Authentic Lanzhou beef noodles(zheng zong lan zhou niu rou mian )

Authentic Lanzhou beef noodles

Introduction:

"I plan to make a series of pasta. A few days ago, I made Shaanxi Youpo noodles. Today, I came to make Lanzhou beef noodles. I originally wanted to make ramen, but I tried it several times, but I didn't succeed... In the end, we had to make the dough, and the taste was very good. "

Production steps:

Step 1: soak beef in cold water for three hours, wash and cut into large pieces.

Step 2: prepare the stew material: two green onions, 10 dried peppers, two star anise, one teaspoon fennel, two Chinese prickly ash, one Caogou, one caokou, one nutmeg, one ginger, three ginger slices, four salt spoons and three fragrant leaves. (refer to the picture for the specific dosage.)

Step 3: put ginger slices, dried peppers, scallions and fragrant leaves into seasoning balls (if not, wrap them in a small ball with clean gauze to fasten them.)

Step 4: put the beef into the pressure cooker and add half a pot of water.

Step 5: add all the ingredients and bring to a boil.

Step 6: after boiling, skim the foam off the surface with a spoon.

Step 7: cover the pressure cooker with a valve and fire for 20 minutes.

Step 8: start mixing noodles: take half a teaspoon of edible soda, boil it with warm water, and pour it into flour.

Step 9: add half a spoonful of salt to the flour, stir with chopsticks to form flocs, and knead.

Step 10: when kneading until the surface is smooth, sprinkle a little dry flour on the bottom, and then buckle the dough with a basin for 20 minutes; then knead every 20 minutes for a total of three times.

Step 11: after the beef is stewed, remove the meat and cool it. Remove all the ingredients from the soup.

Step 12: when the beef is cool, cut it into small pieces.

Step 13: peel the white radish, cut it into small pieces, pour it into the beef soup, and cook over low heat for 10 minutes.

Step 14: roll the dough thin and cut it into 1 cm wide noodles.

Step 15: put a piece of noodles on the palm of your hand, rub them with both hands, one by one, until the whole noodle becomes a cylinder, and the diameter is half the width of a chopstick.

Step 16: put the dough into the basin and sprinkle a little dry flour to avoid adhesion.

Step 17: add boiling water to the skillet, add a spoonful of salt, and then add the rolled noodles. (cook for about 5-7 minutes, then add several times of cold water during the cooking.)

Step 18: cut the shallot and coriander into small pieces and set aside.

Step 19: put the cooked noodles into a bowl, add the hot beef soup, add diced beef, coriander and shallot, and then add a little chili oil~~

Step 20: it's done!

Step 21: great taste~

Materials required:

Flour: 300g

Beef: 250g

White radish: Half Root

Coriander: 50g

Shallot: two

Scallion: two

Dried pepper: 10

Star anise: 2

Fennel: one teaspoon

Pepper: two teaspoons

Caokuo: 1

Amomum fragrans: 1

Nutmeg: 1

Ginger: 3 slices

Ginger: a small piece

Fragrant leaves: 3 pieces

Salt: four teaspoons

Chili oil: right amount

Precautions: 1. Soak beef in cold water for more than three hours before cooking; 2. Add half a teaspoon of flour, the specific ratio is about 1 catty flour: 1 gram of edible alkali; 3. After repeated kneading, the mixed dough will become very muscular, if time permits, you can knead it several times, but the interval between the last kneading and the beginning of use should be at least 20 minutes, otherwise, when the last time is put into the pot 4. Add a spoonful of salt to the pan before putting the noodles into the pan.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zheng Zong Lan Zhou Niu Rou Mian