The proportion of the seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder15%, cinnamon powder12%. Among them, the ratio of seasoning to soup is about 0.3-0.4%. Soup base: Ingredients: 2 kg of beef, 2 beef leg bones, 2 kg of butter, 2 chicken racks, 3 spoonfuls of one flavor, half a bag of thirteen flavors, 4 handfuls of chicken essence, 4 handfuls of monosodium glutamate and 3 spoonfuls of curry powder; When making a standard beef Lamian Noodles, firstly, beef bone soup and seasoning water are evenly mixed in the ratio of 1:3, and then they are put into a pot and heated to 90℃. Then, salt, monosodium glutamate and chicken essence (in the ratio of 3: 1: 1) are added for seasoning, and then they are poured on Lamian Noodles. Authentic beef noodle kneading method, one is based on the proportion of noodles and water, and the other is that it needs to be kneaded, hammered and pulled repeatedly before it can be shaped. Excellent dough should be smooth, smooth, without holes or traces. Lanzhou beef noodles pay attention to five characteristics: one clear (clear soup), two white (radish white), three red (chili pepper oil red), four green (coriander green) and wuhuang (noodle Huang Liang). Noodles can be divided into wide, wide, thin, thin, capillary, leek leaves, bridge wheat rafters and other types according to their thickness.
It is also very important to grasp the cooking temperature of the soup. Most people can't cook it, and it is difficult to cook it at home. Some merchants who do Lamian Noodles will also add white radish slices in the process of cooking soup, which tastes like another flavor. The ratio of monosodium glutamate to soup (water) is 0.2-0.4%. 6. The frying ratio of beef noodles and Chili oil and the oil temperature: the ratio of oil to Chili noodles is 20% (500g oil added100g Chili noodles). When putting Chili noodles, the oil temperature is controlled.