Recipe: Authentic Lanzhou Ramen (including ramen, broth, oily and spicy)

Home Cooking Recipe: Authentic Lanzhou Ramen (including ramen, broth, oily and spicy)

Notes:

Lanzhou Beef Noodle, also known as Lanzhou Qingtang Beef Noodle, is one of the “Top Ten Chinese Noodles” and is a snack in Lanzhou, Gansu Province. It is characterized by the unique flavor of "the soup is clear, the meat is fragrant, the face is fine" and "one clear two white three red four green five yellow", one clear (tang Qing), two white (radish white), three red ( Chili oil red), four green (coriander, garlic green), five yellow (noodle yellow bright), won the praise of domestic and even customers around the world. It was rated as one of the three Chinese fast foods by the China Cuisine Association and won the reputation of “China's first noodle”.

Ingredients:

Steps:

  1. Home Cooking Recipe: On the flour paving case, push the nest in the middle of the flour, the middle is squatting, and the surrounding area is high. Use your hands to hammer a few times a week in the flour, so it is not easy to run water. Pour the right amount of water in the bowl, then crush the flour ('dock'), use the hand to mix the surface and water, the size of the wheat particles, the finer the better.

    On the flour paving case, push the nest in the middle of the flour, the middle is squatting, and the surrounding area is high. Use your hands to hammer a few times a week in the flour, so it is not easy to run water. Pour the right amount of water in the bowl, then crush the flour ('dock'), use the hand to mix the surface and water, the size of the wheat particles, the finer the better.

  2. Home Cooking Recipe: After the water is simmered, it must be sprinkled evenly, added many times, turned over from the bottom and finally put the dough together ('呲面'). In the process, one hand pushes out a part of the face, and then grabs it back and repeats it several times ('face').

    After the water is simmered, it must be sprinkled evenly, added many times, turned over from the bottom and finally put the dough together ('呲面'). In the process, one hand pushes out a part of the face, and then grabs it back and repeats it several times ('face').

  3. After the dough is smashed, sprinkle a proper amount of ash water (0.4% of the mass of the ash ash), stack the hands together, make a fist, knock the water into the face, and then carry out the “face” several times, then pour in A small amount of rapeseed oil is used for kneading. Use the twisted technique (Tuan-揉) to make the noodles into a uniform twist of the dough, pull the sides of the face and continue, repeat twice. Flatten the dough, flatten it, add a little bit of gray water, three stacks of two packs, pour the gray water into the face, and then wake up for about 30 minutes. Slide the ribs: Hold the dough together, put the two ends together, put a section of the arc on the panel, hold the ends of the strip with both hands, pull it a little further, lift it up and force it on the panel, and repeat it. Noodle preparation: 搓 to the thickness of an adult's arm, about 4-5 cm in length, wake up for a few minutes. Kneading noodles: Spread the flour at the end of the dough, knead it to the rolling pin, and start to rub. First 抻 about 3-4 feet long, then dip the flour, then lick, many times.

  4. Slice the radish, sprinkle with salt, drain, and rinse with water. Boiling water, drowning for 40 minutes, a total of 4-6 times, until there is no original flavor when smelling, then salt, spare.

  5. Hang the big bones of the beef and the spine of the cows. Boil the fire and simmer for 3-4 hours. During the period, be sure to pour out the butter that has come up, leave it, add some amount in the noodles, and increase the freshness of the broth. Flavor and aroma (the colander is used to remove the magazine and the meat residue). Treat the beef and put the beef in cold water, soak the blood out of the hand and soak for 1 hour. Put the beef, washed beef bone into the soup, add the spice package (dried ginger, pepper, cumin, grass fruit, cinnamon, pepper, sand ginger, meat clam, lemongrass, scallions), after cooking, Drain the beef.

  6. Need the soup pot to pour the soup, water, monosodium glutamate, chicken essence, salt, butter (previously smashed out), spice package (dry ginger, pepper, pepper, grass fruit, cinnamon, powdered, loaded Into the gauze package) Stir well and boil. After boiling, filter the broth with a strainer, put a proper amount of radish slices, cook, and set aside.

  7. Pour the oil into the rapeseed oil, add the onion and ginger after the oil is hot, then pour the fruit, fennel, cinnamon, fragrant leaves, star anise, and fry the fish. Wait for the oil to cool down a little, take a large container, and put it into the ground: fresh pepper, pepper, dried pepper and pepper, as well as ginger and garlic, sprinkle a spoonful of hot oil on top, pour a spoon Stir, pour a spoonful of stir.

  8. After boiling the noodles, turn it over with chopsticks.

  9. Put the noodles in a bowl, add the garlic seedlings, chili oil, and finally evenly pour the soup.

  10. Food exchange group (scan code scanning code), you can add to discuss and share experiences. I will answer the questions in time. At the same time, I would like to ask me if I want to learn recipes. My WeChat: Verademeishiriji

Tips:

In the face, winter water and flour can be used; but in summer, the weather is hot and the humidity is high. Add a small amount of salt in the water to prevent the fermentation from being too fast. It’s hard to get noodles and ramen, my arm. . . . It is recommended that you do not use duang's fall when you use the dough mixer and the noodle machine. There is no special effect.


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