What is the recipe for Lanzhou beef ramen soup

Main Ingredients:

Beef 500 grams Ramen (you can buy ready-made ramen) [1]

Accessories:

200 grams of coriander 500 grams of garlic scallions Ginger

Cao Nuo Dai Seasoning Pepper Capsicum pepper Chicken Seasoning

Preparation Steps:

1. blood, blood clean.

2. Put cold water in the pot, cut the beef into ten-centimeter square pieces, and cook them together in the pot.

3. Water boiling, close the fire, skimming blood foam, while stirring the meat, and then skim foam, about 5-10 minutes.

4. Put the garnish: ginger, green onion, grass nuts, daikon, cinnamon, ginseng, rock sugar, meat kou, pepper grain, dried red pepper, cloves 3-4.

5. 40 minutes on low heat. Try with chopsticks, meat rotten can be, put salt, cook for another 10 minutes.

6. Green radish cut into slices, another pot, put half of the original soup just made, half of the water, radish slices into. Put pepper, chicken essence, monosodium glutamate, salt, start cooking. Soup open, drop sesame oil.

7. Cook noodles, fish noodles out of the pot, add radish soup, parsley, garlic mustard, beef, chili oil.

Specific method

Main ingredient: meat yak.

Ingredients: beef bones, beef liver, fat ground chicken, green radish, clear oil, green onion, salt, parsley, garlic cloves, chili oil as appropriate. Seasoning: Seasoning, "Master Ma's Beef Noodle" seasoning recipe there are three main, the most commonly used is the "strong flavor type".

By the following steps: production materials (10)

First of all, wash the beef and beef bones with water, and then soak in water for four hours (blood left behind for another use), cut the beef, and beef bones, fat chicken into the pot of warm water, and so soon to be open to skim off the froth, add spices, ginger, salt into the pot, stewed on a small fire for 4 hours that is ripe, fished out and cooled a little bit, and then cut into cubes to be used. Cut the liver into small pieces and put them into another pot. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Wash and cut the radish into slices and cook. Cut the garlic cloves and the parsley into small pieces.

The broth skimmed floating foam, soak the meat of the blood water poured into the boiling broth pot, to be open after skimming clarification, add seasoning powder, seasoning can be based on the north and south of different dietary habits across the country, and then the clear beef liver soup poured into the water a little bit, boiled to open the froth, and then add salt, monosodium glutamate, cooked radish slices and skimmed the floating oil and scallion oil, noodles under the pot, the noodles are cooked and then salvaged into a bowl, will be the beef broth, radish, the amount of floating oil, and then poured on the noodles, the beef broth, radish, floating oil, and then poured into the pot. Pour the beef broth, radish and floating oil on the noodles. Add the appropriate amount of diced beef, cilantro, garlic cloves and spicy oil to your taste. Characterized by fresh broth, tender and tasty noodles, and nutritious and affordable. Each bowl of noodles is 2.5 taels plus 350-500 ml of broth, depending on the size of the bowl.

The auxiliary ingredients of beef noodles are also an important part of the soup. Accessories radish slices practice: green radish are purchased according to the daily demand, so as not to chaff. The practice is to first wash the radish, remove its hairy roots and head and tail, cut into long or fan-shaped slices, into the pot of boiling water blanching, and then fished into the cold water immersion bleaching, and then into the beef broth to cook, so that you can go to its odor, eating soft and hard to taste. Beef noodles in clear soup should be good in color, aroma, taste and shape. A successful bowl of beef noodles should be clear (soup clear), white (radish white), red (chili oil red), green (cilantro, garlic green), and yellow (noodles yellow). The Ma family has strict quality requirements for beef noodles, in his words, "soup is clear, meat is crispy, noodles are tough and long".

The practice of splashing hot pepper is also very delicate, first vegetable oil is hot, and then cooled to 100 degrees, into the pepper particles, grass jelly, ginger and other oil, and then fish, and then into the chili pepper noodles, with warm oil (from 100 degrees to start heating), slowly and constantly with a shovel rolling, fried to a certain fire, fried into red oil red chili pepper mixed into something. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup, in order to ensure that the soup is clear. Master introduction can never be put directly into the chili noodles, otherwise the chili noodles will stain the soup red, it is not clear soup into a spicy soup. When you eat on the beef noodles, the aroma of the nose, the oil point crystal bright, giving people the beauty of enjoyment.

Noodle

Lanzhou beef ramen noodles production of the five major steps from the selection of materials, and noodles, wake up, or slip and pull noodles, are skillfully utilized in the physical properties of the ingredients contained in the elongation and elasticity of gluten proteins.

Selecting noodles

Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef ramen. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites, moldy contaminated flour, because this flour not only does not meet the health standards, the protein molecules contained within it, in the protease (due to pollution and other reasons, the protease activity is enhanced), the protein molecules are broken down into amino acids, so that the proteins can not be combined with the formation of gluten in the water, and thus greatly reducing the generation of gluten. Only fresh, high-gluten flour (Lanzhou beef ramen special flour) with a high protein content can ensure the prerequisites for successful ramen production.

Harmonizing

Harmonizing is the foundation of ramen production and is the key. The first thing you should pay attention to is the temperature of the water, which is generally warm in winter and cool in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of the water used in the pasta, the temperature of the dough is always maintained at 30 ℃, because at this time the protein in the flour has the highest water absorption, which can reach 150%, and at this time, the gluten generation rate is also the highest and the quality is the best, i.e., the best elongation and elasticity, and the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten will likewise be reduced, and when the temperature reaches 60°C, it will cause denaturation of the protein and loss of its properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is produced by the Gobi Beach Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent, and noodle-making skills are still the most crucial.

Wake up

Wake up, that is, and the good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in summer), its purpose is also to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed water to have sufficient time to absorb water, in order to improve the production and quality of gluten.

Fourth, slip strip

By the bladder of the young man first large soft dough repeatedly pounded, kneaded, stretched, wrestled, put the dough on the panel, with two hands to hold the ends of the strip, lifted on the board and wrestled hard. After the strip is stretched, the ends are folded, continue to hold the ends and wrestle, so repeatedly, the purpose is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodles, or roll it into round strips.

Pulled noodles

The slipped noodles on the board, sprinkled with oil (to prevent the noodles from sticking), and then with the diners' preferences, pull out the size of the noodles of different thicknesses, like to eat round noodles, you can choose a thick, two fine, three fine, fine, fine, fine 5 kinds of styles; like to eat flat noodles, you can choose to big wide, wide, leek leaf 3 kinds of styles; want to eat out of the angular, the master of the noodle pull will be for you! Pull a bowl of special "buckwheat flute". Noodle pulling is a masterpiece, holding both ends of the hand, both arms evenly force to accelerate outward stretching, and then the two ends of the folded, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger down to hook the other end, the palms of the hands upturned, so that the noodles to form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be even, so repeated, each fold is called a buckle. Stretching is a very technical job, and it is difficult for beginners to grasp the essentials. The same dough, in the hands of experienced chefs, not only pulling the noodles fast (usually only about 10 seconds), and pull out the uniform thickness of the noodles, and does not break, and beginners will be difficult to do. A noodle section just to pull a large bowl of noodles, every pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. General two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, strip as thin as silk, and does not break, can be called the essence of Chinese cooking. The noodles are smooth and sinewy, and when they are cooked in a pot, they can be fished out, and they are pliable and non-sticky. There is a saying that describes the noodles to the pot: "Ramen is like a plate of thread, down to the pot and turn, fishing to the bowl of chrysanthemum petals". Watching ramen is like enjoying an acrobatic show.