Lamian Noodles in Lanzhou is a kind of food name, which began in Jiaqing period of Qing Dynasty (1799). It was brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Tsinghua university in Huaiqing Prefecture, Henan Province. Later, Chen Hesheng, Ma Baozai and others named it "one clear (soup), two white (radish), three green (coriander and garlic seedlings), four red (chili pepper) and wuhuang ().
method of work
1, wash the beef, and remove the blood and bloodshot from the meat.
2. Put cold water in the pot, cut the beef into 10 cm square blocks and cook together.
3. Boil the water, reduce the heat, skim the blood and cut the foam, stir the meat at the same time, and then skim the foam for about 5- 10 minutes.
4. Add seasoning: ginger, onion, tsaoko, aniseed, cinnamon, ginseng, rock sugar, nutmeg, pepper, dried red pepper and 3-4 cloves.
5, small fire for 40 minutes. Try it with chopsticks until the meat is rotten, add salt and cook for 10 minutes.
6, green radish cut into pieces, another pot, put half of the original soup just made, half of the water, radish slices into it. Add pepper powder, chicken essence, monosodium glutamate and salt and start cooking. Boil the soup and drop the sesame oil.
7, cooking noodles, fishing noodles out of the pot, add radish soup, coriander, minced garlic, beef, Chili oil.