Lanzhou beef Lamian Noodles technology is a must in northwest China. Lamian Noodles's production has been circulated in China for a long time, enjoying a long-standing reputation and being the best technique in the world. Lanzhou beef noodles are high-tech varieties.

Making Noodles

The five steps of making Lanzhou beef noodles, including selecting materials, mixing noodles, making noodles, and making Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein.

Choose noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has special flour for beef noodles.

dough mixing

beef noodles

beef noodles

dough mixing is the basis and key of Lamian Noodles's making. 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. The temperature of the mixed dough is always kept at 3℃ by using different water temperatures. At this time, the water absorption of protein in flour is high, which can reach 1%, and the gluten production rate is also high, with good quality, that is, good extensibility and elasticity, which is the most suitable for stretching. Secondly, proper amount of water and ash should be put into the dough to improve the generation rate and quality of gluten in the dough. Pay attention to "three times of water, three times of ash, 9981 times of rubbing". Among them, the ash is an alkaline substance, commonly known as Peng ash, which is fired 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 In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most critical.

Baked noodles

The dough should be placed for a period of time (generally not less than 3 minutes in winter and slightly shorter in summer), with the purpose of promoting the generation of gluten, so that protein, which has not fully absorbed water, has sufficient water absorption time to improve the generation and quality of gluten.

Slipping noodles

After repeatedly pounding, kneading, pulling and dropping a large mass of soft noodles by a young man with strong arm strength, put the dough on the panel, hold the two ends of the bar with both hands, and lift it up on the chopping board to beat it hard. 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 2 mm thick and chopsticks long, or twisted into round strips.

Lamian Noodles

Put the slipped noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to diners' preferences. 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. Generally, the two thin pieces are 7 buttons, while the thin ones are 9 buttons, and the capillary surface can reach 11 buttons. The strips are as thin as silk and do not break, which is really the essence of China cooking.

Boiling soup

Apart from Lamian Noodles, the most important technical content of Lanzhou beef noodles lies in the mellow soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef broth.

Method of making soup

Beef, fat chicken and beef are used as the main ingredients, and more than 3 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and slightly cooking, the flavor of the main ingredients is dissolved in the soup, and it has to be "clarified" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles.

When cooking the soup, the tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver, and some chicken soup are added, then spices such as pepper, Amomum tsaoko, cinnamon and ginger peel are added in proportion, and then the local special green radish slices are added in an extra-large pot-shaped iron pot to make the soup.

preparation of ingredients

main ingredient: meat yak.

ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, fragrant lai, garlic sprout and chili pepper oil.

seasoning: there are three kinds of seasoning formulas for "Majia Uncle Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production steps

Lamian Noodles

Lamian Noodles

1. Wash the beef and bones with clear water first, then soak them in water for four hours (blood is reserved for other use), put them into a warm water pot, skim off the floating foam when they are about to open, add 4 liang of salt, 5 yuan of Amomum tsao-ko, 5 yuan of ginger peel and 2 yuan of pepper, wrap them in gauze and wash them with clear water to remove dust.

2. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Stir-fry cinnamon seeds, prickly ash, tsaoko and ginger bark with warm fire, dry and grind into powder, clean radish, cut into pieces and cook beef noodles until cooked. Garlic seedlings, chopped green onion, and chopped shallots are reserved.

3. Skim off the oil slick from the broth, pour the blood soaked in meat into the boiled meat soup pot, skim off the foam after boiling, add all kinds of seasoning powder, then pour a little water into the clear beef liver soup, boil to remove the oil slick, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick.

4. add 18 Jin of water to 3 Jin of flour, roll it into noodle rope, then knead it evenly, and mix and knead it evenly with 7 Liang of gray water (if the gray water is thick, add less, and if the gray water is light, add more). Wipe the oil on the case, rub the noodles into strips, pull them into strips weighing five taels, and cover them with wet strips of cloth. Then, according to everyone's hobby of eating well, they are pulled into noodles in the shapes of big width, leek leaves, second fine, mustard wheat ribs (triangular strips) and so on. After the noodles are cooked, fish them into bowls, and pour a proper amount of beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and chili pepper oil according to everyone's taste.