Why can Lanzhou beef Lamian Noodles be cooked in the pot for more than ten seconds?

Lanzhou beef Lamian Noodles, this itself is a mistake? Proposition, please say: Lanzhou beef noodles.

Lamian Noodles, Lanzhou, is the naming method of Lamian Noodles Gang in Hualong, Qinghai. Grammatically, it is called borrowing.

Lanzhou beef noodles, this is the authentic name.

Also known as clear soup beef noodles, the focus is on soup heads.

In addition, there are not many pieces of beef in Heilanzhou beef noodles. If you want to eat meat, add one yourself. It's not expensive. This is done to take care of many groups who are unable or unwilling to add meat for various reasons.

Besides, is there any fish in the fish-flavored shredded pork? Is there a wife in the old lady's cake?

Good beef noodle restaurant, its soup is absolutely good, it is pure soup stewed with Harbin beef. Of course, only when beef sells well will there be such a good soup for you to make instant noodles.

Simply put, a beef noodle restaurant that needs to wait in line for meals every day will never sell low-grade beef. The two complement each other.

Finally, talk about something that will be cooked in tens of seconds. 1 of Lanzhou beef noodles, one is the soup head, and the other is the rich flavor of noodles. Now the noodles are wet and soft, just put them in a huge boiling pot and cook for dozens of seconds. After a long time, the noodles will collapse and have no taste. Of course, in order to take care of special groups, such as the elderly and children, you can ask the noodle chef to cook for you for a while. It's nothing.

Welcome friends from all over the country to visit Lanzhou, and don't miss Lanzhou beef noodles.

In Lanzhou, everyone, from multimillionaires to people who drive cars and sell pulp, is like ordinary people. Lanzhou beef noodles can meet the needs of different classes.

I've said it tens of thousands of times! Why don't you remember? I'll tell you again: there is no "Lanzhou Lamian Noodles" in Lanzhou! Lanzhou only has "Lanzhou Beef Noodles"! Don't answer other questions just because you asked "Lanzhou Lamian Noodles"!

Why can Lanzhou beef Lamian Noodles be cooked in the pot for more than ten seconds? Explain from the following points.

First of all, Lanzhou beef Lamian Noodles is a kind of delicious food which originated from Lanzhou, Gansu. The correct name should be Lanzhou beef noodles. I studied in Qinghai for four years. Most shops in Qinghai are Lanzhou Ramen Restaurant, seldom Lanzhou Beef Noodle Restaurant. Throughout the country, Lanzhou Lamian Noodles is also blooming everywhere. Listen to the boss's accent, mostly Qinghai accent. I think that's why everyone says Lanzhou Lamian Noodles, because most of the bosses are from Qinghai.

Secondly, why does Lanzhou Lamian Noodles cook so fast? In Lanzhou Lamian Noodles, we can find that noodles are usually cooked in a relatively large barrel, and the water inside is always on. Even if noodles are added, the temperature of boiling water will not decrease. However, when we are at home, it will take some time for the water to boil again.

Finally, the cooking time depends on the thickness of noodles and everyone's taste requirements. Lamian Noodles is divided into capillary, sub-fine, wide and wide. The cooking time in the pot will vary with the thickness of Lamian Noodles. In addition, if you like to eat something soft, you can let the noodle chef cook it for a long time. Therefore, this time is not absolute, just that most of us go to the ramen restaurant to order food.

Why can Lanzhou beef Lamian Noodles be cooked in the pot for more than ten seconds? This is my answer.

Lanzhou beef Lamian Noodles uses beef Lamian Noodles special powder. The traditional formula of flour is "powder is bone and ash is tendon". However, Lamian Noodles's technique requires high arm strength, wrist strength and physical strength. The number of skilled masters can range from 100 to 8000. Lamian Noodles's face is hand-painted, but it is not unique.

The traditional Lamian Noodles Lanzhou beef is mixed with "fluffy ash", and noodles pay attention to "three times of water, three times of ash, and 9981 times of kneading".

Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by a special flour mixture.

The skill of kneading dough is still the most critical. First of all, choose high-quality flour with strong toughness. Half a day in advance, the strong young man will repeatedly pound, knead, pull and drop the dough, and then rub it into strips, about 50 mm thick, the length of chopsticks. Then noodles with different sizes and thicknesses will be pulled out according to the diners' hobbies. Those who like round faces can choose thick, thin, thin and thin.

If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a bowl of soba ribs specially for you.

Lamian Noodles is a unique skill. One noodle segment pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Seeing Lamian Noodles seems to be enjoying an acrobatic performance. At the end of the performance, it seems that dancers are waving ribbons.

After the noodles are finished, Master Lamian Noodles throws the noodles into the cauldron, cooks them for about 2 minutes, and then picks them up and puts them into the bowl.

Besides Lamian Noodles, the most important secret of beef Lamian Noodles lies in the fragrance of the soup, which can be said to be the soul of Lanzhou beef noodles.

The recipe of this soup is a secret recipe handed down from generation to generation. The so-called clear soup is not ordinary beef soup, but is mainly made of dozens of seasonings and beef soup. The tender yak meat or yellow beef produced on the grassland in Gannan Tibetan Autonomous Prefecture, Gansu Province, was selected for the soup, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup were added. Then add spices such as pepper, tsaoko, cinnamon, ginger peel, etc. in proportion, and then add the local unique radish slices into the extra-large pot-shaped iron pot to boil the soup. The broth is fragrant and clear.

This "clear" natural fragrance is unparalleled. Only use the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil.

Lanzhou beef noodles will be burnt if you put them in a bowl slowly. The taste is not as good as handmade noodles and machine noodles. Noodles are cooked in less than a minute, and all you eat is noodles. You can cook them quickly for speed. Lanzhou beef noodles have no nutrition except noodles and stomach soup. They are all made of various seasonings, salt, broth and water.

Anyway, there's nothing wrong with the dishes we cook every day, so it's fine [smile]

A group of people must correct this problem. There is no Lamian Noodles in Lanzhou, only beef noodles, haha. I don't know why, Lamian Noodles is not very good. This is where beef noodles are different from other places.

Lanzhou beef noodles, no Lamian Noodles.

It's simple. Noodles themselves are not thick and have high temperature. Look at that big pot. Some people say it is raw. This is very interesting.

Because the pot is big, there is more water and the temperature is enough! A handful of noodles in the pot will not be much cooler, and the basic water temperature will keep boiling! So it ripens quickly! Of course, it has something to do with altitude. No matter how high the altitude is, the pot is not cooked. Hope to adopt!