[Edit this paragraph] Specific practices
Broth practice
Ingredients: meat yak. Ingredients: beef bones, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, fragrant lai, garlic sprout and chili pepper oil. Seasoning: Seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor". It is carried out by the following steps: firstly, wash beef and beef bones with clear water, then soak them in water for four hours (blood water is reserved for other use), cut the beef, put it into a warm water pot with beef bones and fat chicken, skim off the floating foam when it is about to open, add seasoning, ginger skin and salt, put them into the pot, stew for four hours with low fire, and then cook them. Take them out and cool them and cut them into cubes for later use. 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. Skim the broth to remove foam, pour the blood soaked in meat into the boiled meat soup pot, until the foam is clarified, add seasoning powder, which can be determined according to different eating habits in 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, take it out of the pot, fish beef soup, radish and oil slick into the bowl when the noodles are cooked. Add appropriate amount of diced beef, coriander, and garlic to everyone's taste, 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. 2.5 noodles per bowl and 350-500ml soup, depending on the size of the bowl. 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). Uncle Ma's family has strict quality requirements for beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long. The method of oil splashing is also very particular. First, heat the vegetable oil, then cool it to 100℃, add pepper, tsaoko, ginger peel, etc., then take it out, add Chili noodles, heat it with warm oil (from 100℃), slowly roll it with a shovel, fry it to a certain temperature, and fry it into red. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it becomes black. This kind of red oil red pepper is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup, so as to ensure the clarity of the soup. You must never put the Chili noodles directly, otherwise the Chili noodles will turn the soup red, and it will not be clear soup but Hu spicy soup. When eating, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment. The five steps of making Lanzhou beef and Lamian Noodles noodles, from the aspects of 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.
Face selection
Generally, you should choose fresh high-gluten flour, and Lanzhou has beef Lamian Noodles special 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.
knead dough
Mixing dough is the basis and key of Lamian Noodles's production. 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 30℃ by using different water temperatures, because at this time, the protein in flour has the highest water absorption, which can reach 150%, and 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, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, 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 critical.
Wake up
Wake up, that is, put the mixed dough for a period of time (generally not less than 30 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. Fourth, the slip is repeatedly smashed, rubbed, pulled and dropped by the young man with strong strength. After that, the dough is placed on the panel, the two ends of the slip are held with both hands, and it is lifted and slammed on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are kept being beaten, so that the purpose 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 20 mm thick and chopsticks long, or twisted into round strips.
Lamian; Ramen
Put the slipped 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-thin, three-thin, 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 10 second), 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 thin one is 7 buttons, and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strip is as thin as silk without breaking, 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.