In the beef noodle family, Lamian Noodles, a famous Lanzhou beef! It belongs to the clear soup flavor type! Spicy beef noodles are the most famous in Chongqing Xiaomian's brothers! The rest are delicious beef noodles with sauerkraut and beef noodles with pickled peppers. Now I will write out the mainstream operation methods of these beef noodles for your reference!
The first type: Lanzhou beef Lamian Noodles's practice!
Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and a local snack in Lanzhou, Gansu Province. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won favorable comments from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".
1: Preparation of noodle soup: The essence of Lanzhou beef Lamian Noodles lies in the soup. Generally, beef and beef bones are soaked in water for more than 4 hours! Then blanch in cold water, put it in a pot to boil, skim off the floating powder, add seasoning packets, and then simmer for more than 4 hours! The beef is cooked for about 2 hours, and then it is fished out.
2: Preparation of seasoning package: onion, ginger, star anise, aniseed, fragrant leaves, Amomum tsaoko, fennel, pepper, white pepper, galangal, nutmeg, wild pepper, Amomum villosum, dried tangerine peel and kaempferia kaempferia are cleaned and put in seasoning bags. The specific proportion is a trade secret of others. If it is made at home, it can be added according to your own experience, and the proportion of spices should be a little less, so as not to boil a pot of spice soup!
3. Dough preparation: Lamian Noodles's flour is high-gluten flour. At first, it was added with penghui water to stir for more than 30 minutes, and then the noodles were pulled out. Now, basically 99% of the shops are replaced by ramen. Scientific inspection shows that ramen is safer than penghui water! At the beginning, the arsenic and lead contents of penghui water exceeded the national standard! The main ingredients of ramen are salt and alkali.
4. Prepare various ingredients: boiled radish slices, sliced beef, minced garlic sprouts, minced coriander, and seasoning salt, monosodium glutamate and pepper.
5. Final processing:
Add salt, monosodium glutamate, pepper and minced garlic into the bowl first, then add beef soup and adjust the salt taste!
Boil another pot of boiling water, cook Lamian Noodles in the pot, then fish it into a bowl, then put the white radish slices and beef slices, and then sprinkle with coriander powder, and serve! If you want to eat Chili, you can also add Chili oil yourself!
PS: I wonder how much beef is there in Lamian Noodles, the Lanzhou beef that everyone eats? Welcome to the message area.
The second type: spicy beef noodles!
Because I am from Yunyang, Chongqing, and I study as a chef in Wanzhou, the method I learned is a set of methods in Wanzhou noodle restaurant! This beef is mainly divided into two kinds of burning methods. Now, introduce a method with more spicy and delicious flavor!
1: preparation of spicy beef: beef ham or beef brisket is cut into cubes with the size of 1CM, blanched in a cold water pot, and cooking wine is added when blanched! After the fire boils, remove the floating powder, and then continue to simmer for 5 minutes! Cook it thoroughly! Then take out cold water, shower and drain.
2. Put rapeseed oil in a hot pot, then stir-fry diced beef, stir-fry dried prickly ash and chilli, and stir-fry spices such as star anise, cinnamon, nutmeg, fragrant leaves, Amomum tsaoko, fennel, clove, dried tangerine peel, ginger, shallot and cooking wine/kloc-0. When the beef is cooked, remove the residue from it and let the beef cool for later use!
PS: The beef cooked in this way is rich in spices, and the beef soup is delicious and spicy! There must be more oil when frying! 1 kg beef probably needs about half a catty of vegetable oil!
3. Preparation of noodle soup: The soup base of Chongqing noodles is generally made of pig bone and chicken skeleton. After the chicken skeleton and pig bone are cut into pieces, soak them in clear water for more than 3 hours, then put them in a pot with cold water for blanching, add cooking wine when blanching, then take out cold water for shower and cleaning, and then put them in a vat for boiling over high fire for more than 6 hours! It is advisable to make the soup white!
4. Prepare seasonings: garlic paste, salt, chicken essence, monosodium glutamate, soy sauce, Chili oil and pepper powder, put them in a bowl, add fresh soup and adjust the taste!
5: The last step: boil the boiling water in the pot, cook the noodles and vegetables, remove them and put them in a bowl, then pour the beef, sesame oil and sprinkle with chopped green onion and coriander.
PS: In the way Chongqing people eat, stir-fried sprouts are usually added to spicy noodles, and then balsamic vinegar is added. It will taste better! In addition, there is a kind of dry fried noodles, that is, as long as the seasoning is not used for noodle soup, friends from other places can also try it!
Spicy beef noodles ask everyone: What is the price of this kind of beef noodles that everyone eats? I usually have only 4-5 small pieces of beef in a bowl of 15- 18 here in Chongqing, and I feel really pitted!
The third kind: beef noodles with sauerkraut!
Speaking of sauerkraut beef noodles, you may have to say that Kang Shuaifu's sauerkraut beef noodles are the most famous! But if you can make a bowl of beef noodles with sauerkraut in your own home, I think it will be more delicious! The practice is also relatively simple and takes a short time!
1: Preparation of beef: beef ham cuts large pieces, then soaks them to remove blood water, then puts them in cold water and blanchs them. When blanching, cooking wine is added. After the fire boils, skim off the floating powder, then continue cooking for 15 minutes, and then take out the cold water and rinse it clean. Add boiling water, ginger, onion, cooking wine, dried tangerine peel, beef and simmer until the beef is cooked! Then take out the diced beef or slices for later use.
2. Sauté ing sauerkraut: Slice pickled ginger, shred pickled cabbage, dice wild pepper, add vegetable oil after the pot is heated, then stir fry pickled ginger, pickled cabbage and wild pepper, stir fry pickled cabbage until the surface turns white, add beef, add beef soup, and boil for 5 minutes after the fire! After that, add chicken essence, adjust the taste and put it into a bowl.
3: Boil the water in the pot, add the noodles and vegetables, cook them, remove them and put them in a bowl, then sprinkle with shallots and parsley!
Ask everyone: Apart from sour beef noodles with instant noodles, which versions of sauerkraut beef noodles have you eaten?
The fourth kind: beef noodles with pickled peppers! Share with you a quick version!
1: Preparation of soup base: In general, sparerib soup and chicken soup at home can be used. If you are too lazy to prepare or don't have it, just use boiled water! But it's best to use bone soup, which tastes better! See the second method of cooking noodle soup with spicy beef noodles for details.
2. Pickled beef preparation:
① Shred beef, add salt, cook wine, marinate tender meat powder 10 minutes, then stir hard, add egg white, raw flour, and smear a little vegetable oil on the surface after pulping!
②: Shred soaked ginger, shredded pickled pepper, diced wild pepper, shredded sour radish, washed with water once to wash off the excess salt, otherwise it will be salty!
③: Heat the pan, add vegetable oil, then stir-fry ginger, pickled pepper, wild pepper and sour radish until the skin of pepper has white spots, then stir-fry shredded beef, stir-fry shredded beef, add a little bone soup or water, then add chicken essence, sugar and pepper to taste, and cook for about 3 minutes on medium fire.
3. Prepare seasoning for noodles: take a bowl, add garlic paste, Jiang Mo, soy sauce and chicken essence, and add bone soup to adjust the salt taste!
4: Boil water in the pot, add noodles and vegetables, remove and pour into the bowl after cooking, pour the fried beef with pickled peppers, and finally sprinkle with chopped green onion and coriander! There must be soup in the beef with pickled peppers, and pour it on the noodles with the soup!
Ask everyone: have you eaten this kind of fried beef noodles with pickled peppers in other places except Wanzhou noodle restaurant?