LanzhouNoodleWith a long history of consumption, Lanzhou noodles have not only remained intact but have also become clearer over the long years. In 1999, it was designated as one of the three major fast food pilot promotion varieties in China, and is known as the first Chinese noodle.

The making of Lanzhou noodles

IngredientsPreparation

Flour300 gramsBeef250 grams, whiteCarrotHalf a pieceCoriander50 grams, two bunches of corianderStar anise2 pieces, driedChili10 pieces, two bunches of green onionsSichuan pepper1 small spoonSichuan peppercornsA small amount, 1 piece of star anise, 1 piece of Sichuan, 1 piece of nutmeg, freshGinger3 pieces, 4 spoons of salt, 3 pieces of bay leaf, 1 small piece of gingerChili oilAs needed.

Steps

1. Soak beef in cold water for about 3 hours, then wash and cut into large pieces.

2. Prepare ginger slices, dried chili, green onions, and other seasonings.

3. Place the beef in a pressure cooker, add half a pot of water, and add all the seasonings. Open the fire.Cook.4. After boiling, use a spoon to remove the floating foam, cover the pressure cooker with a valve, and cook over high heat for 20 minutes.

5. Take a small spoonful of alkaline powder, dissolve in warm water, add to the flour, add half a spoon of salt, stir with a chopstick to form a flocculent state, and knead by hand.

6. Knead until the surface is basically smooth, sprinkle a little dry flour on the bottom, then use a basin to wrap the dough and let it rest for 20 minutes;

After that, knead it once every 20 minutes, a total of three times.7. After the beef is cooked, remove the meat and remove all the seasonings from the soup.

8. After the beef is cooled, cut it into small pieces and place it in

White carrotPeel it and cut it into small pieces and place it inbeef soupmedium heat, cook for 10 minutes.9. Roll out the dough thinly, cut it into 1 cm wide

noodles, place one noodle on the palm, rub with two hands, roll one by one, until the whole noodle turns into a cylindrical shape, the diameter can be as wide as half a chopstick.10. Place the rolled noodles in a basin, sprinkle a little dry flour to prevent sticking.

11. Put a pot of water in the pot, boil it, add 1 spoon of salt, add the noodles.

12. Cut the green onions and coriander into minced, ready to use, put the cooked noodles in a bowl, add the hot beef soup, add beef chunks, coriander minced, green onion minced, and add a little chili oil.

Cooking tips

1. In the making of Lanzhou noodles, the beef should be soaked in cold water for more than 3 hours before starting.

2. Add a small spoonful of alkaline powder to the flour, the approximate ratio is 1 pound of flour: 1 gram of alkaline powder.

3. Before putting the noodles in the pot, add 1 spoon of salt to the pot.

4. The dough that is repeatedly kneaded will become very tough, if time allows, you can knead it several times, but at least the last time before using should be at least 20 minutes, otherwise the noodles will be stretched when put in the pot.

The authentic way to make Lanzhou noodles

Ingredients preparation

Beef tendon

500 grams, 1 bundle of noodlesGarlic sprouts500 grams, 200 grams of coriander, salt,Chicken brotheight-corner spice, dried chili, pepper, ginger, green onion,pepper powderstar anise, water, as needed.Steps

1. Wash and clean the beef, remove the blood

water, remove the blood strands.2. Put cold water in the pot, cut the beef into 10-15 cm cubes, put it in the pot and cook.3. After the water boils, reduce the heat, remove the foam, stir the meat cubes, then remove the foam, about 5-10 minutes.

4. Add ginger, green onions, star anise, eight-corner spice, cinnamon, nutmeg, peppercorns, dried chili, and 3-4 cloves of cardamom.

5. Cook over low heat for 40 minutes, until the meat is cooked, you can use a chopstick to poke, add salt, and cook for another 10 minutes.

6. Cut the green carrots into slices, and cook the other half of the original soup with half of the fresh carrots, add the carrot slices.

Add flower pepper, chicken broth,

MSG, salt, and start cooking, when the soup boils, drip in fragrant oil.7. Cook the noodles, after the noodles are cooked, add the carrot soup, coriander oil, minced garlic sprouts, beef, and chili oil.Lanzhou noodle dishes

Dish introduction

Lanzhou noodles belong to

soup noodles

category.Lanzhoubeef noodlesare not just noodles and beef slices, but noodles and beef soup.The biggest secret of Lanzhou beef noodles is the soup. From the first bowl of beef noodle made by Ma Baozi in the early 20th century, this recipe has been passed down, and the "clear soup" is not simply water with salt, but a combination of dozens of seasonings and original beef soup. The most distinctive aspect of Lanzhou noodles is the soup.Lanzhou noodles are a popular snack in Lanzhou.The authentic Lanzhou beef noodles were founded by the Hui people, Ma Baozi, in 1915.Nutritional valueWheatRemove the bran, which is flour.

The nutritional value of flour is closely related to its processing accuracy.

According to the processing accuracy, flour is divided into standard flour, strong flour and white flour.Remove the bran, and you will have flour.The nutritional value of the flour is closely related to the processing precision.According to the processing precision, the flour is divided into standard flour, strong flour and white flour.Standard flour has a lower processing precision, retains more bran and outer membrane, and the content of various nutrients is high.