How to make beef noodles delicious

Beef noodles, a common pasta, is also a traditional food in Lanzhou City, Gansu Province. This dish has the characteristics of "one clear, two white, three green, four red and Huang Wu" and is famous all over the country. There will be signs of "Lanzhou Authentic Beef Lamian Noodles" all over the country, but they are not authentic. Lanzhou beef noodles can only be the original flavor of Lanzhou. Lanzhou or Gansu only has beef noodles, but there is no Lanzhou Lamian Noodles.

Raw material: yak meat.

Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

Production steps:

1. Wash the beef bones with clear water first, then soak them in clear water for four hours (the blood is reserved for other purposes), put them in a warm water pot, skim off the floating foam when they are about to open, add 4 ounces of salt, 5 ounces of tsaoko, 5 ounces of ginger skin and 2 ounces of pepper, wrap them in gauze, wash them with clear water, then put them in a pot, simmer for five hours, and cut them into 60 ounces.

2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-fry Cinnamomum cassia, Zanthoxylum bungeanum, Amomum tsaoko and ginger bark with warm fire, air dry and grind into powder, wash radish, cut into pieces, and cook beef noodles until cooked. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

3. Skim the oil slick from the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skim the oil slick.

4.30 kg of flour and 18 kg of water are rolled into a noodle rope, and then kneaded evenly, and mixed and kneaded evenly with 7 pieces of gray water (the gray water is less thick and the gray water is much lighter). Wipe the oil off the case, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's delicious hobbies, it is pulled into noodles with large width, leek leaves, two fine, mustard wheat gluten (triangular strips) and other shapes. After the noodles are cooked, take them out and put them in a bowl. Sprinkle some beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.