What are the characteristics of a bowl of Lanzhou beef noodles?

Lanzhou beef Lamian Noodles is characterized by soft beef, white radish, red pepper oil, green coriander, flexible and refreshing noodles, rich soup, harmonious taste, rich flavor and appetizing. Lanzhou beef Lamian Noodles has five characteristics. "One clear, two white, three red, four green, Huang Wu". That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; Coriander and garlic seedlings are bright green; Lanzhou beef noodles include Lanzhou Lamian Noodles made by people from northwest China such as Qinghai. Now there are more than 50,000 outlets in China.

Over the past year, the financing news of the catering industry has continued, and the opportunity of Lanzhou beef noodles has also followed. Lanzhou broth beef noodles was originally a flavor food for senior guests in northwest China. Because it is delicious and economical, Lanzhou Beef Noodle Restaurant can be seen everywhere, not only in Lanzhou, but also in China provinces and many countries and regions in the world. "Qing" refers to pure beef soup. How to make clear soup, the control of heat and temperature is very important. That is, the soup is rich. Choosing beef bones and other bones in bone marrow, such as ribs, will reduce the quality of soup. Soups of beef bones and other meats need soaking time, so the soup must be packed in stainless steel barrels.

Boil the bone soup with high fire until it floats, add seasoning and simmer with low fire until it is still white. Finally, put the soup in a new bucket and skim the fat. Special attention should be paid to: for the convenience of customers, the temperature of the soup pot must be kept at 80℃ to 85℃, and it must not be boiled, otherwise the color of the soup will turn red and black, and the soup will become salty and thick. It not only makes noodles have special flavor, but also makes noodles smooth and firm. In recent years, it has been replaced by special admixture. Hybrid technology is still the key.

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