condiments
Appropriate amount of oil, salt, cooking wine, soy sauce, onion, garlic, spicy oil, chicken essence, cooked sesame seeds, sugar, bamboo shoots, tomatoes and pickles.
step
1. Prepare ingredients.
2. Wash chicken feathers and wash small tomatoes.
3. Bamboo shoots are shelled, washed and shredded.
4. Boil shredded bamboo shoots in boiling water for 3 minutes and take them out.
5. Heat oil in the pot, add shredded bamboo shoots and stir-fry with cooking wine until it turns yellow.
6. Add the cooked shredded pork.
7. Add sugar, first pump, stir-fry for 3 minutes, add some salt, Chili sauce and chicken essence, stir-fry evenly, sprinkle with chopped green onion and set aside.
8. Blanch the chicken feathers with boiling water and remove them for later use.
9. Let the noodles boil in water.
10. Scoop the noodles into a big bowl.
1 1. Add tomatoes, beef, chickpeas and shredded bamboo shoots to stir-fry the meat.
12. Sprinkle cooked sesame seeds, sprinkle some minced garlic, drizzle with spicy oil, and stir well to serve.
skill
1. Add some oil to the blanched chickpeas so that the blanched chickpeas look good.
Put some salt in the water where the noodles are cooked, so that the cooked noodles will not stick together easily.
Mixing dough is the basis and key of making Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. By using different water temperatures, the temperature of the mixed dough is always kept at 30℃. At this time, the water absorption of protein in flour is high, reaching 100%, and the gluten production rate is also high, with good quality, that is, good ductility and elasticity, which is most suitable for stretching. Secondly, proper amount of water and ash should be put into the dough to improve the gluten production rate and quality. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Among them, ash is an alkaline substance, commonly known as Peng ash, which is made from the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most critical.
noodles
Leave the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer). Its purpose is to promote the generation of gluten, so that protein, which has not fully absorbed water, can have sufficient water absorption time, and improve the generation and quality of gluten.
Slippery noodles
After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips.
Lamian; Lamian; Ramen
Lamian; Lamian; Ramen
Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking.
Boil soup
Besides Lamian Noodles, the most important technical content of Lanzhou beef noodles lies in the fragrance of soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef soup.
The method of making soup
Beef, fat chicken and beef are the main ingredients, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and micro-boiling, the flavor of the main ingredients is dissolved in the soup, and the finished product is crystal clear and extremely delicious, which is the most delicious soup in beef noodles.
When cooking soup, tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and part of chicken soup are added, then spices such as pepper, tsaoko, cinnamon and ginger skin are added in proportion, and then local unique radish slices are added to the extra-large pot-shaped iron pot to cook soup.
Food preparation
Raw material: yak meat.
Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.