I want to open a noodle shop, does anyone know what is the soup recipe for Lanzhou beef ramen?

Many of my friends around me, especially the locals in Lanzhou, think that the reason why they can't make good beef noodle soup is because of the quality of the water. But in fact, when you think about it, this point does not stand up to scrutiny: Although Lanzhou is located in the upper reaches of the Yellow River, but not the source basin, why is closer to the source of the Qinghai also has no authentic beef noodles? And with other northern cities, Lanzhou's water quality, the same pollution, hardness and other issues, thousands can not be Baotu, West Lake and other well-known good water comparisons. So why is the soup flavor of Lanzhou's beef noodles so delicious?

The answer is actually very simple, all depends on the selection of soup

In a bowl of noodles, the cost of soup accounted for more than 30% of the cost of soup, soup can be seen in the selection of materials how important. To a medium-sized beef noodle shop to count, the cost of its soup per pot are in the 130 yuan, while the field of small ramen shop monthly soup cost is only 200 yuan. The quality of the soup is obvious at a glance.

What's more, the excellent beef noodle shop in the selection of ingredients is not counting the cost. Ordinary noodle shop selected peppercorns per catty is only about 28 yuan, well-known noodle shop is up to 68 yuan per catty. Ask these two peppercorns out of the soup, that more fragrant?

The key to Lanzhou beef ramen is to cook beef broth

Main ingredient: beef; Ingredients: beef bones, beef liver, fat chicken, green radish, oil, green onion, salt, chanterelles, garlic, chili oil as appropriate. First of all, the beef and beef bones with clean water, then soaked in water for four hours (blood water left for another use), cut the beef, and beef bones, fat chicken into the pot of warm water, such as about to open when skimming foam, add seasoning, ginger skin, salt into the pot, stewed on a low fire for 4 hours that is ripe, fished out a little cooler cut into cubes to be used.

Of course, Lanzhou beef noodle soup is not boiled beef soup poured directly on the surface, pure broth only accounted for about 20% of the proportion of the industry said the flavor of the soup is mainly rely on seasoning "to take", visible seasoning in the Lanzhou beef noodle in the importance of!

The seasoning is not simply the soup, and how your soup can be very good and cooking meat with the material, with a good line! Generally there are 10-15 kinds of soup seasonings and about 10 kinds of cooking meat seasonings, of course there are duplicate spices in both, such as peppercorns, peppercorns, grass fruits, dried ginger, etc. Every family's recipe is different, so there is a subtle difference in flavor!

Mainly the use of ash

This is a plant that grows in the arid regions of the Northwest, called pong alkali grass, which is called water pong by our locals, and it takes a large amount of water pong to burn a small amount of pong ash. I remember that I have a distant grandfather who burned this, and he used a frame car to pull a lot of water pong from the mountains, and then he dug a hole in the ground and put the pong in the fire. Put the water in the fire, the fire is blazing, and finally burned a few pieces of crystallized red and blue things left, is the ash. Beef soup is also a little bit is put into a variety of similar herbal seasoning, put the cow bone, the whole chicken, long simmering finally get beef broth.