Name: Lanzhou Beef Noodle
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g beef; 1 Beef bone; 200g Flour; 1 teaspoon salt; 1/2 teaspoon Chicken Bouillon Powder; 1 small piece ginger; 1 star anise; 5 capsules pepper; 1 small piece Cinnamon; 2 pcs Dried chili; 1 short section Green onions; 3 capsules nutmeg; 1 teaspoon Fennel Seed; 5 capsules clove; 1 piece Tsaoko; 2 tablets Bay leaf; Some parsley; Some Chili oil; Some water

Lanzhou Beef Noodle

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Lanzhou Ramen belongs to the category of noodle soup. Light, refreshing, affordable and inexpensive. The biggest secret of Lanzhou Beef Noodles is the soup. The so-called clear soup is not boiled water mixed with salt, but dozens of condiments and beef stock. There is a bowl of fragrant beef broth, it doesn't matter if you can't ramen. Stay away from the noodle soup, and follow the West Malaysia to give you a rich, mellow, fragrant beef noodle.

Lanzhou Beef Noodle

1. Prepare beef and beef bones, then soak them in water for four hours (the water needs to be changed halfway)

2. Wrap star anise, cinnamon, bay leaves, pepper, dried chili, grass fruit, nutmeg, cumin, cloves and green onions, and ginger with gauze to make a seasoning bag

3. Put the beef and bones in a pot of warm water, and skim the foam when it is about to start