LANZHOU BEEF NOODLE RECIPES

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LANZHOU BEEF NOODLE RECIPE - SIMPLE CHINESE FOOD



Lanzhou Beef Noodle recipe - Simple Chinese Food image

I grew up with beef noodle snacks, and I often communicate and learn from the masters in this industry. I have been brewing this recipe for a long time, but time has never been written. I have read all the recipes of Lanzhou beef noodles on the Internet. According to these methods, it is absolutely absolute. Lanzhou beef noodles can’t make the right taste, it’s normal, even in ordinary families in Lanzhou, very few people can make it! Lanzhou Beef Noodles is by no means a simple one-pot beef stew, just add some radish garlic sprouts and coriander to the soup with some stewed meat! Soup is the essence of Lanzhou Beef Noodles. The soup of Lanzhou Beef Noodles is not pure broth. The broth only accounts for about 40-50%, and the soup adjustment process is complicated. My recipe is slightly simplified compared to the noodle restaurant's recipe, but it still takes a longer time to make. The food is destined to be waited for! According to this method, you can make the Lanzhou-flavored beef noodles in a relatively simple way at home, friends If you don’t understand anything during the production process, please feel free to communicate with me! If you want to operate Lanzhou Beef Noodles in other places, this method is also applicable, but you need to be diligent in the process. Interested friends can also communicate with me. Regarding ramen, you can't learn it all at once. Including most ramen masters in Lanzhou now are not technically skilled, and the thickness is uneven, the width is uneven, let alone the hollow noodles and the like! So you can use machine noodles instead. The choice of machine noodles is also very important. I'll talk about it in detail below, let's not talk about it, let's do it with me!

Provided by Chen Chengzi

Total Time 2 hours

Yield 5

Number Of Ingredients 13

Right amount Noodles (raw)
1500 grams Beef (breast meat)
3000 grams Beef (fun ribs)
1 Beef bone
260 grams ginger
Right amount Garlic sprouts
Right amount parsley
1 head garlic
300 grams salt
80 grams Lanzhou Beef Noodle Soup
40 grams Lanzhou beef noodle boiled meat
Right amount Chicken Essence
1 White radish

Steps:

  • Rinse the beef stick bones and place them on the bottom of the pot so that the meat will not stick to the bottom of the pan. Let the meat seller chop the stick bones for you. I made this with a bone saw, right?
  • Rinse the beef and place it on top of the stick. I chose beef breast meat (called breast fork in Lanzhou) and the first half of beef ribs (called front sandwich in Lanzhou). These two parts of meat have fat and tendons, so they are cooked into soup. It's very fresh, if you don't have this kind of beef brisket, or a little fat beef!
  • This is beef brisket (called breast fork in Lanzhou dialect), which is a miracle in Lanzhou beef noodles!
  • Soak the beef in clear water for 4 hours. It can be soaked for 2-3 hours. Basically, the water is changed every 1.5-2 hours. The blood water in the noodle shop is reserved for use. Let's skip the step of making it at home! The picture shows the soaked Beef must be soaked until the flesh is whitish! This is very important!
  • The soaked beef is placed on the grate to control the moisture. The pre-processing of the meat must go through the four steps of one flush, two washing, three soaking and four controls. You can't save one step!
  • The controlled meat can be boiled in a pot under cold water, and it must be cold water! As the heating process, you will slowly see dirty blood foam floating out, so be patient to clean the foam until the soup is clear
  • Add ginger slices and feed packet
  • Press a plate on top of the meat, soak the whole meat in the soup, start to simmer, add salt after an hour! The cooking time varies from place to place at different altitudes, generally about 3 hours, turn it over about an hour, let the material pack Evenly taste the meat
  • Boil the seasoning water while cooking the meat, take an appropriate amount of Lanzhou beef noodle soup, put it into the pot, add clear water, and boil for about 30 minutes, leave the fire to clarify and set aside (more water, otherwise it will take a long time to boil it dry)
  • After the meat is cooked, it is dried out on a plate, and the meat is boiled until the chopsticks can be easily pierced through.
  • Beat the butter in the broth and set aside
  • Cut the radish into square slices, boil in water until transparent, soak in cold water for later use
  • Cut the garlic sprouts from the middle, chop the coriander and set aside
  • Add ginger and garlic to water and beat into ginger and garlic juice with a blender
  • Now start to adjust the soup, add broth (accounting for about 40% of the whole pot of soup), then add the seasoning water (only pour the clarified part above, no slag) and bring the water to a boil and turn to low heat
  • After the soup is boiled, add sliced radish, butter and ginger garlic juice, add salt and chicken essence.
  • You can choose to use machine noodles for noodles. For thin noodles, you must choose cylindrical ones (as shown in the picture). The taste will not be right when you put them. Of course, you can also choose wide leek leaves and so on. You can add a little edible alkali when cooking the noodles. The noodles will have the flavour of Lanzhou beef noodles. The main ingredients of the commonly used noodles are actually salt and alkali!
  • After the noodles are cooked, add the soup, put garlic sprouts and parsley on top, and you can start eating!

LANZHOU BEEF NOODLE SOUP | CHINA SICHUAN FOOD



Lanzhou Beef Noodle Soup | China Sichuan Food image

An addictive Lanzhou beef noodle soup

Provided by Elaine

Categories     Soup    staple

Total Time 180 minutes

Prep Time 120 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 25

1 beef oxtail ( , around 1000g, cut into 2cm thick pieces)
250 g back bones
250 g chicken bones
500 g beef shank
2 green onions
1 thumb ginger ( , sliced)
2 scallion whites
3 L water
salt to taste
Noodles for serving
2 star anise
1 small piece of Chinese cinnamon
2 bay leaves
1/4 tsp. Sichuan peppercorn ( , must)
4 cloves
1/4 tsp. whole cumin seeds
1/8 tsp. fennel seeds
1 cardamom
3 Amomum Cardamomum pods
1 dried chili pepper
1 Amomum tsaoko
1 cup chopped coriander
1 cup chopped garlic leek
half of a daikon radish
chili oil ( , as needed)

Steps:

  • Make the stock
  • Cook and assemble noodles

Nutrition Facts : Calories 1248 kcal, CarbohydrateContent 83 g, ProteinContent 107 g, FatContent 54 g, SaturatedFatContent 22 g, CholesterolContent 304 mg, SodiumContent 3115 mg, FiberContent 6 g, SugarContent 2 g, ServingSize 1 serving

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