Ni master beef noodle soup recipe

Authentic Lanzhou Beef Ramen Soup Accurate Recipe;

The basic preparation method of seasoning soup is as follows:

I. The recipe of seasoning for cooking meat is:

Dry Ginger 20%,

Pepper 18%,

Cumin 12%,

Cassia Nut, Cinnamon 10% each,

Pepper 9%,

Sannay and nutmeg 5%,

Ginger and lemongrass 4% each,

Wicker 3%.

The ratio of the cooking ingredients to the stock put in is about 0.5-0.7%.

Second, the ratio of soup seasoning is:

Dry ginger powder 28%,

Pepper 25%,

Pepper 20%,

Cao Guo powder 15%,

Guizi powder 12%.

Which the ratio of soup seasoning to soup put is about 0.3-0.4%.

Three, the ratio of salt to soup is 1.4-1.5%.

Fourth, the ratio of fresh ginger juice, garlic juice and soup put in the ratio of: 0.1-0.2%.

Add fresh ginger juice and garlic juice (50% of each) to the seasoned soup for a more flavorful taste.

V. The ratio of monosodium glutamate (MSG) to soup (water) is 0.2-0.4%.

Sixth, beef noodles and chili oil frying ratio and oil temperature:

1. The ratio of oil and chili noodles is 20% (500 grams of oil add 100 grams of chili noodles).

2. Put the chili noodles when the oil temperature control at 175 C, more than 25 kg can be controlled at 170-175 C.