The Lanzhou Beef Noodle Shop ordered "Lanzhou Ramen", will the lady who collects the money laugh at you?

"Lanzhou ramen, should be able to call one of the most popular noodles, but out of Gansu is really not easy to eat authentic. So, it's not too much trouble to do it yourself, and after eating it, you'll understand why Lanzhou ramen is so popular. Lanzhou ramen emphasizes "a clear, white, three red, four green", the most important is "a clear" soup clear, and this recipe of the soup method is very easy to cook a very clear and refreshing ramen soup."

Ingredients

Flour 500 grams of beef tendon 400 grams of meat seasoning 1 radish 1 cilantro 4 garlic 4 chicken wing root 1

Salty taste cooking process hours consuming ordinary difficulty

Lanzhou ramen practice steps

1, soak the beef: beef washed clean, put into a small pot with cool water to soak, it is best to cover the plastic wrap to put the refrigerator overnight. (I forgot to take a picture of this step.)

2. Prepare the spices for cooking the meat: a small handful of cumin, 1 Chinese spice, 1 allspice, 1 Chinese grasshopper, 1 cinnamon, 2 cardamom, 1 wicker, 1 ginger, 2 angelica dahuricae, 3 cloves. If it's too much trouble, you can buy ready-made seasonings for cooking beef, one packet at a time is also convenient, but it's best not to use ground powder, and the ingredients should preferably include good ginger and wicker.

3, in addition to pepper grains to put a little more, the best choice of Gansu Qin'an big red robe pepper, not only enough flavor is also very fragrant.

4, soaked beef add a raw chicken wing root, put the seasoning, green onion and ginger, pot full of cool water to start cooking meat. To start with a large fire will boil the water, skim off the foam, will turn the fire to the minimum, the liquid will boil not boil state cooking 4-5 hours.

5, prepare noodles: warm water with a small amount of salt and flour, flour must choose high quality, and into a dough and start kneading.

6, kneading: ramen kneading must be a direction, as shown in the picture above, kneading long dough to the center fold (as shown in the picture), kneading long and then re-fold, and keep repeating. It takes about 1 hour to knead until the dough is smooth and soft and easy to stretch.

7. Proofing: Fold and roll the dough into a sheet about 1cm thick. Note: Rotate the dough 90 degrees after rolling it out in 6 to make the sheet for this step. (If there is a dynamic picture will be better to explain, we remember one thing, the final direction of the extension of your ramen is the direction of your kneading dough kneaded into)

8, hanging soup: in order to ramen soup bright, hanging soup is a must, and hanging good soup drink will be a lot of refreshing. Specific steps are: fish out the cooked meat plastic wrap wrapped refrigerated, fish out the soup seasoning, pour into the blood water before soaking beef, high heat boil, there will be a lot of foam, will be the fire off the smallest skimming foam, and then high heat boil, and there will be foam, and then turn off the fire skimmed foam, and so on for 2-3 times until the soup is completely clear. Add white pepper, ginger powder, salt and monosodium glutamate (or chicken broth), according to the amount of soup needs to be blended into the boiling water. 9, cilantro and garlic minced standby 10, sliced radish boiled in boiling water and removed from the standby 11, cut the beef into small pieces (and forget to take a picture)

12, Ramen: wake up the noodle sheet (about 2 hours) cut into thin strips of about 1cm wide, the pot poured a sufficient amount of boiling water, one by one, will be the noodle pulling in the pot.

13, Note: Ramen cooking water should be wider, it is best to cook in a bowl. The noodles in my picture are under too much. The noodles are cooked when they float. 14, the noodles should be fished into a slightly larger bowl, put in the minced cilantro, garlic cloves and beef cubes, and ladle in enough ramen broth to make delicious ramen. Eat when adding more vinegar and red oil splash chili, sound!

Tips

1. Cooking meat is best done on a gas stove, not an induction cooker, because the smallest fire on an induction cooker is still on the high side.

2. Adding chicken to the ramen soup is a trick that adds flavor to the soup, and local noodle shops put a whole chicken in when they cook beef. It doesn't matter what part of the chicken you put in.

3. I usually add a lot of water when I cook the meat, so that I don't have to add boiling water at the end. The original soup will be more flavorful.

4. If you think ramen is too much trouble, you can also buy noodles. It's better to have thicker noodles.

5. oil splash chili practice: oil splash chili is necessary to pull the noodles, chili noodles is the best of course Gansu Gangu chili noodles, if you can't buy just. Prepare a small bowl without water, put a spoonful of cooked white sesame seeds, half a small bowl of vegetable oil burned very hot and poured, immediately add a spoonful of chili noodles and stir, about 30 seconds after adding a spoonful of chili noodles and stir, another 30 seconds after adding a third spoonful of chili noodles and stir can be. This method of splashing chili, chili will not paste, and fragrant and red and spicy.