Beef noodles detailed information daquan

Beef noodles, a common pasta, is also a traditional famous food in Lanzhou. It has the characteristics of "one clear, two white, three green, four red an

Beef noodles detailed information daquan

Beef noodles, a common pasta, is also a traditional famous food in Lanzhou. It 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.

Basic introduction Chinese name: beef noodle mbth: Beef noodle seasoning: cooking wine, soy sauce, oil, salt, chicken essence and vinegar Features: rotten meat, rotten soup and fine noodles. Category: flavor snacks, local specialty snacks Ingredients: beef, noodles, radish, coriander, garlic seedlings Origin: Lanzhou inheritance, flavor characteristics, practices, noodle making, soup making, soup making. Other practices, ingredients, steps, tips, and eating instructions, the inheritance of Lanzhou beef noodles first began in the Qing Dynasty. Ma Liuqi, a Dongxiang nationality in Gansu Province, learned the technology of making beef noodle soup with trolley from Chen Weijing, a student from imperial academy, Suzhai Village, Huaiqing Prefecture, Henan Province, and brought it to Lanzhou. After the innovation and improvement of Chen Descendants and Hui chef Ma Baozi, in the long years of more than 200 years, Lanzhou beef noodles "one clear (soup) and two white" are world-renowned, and they are famous at home and abroad for their rotten meat, fresh soup and delicate noodle quality. It has penetrated all over the country and won the praise and honor of diners at home and abroad. It has been identified as one of the three pilot varieties of Chinese fast food by the state and is known as "the first side of China". Flavor characteristics Lanzhou beef noodles have the characteristics of rotten beef, white radish, red spicy oil and green coriander. The noodles are flexible, smooth and refreshing, with harmonious soup color, fragrant smell and attractive appetite. There are many kinds of noodles, such as big width, two width, leek leaves, a nest of silk, buckwheat noodles and so on. And "second essence", "third essence", "fineness" and "capillary", diners can choose according to their own hobbies. The local people described it as a clear, white, green and red Huang Wu, that is, beef soup is clear as white water, a few white radishes are pure white, fresh green garlic sprouts are floating on the soup, Chili oil is red, and noodles are bright yellow. Therefore, the reputation of Lanzhou beef noodles has continued. Lanzhou beef noodles practice Lanzhou beef Lamian Noodles technology, a must in the northwest. Lamian Noodles's production has been circulated in China for a long time, enjoying a long reputation, and it is the best technology in the world. Lanzhou beef Lamian Noodles is a high-tech variety. The five steps of making noodle Lanzhou beef noodles, including material selection, dough mixing, dough mixing and Lamian Noodles, skillfully utilize the physical properties of ingredients, that is, the ductility and elasticity of gluten. Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. Noodles and noodles are the basis and key of Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. By using different water temperatures, the temperature of the mixed dough is always kept at 30℃. At this time, the water absorption of protein in flour is high, reaching 100%, and the gluten production rate is also high, with good quality, that is, good ductility and elasticity, which is most suitable for stretching. Secondly, proper amount of water and ash should be put into the dough to improve the gluten production rate and quality. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Among them, ash is an alkaline substance, commonly known as Peng ash, which is made from the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most critical. Beef noodles will be put together with the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer). Its purpose is to promote the generation of gluten, so that protein, which has not fully absorbed water, can have sufficient water absorption time, and improve the generation and quality of gluten. Young men with strong arms will repeatedly pound, knead, pull and drop the dough, then put the dough on the panel, grab both ends of the strip with both hands, lift it up and beat it hard on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips. Spicy noodles put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Apart from Lamian Noodles, the most important cooking skill of Lanzhou beef noodles lies in the purity and fragrance of the soup, which can be said to be the soul of Lanzhou beef noodles. Beef soup is mainly made of dozens of spices and beef soup. The soup takes beef, fat local chicken and beef as main raw materials. Soup stock is made of more than 30 kinds of spices and traditional Chinese medicine. After boiling and micro-boiling, the flavor of the main ingredients is dissolved in the soup, and the finished product is crystal clear and extremely delicious. It is the best soup in beef noodles. When cooking the soup, tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and part of chicken soup are added, then spices such as pepper, tsaoko, cinnamon and ginger skin are added in proportion, and then local special radish slices are added to the extra-large pot-shaped iron pot to cook the soup. 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 liang of salt, 5 liang of Amomum tsao-ko, 5 liang of ginger peel and 2 liang of pepper, wrap them in gauze, wash them with clear water, put them in a pot, simmer for five hours, take them out and let them cool. Lamian Noodles II. Cut beef liver into small pieces, cook in another pot, and clarify for 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, skim the foam after boiling, 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. According to everyone's taste, add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil. Other practices: noodles 350g, cooked beef 100g, cooked shredded pork 80g, appropriate amount of auxiliary oil, salt, cooking wine, soy sauce, onion, garlic, spicy oil, chicken essence, cooked sesame, sugar, bamboo shoots 100g, and small tomatoes/kloc-0. 2. Wash chicken feathers and wash small tomatoes. 3. Bamboo shoots are shelled, washed and shredded. 4. Boil shredded bamboo shoots in boiling water for 3 minutes and take them out. 5. Heat oil in the pot, add shredded bamboo shoots and stir-fry with cooking wine until it turns yellow. 6. Add the cooked shredded pork. 7. Add sugar, first pump, stir-fry for 3 minutes, add some salt, Chili sauce and chicken essence, stir-fry evenly, sprinkle with chopped green onion and set aside. 8. Blanch the chicken feathers with boiling water and remove them for later use. 9. Let the noodles boil in water. 10. Scoop the noodles into a big bowl. 1 1. Add tomatoes, beef, chickpeas and shredded bamboo shoots to stir-fry the meat. 12. Sprinkle cooked sesame seeds, sprinkle some minced garlic, drizzle with spicy oil, and stir well to serve. Tip 1. Add some oil to the water of dried chicken feathers, so that the color of dried chicken feathers looks good.

Put some salt in the water where the noodles are cooked, so that the cooked noodles will not stick together easily. Edible Guide Lanzhou clear soup beef noodles have five characteristics: "one clear, two white, three red, four green and Huang Wu". That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, so they bring a bowl of noodles and start with a pot of pot-bellied vinegar. Add a balsamic vinegar, as if only in this way can you enjoy the sour and spicy fragrance of beef noodles. Eating beef noodles often exceeds the usual amount. A bowl of noodles will make you sweat and drink all the hot and sour broth. Pay attention to two points when eating beef noodles: First, beef noodles are delicious, but don't treat them as daily breakfast; Second, the nutritional value of beef noodles is not reasonable, so it should be adjusted reasonably. The noodles in Lanzhou beef noodles are made of Peng ash (alkali) and flour. Protein in flour is destroyed by alkali, and Peng ash is very irritating to the stomach, so all beef noodle restaurants have vinegar pots that customers add to beef noodles to dilute the taste of alkali. Garlic sprouts and coriander added to beef noodles are the most primitive nutrients, which can provide certain vitamins and minerals, but the amount is too small to meet the needs of the human body. At this time, we should add some side dishes to supplement it. When eating beef noodles, try to add an egg or a portion of beef to increase protein's intake. At the same time, add more radish slices, garlic sprouts and coriander, and then add some vinegar to the bowl. In this way, the color, fragrance, taste, shape and nutrition of Lanzhou beef noodles will be better.