Lamian Noodles, the Lanzhou beef sold outside, is very delicious. What is the recipe of this soup?

Wash the beef and beef several times, cut the beef and soak it in clear water for about 4 hours, then take out the bones and meat soaked in blood, rinse it with running water again, and leave the blood soaked in the bones as clear soup. Lamian Noodles and Lanzhou beef, I believe many people like it. Rotten meat and rotten soup are fresh, unique in flavor, beautiful in color, smell and taste, and very delicious. Known as "the first side of China". Now there is Lamian Noodles, and Lanzhou beef is sold everywhere. I like soup very much, too.

It's simple. This is the sauce for beef stew. Beef soup will taste better if there is stewed chicken in it. I often cook beef noodles at home, and the soup tastes basically the same, that is, I use machine noodles instead of Lamian Noodles. But there is still a difference between the original soup and the prepared soup. The ingredients for making the original soup are similar, but you want to serve a bowl of soup that can taste the authentic Lanzhou flavor. There are many kinds of spices, the proportion is strict, and most of them are secret. There is no Lamian Noodles in Lanzhou, only beef noodles! No one named Lanzhou Lamian Noodles is authentic! Don't ask me how I know, because I was born and raised in Lanzhou. I only ate beef noodles, not Lamian Noodles. Shops in other places, especially in Linxia, like to be called Lamian Noodles.

The part of soup; The formula of soup is divided into two parts; One part is the soup material formula of the finished soup, and the other part is the spice formula when cooking the soup stock. Beef can be soaked in water for 4 hours and soaked for 2-3 hours. Change the water basically every 1.5-2 hours. The noodle restaurant should leave blood, and the soaked beef should be soaked until the meat is white! This is very important!

Kneading method: add 1 kg flour15g salt (in winter10g) and mix evenly, then dig the flour into a concave pond, add five or two waters, then add15g ramen agent, mix, knead into dough, and repeatedly shred and knead the dough for 3-4 times. Spread a layer of salad oil on the surface of the dough and cook until it tastes good. Boil the pot with clear water, put the pulled noodles into the pot, and when the noodles float, take them out of the pot and put them into the bowl. After heating the beef soup hung in advance, pour it on the cooked radish noodles. According to everyone's different tastes, add diced beef,