(1) Material selection

Beef: Tendon meat, cooked by yourself with appropriate amount of Amomum tsaoko, cinnamon, clove, rhizoma Dioscoreae Septemlobae, fennel, ginger peel, pepper, etc., the soup tastes pure, fragrant and long, and tastes very good.

Flour: Choose high-gluten flour or special flour.

Dried Chili: There are all kinds of supermarkets.

White radish: There are all kinds of supermarkets.

Coriander: There are all kinds of supermarkets.

(2) The production of Lamian Noodles

1.The technological process made in Lamian Noodles.

Mix the dough → Bake the noodles → Fold the noodles with ramen agent → Slip the noodles → Add the agent → Lamian Noodles → Cook the noodles.

2. Key points of operation

(1) and flour (high gluten flour is selected)

Lamian Noodles oil is refined rapeseed oil.

Proportion: 500 grams of flour, 4 grams of salt, 2% of flour and 250-300 grams of water.

The water temperature of the dough should be determined according to the season, and the water temperature should be low in summer, about 10 degrees.

Spring and autumn 18 degrees, winter 25 degrees. Only at a certain water temperature, flour contains

Protein does not deform and generates more gluten networks; The starch is not gelatinized,

Enriched between gluten networks. In summer, because of the high temperature, even if cold water is used,

The dough strength will also decrease. In this case, you can add some salt properly, because salt can strengthen the surface.

Strength and elasticity of the tendons, and make the dough compact.

The second time, the dough was mixed with water by tamping, chuai, climbing and kneading. The tamping was to hit the dough with the palm of your hand or fist. Chuai is to cross-pound the dough with palms or fists at two times; Deng is held in the shape of a Tiger Claw by hand, and the above group is pushed forward; Kneading is rubbing or rubbing back and forth by hand to blend the noodles into a ball. The main purpose of dough mixing is to pound the dough and hit the dough with both fists. It is very important that when the dough is flattened, it must face in one direction (clockwise or counterclockwise), otherwise the gluten will be easily disordered, and this process will take about 15 minutes or more. Knead until the dough surface is smooth without touching hands or chopping boards. There is a very simple little phenomenon, that is, it's almost enough to smash the noodles until they have small bubbles. The purpose of mixing into a shuttle shape is to prevent the appearance of water-covered surface (that is, the accumulation of stagnant water in the dough layer), and the purpose of tamping, chuai and boarding is to prevent the appearance of slag-covered surface (that is, there are dry powder particles in the dough), so that gluten can absorb more water and fully inhabit the gluten network, thus producing better extensibility. Mixing noodles is a tiring job! ! Hmm. How interesting ....

(2) Wake up (wake up)

Brush the surface of the soft dough with oil and cover it with a wet cloth or plastic cloth to avoid dough after the wind blows.

Dry or crusted dough surface, let stand for a period of time, at least more than 30 minutes. Face-lifting

The purpose is to make the powder particles in the center of the dough have a sufficient water absorption time, so that the noodles

Small hard particles or small fragments will not be produced in the dough, making the dough uniform, softer and better.

Effectively form gluten network, improve the elasticity and smoothness of the surface, and make the finished product more refreshing.

(3) adding a pulling agent for kneading dough

Knead the dough with good flour-pulling agent water into a long strip, and shake it up and down with both hands.

Re-stretching: according to the strength of the stretched dough, determine whether it is necessary to pull the dough. After repeated pulling,

Knead until the gluten structure of the same group is smooth and uniform, which meets the needs of Lamian Noodles.

When requested by the group, the next working procedure can be carried out.

(4) dosing

Put the smooth dough on the chopping board, grease it, gently pull it, and then press it with your palm.

On the surface, push and rub it back and forth into a round strip with uniform thickness, and then pull it into a long and short phase with uniform thickness.

Wait for the flour agent, cover it with tarpaulin, and simmer for about 5 minutes, and you can get Lamian Noodles.

(5) Lamian Noodles

Sprinkle flour on the chopping board, rub the baked flour into strips and roll them on the pavement, such as pulling leek leaves,

For the wide face, press it all over with your hands, hold both ends of the face with both hands, and then pull it. After pulling it away, the right hand face

Head to left hand, both sides of left hand are separated, and the index finger of right hand is hooked in the middle of noodles and then pulled. Daimian

After the strips are stretched, separate the noodles. Then pour the right index finger into the left middle finger and hook it with the right hand.

Hook your finger into the middle of the noodles, pull it outward, and fit it with your left hand according to the thickness of the noodles beside your left hand.

When the noodle head is closed and repeated operations are carried out, the same noodle can be changed from four roots to eight roots, and the number of noodles can be changed.

It has multiplied. The thickness of noodles is determined by the number of buckles. The more buckles, the thinner they are, which is generally capillary.

8 buttons, 7 buttons for fine flour, and 6 buttons for fine flour. After pulling, pour the surface on the left index finger into the right thumb.

Finger, use the middle finger and forefinger to pinch off the noodles on the worker's hand and put them into the pot to cook the noodles. At present, the root

According to the different dough forming and the number of deductions, the main varieties in Lamian Noodles are capillary, fine flour and second flour.

Fine, three fine, leek leaves, wide noodles, wide noodles, buckwheat ribs and many other varieties.

(6) Cook the noodles and put the pulled noodles into the pot. The water in the pot should be open and wide. When the noodles float, gently stir.

Move, cook the noodles and fish them in a bowl. The pot for cooking noodles should be made of steel fine pot and stainless steel pot, which is not easy to produce.

Rusty pot.

(3) the production of beef soup

1.Technological process of making beef soup

Selecting materials → soaking → boiling → skimming floating foam → cooking with seasoning → taking out beef and processing.

→ Hanging soup → Seasoning seasoning water → Finished product.

2. Method of making beef soup

(1) raw materials for soup making

The soup is made of beef leg bone, beef and beef liver, and the seasonings are ginger, tsaoko, cinnamon and diced.

Fragrant, Zanthoxylum bungeanum, Rhizoma Kaempferiae, salt, and Amomum tsaoko in seasoning need to be broken, just like cinnamon, clove, Zanthoxylum bungeanum,

Sannai is wrapped in gauze into a seasoning bag. Generally, the total material does not exceed 80 grams!

(2) manufacturing method

Soaking: breaking the leg bones of the cattle leg, and cutting the beef into 250g to 500g pieces with the same leg bones.

Soak them together in clear water. The soaked water cannot be discarded, and it is reserved for hanging soup.

Boiling: put the soaked beef, beef leg bones and fat chicken in a pot (iron pot is not allowed,

Iron pot is easy to discolor soup), inject cold water, boil over high fire, skim off the floating foam on the noodle soup, and mix it with water.

Slapped ginger, seasoning package and refined salt are boiled in a pot; Cook with slow fire, and always keep the soup the same.

Slightly boiling. After boiling for 2-4 hours, take out beef, leg bones, native chicken, ginger and seasoning packets. beef liver

Cut into small pieces, cook in another pot and clarify for later use (or together with beef, leg bones and native chicken)

Cook in the pot).

Hanging soup: pour the blood water soaked in beef and beef liver broth into beef soup, and boil it with strong fire.

Switch to slow fire, gently stir with a spoon, and skim off the floating foam on the soup surface to make the soup more clear.

Soup is the root of beef Lamian Noodles. If it is fresh and has insufficient flavor, it needs to be further fermented. The method is:

First, stop heating, and the fat in the soup will gradually float up with the water layer, which will not be emulsified.

Skim off the floating oil to avoid emulsification when hanging the soup, which will affect the clarity of the soup; Secondly,

Filtering the original soup with a gauze or fine mesh sieve to remove impurities; Finally, the refined beef in the raw beef is mixed

Chop into pieces, soak the bleeding water in clear water, then pour the blood water and beef into the soup, and fire.

After boiling, turn it to slow fire. After the minced beef floats, scoop it up with a colander, press it into a cake, and then

Put it into the soup and heat it to make its umami taste dissolve in the soup. After heating for a while, remove the floating objects.

This method is called "one hanging soup" in the industry. If you need more fresh and pure soup, you need to "hang the soup twice"

Or "three hanging soups".

Pay attention to the following points: 1. Boil the soup with strong fire first, then turn to low fire, and the noodle soup will remain the same.

The state that it cannot be opened until it is made. Too much firepower will make the soup cloudy easily. Lose "

Clarify the characteristics of "; If the firepower is too small, it will affect the freshness of the soup.

2. Soak the raw materials in cold water for more than 1 hour, so as to solidify the nutrients in the raw materials.

The soup is delicious and delicious.

Third, the raw materials should be soaked thoroughly.

Fourth, the water used for cooking soup should be added at one time. If cold water is added halfway, the temperature of the soup will suddenly increase.

However, the decrease will destroy the balance of heating of raw materials and affect the extravasation of soluble substances in raw materials.

If you have to add water as a last resort, you can only add boiling water and rush into the soup pot. It is strictly forbidden to add cold to the soup pot.

Water.

Five, the raw materials of soup should be cold water pot, if put into boiling water, raw material surface suddenly.

It is easy to solidify due to high temperature, which will affect the overflow of protein in the raw materials, and the soup will not reach fresh alcohol.

The purpose.

Seasoning with seasoning water: compound seasoning (the amount depends on different drinks in the north and south.

It depends on eating habits) put it in water and cook it with slow fire (it is better to cook it in liver soup) until it is fragrant.

After that, precipitation or filtration is carried out, and after filtration, it is mixed with the hung beef soup, with the purpose of increasing

Add the fragrance of the soup (but pay attention to adding too much spice when making the soup, which will affect the color of the soup), and finally add it.

Salt and monosodium glutamate, that is, beef soup used in Lamian Noodles.

Proportion of compound seasoning: 1. Deduct 0. 1 kg from 0.4 kg of white pepper and 0.5 kg of ginger skin.

Cumin 0.4 kg anise 0. 1 kg biba 0. 1 kg clove 0. 1 kg fennel 0. 1 kg pepper.

0.4 kg of Amomum tsaoko, 0.5 kg of Amomum tsaoko and 0. 1 kg of Amomum tsaoko, stir evenly and grind into powder.

2. Luzhou-flavor: 0.5kg of cooked cumin powder, 0.00g of star anise/kloc-,0.00g of tsaoko/kloc-and cinnamon.

30g of bark, 30g of fragrant leaves, 0/5g of licorice/kloc-,230g of pepper, 60g of black pepper and clove.

55g, 2.5kg of cooked sesame seeds, 65g of dried ginger, 40g of angelica dahurica, 50g of Amomum villosum150g and Amomum villosum.

60 grams are stirred evenly and ground into powder.

(3) Processing of beef

Cut the cooked beef into cubes 1.5 cm. After the beef is cut, put it in the pot and add soup.

Boil appropriate amount of shrimp sauce, oyster sauce, soy sauce, salt, monosodium glutamate and pepper, skim off the floating foam and simmer on low heat.

Taste and drain the soup for later use.

(4) Processing of other condiments

1.Preparation of Chili oil

Choose Chili noodles with moderate spicy degree and bright color, and choose first-class refined rapeseed oil or color as oil.

Pull oil. First, heat the oil (rapeseed oil is refined to remove floating foam and cooked), then add the onion and ginger slices and smash them.

Deep-fried tsaoko and fennel, and when the oil temperature drops to about 120℃, take out the seasoning, and stir-fry it in

Put a little salt in the Chili noodles, pour it into warm frying, and generally use 2500 grams to 33500 grams for 500 grams of Chili noodles.

G oil, deep fried and left for 24 hours for later use.

2. Processing of radish slices: Cut the radish into rectangular slices with a length of 4.5 cm, a width of 2.5 cm and a thickness of 0.2 cm, and put.

Cook in a cold water pot, remove, and cool in cold water for later use.

3. Processing of garlic sprouts and coriander

Wash the garlic sprouts and cut them into garlic sprouts; Wash coriander and cut it into powder for later use.

(5) Production of finished products

Fish the cooked noodles into a bowl, scoop a spoonful of soup, scoop up the noodles with a spoon, then put them down, and put the radish on.

Bupian (or radish slices directly into the soup), diced beef, add a proper amount of soup and sprinkle with incense.

Vegetables and garlic sprouts, drizzled with Chili oil. At this point, one clear (soup clear) two white (radish white) three red (spicy

Pepper oil red) Four green (garlic sprout coriander green) wuhuang (Lamian Noodles yellowish) with good color, fragrance and taste.

(6) Conclusion

Lanzhou beef Lamian Noodles, delicious, omitting ten thousand words.