What is Lamian Noodles? I really want to know. Because I want to learn.

A little more, but comprehensive. If you really want to learn, it should be good information.

Cooking secrets of various Lamian Noodles masters (Figure)

Www.XINHUANET.com August 2004 12 13:29:05 Source: People's Daily Online-Jinghua Times.

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Pasta is the most indispensable thing on the dining table of people in northern China, and northerners have long been in favor of pasta. Recently, our reporter visited some noodle makers in Beijing. They have their own unique skills. If you think it is too difficult to learn from them, you can visit some capable housewives with us. They also have many unique skills of their own!

Chef → Zhang Xiubao

Age: 28 years old

Native place: Shandong

Resume: I have been engaged in catering for 5 years and have been engaged in pastry making.

Masterpiece: Old Beijing Zhajiang Noodles

Beijing flavor

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Laobeijing Zhajiang Noodles

★ Mix dough: use high-quality flour, about 4 kg of dough, generally put 2 eggs, add a little salt, the role of salt is to make the dough harder and stronger, and eggs will make the dough tough enough. After reconciliation, you should wake up for more than an hour, and knead the dough repeatedly for 3~4 times during the waking process.

★ Rolling: Use a long and thick rolling pin. Roll the dough into a round cake first, then roll it up with a rolling pin, roll it forward according to the middle hand, and draw it from the middle to both sides with both hands, so that the thickness in the middle of the noodles will gradually decrease. It will take about 20 minutes.

★ Slicing: firstly, sprinkle corn flour on the flour, then support the flour cake with a rolling pin and fold it into a cuboid with a width of 10 cm, and cut it into strips with the same width and thickness with a knife. Then shake off the cornmeal.

★ Cooking noodles: Boil directly in boiling water for 7~8 minutes without cold water.

★ Side dishes: generally with bean sprouts, green beans, soybeans, shredded cucumber, shredded red hearts, diced celery and diced garlic.

★ Fried sauce: Cut pork belly into squares about 1 cm square, and add onion, ginger, aniseed, etc. Stir-fry together in the pot until slightly burnt, put the prepared yellow sauce and sweet noodle sauce in the pot according to the ratio of 3:/kloc-0:, and add chopped green onion, sugar and monosodium glutamate. It takes about 1 hour.

★ Production difficulty: ★★★★★☆.

★ Taste: The sauce is rich, not salty or greasy, and it is very refreshing.

★ Price: 8 yuan/bowl

★ Pay attention to: eat noodles and pay attention to singing vegetables.

Store Name: Tianhesheng Restaurant

Address: Floor 1, Zhongjiang Hotel, Zuojiazhuang East Street, Chaoyang District (Ma Chunjie)

Chef → Han Xiaoming

Native place: Lanzhou, Gansu

Age: 29 years old

Resume: 15 chef. I have worked in Lanzhou for several years, and I have been working in Malan Lamian Noodles since I came to Beijing six years ago.

Masterpiece: Beef Lamian Noodles.

work of art

braised beef noodle

★ Raw materials: flour and Lamian Noodles.

★ Ingredients: Prepare soup, rape, carrots and potatoes in advance.

★ Production process:

1. Mix and beat the noodles, and put them in a pot to cook;

2. Take the noodles out and put them in a bowl, and pour them with soup and braised pork;

3. Add the right amount of rape, carrots and potatoes.

★ Making essentials: The soup prepared in advance must be prepared with beef, beef bones, butter and more than 30 kinds of natural plant spices to ensure the long-lasting flavor of noodles.

★ Technical difficulty: ★★★★★★★

★ Taste: This kind of noodle is a special noodle of Malan, which can be said to be a work of art with good color, flavor and taste. The combination of meat and vegetables is harmonious, with fresh and elegant taste, very refreshing and pleasant smell. Noodles are so thick that people can't forget them for a long time Of course, if you like spicy food, just add Chili oil and it will be another taste.

★ Price: 12 yuan

★ Store name: Malan Lamian Noodles

Address:

(Head Office)No.1KLOC-0/Sanlihe East Road, Haidian District, north of ganjiakou Shopping Mall.

(Zhongguancun Branch) Floor 1, No.33 Baishiqiao Road, Zhongguancun South Street

(Tiantongyuan Branch) Tiantongyuan Zone 5, Changping District

Chef → Ginger

Age: 28 years old

Native place: Ningxia

Resume: engaged in catering 1 1 year.

Masterpiece: Huanghua noodles with minced meat

Shaanxi flavor

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Huanghua noodles with minced meat

★ Production process: mix buckwheat flour and white flour, add warm water and stir, add salt and knead into dough. Then wake up and knead for 3~4 times, which usually takes 40 minutes. Then roll the dough into a cake with a rolling pin, sprinkle white flour on the cake and roll it into a cuboid with a rolling pin. In Shaanxi, people use a long knife to cut noodles. The cut noodles are generally about 2 mm wide.

★ Cooking noodles: put the noodles in boiling water, and when boiled again, order a little cold water and boil them twice.

★ Soup collocation: soak the day lily in Kamikiri section, cut the fungus into pieces, cut the carrot into pieces, and blanch in hot water. Cut tofu into thin diamond-shaped pieces and fry them in oil.

★ Scorpion's method: Dice the pork belly, add the spiced powder, onion and ginger, stir fry in the pot, add soy sauce, cooking wine and balsamic vinegar, and then add water and salt, which takes about 15 minutes. Finally add the red oil.

★ Side dishes: Add the cooked chicken soup to the fished noodles, put the auxiliary materials such as day lily into the bowl, and then add the cooked jiaozi. Add chives and coriander, and noodles will be served.

★ Production difficulty: ★★★★★☆.

★ Taste: This noodle, also known as Yikou Xiang, is hot and sour, salty and full of meat flavor.

★ Price: 16 yuan/bowl

★ Note: It can be served with shredded kelp, shredded carrot, shredded green bamboo shoots and diced appetizing pickles.

Store name: Mogao Gundam Restaurant

Address: Jianwai Street 1

Chef → Wei Hongliang

Age: 27 years old

Native place: Inner Mongolia

Resume: engaged in catering 1 1 year, always doing northwest flavor.

Masterpiece: oat noodle

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Oat noodles

★ Flour mixing: mix oat flour with hot water at 80 degrees Celsius and stir with a rolling pin to make the flour half cooked. Because the oat noodle itself is wet, it is easy to break if it is rubbed out with cold water, and the other half-cooked noodles are hard enough to be cooked easily. It will take about 5 minutes.

★ Mixing dough: This is a technical job. I saw the master take out six balls from the dough, three in each hand, and knead the dough with both hands at the same time. In the master's hands, these noodles are very obedient and can be rubbed out in about 3 minutes.

★ Steamed noodles: Put the kneaded noodles on the drawer and steam for 3 minutes.

★ Noodle soup: There are two kinds: one is mutton soup and the other is vegetarian soup.

The practice of mutton soup: broth made of pure sheep spine. Dice potatoes, tomatoes and mushrooms, about 6 mm, and cut vermicelli into 10 cm segments.

Add potatoes to the broth, add mushrooms and diced tomatoes when the potatoes are rotten, add salt, monosodium glutamate, chicken essence and fresh ginger slices to taste, finally add salad oil and sesame oil, and then add mutton slices. Add vermicelli, chives and coriander when guests need it.

Vegetarian soup practice: use chicken soup, add diced potatoes and eggplant, cook until cooked, add diced tomatoes, add onions, salad oil and sesame oil, and eat directly after heat preservation.

★ Production difficulty: ★★★★★☆.

★ Taste of noodles: Soak noodles in soup to eat, the noodles are very thick, the soup is very fragrant, and the salty taste is more delicious.

★ Noodle price: one drawer in 8 yuan.

★ The custom of eating noodles: As the local people generally take oat noodles as their staple food, they can be served with shredded cucumber, shredded eggplant and shredded potato.

Store name: local people

Address: East Gate of Longzeyuan, Huilongguan Community

Chef → Zhang Yinghua

Age: 40 years old

Native place: Jilin

Resume: I have been engaged in catering industry 16 years.

Masterpiece: Korean cold noodles

Korean flavor

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korean cold noodles

★ Noodles: There are many kinds of noodles for cold noodles, not one. Generally, potato starch, buckwheat flour and white flour are mixed together, and the flour is kneaded with boiling water, so that the flour is in a semi-cooked state, and the kneading takes about 5 minutes. After the dough is formed, it should be pressed into noodles with a special noodle press.

★ Cooking noodles: Boil the noodles in boiling water for about 2~3 minutes. You can order cold water once, and then you can take it out the second time.

★ Soup preparation: The beef bone soup cooked for 3-4 hours should be cooked with licorice, cinnamon, garlic, onion, ginger, salt, sugar, monosodium glutamate, soy sauce, carrot, radish, onion and other seasonings for 2 hours, and finally put vinegar.

★ Side dishes: There are many things in cold noodles, including beef slices with sauce, chicken balls, white sesame seeds, shredded cucumber, Korean spicy cabbage, two pear slices, half an egg, special Korean cold noodles sauce, and finally some sesame oil.

★ Production difficulty: ★★★★★

★ Because there are many steps that need a lot of time to operate, such as sauce beef, chicken balls, Korean spicy cabbage and cold noodle sauce, it takes a lot of time to complete.

★ Taste: Sweet and sour soup, cool.

★ Price: 8 yuan/bowl, 6 yuan/bowl.

★ Note: It can be paired with some light cold dishes, because the seasoning of the noodles is already very rich.

Store name: Annala Garden

Address: No.5 Niuwang Temple A, Chaoyang District

Chef → Zhang Xiaofa

Native place: Lanzhou, Gansu

Age: 27 years old

Work experience: Lamian Noodles in Lanzhou for 6 years. I used to be in Lanzhou and have been in Beijing for three years.

Masterpiece: noodles with preserved meat and shredded pork.

Lanzhou flavor

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Noodles with bacon.

★ Raw materials: flour and Lamian Noodles.

★ Ingredients: oil, coriander, beef, radish slices, green garlic and Chili oil.

★ Production process:

1. First, put the noodles in water, stir them evenly, and add the ramen agent;

2. Knead the dough by hand, spread the dough and make the dough;

3. There are 8 kinds of noodles, such as fine, fine, fine, capillary, wide, wide, leek leaves and triangular noodles, and only one can be supported in a bowl of noodles;

4. Boil the noodles in a pot for one minute, then take them out and put them in a bowl;

5. Pour the broth on the noodles and add beef, coriander and radish.

6. Pour some Chili oil and put some vinegar to remove the smell.

★ Production essentials: The ratio of flour to flour should be appropriate. Too much is difficult to support, and too little can't be opened (don't send it, mix it at any time); The old soup used is beef soup (original soup), which must be stewed with butter, beef bones and chicken bones. The noodles made should be strong and the soup should be fresh and refreshing.

★ Production difficulty: ★★★★★★★

★ Taste: This kind of noodles is fresh and fragrant, and generally speaking, it is light.

Price: 8 yuan

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Mutton fried noodles

★ Ingredients: mutton and noodles.

★ Ingredients: onion, garlic moss, tomato, Chinese cabbage, green pepper (red and green), tomato sauce (acid), salt, chicken essence, soy sauce, monosodium glutamate, sugar and vegetables.

★ Production process:

1. Mend the noodles and pull them into the pot; 2. Put it in the pot and cook for a while;

3. Cool water after cooking; 4. Put it in a frying spoon and stir-fry the raw materials and ingredients together for 2 minutes.

★ Production essentials: the dough should be small and thin, and the taste should be strong; Mutton should be tender and delicious, not old.

★ Production difficulty: ★★★★★

★ Taste: The taste is sour and fresh. If you don't like sour taste, you can also add some sugar to remove sour taste. If you like spicy food, you can also add some Chili oil. Master Zhang said that this noodle is simple and easy to make, and it is the work of lazy people. Add water to make mutton Huimian Noodles noodles.

★ Price: 7 yuan

Shop: Guoqiang Lanzhou Ramen Restaurant

Address: Opposite the South Gate of Tsinghua.

Korean flavor

Chef → Lai Bingning

Native place: Inner Mongolia Age: 22 Work experience: worked as a chef in Changchun for more than 2 years, and came to Beijing 1 year. The best noodles: freshly squeezed cold noodles.

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korean cold noodles

Noodle making 1: Cold noodles in situ.

★ Raw materials: buckwheat flour and flour.

★ Ingredients: spicy cabbage, spicy sauce, sauce beef, shredded cucumber, shredded egg, pine nuts and chicken balls.

★ Production process: 1. Kneading dough and extruding noodles; 2. Wash the noodles with cold water and let them cool; 3. Add the ingredients and pour the soup on it.

★ Production essentials: 1. Grasp the hardness when kneading dough; 2. Boil the noodles for 2-3 minutes; 3. The ingredients should be properly matched, too much is tasteless and not delicious.

★ Technical difficulty: ★★★★★★★

★ Taste and its characteristics: sweet and sour, very refreshing and appetizing.

★ Price: 12 yuan Noodles II: North Korea Cold Noodles

★ Raw materials: corn flour, wheat flour (purchased in vacuum packaging)

★ Ingredients: spicy cabbage, fruit, eggs, shredded cucumber, beef sauce and spicy sauce.

★ Production process: 1. Soak noodles in clear water for about 8 hours; 2. Take the noodles out of the refrigerator; 3. Take it out when eating, scald it with boiling water and cool it with cold water;

4. Add ingredients and add soup.

★ Production essentials: Use prepared noodles.

★ Technical difficulty: ★★★★★

★ Taste and characteristics: It has sweet and sour lemon fruit flavor, good taste, smooth and refreshing, but the noodles are a little hard compared with cold noodles.

★ Price: 8 yuan

Shop: Baiyu Qingyuan Barbecue

Address: Tsinghua Ximen North100m.

Chef → Niu Guijun

Native place: Heilongjiang Age: 34 years old Work experience: I have been a Chongqing snack chef for more than 2 years. I have barbecued in White before, and I am good at Sichuan cuisine and Northeast cuisine: Sichuan noodles.

work of art

Braised pork intestines noodles

★ Ingredients: white flour (add salt, alkali and water when mixing flour) and fat sausage.

★ Ingredients: bean paste fried in advance (very fragrant) and red oil fried with spices.

★ Production process: 1. Press white flour into noodles with your own machine and cook for 2 minutes; 2. Put the broth first, then add seasonings such as onion, ginger and garlic and stewed ribs in advance; 3. After the noodles are cooked with boiling water, take a pot of broth, put the noodles in a bowl, put the fat sausage cooked in advance on it, and decorate it with coriander.

★ Production essentials: Don't cook noodles for too long, they are too soft and not delicious.

★ Technical difficulty: ★★★★★

★ Taste and characteristics: This noodle is made by the store itself. It is very thick, uniform in thickness and delicious. This kind of noodles perfectly explains the salty, fragrant and spicy Sichuan noodles, which are fat but not greasy and have no fishy smell at all. So to sum up, this noodle is delicious and appetizing. It is said that many Sichuanese eat this kind of noodles when they have a cold.

★ Price: 6 yuan

Shop: Sanbaoli Chongqing Snack City

Address: Chengfu Road 160, Haidian District

Chef → He Zhongrong

Native place: Sichuan Age: 28 years old Work experience: won the second prize of Sichuan Pasta Competition, and has 4 years working experience in Sichuan cuisine. The best noodle: Dandan Noodles.

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Dan Dan Noodles

★ Ingredients: noodles, minced meat and Sichuan sprouts.

★ Ingredients: garlic, ginger, onion, sesame sauce, Chili oil, pepper powder, salt, monosodium glutamate, chicken essence and sesame oil.

★ Production process: 1. Put the seasoning into a bowl; 2. Add a small amount of soup and pour it into a bowl; 3. Put the cooked noodles in a bowl, sprinkle with chopped green onion and add vegetables.

★ Production essentials: When mixing dough, make the dough harder, it is not good if it is too thin; You can't cook noodles for too long.

★ Technical difficulty: ★★★★★

★ Taste: One of the characteristics of Dandan Noodles is that it is greasy and tastes delicious. The seasoning inside is generally spicy, so when you eat this kind of noodles, you should put some light cold dishes beside it, so that you can have a China flavor in summer. This kind of noodles highlights the taste and color of vegetables, with complete ingredients and proper combination of meat and vegetables. Add more ginger and it will be smooth and effective when you catch a cold. (Reporter/Chen Junkun Ma Chunjie Photojournalist/Liu Gang Chen Junkun Ma Chunjie)

★ Price: 5 yuan

Shop: Jinpen Hot Pot City

Address: No.29 Chengfu Road, Haidian