Authentic Lanzhou Beef Noodle
1.
Soak the beef in cold water for three hours, wash and cut into large pieces after soaking.
2.
Prepare the meat stew: 2 green onions, 10 dried chilies, 2 star anise, 1 teaspoon of fennel, 2 teaspoons of Chinese pepper, 1 grass fruit, 1 grasshopper, 1 nutmeg, 1 small piece of ginger, 3 slices of ginger, Four spoons of salt and three bay leaves. (Refer to the picture for specific dosage.)
3.
Put ginger slices, dried chilies, green onions, and bay leaves other seasonings with seasoning balls (if not, wrap them with clean gauze into a small ball and tie them tightly.)
4.
Put the beef into the pressure cooker and add half a pot of water.
5.
Add all the seasonings and turn on high heat until it boils.
6.
After boiling, use a spoon to skim the surface foam.
7.
Cover the pressure cooker with a valve and let it out into the atmosphere and fire for 20 minutes.
8.
Start kneading: Take a small half spoon of edible alkali, dissolve it with warm water, and pour it into the flour.
9.
Add half a teaspoon of salt to the flour, stir it with chopsticks and knead it.
10.
When you knead until the surface is basically smooth, sprinkle a little dry flour underneath, then use a basin to buckle the dough and let it stand for 20 minutes; after that, knead it every 20 minutes for a total of three times.
11.
After the beef is simmered, remove the meat and let it cool, skimming all the spices in the soup.
12.
After the beef cools, cut into small pieces and set aside.
13.
Peel the white radish, cut into small pieces, pour it into the beef broth, and simmer for 10 minutes.
14.
Roll out the dough and cut into noodles one centimeter wide.
15.
Put a piece of noodles on your palms and rub them with both hands, step by step, until the whole piece of noodles becomes cylindrical and the diameter is half the width of a chopstick.
16.
Put the kneaded noodles in a basin and sprinkle a little dry flour to avoid sticking.
17.
Add boiling water to the boiling pot, add a spoonful of salt, and then add the kneaded noodles. (About 5-7 minutes to cook, add cold water several times during the cooking.)
18.
Finely chop the shallots and coriander and set aside.
19.
Put the cooked noodles into a bowl, add the hot beef broth, add beef diced, chopped coriander, chopped green onions, and then add a little chili oil~~
20.
That's it!
21.
It tastes great~
Tips:
1. Soak the beef in cold water for more than three hours before starting;
2. Add half a teaspoon to the flour, the specific ratio is about 1 catty of flour: 1 gram of edible alkali;
3. After repeated kneading, the mixed dough will become very chewy. If time permits, you can knead it several times, but there must be at least 20 minutes between the last kneading and the start of use, otherwise the noodles will not pull when the pan is finally put. open;
4. Before putting the noodles into the pot, add a spoonful of salt to the cooking pot.
