Introduction: How to make authentic Lanzhou Ramen? Please give me some advice!

Regarding the question "How is authentic Lanzhou beef noodles made?", the editor has compiled user answers from multiple sources for everyone to have a more comprehensive understanding.

1. The following views were liked by 380 people and had 196 exchanges and discussions:

Everyone praises Lanzhou beef noodles, so how is it made? Today I will introduce to you how to soak beef in cold water for three hours. After soaking, wash and cut into large pieces. Prepare the ingredients for stew: two green onions, 10 dried chili peppers, two star anise, a small spoon of fennel, two spoons of Sichuan peppercorns, and 1 grass fruit. , 1 strawberry, 1 nutmeg, a short section of galangal, three slices of ginger, four spoons of salt, and three bay leaves. (Refer to the picture for specific dosage. Put the beef into the pressure cooker and add half a pot of water. Add all the seasonings and turn on the heat until it boils. Start kneading the dough: take half a spoonful of edible alkali, dissolve it with warm water, pour it into the flour and add Use half a spoonful of salt and stir it into a fluffy shape with chopsticks. Knead it with your hands until the surface is basically smooth. Sprinkle a little dry flour on the bottom, then use a basin to cover the dough and leave it for 20 minutes. After the beef is stewed, take out the meat and put it aside. Let it cool and skim off all the seasonings in the soup. Place a strip of noodles on the palm of your hand and rub it step by step until the entire noodle becomes cylindrical and has a diameter as wide as half a chopstick. Place the rolled noodles into a basin. In the pot, sprinkle a little dry flour to avoid sticking. Add boiling water, add a spoonful of salt, and then add the cooked noodles. Put the cooked noodles into a bowl, add the boiling beef soup, and add the diced beef. , minced coriander, minced green onion, and then add a little chili oil~~

2. Wonderful answer:

The five steps for making Lanzhou beef ramen noodles, no matter what you choose, Ingredients, kneading noodles, resting noodles, or noodles and ramen noodles all skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein. The main tasks of kneading the noodles are to pound the noodles and use both fists (while dipping the ramen noodles). water, but be careful to completely beat the water into the dough). It is very important that when the dough is flattened and then overlapped, it must be in one direction (clockwise or counterclockwise), otherwise the gluten will easily become disordered. , this process takes about 15 minutes or more. Cooking: Put the soaked beef, beef leg bones, and fat chicken in a pot (don't use an iron pot, as the iron pot will easily discolor the soup), pour in cold water, bring to a boil over high heat, and drain. Remove the foam on the soup surface, put the fluffed ginger, seasoning packets and refined salt into the pot and cook; add seasoning water to season: put an appropriate amount of compound seasoning (the amount depends on the different eating habits of the north and south) into the water Cook over slow fire (it is better to put it in liver soup). After the aroma is cooked, precipitate or filter. After filtering, mix it with the hung beef soup. The purpose is to increase the aroma of the soup (but pay attention when making the soup. Adding too many spices will affect the color of the soup), and finally add salt and MSG to make the beef soup used for beef ramen. Put the cooked noodles into a bowl, scoop a spoonful of soup, scoop up the noodles with a spoon and put it down. , put radish slices (or add radish slices directly into the soup), diced beef, add appropriate amount of soup, sprinkle with coriander, garlic sprouts, and drizzle with chili oil.

3. Wonderful answer:

You can never make the beef noodles taste that way by yourself. There are 20-30 kinds of seasonings in the beef noodles chili oil alone, many of which are Chinese medicinal materials. There are also 20 kinds of soup ingredients, big bones, beef Simmering the soup for 4-8 hours is something that most beef noodle restaurants can’t do, let alone making authentic beef noodles.

4. Wonderful answer:

1. Soak the beef in cold water for more than three hours before cooking; 2. Add half a spoonful of flour to the flour. The specific ratio is about 1 pound of flour: 1 gram of edible alkali; 3. The dough will become very soft after repeated kneading. Tendon, you can knead it a few more times if time allows, but there should be at least 20 minutes between the last kneading and the start of use, otherwise the noodles will not pull apart when you put them in the pot; 4. Before putting the noodles in the pot, add A spoonful of salt.

5. Wonderful answer:

Ingredients: 100g of pasta, a small onion, an appropriate amount of beef, a green pepper, a potato, a small spoon of salt, an appropriate amount of black pepper, chicken essence Appropriate amount, steps for making black pepper beef pasta (details: /caipuzuofa/408408.html) 1. Cook the pasta for about 10 minutes, remove and set aside. Cut potatoes into small cubes and fry half-fry in hot oil until brown. Dice the cooked beef and chop the onions and green peppers and set aside.

2. Put the base oil in the pot (a little more, because the pasta will stick to the pot a little). After it is warm, add the green pepper and onion and saute until fragrant. Add the beef cubes, a little salt, and stir-fry evenly. 3. Pour in the pasta with controlled water and stir-fry for a few minutes. Add the potato cubes and continue to stir-fry. Add chicken essence and black pepper to taste. Tips: It’s easier to use cooked beef. Fresh beef is better and will be more tender.