1, the main ingredient is edible alkali, which is melted with warm water. Now it's cold in winter, so it's good for flour gluten to use warm water of 30 degrees when kneading dough.

2. Cover with plastic wrap for 30 minutes after a dough mixing procedure.

3. Divide into three noodles, knead them into long strips, grease the surface, and cover them with plastic wrap for half an hour.

4. Then I pulled up the dough with my hands and twisted it after stretching. I couldn't take pictures myself, so I had to pull it away and put it on the chopping board.

5, so repeatedly pull, this is called slippery noodles, this process takes about 10 minutes, feel the dough has toughness, just rub it into long strips, grease the surface, cover it with plastic wrap and simmer it for later use.

6. Prepare the ox bone, cook the soup with beef and ox bone, put the ox bone and beef together in the pot, add cold water, and when there is floating foam, clean the floating foam.

7. The only ingredients used in cook the meat are: 2 star anise, 2 segments of cinnamon, 20 peppers, 5 slices of ginger, 2 dried peppers, and green onions 1 root.

8. After skimming the floating foam, add cook the meat ingredients, simmer slowly 1 Take out the beef when I was a child, and keep the beef bones and simmer for 2 hours; If time is tight, you can change the pressure cooker to stew for 30 minutes.

9. Slice or dice the fished beef, cook it with broth and 3 grams of salt, and set aside.

10. Slice the white radish, add 2g of salt and boil it in boiling water, and then change the water for later use.

1 1, take a proper amount of beef soup and half the water, add 3g of salt and pepper to taste, and add the cooked radish slices.

12, cut the noodles into thin strips, and the thickness is according to your own preferences. My family has a difference between thick and thin, and cook them in the pot.

13, when the noodles float, put a little green vegetables to decorate them.

Extended data

knack for cooking

1, boiled beef and sheep liver with old soup, and then added with traditional condiments. The finished beef noodle soup must be crystal clear and have the flavor of beef.

2. It is made of plaster surface and filtered water. The plaster surface contains a lot of alkali, thus enhancing the stiffness of the surface. The method of drawing beef noodles is very unique. Because of the strong toughness of raw noodles, the drawing of Lanzhou beef noodles is very different from that of other places in China. At first, a large piece of dough cultivation must be done by young and strong young men. After the dough is kneaded, it is evenly divided into several small doughs. When a guest asks for noodles, the whole beef noodle making process can be started.

3. Generally speaking, the method of drawing noodles is to press the dough into strips (wide noodles) or knead it into long strips (fine noodles), then fold it in the middle and pull it several times, and put it into a large noodle pot. After cooking face to face, take out the pan, add beef stock, sprinkle with small pieces of beef, Chili oil, coriander and garlic sprouts. A bowl of delicious beef noodles is finished.

References:

Baidu Encyclopedia: Lanzhou Lamian Noodles