Lanzhou beef noodles
By VicentaLakin
I grew up with beef noodles, and I've been learning from the masters of the industry for a long time, but I haven't written for a long time, and I've seen all the blue beef paste recipes on the Internet, and it's normal that they don't taste the same way. Lanzhou beef paste is not a simple pot of beef. The soup is the essence of the beef paste of Lanzhou, which is not pure meat soup, which accounts for only about 40 to 50 per cent of the total and is complex. My recipe is slightly simpler than the noodle shop, but it takes longer to make it, and food is bound to wait! In this way, you can make beef noodles at home in a relatively simple way. The same applies to the way in which the lanzhou beef paste is operated in the field, although the process is more advanced and interested friends can communicate with me. With ramen, it's not easy to learn, including the fact that most of Lanzhou's ramenists are now technocratic, and they're loose and narrow, let alone emptiness! So you can replace it with a machine face, and the choice of a machine face is important
Recipe Recommendations
- noodles appropriate amount
- bovine bone 1 piece
- garlic sprouts appropriate amount
- garlic a
- Lanzhou beef noodle soup 80 grams
- white radish a
- beef 5000 grams
- Jiang 260 grams
- coriander appropriate amount
- salt 300 grams
- Lanzhou beef noodles boiled meat sauce 40 grams
- chicken essence appropriate amount
- salty and fresh
- stewed
- a day
- senior
Steps for Lanzhou beef noodles
1
Cowbone washes it clean at the bottom of the pot so that meat doesn't stick to the bottom
2
I've chosen the first half of the cow's chest and the first half of the cow's ribs, both of which are fat and fragrance, and fresh soup, if not for a cow's rib or a little beef!
3
That's the cow's chest. It's a god in the beef face of Lanzhou!
4
It's important to have a hot, hot, hot, white beef!
5
You can't spare a single step of the four-step pre-treatment process!
6
If you keep the meat under control, you'll be able to cook. As the heating process slowly sees the smudge of dirty blood coming out, it's enough to be patient to be purified
7
Add gingerbread and bag
8
Put a plate on the meat, so it's all in the soup, start cooking, then salt in an hour. The time of cooking is different from place to place, usually about three hours, flipping around an hour, so the package tastes evenly
9
Cooking meat while preparing the sauce, picking up a proper amount of veal paste, putting in a pot with a minimum fire of 30 minutes to clear the fire
10
When the meat's made, it's on the plate, and the meat's on the chopsticks. The soup's ready
11
Get the butter out of the soup
12
Carrots cut into squares, fresh water boiled to transparency and bubbled in cold water
13
Garlic sprouts open from the middle, and the fragrance is cut to the ground
14
Pour garlic with water and mixer into garlic juice
15
Now we're going to fix the soup, we're going to add meat soup (about 40% of the total soup), we're going to add to the water, we're going to pour the clean water, we're going to pour it out. Fire
16
When the soup's open, we'll add radish, butter and garlic. Just put it in salt and chicken. Watch the soup
17
You have to choose a cylindrical face (e.g. graphs), a cylindrical one, a wide beak, of course, and so forth. You can add some alkalin to the noodles, and you'll smell ash from langzhou beef. The main components of the ramen that are now commonly used are salt and alkaline!
18
When the noodles are cooked, you can eat the soup with garlic fragrance on it!