Lanzhou beef Lamian Noodles's practice

Lanzhou beef Lamian Noodles technology is a must in China. Lamian Noodles has been made in China for a long time. In the Qing Dynasty, Wang Qiwang once wrote "Ode to Beef Noodles in Lanzhou", saying, "Lanzhou Lamian Noodles is the best in the world, and the method of making it comes from Huaiqing House. "Soup is like manna and flour is like gold, and an entrance is like a fairy." This shows that Lanzhou Lamian Noodles has a long-standing reputation and is the best technique in the world. Lanzhou beef Lamian Noodles is a high-tech variety, especially Majia uncle beef noodles, which is very practical. You can only see 7% to 8% of its methods and skills in words. Its real kung fu methods and skills can only be taught by the master by example and face to face, and the disciples should learn and practice while understanding, so as to gradually enter its realm. The fragrant and delicious beef noodles of the famous Majia uncle, as written in Zhang Shu's poem in the Qing Dynasty: "After the rain passes through the golden city, the white horse slips back." The yellow river flows several times, and the road is poor. Lamian Noodles smells like a thousand silks, but Ma Jia Ye is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the true sutra at sunrise and set the white pagoda at dusk. Burn incense and sigh, just looking forward to beef noodles. "

The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, slivers and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein.

First, choose noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has beef Lamian Noodles flour. It is not advisable to choose old flour, let alone contaminated flour which is moth-eaten, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high gluten flour (special flour for Lanzhou beef and Lamian Noodles) with high protein content can guarantee the precondition for the success of making Lamian Noodles.

second, kneading dough

kneading dough is the basis and key of Lamian Noodles's making. The first thing we should pay attention to is the temperature of water, which generally requires warm water in winter and cold water in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of the mixed dough is always kept at 3℃ by using different water temperatures, because the water absorption of protein in flour is the highest at this time, which can reach 15%. At this time, the gluten production rate is also the highest, and the quality is the best, that is, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is lower than 3℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 3℃, it will also reduce the generation of gluten. When the temperature reaches 6℃, it will cause the denaturation of protein and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the production rate and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can make the distance between protein molecules in the dough narrow and the density increase, especially make the viscosity of gliadin, one of the gluten protein, increase, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 9981 times of rubbing". The ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked from the grass of the Gobi Desert. Adding it to the noodles not only makes the noodles have a special flavor, but also makes the noodles smooth, yellow and strong. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important.

third, wake up

wake up, that is, put the mixed dough for a period of time (generally not less than 3 minutes in winter and a little shorter in summer), and its purpose is also to promote the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, so as to improve the generation and quality of gluten.

4. Slip

After the young man with strong arm strength repeatedly tamps, rubs, pulls and throws the dough, he puts the dough at both ends of the panel, lifts it up and beats it hard on the chopping board. After the strip is stretched, the two ends are folded in half, and then the two ends are held and beaten. In this way, the purpose of holding the strip repeatedly with both hands is to adjust the arrangement order of gluten protein in the dough, so that the disordered protein molecules are arranged in a long chain, which is called shun Jin in the industry. However, it is twisted into long strips, which are 2 mm thick and chopsticks long, or twisted into round strips.

5. Lamian Noodles

Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent noodles from sticking), and then pull out noodles with different sizes and thicknesses according to diners' hobbies. If you like round noodles, you can choose five styles: thick, two fine, three fine, thin and capillary. If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has a unique skill. He holds both ends in his hand, and the two arms are evenly and forcefully pulled outward. Then the two ends are folded in half, and both ends are placed in the fingers of one hand at the same time (usually with his left hand). The middle finger of the other hand is hooked down to the other end, and the palm is turned 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 stretched, 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 uniform, and so on, each folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced old chefs, not only has a fast Lamian Noodles speed (generally only takes about 1 seconds), but also the pulled noodles are uniform in thickness and do not break, which is difficult for beginners to do. A noodle joint just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Generally, the two thin pieces are 7 buttons, while the thin ones are 9 buttons, and the capillary surface can reach 11 buttons. The strips are as thin as silk and do not break, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot, which is flexible and non-sticky. There is a saying that goes down into the pot: "Lamian Noodles is like a coil of thread, which goes down into the pot and turns leisurely, catching chrysanthemum petals in the bowl". Watching Lamian Noodles seems to be an acrobatic performance.

apart from Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles lies in the fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder some people want to pay 5,, yuan or 6, yuan to buy the soup formula of "Ma's uncle beef noodles". People in Lanzhou eat beef noodles and drink soup first, then they will know whether it is authentic. Since the first bowl of beef noodles was made by Chen Weijing of Huaiqing House in Jiaqing period of Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but mainly made of dozens of spices and beef broth. The most representative beef noodle in Lanzhou is the famous "Majia Uncle Beef Noodle". Majia Uncle Beef Noodle inherits the practice of Huaiqing Prefecture (now Bo 'ai County, Henan Province) to purify Chen Jia Xiaoche's soup-stock beef noodle in Su Zhai Village. It takes soup as the source of all kinds of freshness, pays attention to using soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. The preparation method of soup has been recorded in Qi Min Yao Shu. After long-term practice, beef, fat chicken and beef are used as the main ingredients, and more than 3 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and micro-boiling, the flavor of the main ingredient is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, which is the most delicious soup in beef noodles. Nourishing blood and calming the nerves, expelling wind and dredging collaterals into the spleen, lung and kidney channels have the functions of strengthening the spleen, tonifying the lung, consolidating the kidney and benefiting essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, was never opened again because of the war. The production method of "Uncle Ma's Beef Noodles" is exquisite and exquisite, and even now the production cost of each bowl varies from 1 yuan to 8 yuan.