Lanzhou Noodles
1.
Soak beef: Wash the beef, put it in a small basin and soak it in cold water. It is best to cover it with plastic wrap and put it in the refrigerator overnight. (I forgot to take pictures in this step)
2.
Seasoning to prepare the meat: a small handful of cumin, 1 aniseed, 1 bay leaf, 1 grass fruit, 1 cinnamon, 2 white cocos, 1 scallop, 1 piece of ginger, 2 pieces of Angelica dahurica, 3 cloves. If it is too much trouble, you can buy ready-made boiled beef seasonings, one package at a time is also convenient, but it is best not to use ground powder, and the ingredients should preferably contain ginger and rice paddy.
3.
In addition, you should put a little more peppercorns. It is best to use Dahongpao peppercorns from Qin'an, Gansu, which is not only delicious but also very fragrant.
4.
Add a raw chicken wing root to the soaked beef, add the seasoning, green onion and ginger slices, fill the pot with cold water and start cooking the meat. First, boil the water on a high fire, skim off the foam, turn the fire to the minimum, and the liquid level will boil without boiling for 4-5 hours.
5.
Prepare noodles: Mix noodles with warm water and a small amount of salt. Make sure to choose high-quality flour, and start kneading the noodles after mixing them into a dough.
6.
Kneading: The kneading of ramen noodles must be in one direction. As shown in the picture above, the kneaded dough should be folded in the middle (as shown in the picture). After kneading, fold it again and repeat. It takes about 1 hour to knead until the dough is smooth, soft and easy to stretch.
7.
Wake up the dough: Fold the kneaded dough and roll it into a sheet of about 1cm thick. Note: The dough in 6 is rolled out and rotated 90 degrees to be the dough in this step. (If there is a dynamic picture, it will be better to explain, everyone remember one point, and finally the extension direction of your ramen is the direction in which the dough is kneaded when you knead)
8.
Hanging soup: If you want ramen noodle soup to be clear, hanging soup is a must, and the hanging soup will taste a lot more refreshing. The specific steps are: take out the cooked meat, wrap it in plastic wrap and refrigerate it, remove all the seasonings in the soup, pour in the blood water of the beef that has been soaked before, and bring it to a boil. There will be a lot of foam at this time. When the foam is boiled on a high fire, there will be froth again, then turn off the fire to skim the froth, repeat this 2-3 times until the soup is completely clear. Add white pepper, ginger powder, salt and monosodium glutamate (or chicken essence), and add boiling water according to the demand for soup.
9.
Mince coriander and garlic sprouts and set aside
10.
Slice the radish in boiling water and remove it for later use
11.
Cut beef into small pieces (forgot to take pictures again)
12.
Ramen: The noodles that wake up (approximately 2 hours) are cut into thin strips about 1 cm wide. Pour enough boiling water in the pot and pull the noodles into the pot one by one.
13.
Note: The boiling water for ramen should be wider, and it is best to cook it in a bowl. There are too many faces in my picture. The noodles are cooked when they rise.
14.
Transfer the noodles to a larger bowl, add minced coriander, garlic sprouts and beef cubes, and scoop enough ramen soup to make a delicious ramen. When eating, add more old vinegar and red oil to splash the chili, and it is hearty!
Tips:
1. It is best to use a gas stove to cook meat, not an induction cooker, because the smallest fire of the induction cooker is still too big.
2. Adding chicken to the ramen soup is a trick. It will increase the flavor of the soup. A whole chicken will be added when the beef is cooked in the local noodle shop. As for which part of the chicken is, it doesn't matter, what to put in.
3. I usually add a lot of water when I cook the meat, so I won’t add boiling water at the end. The original soup will be more fragrant.
4. If you think ramen is too troublesome, you can buy noodles. The noodles are better if they are thicker.
5. The method of Youbo Lazi: Youbo Lazi is necessary for ramen. The best chili noodles are of course the chili noodles from Gangu, Gansu. If you can't find it, you have to leave it alone. Prepare a small water-free bowl, add a spoonful of cooked white sesame seeds, a half-small bowl of vegetable oil, heat it and pour it in, immediately add a spoonful of chili noodles and stir well, about 30 seconds later add a spoonful of chili noodles and mix well After 30 seconds, add the third spoonful of chili noodles and stir well. This method splashes the chili, the chili will not be mushy, and it is fragrant, red and spicy.
