The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Those who are interested can go and have a look.
0.5 kg of Amomum Tsaoko, 0.4 kg of Zanthoxylum bungeanum, 0.5 kg of fennel, 0.2 kg of Amomum villosum, 0. 1 kg of Dalbergia odorifera, 0.2 kg of Zanthoxylum bungeanum 1 kg of Angelica sinensis, 0.2 kg of meat, 0.2 kg of Kaempferia Kaempferia, 0.5 kg of cinnamon, 0.2 kg of walnut and 0.2 kg of white button.
Tip: Mix all the above spices in proportion, then grind them into powder, that is, Lamian Noodles soup powder, and keep them for later use.
Composition:
One strip of beef, 5 kg of beef, appropriate amount of ginger slices, appropriate amount of green onions, and one clove of garlic.
Pretreatment of components:
Wash the beef and beef several times, cut the beef and soak it in clear water for about 4 hours, then take out the bones and meat soaked in blood, rinse them with running water again, and leave the blood soaked in the bones as clear soup.
The personal homepage has the explanations of all kinds of marinated vegetables and the sharing of the spice formula of marinated vegetables, and regularly answers the common questions in the production of marinated vegetables.
Cooking method of broth:
1. Put the bones in the bottom of the pot, put the meat on the bones, add a proper amount of water, the water will not cover the meat and bones, and then cook over high heat.
2. After the soup is boiled, clean the bloody foam firmly with a fine mesh colander, then stir the bottom of the pot with a hand spoon, so that the bloody cinnamon at the bottom of the pot floats up, and then salvage it and go down to the prepared onion and ginger.
3. Add Zanthoxylum bungeanum 10g, Zanthoxylum bungeanum 10g, Amomum tsaoko 1g, fennel 8g, ginger bark 5g and simmer for about 4 hours.
When the beef is cooked, you can take it out instead of cooking it in soup.
After the soup has been simmered for 4 hours, all the ingredients in the pot will be thoroughly cleaned, and then the prepared blood soup will be taken.
The personal homepage has explanations of various practices of beef mutton soup and sharing of soup-making experience, and regularly answers common questions about soup-making.
A hanging soup: take a proper amount of prepared blood, then slowly pour it into the pot, stir the soup in the pot, and boil it with a big fire, and a lot of blood foam will appear, so you can punch it out.
The second hanging soup and the third hanging soup are the same as the first hanging soup, that is, the steps of hanging soup three times are repeated. After hanging the soup three times, the soup in the pot will be very clear.
Tip: Hanging soup has two purposes. One is that blood-washed soup is easier to preserve and not easy to deteriorate. This is because the soup spoils mostly because it contains scattered blood foam and minced meat, and the blood added in the hanging soup can adsorb these magazines that have not been salvaged together, so it is easier to salvage. Second, because the hanging soup has a prominent flavor.
Special note: all blood used for hanging soup must be blood soaked in fresh ingredients. If it is soaked in frozen meat or bones, it can't be used. Remember.
Personal homepage has detailed video tutorials made by Lamian Noodles, as well as the sharing of various recipes in Lamian Noodles. You can have a look if you are interested.
Step 1: Take a proper amount of broth and prepare the base soup according to the ratio of 1 kg of soup to1kg of water, that is, add1kg of water to one kg of cooked broth, and then add one tablespoon of Lamian Noodles soup powder, half a tablespoon of monosodium glutamate and one tablespoon of salt.
Step 2: Boil the prepared soup with high fire, then turn to low fire for 5 minutes, then turn off the fire and salvage all the dregs.
Tip: If the dregs are soaked in the pot for a long time, there will be red soup and black soup, and salvaging the dregs can delay this phenomenon.
Step 3: Keep the prepared Lamian Noodles soup warm, so that you can make delicious Lamian Noodles soup.
Personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and Lamian Noodles formula to share, which I share regularly:
Explain the making of all kinds of pasta, explain the making of all kinds of marinated vegetables and share the formula of marinated vegetables, explain the making of all kinds of soups and share the experience of mixing soups.
Lamian Noodles is a kind of delicious food in Lanzhou City, Gansu Province, with unique flavor, delicious meat and fresh soup, which is deeply loved by everyone. Lamian Noodles soup base of Lanzhou beef is made of beef bones, beef and various seasonings. It is very simple to make, but everyone makes it differently.
Lanzhou beef Lamian Noodles, I believe many people like it. Rotten meat rotten soup is delicious, unique in flavor and delicious in color and fragrance. Very delicious. Known as "the first side of China". Now every place sells Lamian Noodles, a kind of beef from Lanzhou. I like it, too. I like soup best. This soup is delicious. Lamian Noodles soup of Lanzhou beef is very important, but soup is the soul. What is the formula of Lamian Noodles's soup?
1. The soup formula of Lanzhou beef Lamian Noodles is 1. Ingredients: bovine bone, beef, water15kg, pepper12g, dried ginger10g, fennel 20g, tsaoko15g, kaempferia kaempferiae10g, nutmeg 5.
2. Wash the beef bones and beef, soak them in water for two hours, soak them in blood and impurities, change the water several times in the middle, clean them after soaking, put them in a pot, and put the beef on them to prevent them from sticking to the pot.
3. Add water to boil, skim the floating foam after boiling, wash the above seasoning with water, put it in a seasoning bag, put it in a pot, and simmer for more than two hours.
4. After the time is up, fish out the beef, cool and cut into pieces, and fish out the beef bones. Don't throw them away, you can cook them again. Filter the broth, prepare another pot, and add some water to the pot to boil.
The ratio of soup to water is one to one. After boiling, pour the filtered soup stock, boil it again, and season it after boiling. 5 to 6 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate and spice powder 1 gram are put into the powder.
6. Wash the radish, add a little water to the pot, put the radish into the boiling water, take out the boiling water to drain the water, put the radish into the broth, and the soup will be ready.
7. Cook Lamian Noodles, take it out and put it in a bowl. Add the soup base, sprinkle with minced garlic and coriander, add Chili oil and cooked beef, and a bowl of delicious beef Lamian Noodles is finished. It is delicious.
Two, Lanzhou beef 1 Lamian Noodles soup tips. Choose fresh ingredients when making soup base, so that the soup base will taste delicious. The ingredients should be cleaned, and the bleeding water and impurities should be soaked in water, so that the soup base will be clear.
2, ingredients should be cooked in cold water, beef should be placed on it to avoid paste bottom, after boiling, floating foam must be cleaned up, so that the soup bottom is clear, you can also put seasoning according to your own preferences.
3, the cooking temperature of the soup base should be mastered. If you want the soup to be clear, you must cook it on low heat, so that the soup will be clear and the beef will be fished out when it is cooked. If cooked for a long time, it will affect the taste. The proportion should be well grasped.
Summary: Lamian Noodles pays attention to Huang Wu, and the soup base is very important. The soup base is also the soul of Lanzhou beef Lamian Noodles, and it is also very simple to make. As long as you master the above skills, the cooked Lanzhou beef Lamian Noodles soup base is clear and rich, and it is very delicious. If you like Lanzhou beef, Lamian Noodles can try it and cook it at home. It's delicious and affordable.
First of all, to correct it, there is no "Lamian Noodles" in Lanzhou, only beef noodles. Specifically, there are beef, beef bones, onion segments, ginger slices, star anise, aniseed, fragrant leaves, tsaoko, fennel, pepper, white pepper, galangal, nutmeg, stir-fry, Amomum villosum, tangerine peel and kaempferia. These are the most basic condiments for making soup. Of course, there are all kinds of beef in Lanzhou.
What is the formula of Lamian Noodles's soup for Lanzhou beef? Lamian Noodles in Lanzhou can be seen everywhere in China. I don't think many people say they haven't eaten Lanzhou Lamian Noodles. Eating a bowl of steaming beef noodles in Lanzhou, Gansu Province is the beginning of a local day, which has become a living habit of Lanzhou people. In Lanzhou, people never call beef noodles Lamian Noodles, but Niuda (meaning big bowl of beef noodles). Moreover, most beef noodle restaurants in Lanzhou only serve breakfast and lunch, and generally close around 3 pm. Those noodle restaurants that are still open in the afternoon and evening are basically not authentic.
Authentic Lanzhou beef noodles have standards. Huang Wu is the standard of Lanzhou beef noodles. Yiqing refers to the soup base, which needs to be boiled with beef bones and beef. The second white refers to the green radish with northwest characteristics. The function of this radish is to remove the fishy smell in beef soup. The third red refers to pepper, not ordinary oil pepper, but an oil pepper with a lot of spices in it.
Let me start with the most important soup base. How can this soup be clear and delicious? Let's take a look at how the authentic soup base is made in Lamian Noodles. One step may be beyond your imagination.
The noodle soup method of Lanzhou beef Lamian Noodles: 1. Chop 1 beef bones into small pieces, wash 2500g beef, then soak in 7500g clean cold water for more than two hours, soak out blood and impurities, and after soaking for enough time (be careful not to pour out the blood of beef, which is useful), put beef bones and beef in a pot with cold water (stainless steel soup pot, stainless steel soup pot). When the water is about to boil, there will be more and more blood foam. At this time, you can soak the blood with a secret leak, so you can only soak it out, because the soup is clear after soaking, so be sure to soak all the bubbles.
2. After all the floating foam is cleaned, you can put the seasoning bag into the pot. This seasoning package is mainly used to remove the fishy smell of beef and make beef soup more mellow (the specific formula will be detailed later). After the seasoning bag is put into the pot, the beef can be cooked in low fire for about 90 minutes. Beat out the beef first, and continue to cook for 90 minutes on low heat, so that the beef bones and spices are thoroughly cooked. After 90 minutes, pour the blood of the soaked beef into the pot and boil the soup with high fire, and the floating foam in the pot will gradually increase. After the floating foam is removed with a leak, the soup will become clearer than before.
3. Why do you want to add so much blood to soak meat? This has two purposes, one is to make the soup cleaner and clearer, and the other is that the original soup is too thick, which can be diluted to make the soup more palatable. The boiled soup is light brown, which is the standard of clear soup. At this time, you can fish out the seasoning bag and beef bones, and use it again next time, so you don't need the seasoning bag. Next, a seasoning step can be performed. Generally, 6 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate and 1 gram of spice powder can be added to every 500 grams of beef soup. So all the flavors are in the soup. There is no need to season in the later steps.
4. Cut the white radish into pieces and blanch it, then add the beef soup. White radish is not afraid of cooking, even if it takes a long time, it will not affect the taste, but you must add fresh garlic seedlings before serving.
Lamian Noodles's practice: There are many common noodle shapes of Lanzhou beef noodles, and each noodle shape will have a completely different taste, such as "big width", "fine and smooth capillary", "second fine", "third fine" and "leek leaf" with soft and triangular taste. It is true that you can't learn to pull out qualified noodles overnight, but you must have a long-term skilled process!
1. Put 1000 grams of flour on the chopping board, dig a small pit for pouring water in the middle of the flour, and then hammer it on the chopping board around the flour twice with your fist, so that the flour on the chopping board will be denser and the water will not seep out when adding water into the small pit in the flour. Add 500 grams of water and 8 grams of edible salt to the bowl, stir a few times to melt the salt, then pour the water into the small pit of flour, and then slowly scrape the flour from the middle to the middle, that is, put the dry flour close to the middle of the water, and then beat the flour into flour by hand after all the flour is close to the middle, that is, rub the flour by hand and rub the water and flour evenly.
2. After kneading the dough evenly, press the flour wadding into dough, and knead it several times after the dough is formed. There is no need to rub it too bright. If it's too bright, it's not easy to add it when Gabon is gray. Then wrap it in plastic wrap and wake up for 20 minutes. Prepare a bowl, put 5g of Peng Hui Lamian Noodles into the bowl, and melt it with half a bowl of warm water for later use. Push the awake dough away first, then sprinkle the gypsum water evenly by hand, then squeeze it by hand to squeeze the gypsum water into the dough, then fold the dough and push it away by hand, then sprinkle the gypsum water evenly, and so on until the gypsum water is added. The dough should be light yellow at this time.
3. At this time, you can start kneading dough. From left to right, press it with your right hand, then pull it up, then press it with your left hand, pull it up and press it with your right hand. Therefore, the kneaded dough is kneaded into strips with a diameter of 4-5 cm, and then divided into pieces with a length of about 15cm. After the noodles are divided, let the noodles wake up a little. Generally, the temperature is high in summer.
When you are in Lamian Noodles, roll the batter on some dry flour first, so that it is not easy to stick between the noodles when you are in Lamian Noodles. Then knead the noodle dough round, so that the pulled noodles can be uniform in thickness. Hold both ends of the noodle dough with both hands, and then pull it to both sides. After pulling, put the left hand dough in the middle of the dough and pull it to both sides. After opening, put the noodle dough in your left hand in your right hand and pull it in different directions with both hands. Repeat this action all the time, pull the noodles to their favorite thickness and pinch them off. Lamian Noodles will. It's easier said than done.
Authentic Lanzhou Beef Lamian Noodles: After the water in the pot is boiled, Lamian Noodles, cook it, take it out and put it in a bowl filled with beef soup, sprinkle with green garlic sprouts and coriander, add a spoonful of red pepper oil, and finally put our cooked beef, so that a bowl of authentic and delicious Lanzhou beef Lamian Noodles is ready.
Formula of spice bag and spice powder? 20g of fennel, 0g of Amomum tsaoko15g (seeds are removed after mashing with a knife), 0g of pepper13g, 0g of dried ginger10g, 2g of cinnamon, 0g of galangal10g, 0g of kaempferia kaempferia10g, 5g of nutmeg, and fragrant incense. Put all the seasonings into the seasoning bag and tie the bag tightly. Spice powder is to remove ginger slices and onion segments from the above spices and grind them into powder.
Why do you want to add the blood of soaked beef to the beef soup? Adding blood to the soup to make it cleaner is the secret trick of Lanzhou Beef Noodle Restaurant. What is the principle? It turns out that hemoglobin contained in blood water has a good adsorption effect and can adsorb tiny suspended substances in soup. When protein molecules are slowly denatured by heat, these impurities will condense together to form floating foam. After skimming the floating foam, the soup body naturally becomes clean.
Why is the beef noodle restaurant in Lanzhou closed in the afternoon? The beef noodle restaurant in Lanzhou is very particular about beef and soup. How much beef and soup is served every day is basically fixed. Another point is that the soup will become turbid after noon on 12, so the taste in the afternoon is not as good as that in the morning. Therefore, the more authentic beef noodle shop will close at around 3 pm, which is also a high standard practice to ensure beef noodles.
Conclusion: Making Lanzhou beef Lamian Noodles by yourself is a bit complicated, time-consuming and laborious. Some people say that if you want to eat authentic Lanzhou beef Lamian Noodles, you must go to Lanzhou. I think this is not unreasonable, because you don't know what the authentic Lanzhou beef Lamian Noodles is. Maybe you have eaten Lanzhou Lamian Noodles in many noodle restaurants, but you will feel that the taste and taste of each restaurant are different. So which one is authentic? Maybe they are not authentic!
It's simple. This is the sauce for beef stew. Beef soup will taste better if there is stewed chicken in it. I often cook beef noodles at home, and the soup tastes basically the same, that is, I use machine noodles instead of Lamian Noodles.
Free is the most expensive, and the core of beef noodles is not just the formula!
1, 500g flour
2, 4 grams of salt
3, ramen agent 2%
4. 250-300g of water
Lamian Noodles's main points
Firstly, high-quality refined flour rich in gluten and strong toughness is selected and baked into soft flour with local vegetation in Lanzhou.
Often, the day before, a young man with strong arm strength repeatedly pounded, rubbed, pulled, fell and patted a large mass of soft noodles, then smoothed them into strips with thick teacups and long chopsticks, and then pulled out noodles with different sizes and thicknesses according to diners' hobbies. Those who like round faces can choose thick, thin, thin and thin. If you like the board, 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 bowl of soba ribs specially for you.
Lamian Noodles is a unique skill. One noodle segment pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Seeing Lamian Noodles seems to be enjoying an acrobatic performance. At the end of the performance, it seems that dancers are waving ribbons.
The quality of beef Lamian Noodles depends on clear soup.
The water temperature of the dough depends on the season. The water temperature should be low in summer, about 10 degrees, about 18 degrees in spring and autumn, and about 25 degrees in winter. Only at a specific water temperature, the protein contained in flour will not deform and generate more gluten networks. Starch does not gelatinize, but is enriched between gluten networks.
Because of the high temperature in summer, even if cold water is used, the strength of dough will also decrease. In this case, you can add some salt properly, because salt can enhance the strength and elasticity of gluten and make the dough compact.
It is suggested that the instant plaster produced by Lisi Chemical Plant of Lanzhou University should be selected as Lamian Noodles. Compared with traditional plaster, this product has the advantages of Lamian Noodles, which is not easy to break and the dough is more "hard". There are no cyanide, arsenic, lead and other substances here, and the advantage is that the capacity is fast. When in use, it is boiled with warm water and cooled (75-90 kilograms of flour can be pulled by adding 2500 grams of water to 500 grams of flour).
Every beef noodle brand has its own secret recipe, and this secret recipe seems to play the biggest role in Lanzhou!
I used to cook beef noodles in Wenzhou for two years. In order to cater to the eating habits of Jiangsu and Zhejiang people, I had to replace all the spicy spices in the formula and increase the proportion of sugar, chicken essence and monosodium glutamate. That smell, just like Lanzhou people ...
Every time I eat my own Wenzhou beef noodles, the best time is when I enlarge the ingredients and adjust the original soup! Only then can we eat something close to "authentic". [Pick one's nose] [Pick one's nose]
But there is still a difference between the original soup and the prepared soup. The ingredients for making the original soup are similar, but you want to serve a bowl of soup that can taste the authentic Lanzhou flavor. There are many kinds of spices, the proportion is strict, and most of them are secret. Interested friends, stand up! I can contribute the formula of the original soup to everyone! As for the proportion and secret recipe of soup, I do have [yi tooth] [yi tooth] depending on everyone's consciousness [yeah] [yeah]
There is no Lamian Noodles in Lanzhou, only beef noodles! No one named Lanzhou Lamian Noodles is authentic! Don't ask me how I know, because I was born and raised in Lanzhou, and I have only eaten beef noodles, not Lamian Noodles. Shops in other places, especially in Linxia, like to call Lamian Noodles, and several of them have their own secret recipes, so it is impossible to tell others. Most of the merchants are Muslims, and they are doing well. Many of them have been passed down from generation to generation. So come to Lanzhou if you want to eat authentic beef noodles! Of course, there is delicious Lamian Noodles! Actually, it's good to pull a note!
I don't know about this, but I know it's delicious, so I'll have another bowl. . [Yi tooth] [Yi tooth] [Yi tooth] [Yi tooth]
Lots of lugg