First, the method of Lanzhou beef noodle soup base:

1. Wash beef and beef bones with clear water, then soak them in water for four hours (the blood is reserved for other use), cut the beef, put it into a warm water pot with beef bones and fat chicken, skim the foam when it is about to open, add seasoning, ginger skin and salt, put it into the pot, simmer for four hours, and cook it after taking out and cooling. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Wash the radish, slice it and cook it. Garlic seedlings are not cut, and xianglaiqie is not used.

2. Skim the broth to remove foam, pour the blood soaked in meat into the boiled meat soup pot, after boiling, skim the foam to clarify, add seasoning powder, the seasoning can be determined according to the different eating habits in the north and south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, skimmed oil, scallion oil and noodles to the pot, fish it into the bowl after the noodles are cooked, and put it into the bowl. And according to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic which is less than chili pepper oil. Features: the broth is fresh and delicious, the noodles are tender and tasty, and the nutrition is rich and affordable.

3. add 35-5ml soup to each bowl of noodles, depending on the size of the bowl.

4. The auxiliary materials of beef noodles are also an important part of soup mixing. The practice of auxiliary radish slices: green radish is purchased according to daily demand to avoid chaff. The practice is to wash the radish first, remove its hairy roots and head and tail, cut it into long or fan-shaped pieces, blanch it in boiling water, then soak it in cold water and cook it in beef soup, so as to remove its peculiar smell and taste soft and hard. Clear soup beef noodles should be excellent in color, fragrance, taste and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (Chili oil red), green (coriander, garlic green) and wuhuang (noodle Huang Liang). Second, the basic preparation method of soup seasoning is as follows:

1. The seasoning formula of cook the meat is: dried ginger slices 2%, pepper 18%, fennel 12%, Amomum tsaoko and cinnamon 1%, pepper 9%, Rhizoma Dioscoreae Septemlobae and nutmeg 5%, Alpinia officinarum and citronella 4%, and water piper 3%. The proportion of cook the meat material and soup is about .5-.7%.

2. The proportion of the seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 2%, Amomum tsaoko powder 15% and cinnamon powder 12%. Among them, the ratio of seasoning to soup is about .3-.4%.

3. The ratio of salt to soup is 1.4-1.5%.

4. The proportion of fresh ginger juice, garlic juice and soup is .1-.2%. Adding fresh ginger juice and garlic juice (5% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is .2-.4%.

6. frying ratio of beef noodles and chili oil and oil temperature: the ratio of oil to chili noodles is 2% (5g of oil and 1g of chili noodles). The oil temperature should be controlled at 175 C when putting pepper noodles, and it can be controlled at 17-175C when it is over 25 kg.