Lanzhou ramen recipe

Main ingredient:

Noodles, 1500g of beef (breast meat), 3000g of beef (bowel ribs), 1 beef bone;

Accessories:

260g of ginger, garlic cloves, parsley, 3 cloves of garlic, 300g of salt, 80g of soup stock of Lanzhou beef noodle. Lanzhou beef noodle cooking material 40 grams, chicken essence, white radish 1

Lanzhou beef noodle practice:

1, the beef and beef bones washed with water, and then soaked in water for four hours, beef cut, and beef bones into the pot of warm water, is about to be open skimmed off the froth, add ginger and seasoning packet, an hour after the release of salt, stewed on a low fire for 4 hours that is ripe, out of a little cooled into a small diced;

2, take the appropriate amount of Lanzhou beef noodle soup ingredients, put into the pot, add water to the minimum fire simmer for about 30 minutes, remove from the fire to clarify to be used;

3, beat the butter in the broth to be used;

4, cut the radish into square slices, boiled in water until transparent, soaked in cool water, garlic cloves shaved, chopped cilantro, ginger and garlic and water to beat into the ginger-garlic juice;

5, the pot to add the broth, and then add seasoning water (only the above clarified part of the pour, scum do not) and water to boil and then turn to micro-fire;

6, soup open add radish slices, butter and ginger garlic juice, in the salt and chicken can be;

7, the noodles cooked, fish out and add broth, the top of the garlic cilantro diced meat can be put on the garlic seedlings.