Practice and ingredients of Lanzhou beef noodles

A simple project, and opening a small noodle restaurant, with small investment, quick return and easy technology, will be favored by most people. Speaking of noodle restaurants, Lanzhou beef noodles is a good choice.

First, material selection.

It is very important for Lamian Noodles to make materials. According to the resource conditions in Gansu, after years of exploration and summary, there is a saying in the selection of materials: the yak in Gannan is Yongdeng's noodles, and the line (pepper) in Gaolan is Penghui Gangu.

Now that Peng Hui has been transformed into instant Peng Hui Lamian Noodles, here are three simple summaries.

Gannan yak:

Gannan Tibetan Autonomous Prefecture has a high altitude and natural grasslands are pollution-free. Gannan yak has short limbs and is cold-resistant. Yak meat has bright red color, tender meat, high protein, low fat, rich nutrition and pure taste. After adding a proper amount of Amomum tsaoko, cinnamon, clove, kaempferia kaempferia, fennel, ginger bark and pepper, the soup is pure in color, long in fragrance and excellent in taste.

Yongdeng's face:

Flour ground by "Heshangtou", an excellent wheat variety in Yongdeng County, Lanzhou City, has a very high gluten value, and its color is white and slightly yellow. The noodles are crispy, fragrant and delicious. When soaked, the noodles are firm but the soup is not muddy. Because the output of "Heshangtou" is low and the market demand is large, it can't meet the market demand. Nowadays, high-gluten flour is mostly used, such as Saibei snow and beef flour.

Gangu line:

It refers to a slender line pepper, which is abundant in Gangu County, Gansu Province. Pepper is dried and ground into pink and brilliant red, oily, spicy and fragrant. Spicy oil is pure and strong in spicy taste and bright in color.

Second, the production of Lamian Noodles

Lamian Noodles production process:

Mix dough → bake noodles → fold noodles with ramen agent → slide noodles → add agent → Lamian Noodles → cook noodles.

Key operation points:

1, and dough (high-gluten dough is selected)

Lamian Noodles Oil: First-class refined rapeseed oil is selected.

Proportion: 500g flour, 4g salt, 2% Lamian Noodles and 250-300g water.

The water temperature of dough should be determined according to the season, and the water temperature should be low in summer, about 10 degrees; The spring and autumn period is about 18 degrees; It is about 25 degrees in winter. Only at a specific water temperature, the protein contained in the flour does not deform and generates more gluten networks, so the starch is not gelatinized and is enriched among gluten networks.

Because of the high temperature in summer, even if cold water is used, the strength of dough will also decrease. In this case, you can add some salt properly, because salt can enhance the strength and elasticity of gluten and make the dough compact.

It is suggested that the instant Peng Hui Lamian Noodles produced by Lisi Chemical Plant of Lanzhou University be selected as the Lamian Noodles. Compared with traditional Peng Hui, this product is not easy to break in Lamian Noodles, the dough is more "tough", and it does not contain cyanide, arsenic, lead and other substances, so it has the advantage of ready-to-eat. When in use, it is boiled with warm water and cooled (75-90kg of flour can be pulled by adding 2500g of water to 500 g of flour).

First, put Lamian Noodles into a container, and add a little water to melt it for later use.

Pour the flour on the chopping board and sprinkle the salt evenly on the flour at the same time. You can also use a pot, dig a hole in the middle and pour water. The water consumption of 500 grams of flour is about 250-300 grams (different gluten and water content, different water consumption).

The first water consumption accounts for about 70% of the total. When operating, it should be evenly mixed from inside to outside and from bottom to top, and mixed into a shuttle shape (snowflake shape). After being mixed into a shuttle shape, it is necessary to continue to add water to mix (you can also add a little water to form a shuttle shape, and then add water to mix the shuttle fabric).

The second sprinkling accounts for about 20% of the total amount, and the other 10% water should be mastered flexibly according to the specific situation of dough.

When kneading dough, use methods such as pounding, kicking, crawling and kneading. Tamping is to hit the dough with your palm or fist; Chueh-hui is to cross-punch the dough twice with your palm or fist; Deng holds the shape with his hand, and the upper group pushes forward; Kneading is to rub or knead the noodles back and forth by hand and knead them into a ball.

The main purpose of kneading dough is to pound the dough with both fists (at the same time, water should be completely dipped into the dough). The most important thing is that the dough faces in one direction (clockwise or counterclockwise), otherwise the gluten is easy to be disordered.

This process takes about 15 minutes until the dough is smooth without touching or chopping. There is a very simple little phenomenon, that is, smashing noodles into small bubbles, which is almost the same.

The purpose of mixing into a spindle shape is to prevent the surface from being covered by water (that is, stagnant in the dough layer). Because the water phase and powder phase in the coating surface are separated, or the affinity is not close, the dough loses its luster and toughness. The purpose of ramming, chuai and board is to prevent slag coating (that is, there are dry powder particles in the dough), promote gluten to absorb more water, fully occupy gluten network, and thus produce better ductility.

Step 2 wake up (wake up)

Brush the kneaded dough surface with oil, cover it with wet cloth or plastic cloth to prevent the dough surface from being blown dry or crusted by the wind, and then let it stand for a period of time, at least 30 minutes. The purpose of batter is to make the flour particles in the center of the dough have enough time to absorb water, so that the dough will not produce small hard particles or small fragments, make the dough uniform and softer, better form gluten network, improve the elasticity and smoothness of the dough, and make the finished product more refreshing.

3. Add the ramen agent and knead into dough.

Knead the dough into long strips with water, shake it up and down with both hands and pull it repeatedly. According to the strength of the dough, determine whether it is necessary to pull powder. After repeated stretching and kneading, the next process can be carried out until the gluten structure of the same dough is arranged smoothly and evenly, which meets the requirements of Lamian Noodles's dough.

4, the next dose

Put the smooth dough on the chopping board, oil it, gently pull it, then press it on the surface with the palm of your hand, push and rub it back and forth into round strips with uniform thickness, then pull it into dough with uniform thickness and equal length, cover it with tarpaulin, and simmer for about 5 minutes, and you can start Lamian Noodles.

5. Spicy noodles

Sprinkle flour on the chopping board, rub the baked flour into strips, roll it on the pavement, such as pulling leek leaves and wide noodles, then press it all over by hand, hold both ends of the noodles with both hands, then pull it, pull it away, then turn your right hand to your left hand, separate the two ends of your left hand, hook the middle of the noodles with your right index finger, then pull it, and then separate the noodles after stretching.

Then put the right index finger on the left middle finger and hook it, and then hook the right index finger in the middle of the noodles and pull it out. According to the thickness of the noodles near the left hand, properly close the noodle head with the left hand and repeat the operation. The same one can be changed from 1 to 4 and from 4 to 8, and the number of noodles will be doubled.

The thickness of noodles is determined by the number of buckles. The more buckles, the thinner. Generally, 8 buttons for capillary, 7 buttons for fine flour and 6 buttons for fine flour. After pulling, pour the noodles on the index finger of the left hand into the thumb of the right hand, pinch off the noodles on the workers' hands with the middle finger and index finger, and put them into the pot to cook the noodles.

At present, the main varieties in Lamian Noodles are capillary flour, refined flour, second refined flour, third refined flour, leek leaves, wide noodles, wide noodles, buckwheat noodle ridges and so on.

Step 6 cook noodles

Put the pulled noodles into the boiling water pot, and the water in the pot should be turned up. When the noodles float, stir them gently, cook them, take them out and put them in a bowl. Pots for cooking noodles should be made of steel and stainless steel pot, which are not easy to rust.

Third, the production of beef soup.

It is very important to make the broth for cooking Lanzhou beef Lamian Noodles.

The production process of beef soup;

Selecting materials → soaking → boiling → skimming floating foam → adding seasoning → cooking → taking out beef for processing → hanging soup → seasoning water → finished product.

Method for making beef soup:

1, soup material

The soup base is made of beef leg bone, refined beef and beef liver; The seasoning includes ginger, Amomum tsaoko, cinnamon, clove, pepper, kaempferia kaempferia and salt; Amomum tsao-ko in the seasoning needs to be broken, and wrapped in a seasoning bag with gauze together with cinnamon, clove, pepper and rhizoma Dioscoreae Septemlobae. Generally, the total material does not exceed 80g.

2. Production method

Soaking: break the leg bones of beef, cut the beef into 250g to 500g pieces, and soak them in clear water together with the beef bones. The soaked water can't be discarded, but kept as hanging soup.

Boiling: put the soaked beef, beef leg bones and fat chicken into the pot (iron pot is not allowed, iron pot is easy to discolor the soup), inject cold water, boil over high fire, and skim off the floating foam on the noodle soup; Put the beaten ginger, seasoning bag and refined salt into the pot and cook it with low fire, and always keep the soup slightly boiling. After boiling for 2-4 hours, take out beef, leg bones, native chicken, ginger and seasoning package, cut beef liver into small pieces, and put them in another pot for clarification (or cook them with beef, leg bones and native chicken).

Hanging soup: pour the blood soaked in beef and beef liver soup into beef soup. After the fire boils, gently stir with a spoon with a slow fire to skim the floating foam on the noodle soup to make the soup clearer. Soup is the root of beef noodles. If it is fresh and has insufficient flavor, it needs further fermentation. The method is as follows:

First of all, when the heating is stopped, the oil in the soup will gradually float to the water layer, and the unemulsified floating oil will be skimmed clean, so as not to continue emulsification when hanging the soup and affect the clarity of the soup.

Secondly, filter the original soup with gauze or fine mesh screen to remove impurities.

Finally, the lean beef in the raw beef is chopped into minced beef, and the bleeding water is soaked in clear water, and then the blood water and beef are poured into the soup, and the fire turns to a big fire after boiling. After the minced beef floats, it is picked up with a colander, pressed into a cake shape, and then heated in the soup to make its umami flavor dissolve in the soup.

After heating for a period of time, floating objects are removed, which is called "hanging soup" in the industry. If you need fresher and purer soup, you need "two hanging soups" or "three hanging soups".

note:

1, the soup should be cooked with high fire first, and then turned to low heat, and the noodle soup will remain in a state that seems to be unable to open until it is made. Too much firepower will make the soup turbid and lose its "clarification" characteristics; Too little firepower will affect the freshness of the soup.

2. Soak the raw materials in cold water for more than 1 hour, so that all the nutrients in the raw materials are solidified and the soup is delicious.

3. Soak the raw materials thoroughly.

4. The water used for cooking soup should be added at one time. If cold water is added halfway, the temperature of the soup will suddenly drop, which will destroy the balance of heating of raw materials and affect the extravasation of soluble substances in raw materials. If you have to, you can only add water, only boiling water, and rush into the soup pot. It is forbidden to add cold water to the soup pot.

5. The raw materials for cooking soup should be cooked in cold water. If it is put into boiling water, the surface of the raw material will be suddenly solidified by high temperature, which will affect the overflow of protein inside the raw material, and the soup will not achieve the purpose of fresh alcohol.

3. Condiments

Seasoning water for seasoning: Put a proper amount of compound seasoning (the dosage depends on the different eating habits in the north and south) into the water and cook it with slow fire (preferably beef liver soup). After cooking, precipitate or filter. After filtering, mix with the hung beef soup to increase the flavor of the soup (but it should be noted that too much spice will affect the color of the soup). Finally, add salt and monosodium glutamate to get beef.

Compound seasoning:

0.4 kg of white pepper, 0.5 kg of ginger bark, 0. 1 kg of nutmeg, 0.4 kg of cooked cumin, 0. 1 kg of star anise, 0. 1 kg of Barbie, 0. 1 kg of clove and 0. 1 kg of fennel.

Luzhou-flavor:

0.5 kg of cooked cumin powder, 0.00 g of star anise/kloc-,0.00 g of tsaoko/kloc-,30 g of cinnamon, 30 g of geranium, 230 g of licorice/kloc-,60 g of pepper, 55 g of clove, 2.5 g of cooked sesame, 65 g of dried ginger and 40 g of angelica dahurica.

4. Beef processing

Cut the cooked beef into cubes of 1.5cm, put the soup into the pot after cutting, add appropriate amount of oyster sauce, soy sauce, salt, monosodium glutamate and pepper to boil, skim off the floating foam, simmer on low heat, and drain the soup for later use.

Four, the processing of other condiments

1, production of Chili oil

Choose Chili noodles with moderate spicy degree and bright color; The oil is first-class refined rapeseed oil or salad oil.

First, heat the oil (rapeseed oil is refined to remove floating foam and cooked), then add the onion, ginger slices, mashed tsaoko and fennel, and stir-fry the oil until fragrant. When the oil temperature drops to about 120℃, take out the seasoning, add a little salt to the Chili noodles, and pour in the warm frying. Generally, 500g of pepper noodles use 500g to 33500g of oil, stir-fry them and leave them for 24 hours.

2. Processing of radish slices

Cut radish into rectangular pieces with a length of 4.5 cm, a width of 2.5 cm and a thickness of 0.2 cm, cook in a cold water pot, take it out and cool it in cold water for later use.

3. Processing of garlic sprouts and coriander

Wash garlic seedlings and cut them into garlic seedlings; Wash coriander and cut into powder for later use.

Verb (abbreviation of verb) finished product production

Put the cooked noodles in a bowl, scoop a spoonful of soup, scoop up the noodles with a spoon and put them down. Add radish slices (or radish slices directly into the soup) and diced beef, then add a proper amount of soup, sprinkle with coriander and garlic sprouts, and drizzle with Chili oil.

So far, Lanzhou beef noodles with good color, fragrance and taste, namely clear soup (clear soup), white (radish white), red (chili oil red), green (garlic and coriander green) and Huang Wu (Lamian Noodles yellowish) have been made.