Generally choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites, moldy contaminated flour, because this flour not only does not meet the health standards, the protein molecules contained within, in the protease (due to pollution and other reasons, the protease activity is enhanced), protein molecules are broken down into amino acids, so that proteins can not be combined with the formation of gluten in the water, and thus greatly reduces the generation of gluten. Only fresh, high-gluten flour (Lanzhou beef ramen special flour) with a high protein content can ensure the preconditions for the success of ramen production.

Two, and noodles and noodles is the basis of ramen production, is the key. The first thing you should pay attention to is the temperature of the water, generally require warm water in winter and cool water in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of the water used in the pasta, so that the temperature of the dough is always maintained at 30 ℃, because at this point in the flour in the protein water absorption is the highest, it can reach 150%, at this point in time, the gluten generation rate is also the highest, the quality of the best, that is, the best elongation and elasticity, the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten will likewise be reduced, and when the temperature reaches 60°C, it will cause denaturation of the protein and loss of its properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is with the Gobi Beach produced Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique is still the most crucial.

Three, wake up

Wake up, that is, and good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in the summer), the purpose of which is to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed water to have sufficient time to absorb water, in order to improve the production and quality of gluten.

Four, slipping strip

By the bladder round strong young man first large soft dough repeatedly pounded, kneaded, stretched, wrestled, the dough on the panel, with two hands holding the ends of the strip, lifted on the board and wrestled hard. After the strip is stretched, the ends are folded, and continue to hold the ends and wrestle, and so on and so forth, the purpose of which is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodles, or roll it into round strips.

Five, pulling the noodles will be slipped on the board, sprinkled with oil (to prevent the noodles from sticking), and then with the diners' preferences, pull out the size of the noodles of different thicknesses, like to eat round noodles, you can choose a thick, two fine, three fine, fine, fine, fine 5 kinds of styles; like to eat flat noodles, you can choose to big wide, wide, leek leaf 3 kinds of styles; want to eat out of a sharp-edged, the master of the noodle pulling a special bowl for you! The "buckwheat flute". Pulling the noodles is a masterpiece, holding the two ends of the hand, both arms evenly force to accelerate outward stretching, and then the two ends of the folded, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger down to hook the other end, the palm of the hand turned over, so that the noodles form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be even, so repeated, each fold is called a buckle. Stretching is a very technical job, and it is difficult for beginners to grasp the essentials. The same dough, in the hands of experienced chefs, not only pulling the noodles fast (usually only about 10 seconds), and pull out the uniform thickness of the noodles, and does not break, and beginners will be difficult to do. A noodle section just to pull a large bowl of noodles, every pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. General two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, strip as thin as silk, and does not break, can be called the essence of Chinese cooking. The noodles are smooth and sinewy, and when they are cooked in a pot, they can be fished out, and they are pliable and non-sticky. There is a saying that describes the noodles in the pot: "Ramen noodles are like a plate of threads, down to the pot and around, fishing to the bowl of chrysanthemum petals". Watching ramen is like enjoying an acrobatic show.

Lanzhou beef ramen beef ramen in addition to the advantages and disadvantages of the ramen, the most important skill content in the soup, can be said that soup is the soul of Lanzhou beef noodles. No wonder some people want to pay 5 or 6 million dollars to buy the soup recipe of "Master Ma's Beef Noodle". When Lanzhou people eat beef noodle, they take a sip of soup first to know whether it is authentic or not. Since the Qing Dynasty during the Jiaqing Qinghua Chen Wei Jing made the first bowl of beef noodles, the soup recipe is passed down from generation to generation, the so-called broth is not ordinary beef broth, but mainly dozens of spices and beef broth boiled. Lanzhou's beef noodle most representative of the famous "Ma family moncler beef noodle", Ma family moncler beef noodle adhering to the Huaiqing Province (now Boai County, Henan Province) Qinghua Su Zhai Village Chen family carts of the old soup beef noodle practice to soup for the source of fresh, focus on the soup, excellent soup, especially pay attention to the "broth! It emphasizes on the use of soup and is good at making soup, especially paying attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and traditional Chinese medicine concoctions simmered in the old broth, by boiling, micro-cooking, so that the main ingredients of the fresh flavor dissolved in the soup, the middle to go through two "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely delicious, is the most flavorful soup in the beef noodle! The most flavorful soup in the beef noodle, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerging yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, have the spleen, tonifying the lungs, solid kidneys, benefit the essence of the function. Once in the Qing Dynasty flourished for a while, and then because of the war, the old Ma family never opened the beef noodle shop. "Ma family moncler beef noodles" production method is exquisite and exquisite eye-popping, on the current production cost per bowl is also in the 10 yuan -80 yuan range.