Beef noodles, in addition to the advantages and disadvantages of pulling the noodles, the most important skill lies in the soup, it can be said that the soup is the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef broth.

Soup method

Beef, fat chicken, beef as the main ingredient, the use of more than thirty kinds of seasonings and Chinese medicine blending and simmering of the old broth, boiling, micro-boiling, so that the main ingredients of the freshness dissolved in the broth, in the middle of the two times to go through the "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely tasty, is the beef noodle in the most flavored broth!

The soup is the most flavorful in beef noodle soup.

The soup is made with fat yak meat from the Gannan grasslands, beef spinal cord, leg bones (commonly called "stick bones"), beef liver, and in some cases chicken broth, and then spices such as peppercorns, strawberries, cinnamon, ginger and other spices are added in proportion to each other in a large pot-shaped iron pot, and then slices of green radish, a local specialty, are added and boiled into the soup.

Preparation of ingredients: meat yak. Ingredients: Beef bones, beef liver, fat chicken, green radish, oil, green onion, salt, chanterelles, garlic, chili oil as appropriate.

Seasoning: There are three main types of seasoning recipes for "Master Ma's Beef Noodles", the most commonly used being the "strong flavor type".

1. first of all, the beef and bones with clean water, and then soaked in water for four hours (blood water left behind for another use), the beef and bones into the pot of warm water, and so soon to be open skimmed off the froth, add salt 4 two, grass 5 money, ginger 5 money and pepper 2 money with gauze wrapped into a seasoning packet of clean water to wash away the dust, but also put into a pot, stewed on a small fire for five hours that is ripe, out of the cooler cut into a 1 centimeter square ding.

2. beef liver cut into small pieces into another pot to cook and clarify standby. Cinnamon seeds, peppercorns, grass fruits, ginger peel warm fire frying and drying crushed into powder, radish washed and cut into slices boiled 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 of water, boiled to expel the froth, and then add salt, pepper, monosodium glutamate, cooked radish slices and skim the 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 is less, gray water is light is more) stirred and kneaded well. Wipe the case on the 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 each person's hobby of good food, respectively, pulled into a large wide, leek leaves, two fine, mustard wheat prongs of a nest of silky and other shapes of the noodles into the pot, the noodles are cooked and fished into a bowl, will be the beef broth, radish, diced pork, floating oil in the right amount, poured on the noodles that is. And to each person's taste with the appropriate amount of fragrant Lai, garlic, green onions and spicy oil.