How to cook beef noodles

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 the local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And 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 is soup, which is usually soaked in beef bones for more than 4 hours! Then blanch in cold water, boil in a pot, skim off the floating powder, add seasoning packets, and simmer for more than 4 hours! Boil the beef for about 2 hours, then take it out.

2. Preparation of seasoning package: Wash onion, ginger, star anise, aniseed, fragrant leaves, tsaoko, fennel, pepper, white pepper, galangal, nutmeg, pepper, Amomum villosum, dried tangerine peel and kaempferia kaempferia, and put them into seasoning package. The specific proportion is the trade secret of others. If it is cooked at home, you can add it according to your own experience, and the proportion of spices should be less, so as not to cook a pot of spice soup!

3. Dough preparation: The flour in Lamian Noodles is high-gluten flour. At first, add Peng Hui water and stir for more than 30 minutes, then pull out the noodles. Now basically 99% of the stores have been changed to Lamian Noodles. Scientific inspection shows that Lamian Noodles is safer than Peng Huishui! At the beginning, the arsenic and lead content of Peng Hui's water exceeded the standard! The main components of Lamian Noodles are salt and alkali.

4. Prepare various ingredients: boiled radish slices, beef slices, minced garlic, minced coriander, and seasoning salt, monosodium glutamate and pepper.

5. Final treatment:

Add salt, monosodium glutamate, pepper and minced garlic to the bowl first, and then add beef soup to adjust the salt taste!

Boil another pot of boiling water, cook Lamian Noodles in the pot, then take it out and put it in a bowl, then put the white radish slices and beef slices, then sprinkle with coriander powder, and serve! If you want to eat Chili, you can 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'm from Yunyang, Chongqing, and I'm studying as a chef in Wanzhou, and my learning method is a set of methods in Wanzhou noodle restaurant! This kind of beef is mainly divided into two kinds of roasting methods. Now introduce a more spicy and delicious way!

1: Preparation of spicy beef: Cut beef ham or beef brisket into 1CM diced meat, blanch in a cold water pot, and add cooking wine when blanching! After the fire boils, remove the floating powder and continue to simmer for 5 minutes! Cooked thoroughly! Then take out cold water, shower and drain.

2. Put rapeseed oil in a hot pot, then stir-fry diced beef, stir-fry pepper and pepper, stir-fry star anise, cinnamon, nutmeg, fragrant leaves, tsaoko, fennel, clove, dried tangerine peel, ginger, onion, cooking wine and other spices.