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What is Lamian Noodles going to do?

Lamian Noodles is a technical job. You can't make it clear in a few words, even if you know how to do it, you have to practice more to make it delicious!

Materials: 2500g refined powder, water 1500g, 25g alkaline noodles and a little salt.

1. Mianhe

Put the flour and salt into a basin, and melt the alkaline flour into alkaline water with 100g water. Pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), stir the flour with the other hand, put it in your ear, so that the flour and water are all mixed and kneaded into a ball, then immerse your hand in the water and stir it evenly until the basin is clean and smooth, and your hands are not sticky. Cover it with a clean cloth for about half an hour.

Wake up.

Roll it into a cake and grease both sides. Then buckle it under the container. Repeat every few minutes, usually about 10 times, until you pull the cake out, it won't retract.

3. After the dough is cooked, take L/2 dough and dip it in alkaline water to knead it into strips. Lift one end of each hand-kneaded dough off the chopping board, and slowly slide the thin strips, that is, shake them up and down, and knead them into twists with your hands folded. After repeated shaking for six or seven times, when the thickness is uniform, sprinkle the dry noodles on the chopping board and roll them evenly, then lift the strips from the chopping board and put them on the chopping board. While pulling, roll the dough, pull the dough into strips (64 pieces) with thin incense sticks and put it in a boiling pot. When cooking, the left hand holds the dough at both ends, and the right hand scatters the dough evenly in the pot. Then, put your right hand on the dough head, while your left hand pulls the dough head and scatters it into the pot.

Features: soft, tough and smooth.

4. cut beef.

It is best to have meat with muscle and oil. Cook it. Cut into thin slices or cubes.

5. Cook soup.

It is best to wrap the seasoning in a small cloth bag, so that there is no material left at the bottom of the pot.

The wrapped seasoning is tsaoko, cinnamon (less) and pepper. Some supermarkets in China sell them.

Cook it with raw meat.

I use the ready-made marinade that has been wrapped in small bags in China.

After removing the blood foam, it must be removed very cleanly. You can't change the soup, keep the original soup.

Then add cumin powder and stew with salt as usual. Add some white pepper Salt comes last.

6. Oil is spicy.

Buy Chili noodles in the supermarket, not powdered ones, with a little Chili seeds.

Burn oil on the fire. When the oil is ready, let it cool down, pour it on the Chili noodles and stir.

At least I saw oil 1cm deep on the pepper noodles.

7. the pot is out.

Prepaid coriander, garlic sprouts and green vegetables. You can also prepare fried peanuts.

Fish noodles first, then stir soup! It's better to have a bigger bowl so that the noodles can float in the soup.

Sprinkle with coriander, sprinkle with Chili, and preferably put more Chili oil.

Lamian Noodles technology of Lanzhou beef is a must in China. Lamian Noodles has been in China for a long time. In the Qing Dynasty, Qi Wang Wang once wrote Ode to Beef Noodles in Lanzhou, saying that "Lamian Noodles in Lanzhou is the best in the world, and the production method comes from Huaiqing House." Soup is like dew, noodles are like gold, and the entrance is like fairy. "This shows that Lanzhou Lamian Noodles enjoys a long reputation and is the best technology in the world. Lanzhou beef Lamian Noodles is a high-tech variety, especially Majiadao beef noodles, which are very practical. You can only see 70% to 80% of its methods and skills in the text. Its real kung fu methods and skills can only be taught face to face by the master, and the disciples should learn, practice and understand while gradually entering its realm. The famous uncle Ma's delicious beef noodles, as written in Zhang Shu's poem in the Qing Dynasty: "After the rain, the white horse slips back." "The Yellow River flows several times, and the road is poor. Lamian Noodles has a thousand fragrant silk, and the horse is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the true scriptures at sunrise and set up a white pagoda at dusk. Burning incense and sighing, I only hope for beef noodles. "

The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, sliver making and Lamian Noodles, skillfully utilized the physical properties of ingredients, namely the extensibility and elasticity of gluten.

First, select a surface.

Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, let alone contaminated flour which is eaten by insects, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles.

Secondly, dough mixing is the basis and key of Lamian Noodles's making. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important.

Third, wake up.

Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.

Fourth, slip and fall.

After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips.

5. Spicy noodles Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' hobbies. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a saying that goes down to the pot: "Lamian Noodles goes down to the pot like a winding thread and turns leisurely, holding the chrysanthemum petals in the bowl". Lamian Noodles seems to be an acrobatic performance.

Besides Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles is the pure and fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder someone wants to pay 500,000 to 600,000 yuan for the soup formula of "uncle horse Beef Noodles". People in Lanzhou eat beef noodles and soup before they know whether it is authentic. Since Chen Weijing of Huaiqing House made the first bowl of beef noodles in Jiaqing period of 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 is mainly made of dozens of seasonings and beef soup. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Uncle Majia's beef noodles inherited the practice of purifying Chenjia Che Xiao soup-stock beef noodles in Suzhai Village by Huaiqing Prefecture (now Bo 'ai County, Henan Province). It takes soup as the source of all kinds of umami flavor, pays attention to using soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and fresh. The method of making soup is recorded in Qi Yaomin's Book. After long-term practice, the soup stock is made of beef, fat chicken and beef as the main raw materials, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles. Nourishing blood and calming nerves, expelling wind and dredging collaterals into spleen, lung and kidney meridians have the functions of invigorating spleen and lung, consolidating kidney and replenishing essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, never opened again because of the war. The method of making "Ma Jia Da Shu Beef Noodles" is absolutely exquisite. Even now, the production cost of each bowl is 10 yuan and 80 yuan.

When cooking soup, tender yak meat produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then add pepper, tsaoko, cinnamon, ginger peel and other seasonings in proportion, and then add local special radish slices to the extra-large pot-shaped iron pot to boil the soup. The broth is fragrant and clear. This "clear" natural fragrance is unparalleled. Only use the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. Lanzhou, located on the beach of a valley in the upper reaches of the Yellow River, has the best groundwater quality among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yak is short and healthy, with high carapace, small and drooping skin, long body hair, black or black and white spots and fluffy tail hair. Adult weight 200-300 kg, cold-resistant, growing in the plateau above 3000 meters above sea level, can survive in mountainous areas with thin air, long growth period, strong body and cold-resistant. Yaks naturally stocked in the pollution-free grassland environment on the plateau are not only delicious, but also eat many weeds and medicinal species (such as Fritillaria, Cordyceps, Radix Isatidis, safflower, etc.). For a long time, there has been a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines and drink mineral water. Urine is Taitai oral liquid and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Therefore, its meat has the functions of expelling cold, treating stomach cold, rheumatism and rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. Anyway, authentic Lanzhou beef noodles can't be made anywhere else.

As for the specific practice of Lanzhou Lamian Noodles, I can't just say it here. I just want to talk about his comprehensive characteristics. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.

From the production and principle analysis of Lanzhou beef Lamian Noodles, we can see that Lamian Noodles technology is the crystallization of the wisdom of working people in China, which integrates science and technology. This requires us to sum up the production experience seriously, so that it can better serve the society in practice. An American catering expert came to Lanzhou to inspect beef Lamian Noodles and observed Lamian Noodles's "unique skills". He was surprised and said, "I have been to many places in the world and have never seen such a miracle." Domestic counterparts say, "absolutely", there is no comparability; Observers say that "God" is like "magic"; Foreign friends say that this is a miracle of China and the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry. Today, no matter where you are, you can taste authentic clear soup beef noodles.

Lamian Noodles, Lanzhou, registered in the Snacks Branch of China Cuisine Society, is officially named "Clear Soup Beef Noodles". As can be seen from this name, Lamian Noodles is characterized by clear soup and beef.

The noodles in Lamian Noodles are all made by hand, but they are not unique. Lamian Noodles is found in many places in China, but the cooking methods are different. The finer the Lamian Noodles, the better. In some technical competitions, the chefs in the ramen noodle restaurant usually compete who can make more noodles for the same noodle. If the dough is fine, it will become a unique skill. No matter how fine it is, the noodles in Lamian Noodles are required to be tough, commonly known as "strong", which requires that the noodles can stand upright in the bowl after being cooked, that is, they can remain upright in the bowl for a while after being fished out and put down with chopsticks, otherwise they are "weak" and the pulled noodles are unqualified.

Lamian Noodles is an unfermented "dead noodle", with small volume and many noodles. A bowl of noodles usually has half a catty of flour. Some potbellied amateurs who eat for the first time eat two bowls at a time like ordinary noodles and don't feel hungry until evening.

Lamian Noodles belongs to the category of noodle soup. Originally, China's pasta can be roughly divided into two categories: noodles with noodles and noodles with soup. Noodles are eaten in most parts of northern China. After cooking, put the noodles into a bowl filled with boiling water, and then pour the noodles into salt water. If you change boiled water into boiled water, it becomes noodles, which is the same. The characteristic is that the noodle soup itself has no taste, but the taste is in the brine. On the other hand, noodle soup is different. When cooking noodle soup, add "soup" instead of boiled water, and the taste is in the soup. Guangxi rice noodles, Yunnan rice noodles and Lanzhou Lamian Noodles are all noodle soup. Lanzhou beef noodles are not one-sided beef, but beef soup noodles. Whether there is beef or not is secondary. It's different from California beef noodles. California beef noodles are noodles made of beef pieces, not noodles.

Whether Lamian Noodles is authentic or not depends on the taste of the soup. If you go to Lanzhou, you can see that many Lamian Noodles shops have a big stove burning a cauldron, in which beef is boiled. It is this cover that tells passers-by and diners that Lamian Noodles here is the real beef noodle soup.

You can't make Lanzhou Lamian Noodles with beef soup alone. Lanzhou Lamian Noodles, formed in the northwest, is essentially a halal food. In China, Qingzhen cuisine is greatly influenced by Sichuan cuisine. In terms of taste, it is supplemented by five spices. There are also strong spices in the soup of Lanzhou Lamian Noodles, and the formula is very particular. The spice formula made by some famous brands in Lanzhou, Lamian Noodles noodles, has been handed down for generations and is absolutely confidential to outsiders. But * * * also has the same characteristics: Lamian Noodles soup is spicy, spicy, fragrant and salty.

Lamian Noodles is noodle soup and "clear soup noodles". Its beauty is clear soup. One is that turbid noodle water is separated after the noodles are cooked, and the other is that the added beef soup is clear without adding colored substances such as soy sauce.

Northwest people like to eat spicy food, but it is not an authentic way to eat spicy noodles without pepper in Lanzhou. The peppers in Lamian Noodles are also very particular. To keep the soup clear, you can't put Chili noodles directly, otherwise the Chili noodles will dye the soup red and it will not be clear. Pepper must first be fried in warm oil to a certain degree of heat, and fried into a mixture of red oil and red pepper. If the heat is not enough, the oil is not spicy. If the heat is too high, the pepper will turn black, which is equal to waste. This kind of red pepper with red oil is put in a bowl, and the pepper and red oil float on the soup. Without mixing the soup, the soup is still clear. When you stir up noodles with chopsticks, Chili oil sticks to the noodles, which is red and appetizing.