The reasons why Lanzhou beef noodles are easy to cook: 1: The noodles are stretched to a very thin level. First, a piece of dough is stretched left and right by the master, and then the same operation is performed over and over again.

Skilled masters can stretch thousands of pieces of dough from one piece of dough, each of which is very slender.

In addition, the soup in which the noodles are cooked is always at a high temperature. The cross-section area of ??ramen noodles is very small and the heating area is large. It is normal for the noodles to be cooked within ten seconds after being put down.

If a piece of dough stops when it reaches 100 pieces, then it must be uncooked after being cooked for more than ten seconds. In that case, only the outer surface of the noodles will be cooked, and the inside will still be flour batter.

2: Ramen pays attention to the texture. The most important thing about ramen is the texture, and the texture of the noodles will directly affect the texture of the beef noodles. If the noodles are stretched into long and thin noodles and cooked in the soup for too long, the texture will become weak.

The noodles cooked in this way taste similar to strips of flour paste. In ordinary Lanzhou ramen restaurants, except for some elderly people and children who need to cook it longer, other customers generally do not ask for it to be cooked for a long time.

Moreover, a delicious bowl of beef noodles, the noodles are thin and silky but not chewy.

Three: The ramen noodles are freshly mixed and the humidity is high. The ramen noodles in large ramen restaurants are made from freshly mixed dough and are generally in a wet state, which is different from ordinary fast-food noodles.

The noodles we cook at home are dry, so when put in hot water, they have to absorb water first and then be heated.

In contrast, the fresh ramen noodles do not need to absorb water when they are put into the soup, so the cooking time of the ramen noodles is naturally reduced.