Lanzhou Beef Noodle

Name: Lanzhou Beef Noodle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g High-gluten flour; 1500g beef; 2 pcs Chaiji; 3 pieces Beef bone; 60g ginger; Some Tsaoko; Some Fennel; Some pepper; Some Guizi; Some Amomum; Some Shanna; Some Chili oil; Some Garlic sprouts; Some parsley; 2 pieces White radish; 15g salt; 10g Ramen; 10g Edible alkali; Some MSG; Some Cooking oil

by Brother Shandong (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Lanzhou Beef Noodles, also known as Lanzhou Beef Noodles in Clear Soup, is one of the "Top Ten Noodles in China" and a local snack in Lanzhou, Gansu Province. It has the unique flavor of "the soup is clear, the meat is fragrant, and the noodles are fine" and "one clear, two white, three red, four green, five yellow", one clear (soup clear), two white (white radish), three red ( Chili oil red), four greens (cilantro, garlic green), and five yellows (noodles yellow and bright) have won praise from customers at home and even around the world. It was also rated as one of the three major Chinese fast foods by the China Cuisine Association, and was reputed as "China's No. 1 Side".

Lanzhou Beef Noodle

1. Cut off the beef bones, cut the beef into large pieces, remove the internal organs and wash the chicken, blanch the water in a pot under cold water, add another pot with water, turn the pot to a low heat for 2 hours, slow stew the beef is crispy. ,

2. Add salt to the flour, reduce the cold water and homogenize the noodles to be as soft and hard as the dumpling noodles. Add water evenly to the ramen noodles to make the dough plastic and form a uniform noodle.

3. Use the row-drawing method to pull the noodles into uniform thickness.

4. The pot floats under the water and it will be cooked as soon as it is boiled.

5. Cut it up in advance and set aside,

6. Put the noodles into the bowl first

7. The beef broth is well-tuned and poured while it’s hot, and the spicy ones are topped with chili oil.

Tips:
The beef broth must be boiled on high heat and turned to low heat to make a clear soup, and the noodles must be evenly added to the noodles in batches. It is important to master the dosage.