\”I grew up from snack beef noodles, and often communicated with the masters of this industry. I have been brewing this recipe for a long time, but the time relationship has not been written. I have read all the recipes of Lanzhou beef noodles on the Internet. Never make the Lanzhou beef noodles, which is normal, which is normal. Even in Lanzhou ordinary families, few people will do it! Lanzhou beef noodles are by no means a simple stewed pot of beef. Radish garlic and seedlings are fine! The soup is the essence of Lanzhou beef noodles. The soup of Lanzhou beef noodles is not pure meat soup. The broth only accounts for about 40-50%of the proportion, and the soup adjustment process is complicated. The practice is slightly simplified, but it still needs to be made for a long time. The food is destined to be waiting! According to this method, you can make a relatively simple method in the home. If you do n’t understand, you can communicate with me at any time! If you want to run Lanzhou beef noodles in other places, this method is also applicable, but it is also improving in the method of practice. Friends who are interested can also communicate with me. You can learn it at a time, including the majority of ramenians in Lanzhou now are not technologically technical, pull out uneven thickness, width and narrowness, let alone pull out the noodles! So you can use machine noodles to replace it with machine surfaces. The choice of machine surface is also very important. Let me talk about it in detail below.
The beef bone is rinsed and placed at the bottom of the pot, so that the meat will not stick to the bottom of the pot. The bone machine is done, right?
Rinse the beef on top of the stick. The first half of the ribs (Lanzhou is called the front of the meat). These two parts of the meat are fat and muscular, and the soup is very fresh.
This is the beef breast and mouth (Lanzhou dialect is called the chest fork), which is a god in Lanzhou beef noodles! [123 ]
Beef water soake In the secondary water, the method of noodle restaurants should be used for blood water. Our family production step is omitted! The picture shows the soaked beef, basically soaked in the fleshy color! This is very important!
The soaked beef is placed on the mule to control the dry moisture, and the meat must be treated in the early stage. Nothing can be saved!
The controlled meat can be boiled in cold water, be sure to cool water! The heating process will slowly see that there are dirty blood foaming, and you can be patient to clear the foam to Tangqing
Add the ginger slices and ingredients
- Press a plate on the meat, so that the meat is soaked in the whole meat In the soup, start stewing, and put salt after an hour! Cooking the meat time differently in various places in various places. Generally, about 3 hours, turn around for about one hour, and let the meat pack given the meat evenly
- Boil the seasoning water while cooking the meat, take the appropriate amount of Lanzhou beef noodle soup, add the water in the pot to the lowest fire for about 30 minutes and leave the fire for about 30 minutes. Clarify the need to use (more water, otherwise the time is dry)
In the plate, the meat can be easily cooked to the chopsticks. You can easily Zutong. The broth is available
3] Put out the butter in the broth and use it to use
Cut the radish into a square film, boil water until the water is boiled until the water is boiled until After transparent, soak in cold water
The garlic seedlings are shaved from the middle, and the coriander is chopped
Put ginger and garlic with a mixer into ginger and garlic juice
Start the soup now, add the broth to the pot (about 40%of the amount of soup amount), and then add seasoning water (only pour the clarified part above, the dregs, the dregs, No) and the water after boiling the water
Add radish slices, avocado and ginger garlic after the soup is opened Sprus, just put in salt and chicken essence, look at the pot soup, how beautiful!
- Noodles can choose to use the machine surface. The taste of putting is not right, of course, you can also choose wide leek leaves, etc. You can add some edible alkali when cooking, and the noodles will have the gray taste of Lanzhou beef noodles. Salt and alkali!
After the noodles are cooked, remove the soup, put the garlic seedlings on it, put on it You can eat it!
Lanzhou beef noodles are profound and profound. The flavor, what should be noted at the following points
1. Regarding soup and cooking meat, you can buy it online. The recipe I used many years ago I was going to leave Lanzhou to the south. A friend is also a beef beef. Master Noodle taught me, so that I can often eat this bowl of noodles when I let me wandering outside. Today, I am also grateful to this brother! This recipe is his business secret, so please forgive me for not being announced! If you want to match yourself, you can leave a message and send a prescription for your friends! Beef noodle seasonings generally need a dozen types. It is more troublesome to be equipped. The meat must be fat, so the soup is fresh!
3, salt, let me give you a proportion for everyone.A little salty, it is just right when it is cold. Friends with a light mouth can be reduced.
- 4. The amount of soup salt, chicken essence, and ginger and garlic water is placed according to your own taste. You can also put some sugar to pick up fresh but not sweet.
5. About the pepper in beef noodlesI have issued the oil practice, I can check it by myself. You can also leave a message if you need the secret spice ingredients in that spicy.