The Beef Ramen is Revealed. this Will Kill Your Taste Buds on The Tip of Your Tongue.

Lanzhou beef noodles, also called clear soup beef noodles, has a long history and a long-standing reputation. There is another story about Lanzhou Ramen:
The authentic Lanzhou beef noodles are said to have been created by Hui Ma Baozi in 1915. At that time, Ma Baozi was from a poor family and was forced by his life. He made hot pot beef noodles at home and sold them along the streets of the city with his shoulders on his shoulders. Later, he added beef noodle soup with boiled beef and lamb liver, its fragrance was tangy, highlighting a clear character, and everyone liked his beef noodles. Then he opened his own shop, instead of hawking along the street, he thought about launching a free "a bowl of soup in the shop". When the guests came in, the guy immediately brought a bowl of hot beef soup for the guests to drink. , Xingwei. Ma Baozi's beef noodle soup with clear soup became famous. Ma Baozi was in operation until 1925 and was taken over by his son Ma Jiesan. Ma Baozi and others unified the standard of Lanzhou beef noodles. Later, it was renamed Lanzhou Beef Ramen, and it was widely spread among all ethnic groups in the northwest. Since then, Lanzhou beef noodles with clear soup has naturally become a local delicacy in Lanzhou, Gansu. Ramen is like the ancient Silk Road that stretches for thousands of miles. Lanzhou Beef Ramen has left a deep footprint in the long history of Lanzhou.
The real Lanzhou beef noodle soup with clear soup is the evolution of the old beef noodle soup from Qinghua Xiaoche in Huaiqing Prefecture, Henan Province (now Bo'ai County, Henan). The old soup when beef is cooked is extremely delicious and the most delicious in Xiaoche beef. This soup is It is the top grade of beef noodles. Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799). It was brought to Lanzhou by Ma Liuqi of the Dongxiang tribe from Chen Weijing, Qinghua, Huaiqing Prefecture, Henan Province. "One clear (soup), two white (luobu)), three greens (parsley garlic seedlings), four reds (spicy seeds) and five yellows (noodles yellow bright)" unified the standard of Lanzhou beef noodles.
2. Characteristics of Lanzhou Ramen Lanzhou Beef Ramen has won praise from customers at home and even the world for its unique flavor of "the soup is clear, the meat is fragrant, and the noodles are fine". Traditional Lanzhou beef noodles are very particular about noodle essence and soup, with soup as the most important thing. It is said that the soup is made of beef, lamb liver and 20 kinds of condiments. Lanzhou people often boast that ramen is "one clear, two white, three red, four green, and five yellow", that is, soup, white radish, red spicy oil, green garlic sprouts, and yellow noodles. The five characteristics of ramen are combined to achieve the color, fragrance and taste of ramen. Harmony and unity of shape and form. The specific characteristics of Lanzhou Ramen are as follows:
1. One clear, two white, three red, four green, five yellow and one clear refer to the soup clear; two white refer to the ingredient white radish; three red refer to special red pepper oil; four green refer to green garlic sprouts and chives; Five yellow refers to yellow noodles.
2. The ingredients are exquisite. The main point is that the soup Lanzhou beef ramen is essentially a halal food. Whether the beef ramen is delicious, in addition to the ramen itself, it must also have a mellow soup. The soup of the ramen is rich in spices, and the formula is very particular. Some famous beef ramen shops in Lanzhou are absolutely secret to outsiders. Since Ma Baozi made the first bowl of beef noodles in the Qing Dynasty, the soup recipe has been passed down from generation to generation. It is made with more than 10 ingredients and beef stock. When making the soup, choose the tender yak meat or yellow beef produced on the Gannan grassland, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken soup, and then add pepper, grass fruit, and cinnamon in proportion Spices such as ginger and ginger peel are boiled together with local green radish slices in a large pot-shaped iron pot. The common characteristics of Lanzhou ramen are that the soup is fragrant, spicy, hemp, and the taste is heavy, the broth is strong and fragrant, and it is clear and clear.
3. Popular fast food, economical and economical Lanzhou noodles have many varieties, and the dough can make noodles of different shapes and thicknesses. Fast production rate, 10 bowls of noodles can be made per minute, economical, suitable for mass fast food
4. The way of eating, the noodles of Lanzhou Ramen should be "tough", commonly known as "jin" after being cooked. It is required to "hold" in the bowl, that is, use chopsticks to pick up and put down the noodles. Keep the bowl upright for a while, otherwise it will be "lack of strength" and the noodles drawn out will be unqualified. Stretched noodles are unfermented "dead noodles", small in size and rich in noodles
5. Noodle-stretching skills, flexible and graceful ramen is a unique skill. One noodle section just pulls a large bowl of noodles. Each time you pull it, you need to fold it back on your wrist. At the end of the pull, you must shake your hands up and down several times to make the noodles flexible and long, with uniform thickness. Watching the ramen is like enjoying an acrobatic performance, pulling to the last "pull and flash", and like a dancer waving a ribbon.
3. Five Steps to Making Lanzhou Ramen
1. Dough preparation (1) Material selection: 500 grams of special one high-gluten flour, 225 grams of water, 5 grams of refined salt, 3 grams of ramen agent (2) Dough preparation and noodles are the basis for making ramen. "Three points pull" argument.
At the same time, you should pay attention to the temperature of the water, use warm water in winter (around 18), and use cold water in other seasons. Because the temperature of the dough is easily affected by the natural temperature, the temperature of the dough is always kept at 26-30 through the difference of the water temperature when making the dough, because the protein in the flour has the highest water absorption at this time, which can reach 150%. The production rate of gluten is also the highest, the quality is the best, that is, the extensibility and elasticity are the best, and it is most suitable for stretching. If the temperature is lower than 30, the water absorption and quality of the protein will decrease as the temperature drops. If it exceeds 30, it will also reduce the production of gluten. When the temperature reaches 60, it will cause protein denaturation and lose its performance. This is necessary to keep the dough in the most suitable stretch range. When mixing noodles, you need to put an appropriate amount of water, because water can increase the production rate and quality of gluten in the dough. For example, an appropriate amount of water can reduce the distance between the protein molecules in the dough and increase the density. The viscosity of gliadin, which is one of the gluten proteins, is enhanced, thereby improving the production and quality of gluten. When adding water and noodles in three times, pour the flour used on the chopping board, dig a hole in the flour, add water three times, first use 60%-70% water to stir and knead the dough vigorously, and adjust it to a "sweet" ", otherwise it will form water-coated noodles, which will affect the noodles drawing process and the taste after maturation; the second sprinkle 20% water to stir and knead evenly; the third time according to the softness of the noodles, another 10% water is sprinkled Knead until the dough is moisturized. If the dough is not moist, you can dip it in water and knead again. Cover the kneaded dough with plastic paper to prevent it from cracking. When in use, knead the Gabon grey water to make the dough loose and soft. Do not add water at one time when adding water to make noodles. The ratio of flour to water is based on the quality of flour. Generally, 500 grams of flour use 250 grams of water. The temperature of the water depends on the season. Cool water is generally used in summer and warm water in winter. In the south, cold water is generally used in all seasons, and ice water is used in summer. better.
2. For the marinated beef, first wash the beef and beef bones and other raw materials with clean water, and then soak them in water for a few hours to remove (leave the blood in the water for another use). Cut the beef into small pieces, put the beef bones into small pieces and boil them in a cold water pot together with the fat chicken. The beef must be soaked for a long time. After the blood is soaked out, the beef is boiled under cold water and brought to a boil on high heat. Braised in three parts, this is the requirement for beef. Many people boil it on high fire, causing the moisture of the beef to evaporate, and the beef is dry and dry. The correct method is to boil the beef in a pot under cold water, and after the water is boiled to remove the froth, just let it bubble. How long the beef is cooked depends on the age and tenderness of the meat. Generally, it can be cooked for about four hours. Be sure to pour the beef in the beef noodle soup before eating, it will taste better. The purpose is to let the beef absorb moisture and restore the original flavor.
The proportion of ingredients is as follows:
Main ingredient water is 100 kg, beef spine 10 kg, beef cob bone 13 kg, raw butter 2 kg, lamb liver half, beef can be added according to the amount of use (for boiled meat, you can reduce the amount of bone), and you can also add it Fresh chickens.
3. Hang the clear soup to remove the marinated meat, bones, butter, seasoning packets, etc., and then add the blood of the beef to boil the soup to remove the foam, then filter and store it in a crock or stainless steel container. 3. Cut the lamb liver into small pieces, add 15 kg of water to another pot, boil the froth, add 100 g of the seasoning, cook the lamb liver until 80% cooked, add salt and cook over a slow fire. Remove the soup. The soup is clarified, and the beef broth is to be adjusted. Add an appropriate amount of boiled lamb liver soup according to the concentration of the beef broth.
Seasoning powder is the key to beef noodle soup. The Lanzhou beef noodle shops have their own set of recipes, which are rarely published in the world. In order to ensure that the soup color is clear and clear, the fire must not be high during the simmering process, and the fire must be simmered, and the soup must not be boiled. When boiling, the foam in the soup must be cleaned. Flesh and bones must be rinsed with blood. The seasoning powder should not be put into the bone soup too early, because there are a lot of colored spices in the seasoning powder, such as star anise and tangerine peel. The soup will turn black if it is boiled for a long time, and it cannot be used as a seasoning in ramen noodles.
Condiment ratio for boiled meat (soup):
The ratio of boiled meat to soup is about 0.5%-0.7% depending on the taste.
4. Ramen skills and noodle cooking Lanzhou clear soup beef noodles inherit the skills of traditional beef noodles, choose the finest flour, and add a surface agent that does not contain any harmful substances.

According to the traditional method of mixing noodles, kneading noodles, beating noodles, waking up noodles, and pulling up the noodles. When the ramen master does it, he twists and pulls a bowl of slender noodles like a trick, and then stretches the noodles by hand by the ramen master. Watching the ramen process is like watching a show. It may seem simple, but it is not easy to do. The key lies in the method of ramen and the uniformity of the force.
5. The key to the Lanzhou beef head ramen with soup and seasoning is to prepare the beef clear soup. The clear taste of the soup is its characteristic.
(1) The adjusted beef broth cannot be boiled for a long time in the pot. You should add the adjusted unheated beef broth to the pot while using it to avoid too long boiling time.
(2) The cooked original soup or the well-tuned beef broth is best stored in a fired ceramic tank. The well-tuned beef broth should generally not be stored for more than 8 hours to avoid black or red or unpleasant taste. Happening.
(3) Some darker-colored seasonings are best to be added in whole grains when cooking the meat (soup). Try to use lighter-colored seasoning powder when adjusting the soup, so as to avoid discoloration in a short time after the soup is adjusted.
Remarks: First use boiled water, add all the seasonings, and soak for more than 60 minutes, then add it to beef broth to make it more flavorful.
4. The impact of Lanzhou ramen on the market The ancient city of Lanzhou on the banks of the Yellow River, filled the streets and alleys, will always have the fragrance of beef noodles. "Lanzhou people don't come for three days, and they will have a big bowl, and it will be hard to tease." It sounds a bit exaggerated, but beef noodles has indeed become an indispensable part of the lives of Lanzhou people. The exquisiteness and exquisite eating of Lanzhou beef noodles is impressive.