fine "," three fine "," fine ", "hairy fine", etc., diners can choose their own preferences. Local people describe it as one clear, two white, three green, four red, five yellow, i.e.: beef broth is as clear as white water, a few slices of white radish is pure white, fresh green garlic cloves float on the broth, chili oil is red, and the noodles are bright and yellow. Therefore, the reputation of Lanzhou Beef Noodle has been continued. Lanzhou Beef Noodle Methods The Lanzhou beef ramen technique is one of the best in Northwest China. Ramen production has been passed down in China for a long time, and has long been famous, the world's first technique. Lanzhou beef ramen is a highly technical variety. Noodle making The five major steps in the production of Lanzhou beef noodles, whether from the selection of ingredients, and noodles, molasses noodles, or slipping and pulling noodles, are skillfully utilized in the physical properties of the ingredients contained, i.e., the extensibility and elasticity of the gluten proteins. Selection of noodles Generally, fresh high-gluten flour should be chosen, and there is special flour for beef ramen in Lanzhou. Mixing Mixing is the basis of ramen making and is the key. The first thing you should pay attention to is the temperature of the water, which is usually warm in winter and cool in other seasons. Through the different temperature of the water used when making noodles, the temperature of the dough is always kept at 30℃, at this time, the protein in the flour is highly absorbent and can reach 100%, and the rate of gluten production is also high and the quality is good, i.e., the elongation and elasticity is good, which is the most suitable for stretching. Secondly, the appropriate amount of water and ash should be put into the dough to improve the production rate and quality of gluten in the dough. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, with the Gobi Beach produced Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, gluten and strong. In recent years, it has been replaced by a special noodle-making agent, and the noodle-making technique is still the most crucial. Beef Noodles Molasses The purpose of leaving the dough to rest for a certain period of time (usually not less than 30 minutes in winter, and a little shorter in summer) is to promote gluten production, so that the proteins that have not fully absorbed the water have sufficient time to absorb water, and thus to improve the production and quality of gluten. Slipping noodles A young man with a big bladder first pounds, kneads, stretches, and wrestles a large ball of soft dough, then places the dough on a board, holds the ends of the strips in both hands, and lifts them up and wrestles them hard on the board. After the strip is stretched, the ends are folded, continue to hold the ends and wrestle, so repeatedly, the purpose is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then it is rolled into long strips, pulled into a 20-millimeter-thick, chopstick-long strip of noodles, or rolled into round strips. Ramen The noodles are placed on a plate, sprinkled with oil to prevent them from sticking together, and then pulled out into different sizes and thicknesses according to the diners' preferences. Pulling the noodles is a masterpiece, holding the two ends of the hand, both arms evenly force to accelerate outward stretching, and then both ends folded, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger downward hooked to the other end of the hand, the palms of the hands upward, so that the noodles form a noose-like, while stretching the sides of the two hands. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be uniform, so repeated, each fold is called a buckle. Generally two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, the strip is as thin as silk, and does not break, it can be called the essence of Chinese cooking. Beef Noodle Soup In addition to the merits of Lanzhou beef noodles, the most important skill lies in the soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made by boiling dozens of spices and beef broth. Soup system with beef, fat chicken, beef as the main ingredients, the use of more than thirty kinds of seasonings and Chinese medicine blending simmering old soup, boiling, micro-boiling, so that the main ingredients of the fresh taste dissolved in the soup, the middle to go through the two "clean and pretty", the finished product is clear to the bottom, the taste of the extremely delicious, is the beef noodles in the most taste of the soup. The soup is made from fat and tender yak meat from the Gannan grasslands, plus beef spinal cord and leg bones (commonly known as bone marrow), beef liver, and in some cases, chicken broth, and then pepper, grass jelly, cinnamon, ginger, and other spices are added in proportion to the local specialty of sliced green radish in an oversized pot-shaped iron pot to simmer into. Ingredients Main ingredient: yak meat. Ingredients: Beef bones, beef liver, fat chicken, green radish, oil, green onion, salt, chanterelles, garlic, chili oil. Seasoning: There are three main types of seasoning recipes for "Ma Jia Da Shi Beef Noodles", the most commonly used being the "strong flavor type". production steps 1. first beef and bones with clean water, and then soaked in water for four hours (blood water left behind for another use), beef and bones into the warm water pot, and so about to open when skimmed off the froth, add salt 4 two, grass fruit 5 money, ginger 5 money and pepper 2 money with gauze package into the seasoning package water washing dust, but also put into the pot, stewed on a small fire for five hours that is cooked, and the seasoning package is a good idea to make sure that you have the right ingredients. Fish out a little cooled and cut into 1 cm square dices. Ramen 2. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Cinnamon seeds, peppercorns, grass fruits, ginger peel warm fire fry drying crushed into powder, radish washed and cut into slices cooked beef noodles cooked. Garlic seedlings, scallions cut not, fragrant lei cut small sections to be used. 3. the broth skimmed floating oil, soak the meat of the blood water poured into the boiling broth pot, to be opened after the skimming clarification, add a variety of seasoning powder, and then clear beef liver soup poured into the water a little bit, boiled to expel the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed floating oil. 4. 30 pounds of flour and 18 pounds of water rolled into a noodle, and then kneaded evenly, with gray water 7 two (if the gray water is thick, then add less, gray water is light, then add more) stirred and kneaded well. Wipe the case with oil, the noodles rolled into strips, pulled for the weight of five two strips, covered with a wet strip of cloth, and then according to the preferences of each person good food, were pulled into a large wide, leek leaves, two fine, mustard wheat prongs (triangular strips) a nest of silk and other shapes of the noodles into the pot, the noodles are cooked and then fished into a bowl, will be the beef broth, radish, diced pork, floating oil in the right amount, poured on the noodles that are ready. Add some chanterelles, garlic, scallions and chili oil to taste. Other Ingredients Main Ingredients 350g noodles, 100g cooked beef, 80g shredded pork Side Ingredients oil, salt, wine, soy sauce, green onion, garlic, chili oil, chicken broth, sesame seeds, sugar, bamboo shoots, 100g, tomatoes, chicken broth. 50g Step 1. Prepare the ingredients. 2. Wash the cockles, small tomatoes. 3. Remove the shells of bamboo shoots, wash and shred. 4. Put the bamboo shoots into boiling water and blanch for 3 minutes. 5. Heat oil in a pot, put bamboo shoots, add wine and stir fry until brown. 6. Add cooked shredded pork. 7. Add sugar, first soy sauce, stir-fry 3 minutes, add some salt, chili sauce, chicken stirring, sprinkle some green onion sheng out for use. 8. blanch the chicken with boiling water, fish out for use. 9. Noodles let go of water to cook. 10. Fish the noodles into a large bowl. 11. Yards of small tomatoes, beef, chicken broccoli, bamboo shoots fried meat. 12. Sprinkle cooked sesame seeds, sprinkle some garlic, drizzle with spicy oil, stir well to serve. Tips 1. blanch chicken broccoli water put some oil, so that the color of the blanched chicken broccoli look good.

2. Put some salt in the water to cook the noodles, so that the cooked noodles are not easy to stick together. Edible Guide Lanzhou clear soup beef noodles have "a clear, two white, three red, four green, five yellow" five characteristics. The beef soup is clear and fragrant; the radish slices are white and pure; the chili oil is bright red and floating; the cilantro and garlic are fresh and green; and the noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, a bowl of noodles, the first manipulation of the big belly vinegar pot. Mixed into a stream of vinegar, as if the only way to eat the beef noodles sour and spicy aroma. Eat beef noodles often have to exceed the usual amount of food, a bowl of noodles straight to eat sweaty hair, but also will be sour and spicy broth drink all. Eat beef noodles, pay attention to two points: First, beef noodles are delicious, but do not take it as a daily must eat breakfast; Second, beef noodles in the nutritional value of the collocation is not very reasonable, in the eating of beef noodles to make reasonable adjustments. Lanzhou beef noodles in the noodles is made of flour plus peng ash (alkali) kneaded and become, flour protein by the role of alkali was destroyed, and peng ash on the stomach stimulation is very big, so all beef noodle museums have put a vinegar pot by the customer to add to the beef noodles in order to dilute the taste of alkali. Beef noodles added garlic and parsley is the most primitive nutrients, it can provide certain vitamins and minerals, but because the amount is too small and far from meeting the needs of the human body, it is necessary to add a number of small dishes to be supplemented. When eating beef noodles, try to add an egg or add a portion of beef, in order to increase the intake of protein, and at the same time more radish slices and garlic and cilantro, and then add some vinegar to the bowl. In this way, Lanzhou beef noodle color, aroma, taste, shape, nutrition will be better

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