Ask the practice of Lanzhou Lamian Noodles.

Practice of Lanzhou Beef Lamian Noodles

1. Mianhe

Better add some salt.

Wake up.

Roll it into a cake and grease both sides. Then buckle it under the container. Repeat every few minutes, usually about 10 times, until the cake won't shrink back when it is pulled.

3. cut beef.

It is best to have meat with muscle and oil. Cut into thin slices or cubes.

4. Cook soup.

It is best to wrap the seasoning in a small cloth bag, so that there is no material left at the bottom of the pot.

The wrapped seasoning is tsaoko, cinnamon (less) and pepper. Some supermarkets in China sell them.

Cook it with raw meat.

I use the ready-made marinade that has been wrapped in small bags in China.

After removing the blood foam, it must be removed very cleanly. You can't change the soup, keep the original soup.

Then add white pepper, a lot, like salt in stew, a lot, a lot. Salt comes last.

5. Oil is spicy.

Buy Chili noodles in the supermarket, not powdered ones, with a little Chili seeds.

Burn oil on the fire. When the oil is ready, let it cool down, pour it on the Chili noodles and stir.

At least I saw oil 1cm deep on the pepper noodles.

6. Lamian Noodles.

Roll it into a cake, then cut it into strips and pull it!

Force evenly!

7. the pot is out.

Coriander prepared in advance

Fish noodles first, then stir soup! It's better to have a bigger bowl so that the noodles can float in the soup.

Sprinkle with coriander, sprinkle with Chili, and preferably put more Chili oil.