Lanzhou beef noodles
By TierraOrn
Ingredients: salt,coriander,fennel,white radish,shallots,beef,flour,octagonal,grass fruit,green onions,pepper,ginger,dried chili,chili oil,geranyl,nutmeg,Caokou,galangal
Recipe Recommendations
- flour 300 grams
- beef 250 grams
- white radish half a
- coriander 50 grams
- shallots two
- green onions two
- dried chili 10 piles
- octagonal of 2
- fennel a small spoon
- pepper two spoonfuls
- grass fruit one
- Caokou one
- nutmeg one
- ginger 3 tablets
- galangal a small piece
- geranyl 3 tablets
- salt four teaspoons
- chili oil appropriate amount
- salty and fresh
- stewed
- an hour
- senior
Steps for Lanzhou beef noodles
1
Soak the beef in cold water for three hours, wash and cut into large pieces.
2
Prepare the stewed meat ingredients: two green onions, 10 dried peppers, two star anise, 1 teaspoon of fennel, 2 teaspoons of pepper, 1 tsaoko, 1 tsaoko, 1 nutmeg, 1 short section of galangal, three slices of ginger, four teaspoons of salt, and three slices of fragrant leaves. (Refer to the picture for specific dosage.)
3
Put other seasonings other than ginger slices, dried peppers, green onions, and fragrant leaves into a seasoning ball (if not available, wrap them into a small ball with clean gauze and tie them tightly.)
4
Put the beef into the pressure cooker and add half the pot of water.
5
Add all the seasonings and turn on high heat until it comes to a boil.
6
After boiling, use a spoon to skim off the foam on the surface.
7
Cover the pressure cooker with a valve, expose it to the atmosphere and heat it for 20 minutes.
8
Start kneading dough: Take half a teaspoon of edible alkali, melt it with warm water, and pour it into the flour.
9
Add half a teaspoon of salt to the flour, stir with chopsticks until it becomes flocculent, and knead with hands.
10
When kneading until the surface is almost smooth, sprinkle a little dry flour on the bottom, then use a bowl to hold the dough up and let it sit for 20 minutes; then knead it every 20 minutes for a total of three times.
11
After the beef is stewed, remove the meat pieces and cool them, and skim off all seasonings in the soup.
12
After the beef is cooled, cut into small pieces for use.
13
Peel the white radish, cut it into small pieces, pour it into the beef soup, and cook over low heat for 10 minutes.
14
Roll out the dough thin and cut into 1 cm wide noodles.
15
Place a piece of noodles on the palm of your hand, rub with both hands, one by one until the entire noodle becomes a cylinder with a diameter as wide as half a chopstick.
16
Place the kneaded dough in a bowl and sprinkle with a little dry flour to avoid adhesion.
17
Add boiling water to the pan, add a spoonful of salt, and then add the kneaded noodles. (Cook for about 5-7 minutes and cook, adding cold water several times during this period.)
18
Cut the shallots and coriander into the ground and set aside.
19
Put the cooked noodles into a bowl, add the hot beef soup, add the diced beef, minced coriander, minced shallot, and then add a little chili oil ~~
20
Done!
21
It tastes great ~Lanzhou beef noodles Make Tips
1. Soak the beef in cold water for more than three hours before starting;2. Add half a spoonful of flour to the flour, the specific ratio is about 1 kilogram of flour: 1 gram of edible alkali;3. The prepared dough will become very strong after repeated kneading., you can knead it a few more times if time permits, but there should be at least a 20-minute interval between the last kneading and the beginning of use, otherwise the dough will not be able to tear open when it is finally put into the pan;4. Before the noodles are put into the pan, add a spoonful of salt into the pan.