How to make ramen

Lanzhou beef noodles technology is unique in China. The making of hand-pulled noodles has been popular in China for a long time. Wang Xingwang of the Qing Dynasty once wrote "Lanzhou Beef Noodles" and said: "Lanzhou hand-pulled noodles are famous all over the world, and the making method comes from Huaiqing Mansion. The soup is as sweet as gold when it comes out, and the mouth is like a fairy." It can be seen from this. Lanzhou ramen production has long been famous and has the best technique in the world. Lanzhou beef noodles are a variety with high technical content, especially Majia uncle beef noodles, which are very practical. You can only understand the methods and techniques in words. The true Kung Fu methods and techniques can only be taught by the master's words and deeds, and the instructions are given face to face. The disciples must learn while comprehending, and practice while comprehending, in order to gradually enter their realm. The fragrance and deliciousness of the famous Uncle Ma's beef noodles are just like what Zhang Shu wrote in a poem of the Qing Dynasty: "After the rain passes through Jincheng Pass, the white horse rushes back. The water of the Yellow River has flown several times, but the road is poor when it flows. The ramen noodles are fragrant, Only Mr. Ma can’t wait for the delicious food. He looks back to his hometown far away. At sunrise, he recites scriptures and at dusk, he burns incense and sighs. He only looks forward to beef noodles.

The five steps of making Lanzhou Beef Ramen noodles are based on the physical properties of the ingredients, that is, the properties of gluten protein, whether they are selecting ingredients, kneading noodles, resting noodles, or sliding noodles and ramen noodles. Extensibility and elasticity.

1. Choosing noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has special flour for beef ramen. It is not advisable to choose stale flour, and it is even less advisable to choose contaminated flour that is insect-eaten, rat-bitten, or moldy, because this kind of flour not only does not meet the hygienic standards, but the protein molecules contained in it are in the presence of protease (due to pollution and other reasons, the activity of protease is enhanced). ), protein molecules are decomposed into amino acids, making it impossible for proteins to combine with water to form gluten, thus greatly reducing the production of gluten. Only fresh high-gluten flour (special flour for Lanzhou beef noodles) with high protein content can ensure the prerequisite for successful making of noodles.

2. Kneading noodles Kneading noodles is the basis and key to making ramen noodles. The first thing to pay attention to is the temperature of the water. It is generally required to use warm water in winter and cold water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C through the difference in water temperature during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150. At this time, the gluten It also has the highest production rate and the best quality, that is, the best extensibility and elasticity, and is the most suitable for stretching. If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30°C will also reduce the production of gluten. When the temperature reaches 60°C, it will cause protein denaturation and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, an appropriate amount of water and ash should be added when kneading the dough, because both can increase the production rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density. In particular, it can increase the viscosity of gliadin, one of the gluten proteins, thus increasing the production and production of gluten. quality. Pay attention to "three times of water, three times of ash, and ninety-nine or eighty-one times of kneading." The ash in it is actually an alkali, but it is not an ordinary alkali. It is an alkaline substance burned from the grass produced in the Gobi Desert. It is commonly known as ash. When added to the noodles, it not only gives the noodles a special The noodles are fragrant and the noodles are smooth, yellow and chewy. In recent years, special dough mixers have been used instead. Kneading skills are still the most critical.

3. Wake up the dough

Wake up, that is, leave the mixed dough for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer), the purpose is also to promote the formation of gluten . Placing it can also give proteins that have not fully absorbed water enough time to absorb water to improve the production and quality of gluten.

4. Sliding strips

The young man with strong arms will first pound, knead, stretch and throw the large ball of soft dough repeatedly, then place the dough on the panel and use both hands to Hold both ends of the strip, lift it up and slam it hard on the chopping board. After the strip is elongated, fold both ends in half, continue to hold the two ends and beat them repeatedly. The purpose is to adjust the arrangement of the gluten proteins in the dough so that the chaotic protein molecules are arranged into a long chain, which is called smooth gluten in the industry. Then roll it into a long strip, and pull it into a 20 mm thick and chopstick-long noodle section, or roll it into a round strip.

5. Ramen: Place the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles of different sizes and thickness according to the diners’ preferences. If you like round noodles, You can choose from 5 styles: thick, 2-thin, 3-thin, thin, and capillary; if you like flat noodles, you can choose 3 styles: large, wide, and chive leaf; if you want to eat a ramen with sharp edges, the ramen master will pull it for you A special bowl of "buckwheat noodles". Pulling noodles is a unique skill of one hand. Hold both ends of the hand, use both arms to accelerate and stretch outwards evenly, then fold the two ends in half, place both ends at the same time between the fingers of one hand (usually with the left hand), and hook the middle finger of the other hand downwards. Hold the other end, turn your palms up so that the noodles form a noose shape, and at the same time stretch the noodles to both sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end with the right hand and stretch. When stretching, the speed should be fast and the force should be even. Repeat this process, and each fold is called a button. Stretching is a very technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of an experienced chef, is not only fast (usually only takes about 10 seconds), but also the noodles are uniform in thickness and do not break, which is difficult for beginners to do. One noodle section is enough to pull out a large bowl of noodles. Every time you pull it, fold it back on your wrist. When you pull it to the end, shake your hands up and down several times. The noodles will be flexible, long and even in thickness. Generally, the second one is 7 buckles, the thin one is 9 buckles, and the capillary noodles can be up to 11 buckles. The strips are as thin as silk and do not break. It is truly the essence of Chinese cooking. The noodles are smooth and chewy, and can be taken out after boiling for a while in the pot. They are pliable and non-stick. There is a rhyme that describes the noodles being poured into the pot: "Pull noodles are like a plate of thread, which goes down into the pot and spins around until you get the chrysanthemum petals in the bowl." Watching ramen is like watching an acrobatic performance.

Besides the ramen noodles, the most important quality of Lanzhou Beef Ramen lies in the fragrant soup. It can be said that the soup is the soul of Lanzhou Beef Noodles. No wonder some people are willing to spend 5 to 6 million yuan to buy the soup recipe for "Master Ma's Beef Noodles". When Lanzhou people eat beef noodles, they first take a sip of the soup to know whether it is authentic. Since the first bowl of beef noodles made by Chen Weijing in Qinghua, Huaiqing Prefecture during the Jiaqing period of the Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but mainly made from dozens of spices and beef stock. become. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Majia Uncle Beef Noodles inherits the recipe of Chenjia Xiaoche Laotang Beef Noodles in Suzhai Village, Qinghua Prefecture (now Boai County, Henan Province). , taking soup as the source of all kinds of delicacies, paying attention to the use of soup, and being good at making soup, especially the preparation of "clear soup", which should be clear and turbid, and the freshness should be chosen. The method of making soup has been recorded as early as in "Qi Min Yao Shu". After long-term practice, the old soup is made with beef, fat chicken and beef as the main ingredients, and more than 30 kinds of seasonings and traditional Chinese medicines. Boil and lightly cook to dissolve the flavor of the main ingredients in the soup. It needs to be "qingqiao" twice in the middle. The finished product is crystal clear and tastes extremely delicious. It is the most delicious soup in beef noodles. It is not only delicious, but also delicious. The mutton is not fishy, ??has a thick flavor, a mellow color, a rich and delicious aroma, nourishes yin and subdues yang, replenishes yin deficiency, and clears blood and heat. It nourishes blood and calms the mind, dispels wind and dredges meridians, enters the three meridians of spleen, lung, and kidney, and has the functions of strengthening the spleen, nourishing the lungs, strengthening the kidneys, and replenishing the essence. It was once very popular in the Qing Dynasty, but due to the war, Lao Ma's family never opened a beef noodle restaurant again. The production method of "Master Ma's Beef Noodles" is astonishingly exquisite and sophisticated, and the current production cost ranges from 10 yuan to 80 yuan per bowl.

When making the soup, we use fat and tender yak meat produced on the grasslands of Gannan, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken broth, and then add pepper and grass in proportion. Fruit, cinnamon, ginger peel and other spices are boiled in a large pot-shaped iron pot with local specialty green radish slices. The broth is rich in flavor and clear. This "qing" is naturally very fragrant. Only use the prepared clear soup when eating. Pour the cooked ramen with clear soup, serve with diced beef (or slices), coriander and garlic sprouts, add bright red chili oil and serve. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River. It has the best underground water quality among cities above the provincial capital.

In addition, Lanzhou's edible beef is mainly yaks from Gannan and Qinghai. Yaks are short and strong, with high spines, small dewlaps, long hair, black or black and white piebald, and bushy tail hair. Their adult weight is 200-300. Kilogram, cold-resistant, grows on plateaus above 3,000 meters above sea level, can survive in high mountains with thin air, has a long growing season, is strong and cold-resistant, and is known as the "ship of the plateau". The yaks raised naturally in the pollution-free pasture environment of the plateau are not only delicious, but also eat many wild grasses and medicinal species (such as caladium, cordyceps, isatis, safflower, etc.) for a long time, so the local herdsmen spread this saying : "Our cattle and sheep eat Chinese herbal medicine, drink mineral water, urinate with Taitai Oral Liquid, and drink Liuwei Dihuang Pills." This may sound a bit exaggerated, but on the other hand it reflects that yak meat is indeed natural and pollution-free. Therefore, its meat has the function of driving away wind and cold, and can also cure stomach cold, rheumatism, rheumatoid and other diseases. It has the effect of nourishing yin and kidneys, strengthening the body, and its nutritional value is extremely high. No matter what, it cannot be made truly authentic in other places. Lanzhou beef noodles.

As for the specific recipe of Lanzhou Ramen, I can’t talk about it casually here. I can only talk about its comprehensive characteristics. A successful bowl of beef noodles should be Yiqing (Tang Qing), Erbai (Tang Qing). Radish white), Sanhong (chili oil red), Silu (cilantro, garlic green), Wuhuang (noodles yellow and bright). Uncle Ma has strict quality requirements for beef noodles. In his words, "the soup is clear, the meat is crispy and fragrant, and the noodles are long and tough."

It can be seen from the analysis of the production and principles of Lanzhou Beef Ramen that the ramen technology integrates science and technology and is the crystallization of the wisdom of the Chinese working people. This requires us to carefully summarize production experience so that it can better serve society in practice. An American catering expert came to Lanzhou to inspect beef noodles and observed the "unique skill" of the noodles. He was surprised and said: "I have traveled to many places in the world and have never seen such a miracle." His domestic colleagues said that it was "unique". There is nothing comparable; observers say that it is "magic", like a "magic trick"; foreign friends say that this is a miracle of China and a miracle of the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou's catering industry. Today, no matter where you are, you can taste authentic beef noodles in clear soup.

The above, I hope it can help you, thank you