What is the formula of Lanzhou Lamian Noodles?

Hello, I'm glad to answer your question. Let me introduce myself briefly first. I have been engaged in Lanzhou beef noodle industry for many years, and I am very professional in the production of Lamian Noodles. Let's talk briefly about your problem.

If you want to know the formula of Lanzhou Lamian Noodles, you must first know the ingredients of Lanzhou Lamian Noodles. The production of Lanzhou Lamian Noodles can be divided into three parts: noodle part, soup part and pepper part "Chili is also Chili oil part"

Noodles in Lanzhou Lamian Noodles. Of these three parts, Lamian Noodles has the highest technical content in noodles from mixing noodles to making noodles. In these three links, each link has its own corresponding process and production flow, so it is more complicated. However, although the technical content is the highest, it is not difficult to learn. Why do you say that? Because every technique and every part of a series of noodle making has very standard action requirements, that is to say, learning Lamian Noodles and noodle parts is mainly to master these standard actions and make them through repeated practice. Because there is a standard for noodles, it is not that difficult to learn. The following is a formula ratio of Lanzhou Lamian Noodles and flour that I share with you.

Lanzhou Lamian Noodles and the proportion of dough formula;

500 grams of high gluten flour

4 grams of edible salt

245 grams of cold water

Peng Shui 10g "You can see a video tutorial on the mixing ratio and method of Peng Shui on my homepage, and there is a special issue to teach you the mixing method and precautions of Peng Shui."

Compared with Lamian Noodles noodles in Lanzhou, the technical content of Lamian Noodles noodle soup in Lanzhou is obviously much lower. However, although the technical content of soup is low, it is the most difficult to learn, because simple things are based on experience, and there is no specific standard for soup making, which is entirely personal experience, so many problems are easily overlooked in the learning process of ordinary soup, because many people often think that they can understand it at a glance because the soup is made without technical content. All I can say here is that the details determine success or failure. The soul of a bowl of noodles lies in the soup. How can such an important matter be so despised? Let's introduce the proportion of seasonings in a soup.

Flavor formula ratio of Lanzhou Lamian Noodles soup

Dahongpao 30% Alpinia officinarum 5%

Fragrant leaves 5% Amomum tsaoko 5%

20% of ginger bark and 20% of cassia seed

Fennel 15% Kaempferol 5%

Pepper 10% nutmeg 5%

In fact, the peppers in Lanzhou Lamian Noodles have no technical content. It used to take some experience to make it, but now it's really too simple for beginners to learn why. In the past, it was very important to look at the oil temperature by experience, because peppers cooked with different oil temperatures have different tastes. Generally, the chilies cooked in Lamian Noodles are fried with three kinds of oil temperatures.

But now that technology is so advanced, you don't need to look at the oil temperature by experience, you just need to buy an oil temperature gun, and there is nothing to say about the production of pepper. Here, we will directly share with you a formula of pepper spice.

Formula of Lamian Noodles Chili Pepper Spice in Lanzhou

Amomum tsaoko 25g

Cinnamon 15g

Octagonal 20 grams

5 grams of fragrant leaves

25 grams of pepper

Lanzhou Lamian Noodles? This name, which is hotly debated on the Internet, is a topic around a famous snack called "Lanzhou Beef Noodles".

Today, I am honored to introduce Lanzhou Beef Noodles, a famous noodle king in China.

Lanzhou beef noodles

Lanzhou beef noodles are also called: Lanzhou broth beef noodles (official), and the locals call them: beef noodles and beef bowls (Niuda). Outsiders or unfamiliar diners like to call it Lamian Noodles or Lanzhou Lamian Noodles (this is just named after the action).

The following are famous beef noodle shops in Lanzhou:

Maruzi, Xi Ma Xiang, Boiling Bone Xiang, Niu Ding, Tongue Tip, Ma Youbu, Malan, Jinding, High Quality, Chenji, Banpo, Wumule, Mogouyan, 19 15, Jinyun. ...

Characteristics of Lanzhou Beef Noodles

One clear (soup), two white (radish), three red (Chili oil), four green (garlic sprout), Huang Wu (noodles) and six waxy (beef).

Lanzhou beef noodles are mainly soup and noodles. If you don't know how to eat, you can be sure that you don't know Lanzhou beef noodles. Many friends say that there is no beef or very little beef in Lanzhou beef noodles, which is correct. You can eat more beef if you want, and there is no limit. ...

The formula of Lanzhou beef noodles

A good, thought-provoking and enduring snack is inseparable from the high-quality selection and best collocation of ingredients.

The formula of Lanzhou beef noodles has the following points:

( 1)

1 flour (Lanzhou and Yongdeng counties produce the best flour)

Beef (yak meat is the best in Gannan area)

3 Peng ash (Peng ash produced in Lanzhou and Gaolan counties is the best)

Pepper (line pepper produced in Tianshui and Gangu County is the best)

Radish (white radish in Lanzhou and Shuimogou is the best)

6. Garlic seedlings (preferably 45 days old)

(2)

Noodles: Huang Liang noodles, Q-elastic and smooth, full of vitality, both rigid and flexible, soft and rigid, changeable in shape, as thin as silk, as wide as a belt, as empty as grass, with three legs, square, clever and lovesick, lovers play with water. ...

(3)

Soup making: the soup is as clear as a mirror, full of fragrance and fragrant for ten miles. When you smell it, you can unload it, wander for three days, moisten your breath and produce saliva, and have a long aftertaste, ending in a round trip. ...

(4)

Formula: The so-called spice formula, each family has its own formula. It is this exclusive formula that supports the life and death of every store, and it is also a core secret, which is not convenient to disclose.

(5)

Soul: Without it, beef noodles would be gone. That's garlic sprout.

The basic method of making soup is as follows: R.

1. The formula of cooking meat seasoning is: R.

20% of dried ginger slices, 0/8% of Chinese prickly ash/kloc, 0/2% of fennel/kloc, 0/0% of tsaoko, cinnamon/kloc, 9% of Chinese prickly ash, 5% of rhizoma Dioscoreae Septemlobae and cardamom, 4% of galangal, 4% of citronella and water chestnut. The ratio of cook the meat seasoning to soup is about 0.5-0.7%. r

2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.

Holding a soft stick,

Shuanglong staggered into silk waterfalls,

Dapeng spreads his wings and breaks love,

The dragon goes into the water and goes around the world.

A lotus flower is in the bowl,

Alcohol soup gives new life,

Chili red oil does tai chi,

A handful of garlic sprouts dried up.

brief introduction

The common formula of Lanzhou Lamian Noodles soup is as follows: in cook the meat, the formula is dried ginger 20%, pepper 65,438+08%, fennel 65,438+02%, Amomum tsaoko and cinnamon 65,438+00%, pepper 9%, Dioscorea zingiberensis and nutmeg 5%, Alpinia officinarum 4%.

content

Lanzhou beef noodles are the most distinctive mass economic snacks in Lanzhou. A delicious pasta, the noodles inside are made like bones, and the soup formula is equivalent to the soul. The noodles are not well cooked, and the soup tastes good, which can cover up a thing or two. However, without good soup, Lanzhou beef Lamian Noodles lacks its unique flavor. Today, I'm going to take you to learn the formula of Lamian Noodles's soup.

The formula of Lamian Noodles soup is 1, and the seasoning formula of cook the meat is: dried ginger 20%, pepper 18%, fennel 12%, tsaoko and cinnamon each 10%, pepper 9%, Rhizoma Dioscoreae Septemlobae and Rhizoma Bletillae. The ratio of cook the meat seasoning to soup is about 0.5-0.7%. 2. The proportion of seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%. 3. The ratio of salt to soup is:1.4-1.5%.

4. The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious. 5. The ratio of monosodium glutamate to soup (water) is 0.2-0.4%. 6. The frying ratio and oil temperature of beef noodles and Chili oil: the ratio of oil to Chili noodles is 20% (500g oil plus100g Chili noodles). The oil temperature should be controlled at 175℃ when putting Chili noodles, and at 170- 175℃ when the weight exceeds 25 kg.

How to cook the soup in Lanzhou Lamian Noodles? Soup base: Ingredients: 2 kg of beef, 2 beef leg bones, 2 kg of butter, 2 chicken racks, 3 tablespoons of one flavor, 13 fragrant half bags, 4 handfuls of chicken essence, 4 handfuls of monosodium glutamate and 3 tablespoons of curry powder; 1. Add beef bones, beef and chicken rack into barrel water and bring to a boil. When the water boils, pick up the beef. 2. When the soup continues to be white, put it in a medicine bag and cook for about 5- 10 minutes. Take out the medicine bag and add curry powder, thirteen spices, a taste of A Xiang spices, chicken essence, monosodium glutamate, salt and butter as the soup base.

Lanzhou Lamian Noodles method: milling: 1, 1 kg flour, adding 15 g salt and mixing well; 2. Then dig the flour into the concave pond, add five or two times of water, add 15g of Lamian Noodles, mix, knead into dough, and repeatedly tear and knead for 3-4 times. 3. Spread a layer of salad oil on the dough surface and cover it with a thin mold; 4. Lamian Noodles, then cook in a pot and remove it;

Finally, mix all kinds of soups in Lamian Noodles, and pour the soup base and seasoning into the noodles.

Let me announce that 1, flour should be good flour without additives. Now many shops in Lanzhou use old flour. 2. Add a proper amount of plaster into the flour; 3. The soup is beef bone soup; Adding chicken soup for blending; It takes a long time; Fish out when the meat is cooked; The ingredients are mainly fresh; 4. Pepper pepper oil should be mixed with rapeseed oil; Chili peppers should be spicy; 5. The water quality in Lanzhou is not as good as before; Use pure water or a better water source; 6. garlic seedlings; 7. Excellent pepper. 8. The surface is uniform and the texture is easily broken. So a bowl of cows is out of the pot. If you want to ask who I am, the secret must not be revealed. ''

Lanzhou Beef Noodles After hundreds of years, Lanzhou people have never called their hometown beef noodles Lanzhou Lamian Noodles or Lanzhou Beef Lamian Noodles, and the time-honored beef noodle restaurant that inherits the traditional flavor of Lanzhou has never played the signboard of Lanzhou Lamian Noodles or Lanzhou Beef Lamian Noodles. It doesn't matter whether this dough is pulled by hand or not! This is the history of food culture. Can you change it? Lanzhou Lamian Noodles or Lanzhou Beef Lamian Noodles is the signboard of the cottage noodle restaurant opened by Qinghai people. In the 1990s, when Lanzhou beef noodles were selected as the first noodle in China by China Cuisine Association, you were still wearing open-backed pants! People in Lanzhou don't eat any shanzhai, Lamian Noodles, Lanzhou. Ignorance is bubbling! Your glasses are made from the bottom of beer bottles, not to mention Lanzhou beef noodles! Your name is Wang Fei, and you claim to be the king of the Lao Wang family next door. Even your father can't be cured!

There is no Lamian Noodles in Lanzhou. Ask about the formula of Hualong Lamian Noodles in Qinghai.

Soak beef bones and beef for two hours to remove blood, then pour beef bones into cold water, then pour beef, and boil the water to remove foam.

15 Jin of water

Dried ginger 18g

Zanthoxylum bungeanum 13g

20g fennel

Tsaoko 15g is broken and seeded.

Cinnamon 12g

Kaempferia kaempferia 10g

5 grams of nutmeg

Alpinia officinarum 10g

4 grams of citronella

Zibo 5 g

White pepper 10g

Put three slices of ginger and two slices of onion in the seasoning bag and seal it tightly. Cook for two hours.

Time's up, take out the beef bones and feed bags and cook a pot of boiling water. Mix the original soup with boiled water, boil, and season;

500 grams of soup

6 grams of salt

3 grams of chicken essence

2 g monosodium glutamate

1g spice powder (the proportion of spice powder is the same as that of packaging).

Noodles are easy to handle, no need to pull, no need to cut noodles, water surface, but the key beef soup feels wonderful and unimaginable. But there are leeks in thirteen spices in Wang Shouyi, which is also an important feeling. Oh, Mecca, radish, and green radish are not particularly easy to handle. Oh, Mecca, Lamian Noodles, Lanzhou, most people really can't eat it.

Noodles must be strong, and you can buy noodles pressed by machines. Soup is the soul. When cooking soup, you must choose beef bones, put onion, ginger and garlic cooking wine in the pressure cooker for more than two hours, and then add beef tendon to continue cooking for one hour. After cooking, add the Lanzhou Lamian Noodles seasoning bought by a treasure and cook for five minutes. [Cover your face] [Cover your face] [I want to be quiet] Delicious and easy. [yeah]

The formula is mainly a knife, a very sharp knife.