Authentic ramen top-secret recipe Top-secret recipe [1] Seven elements of ramen ▼ 1. Selecting beef ingredients The five steps of making ramen noodles, whether it is from selecting ingredients, kneading noodles, noodles, or noodles, ramen, all use flour skillfully Contains physic

Authentic ramen top secret recipe

Top secret recipe [1]

Seven elements of ramen

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1. Ingredients selection

The five steps of making beef ramen noodles, whether it is from selecting ingredients, kneading noodles, noodles, or slippers, ramen noodles, All make clever use of the physical properties contained in flour. Physical performance requirements The quality of ramen flour, various parameters and the technique of stretching the noodles are closely related to the quality of the flour. According to the requirements for ramen flour, wheat flour should be high-quality wheat flour with a gluten content of more than 30%. The requirement for gluten is that the more elastic the better.

There are two types of elastic feel of gluten:

One is like a rubber band and can be quickly retracted and stretched; the other is stiff like rubber and difficult to stretch.

When making ramen noodles, it is better to use the kind that expands and contracts quickly. It does not have high requirements on the extensibility of the flour, because when making ramen noodles, you need to add fluffy ash , which can soften the gluten and greatly improve the extensibility. If the extensibility of the flour is very long but the resistance to elongation is very low, the flour may be intolerant to alkali, and the dough will feel weak, not resistant to baking, uneven in thickness, and taste weak.

Flour selection criteria

Most domestic flours can be made into ramen, but not many are really good at it. Flour from Qingyang and Hexi areas in Gansu is the best flour for making ramen, as well as flour from Hetao District in Inner Mongolia. , flour from Yinchuan, Ningxia, , Wuzhong, and other places. Generally, fresh high-gluten flour should be selected. The choice of flour mainly depends on the protein content. As long as the protein content is above 12%, flour can be used as the noodles for Lanzhou Beef Ramen .

The commonly used method in the industry to identify the quality of flour is: grab a handful of flour, pinch it tightly and then release it. If it is loose, the flour contains less water and has strong gluten, and it is a hard flour; if it is not loose, the flour contains It has a lot of water and little gluten, so it is a soft flour. If you encounter hard flour, you can increase the water temperature; if you encounter soft flour, you can add a little salt. In Lanzhou, when mixing noodles, water generally accounts for about 50% of the dough. In addition, the elongation of gluten is not only related to the variety, but also related to the following factors:

1. The longer the dough is left to rest, the protein will fully absorb water, and more gluten will be produced, and vice versa;

2. The more times the dough is kneaded, the more likely it will be. Gluten will be produced more, and vice versa;

3, when the water temperature is below 40℃, gluten will be produced more; when it exceeds 65℃, the flour will gelatinize and the gluten will also Destroyed;

4, adding oil, sugar and other substances to the dough will inhibit the formation of gluten. The gluten content of

flour can be measured by: taking 10 grams of flour, adding 5 ml of water and forming a dough, let it sit for 20 minutes, wash off the starch in water, and the remaining gelatin is gluten. Take a drop of iodine

wine and put it on the gluten. If the color does not change, it means the starch has been washed. Use a dry cloth to absorb the water on the gluten

and then weigh it. The calculation formula is as follows: Gluten content % = Gluten weight/ Sample flour weight × 100%.

2. Kneading noodles

Kneading noodles is the basis for making ramen. There is a saying of "seven points for kneading noodles and three points for pulling noodles". Water temperature What should be paid attention to is the temperature of the water. It is generally required to use warm water (around 18℃) in winter and cold water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 26°C-30°C by varying the temperature of the water used during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150%. , at this time, the production of gluten is also the highest, and the quality is the best, that is, the extensibility and elasticity are the best, and it is most suitable for stretching. If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases. If the temperature exceeds 30°C, the production of gluten will also be reduced. When the temperature reaches 60°C, the protein will be denatured and lost. its performance. This will keep the dough within the optimal stretching range. An appropriate amount of water should be added when kneading the dough, because water can increase the production rate and quality of gluten in the dough. For example, the penetration of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density, especially The viscosity of gliadin, one of the gluten proteins, is increased, thus improving the production and quality of gluten.

Add water three times

When kneading the dough, pour all the flour on the chopping board, dig a hole in the flour, and add the water three times:

For the first time, use 60%-70% of the water to stir and knead the dough vigorously. into "tassels", otherwise it will form a water-covered surface, which will affect the noodle drawing process and the taste after maturity;

sprinkle it for the second time Stir in 20% water and knead evenly;

for the third time, according to the softness and hardness of the dough, sprinkle 10% water and knead until the dough is moist.

If the dough is not moist, dip it in appropriate amount of water and knead it. Cover the kneaded dough tightly with plastic paper to prevent it from drying out. When using, add the gray water and knead evenly until the dough is loose, soft and can be pulled apart.

Amount of water added

Do not add water at one time when kneading noodles. The ratio of flour to water is controlled according to the quality of the flour. Generally,

500 grams of flour requires about 250 grams of water. The temperature of the water is controlled according to the season. Generally,

cold water is used in summer and warm water is used in winter. In the south, cold water is generally used in all seasons and ice water is used in summer. The effect is better.

3. Paste

Paste, the mixed dough is left for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer), the purpose is also to promote the formation of gluten. Placing it can also give the protein that has not fully absorbed water enough time to absorb water to improve the production and quality of gluten.

4. Knead the dough

Add ash (ramen noodles agent) when kneading the dough. When kneading the dough, you should separate your feet slightly, stand in a T-shaped step, bend your upper body into an angle, and keep your body away from the chopping board. In this way, when kneading the dough hard, you will not There are three techniques for pushing the chopping board: kneading, tying, and wiping. While kneading the dough, knead the dough forward, alternate your hands, and push it out with one hand and the other. Pay attention to kneading the dough evenly. Knead the dough and push it flat on the chopping board. Add an appropriate amount of fluffy water and mash it with force (chuai). Repeat this several times in a row until the dough is elastic and moist (as long as the dough does not stick to your hands or can be pulled apart). beef noodles pay attention to "three times of water, three times of ash, and ninety-nine or eighty-one times of kneading".

Pay attention to the use of ash.

The ash in it is actually an alkali, but it is not an ordinary alkali. It is an alkaline substance produced by burning the ash produced in the Gobi Desert, commonly known as ash. Penghui is a natural green food. It comes from a wild plant - "Pengpeng", also known as Pengchai and Pengpengcao. Many people call it Pengpengcao. Its stems and leaves are rich in salt. , alkali components, collected during the flowering period and cast in furnaces for firing. After firing, dig pits on the ground and fill them up until they form lumps, then smash them. The alkaline liquid made by boiling is light yellow, gray green and other colors, and feels good to the touch. Creamy, bitter, bitter and salty taste. Nowadays, the common instant noodles, also known as ramen noodles, are substitutes of noodles refined through science and technology. The quality of pasta made with it is stable. The traditional method of boiling the ash is to smash the ash into small particles, pour it into a pot of clean boiling water, and cook it for more than 5-6 hours. Stir constantly while boiling. Do not add cold water in the middle to avoid it becoming sticky. After the ash is dissolved, The precipitated ash is used as head ash, and then the precipitated ash is boiled in boiling water and then precipitated as secondary ash. When used, it is mixed into gray water (liquid alkali), which has relatively stable gray properties. The ratio of water to ash for boiling ash is generally about 30% ash and about 70% water, which mainly depends on the quality of the ash. How to use

ramen noodle agent: Dissolve it with warm water. Taking 40 kilograms of flour as an example, add 500 karat noodle agent (dilute with 2500 grams of water). The current Lanzhou ramen is basically based on instant Penghui, but the noodles drawn by adding ramen noodles are not chewy enough than the noodles pulled by Penghui in the past. The color of the noodles is whiter, and the noodles will not turn yellow under normal use (using Penghui) Gray complexion and yellowish complexion). The second generation ramen agent (pure Penghui) developed in recent years has basically the same taste and color as the previous Penghui after use. However, the dough with added ash should not be left for too long, otherwise the noodles will not be able to be pulled apart and the dough will be added repeatedly. The back of the ash is too hard and yellow, which affects eating.

5. Sliding strips

A chef with strong muscles will repeatedly pound, knead, stretch and throw the large ball of soft dough, then place the dough on the board, grab both ends of the strip with both hands, lift it up and exert force on the chopping board Beaten.After the strip is stretched, fold both ends in half, continue to hold the two ends and beat them repeatedly. The purpose is to adjust the arrangement of the gluten proteins inside the dough so that the chaotic protein molecules are arranged into a long chain. The industry calls it smooth and smooth. strip. Then roll it into a long strip, apply a little clear oil, and pull it into a strip of dough 30 mm thick and as long as a chopstick, or roll it into a round strip.

6. Ramen

Place the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles of different sizes and thicknesses according to the diners' preference. If you like round noodles, you can choose from 5 styles: thick, two-thin, three-thin, thin, and capillary; if you like flat noodles, you can choose 3 styles: large, wide, and chive leaf; if you want to eat angular noodles, the ramen master A special bowl of "buckwheat ribs" will be pulled out for you. Pulling noodles is a unique skill of one hand. Hold both ends of the hand, use both arms to accelerate and stretch outwards evenly, then fold the two ends in half, place both ends at the same time between the fingers of one hand (usually with the left hand), and hook the middle finger of the other hand downward. Hold the other end and turn your palms up to make the noodles form a noose shape. At the same time, stretch the noodles to both sides. After the noodles are elongated, put the hooked end of the right hand on the left finger, and continue to hook the other end with the right hand and stretch. When stretching, the speed should be moderate and the force should be even. Repeat this process, and each fold is called a button. Stretching is a very technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of an experienced master, will not only make the noodles faster (usually only takes about 10 seconds), but also the noodles will be even in thickness. , without breaking, which may not be easy for beginners to do. One noodle section is enough to pull out a large bowl of noodles. Each time you pull, fold it back on your wrist once. Pull to the end and shake your hands up and down several times. The noodles will be flexible, long and uniform in thickness. Generally, 3 buckles for large wide noodles and 4 buckles for wide noodles. Buttons, two thin ones need 5 buttons, thin ones need 6 buttons, capillary ones have 7 buttons, and one nest of silk needs 8 buttons. The strips are as thin as silk and will not break.

7. Cooking Noodles

Put the pulled noodles into the boiling noodle pot. After they float, use bamboo chopsticks to separate the noodles that are stuck together. Turn them over twice before serving. Do not cook them for too long. , otherwise the noodles will be too rotten and will easily stick together, resulting in a bad taste and thus losing the aroma of beef noodles, just like home-cooked noodles. The noodles are boiled in the pot for a while and then taken out. They are pliable and non-stick. There is a jingle to describe the noodles being put into the pot: "Pull noodles are like a plate of thread. They go down into the pot and spin around, and then fish out the chrysanthemum petals in the bowl."

Ramen FAQ

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Q: What is the reason why the cooked noodles taste soft and chewy, and how to deal with it?

A: The reasons are as follows: 1. The dough is too soft and too much water is added during kneading;

2. In summer, due to the high temperature, the dough becomes softer and not enough water is added (if enough water is added, The noodles are too loose and cannot be lifted);

3, the flour protein is low and the gluten strength is not enough.

solution:

1. If the noodles are soft and not chewy, you can add a little flour to the noodles and then add a little salt.

2. If the cooked noodles are hard and not chewy enough, you can just add salt. Solution; 3. If the cooked gluten of

is good but not hard enough, you can add a little alkaline noodles to solve the problem.

Soup is the soul

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Besides the ramen, the most important secret of beef noodles is Chunxiang’s soup. It can be said that the soup is the soul of Lanzhou beef noodles. When Lanzhou people eat beef noodles, they first take a sip of the soup to know whether it is authentic. The so-called clear soup is not an ordinary beef soup. It is mainly made from dozens of spices and beef stock. When making the soup, the soup is produced on the grassland of Gannan. Fatty yak meat or yellow beef, add beef spinal cord, leg bones (commonly known as stick bones), sheep liver, and some also add chicken soup, and then according to the proportion Add peppercorns, grass fruits, cinnamon and other spices, then add slices of large white radish, a local specialty in autumn and winter, in a large pot and cook. The broth will be fragrant, clear and clear. Three stages of beef soup flavor The seasoning of beef soup has probably gone through three stages of flavor. From the early yak era, no other flavor-enhancing seasonings were added, and the soup was fragrant, clear and delicious.Later, when MSG appeared, the soup was fresh, but the aroma was reduced. After the chicken essence appears, the flavor of the soup increases. Many people think that Lanzhou Beef Ramen will be addictive after eating it for a long time. If you don’t eat it for a long time, you will think that it is added with poppy seeds. In fact, the pepper, chili, and grass fruit seasonings used in Lanzhou Beef Noodles will make you feel like eating Lanzhou Beef Ramen. Hot pot, Sichuan cuisine, and Hunan cuisine will stimulate people's taste buds and create a memory dependence on the aroma.

1. Selection of materials

Beef

The beef used to make beef ramen was originally yak meat. The yield rate of yak meat is as high as about 65% and contains water. Because of the high altitude, yaks have to withstand harsh natural environments such as severe cold, lack of oxygen, wind and sun. Their blood is black and red. Many chefs don’t even know how to handle it, so the beef they cook is black. Like a piece of black charcoal, in turn it is the fault of the meat that is bad, but in fact it is If not handled properly, yak meat needs to be soaked for a long time to remove the blood. Nowadays, as there are more and more Lanzhou beef noodle restaurants on the market and the number of yaks is getting smaller and smaller, people are beginning to choose yellow beef, which is second only in quality to yak. ​​Its yield rate is about 60%, and from August to November every year At this time, the beef is fat and meaty, so the beef ramen tastes best at this time. At the same time, some people choose lower-cost beef cattle, and even buffalo meat is used in the south. The beef noodles produced in this way have the worst taste. Radish is an auxiliary ingredient for beef ramen and an important part of the soup. The radish for Lanzhou Beef Ramen is preferably large white radish unearthed in autumn and winter in the western Lanzhou area. It is sweet, crisp and slightly spicy. It is the top quality for making Lanzhou Beef Ramen soup. It needs to be purchased according to daily demand, and the skin color should be smooth and bright. , The texture is firm and has no chaffy core, is not moldy, and is not infested by insects. However, when this kind of radish is not available, you can also use water radish slices in spring, huaying radish slices in summer, and green radish slices in autumn and winter, but the taste will be greatly compromised. Adding cooked white radish slices to beef soup can remove part of the mutton smell of beef and increase the aroma. White (green) radish can be eaten raw as an appetizer and cooked food as nourishing, and can also increase the nutrition of beef noodles. The method is to wash the radish first, remove its hair roots, heads and tails, cut it into round or fan-shaped slices, blanch it in a pot of boiling water, then soak it in cold water and then boil it in beef soup, which can remove the radish. It has a strange smell and tastes soft and hard. Lamb liver (first public release! first public release! first public release!)

Lamb liver is added when cooking soup. This is a secret that many people don’t know, and it is also the magic weapon for the delicious Lanzhou Ramen broth. Although some information states that beef liver should be added to the soup, in actual practice, sheep liver is added, which can play a very good role in improving freshness, but the dosage must be strictly controlled. Some chefs do not add sheep liver and use rock sugar instead. To enhance the umami flavor.

2. The basic preparation of beef and soup

Beef must be soaked for a long time. After soaking the blood water, put it in the pot with cold water, bring to a boil over high heat, remove the foam, simmer for 70% and 30% for cooking. This is the temperature of the beef. According to the requirements, many people cook it over high heat, which causes the water in the beef to evaporate and the beef meat to become dry and dry. The correct way is to put the beef in cold water, boil the water and remove the foam, and just let it bubble. How long to cook beef depends on the age and tenderness of the meat. Generally, it takes about four hours. Be sure to soak the beef in beef noodle soup before eating, it will taste better. The purpose is to allow the beef to absorb moisture and restore its original flavor.

Ingredients:

100 kilograms of water, 10 kilograms of beef spine, 13 kilograms of beef stick bones, 2 kilograms of raw butter, half of sheep

liver, beef can be added according to the amount used (the amount of bones can be reduced if the meat is cooked more) , you can also add local chicken to make it fresh.

production:

1. First wash the beef and beef bones and other raw materials with water, then soak them in water for a few hours and take them out (keep the blood for another use).

2. Cut the beef, break the beef bones into small pieces, and put them into a cold water pot together with the fattened chicken. When the pot is about to boil, skim off the foam, add raw butter, and add the seasoning packet.If you encounter beef with a strong fishy smell, you can add 1 large thick slice of raw radish, cook until soft, remove, then skim off the foam, bring the pot to a boil, then reduce to low heat and simmer for 4-5 hours, add the meat, bones, butter, seasonings Remove the bags and other ingredients separately, add beef blood to the soup and bring to a boil to skim off any floating foam, then filter and store in a clay jar or stainless steel container.

3. Cut the lamb liver into small pieces, put it into another pot, add 15 kilograms of water, bring to a boil and stir to form a foam, add 100 grams of seasoning

3. Boil the lamb liver until it is medium cooked, add salt and cook over low heat, take it out, and the soup will become clear. Wait for the beef soup to be adjusted. At this time, add an appropriate amount of cooked lamb liver soup according to the concentration of beef soup. Seasoning ratio for cooking meat (soup): 18% peppercorns, 20% dried ginger slices, 10% each of strawberry and cinnamon, 5% each of kaempferol and nutmeg, 9% white pepper, 12% cumin, vanilla and galangal. 4% each, 3% for peppercorns, and the ratio of boiled meat to soup is about 0.5%-0.7% depending on the taste.

Note: Vanilla

scientific name is Vanilla, commonly known as Vanilla by Lanzhou masters. It is the whole root-bearing plant of the Primula family. Between September and October, the plants are uprooted, the soil on the roots is removed, and dried or shaded. After drying, it will have a rich aroma and a slightly bitter taste. Herbaceae is distributed in Hunan, Guangxi, Guangdong, Yunnan and other places. The whole plant contains aromatic oil similar to coumarin. It is also a commonly used spice in spicy hot pot and brine, and has a flavoring effect.

3. Preparation of beef soup for beef ramen

Real beef soup is not made from pure original soup. Because cows grow up eating grass, the pure soup will be slightly sour, so you need to add water to adjust the soup to control the concentration of the original soup.

Ingredients:

50 kilograms of cooked beef stock, 15 kilograms of boiled water, and an appropriate amount of cooked white radish slices. Seasoning:

Authentic Lanzhou Beef Ramen Soup Mix 900g.

Production:

Bring the thick beef soup to a boil, remove the foam, add the seasoning water soaked in the soup stock, cooked radish slices, and skimmed cooked butter, add seasonings; add the noodles to the pot, After the noodles are cooked, put them into a bowl, add an appropriate amount of beef broth, radish, and floating oil, and pour it on the noodles. Add an appropriate amount of beef strips, coriander, garlic sprouts, and chili oil. The broth is clear and delicious, the noodles are soft and nutritious. 100-150g of cooked noodles and 350-500ml of soup per bowl, depending on bowl size. The ratio of soup ingredients:

Sichuan pepper powder 25%, dried ginger powder 28%, pepper 20%, grass fruit powder 15%, cinnamon powder 12%. The proportion of soup ingredients and soup is 0.3%-0.4 according to taste requirements. %. Seasoning ratio: The ratio of salt to soup is 1.4%-1.5%. Add fresh ginger juice and garlic juice (50% fresh ginger and garlic each) to the prepared soup to make the taste more delicious. The ratio is 0.1%-1.5%. 0.2%, the ratio of MSG to soup water is 0.2%-0.4%.

Soup Base FAQ

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Q: What should I do if the soup color of some prepared Lanzhou Beef Ramen is darker?

A: Generally speaking, the cooked beef soup will not change color without seasoning, but if it is seasoned with a variety of seasonings such as Sichuan peppercorns, grass fruits, nutmeg, cinnamon and other heavy-colored seasonings, it will not change color. Powder, salt, MSG, etc., after long-term high-temperature boiling and chemical reactions, they will appear black or red in color and have an off-flavor. In order to prevent the above situation, you should pay attention to the following points when adjusting the soup:

1. The adjusted beef soup cannot be boiled in the pot for a long time. You should add the adjusted unheated beef soup to the pot while using it. , avoid boiling and soaking for too long.

2. It is best to store the cooked original soup or seasoned beef soup in a fired ceramic jar.

The seasoned beef soup should generally not be stored for more than 8 hours to avoid black or red or off-flavored soup. Condition.

3. Some darker-colored seasonings are best added whole when cooking meat (soup). When adjusting the soup, try to use lighter-colored seasoning powder. This can avoid discoloration in a short time after the soup is prepared.

Note: First add all the seasonings in boiled water and soak for more than 60 minutes, then add it to the original beef soup. The taste will be stronger and the soup will be clearer. The secret weapon

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The cooking method of spicy beef noodles is very particular:

Put the red oil and red pepper into the bowl. The pepper and red oil float on the soup and do not mix with the soup. The soup is still clear, but use chopsticks When you pick up the noodles, the red chili oil clings to them, making it very appetizing.Never add the chili paste mixed with chili noodles and water directly into the beef noodles, otherwise the chili noodles will dye the soup red, and it will become a spicy soup instead of a clear soup. What you need to pay attention to when making chili oil is the heat. If the heat is not enough, the oil will not be spicy. If the heat is too high, the chili will burn and turn black. The main highlight of chili oil is its aroma, supplemented by spiciness.

1. Ingredients

We have mainly selected four types of peppers: line peppers, plate peppers (horn peppers), bell peppers, and

pigmented peppers. Different peppers play different roles, some for seasoning and others for coloring. And according to different tastes in different places, the proportions are constantly changing. Taking the tastes of most diners in Beijing as an example, line peppers account for 35%, pigmented peppers account for 30%, bell peppers account for 15%, and plate peppers account for 20%. This ratio will definitely have to change when it comes to other regions. For example, in Sichuan, the locals like spicy food, so there are more string peppers, the plate peppers are removed, and the pigment peppers are reduced.

2, heat

Many people say that the chili oil used in Lanzhou Beef Ramen has a burnt taste. In fact, this is correct. Authentic chili oil has two flavors: burnt and spicy. When we fry, we need to process hundreds of kilograms of oil at a time, and pour a bag of chili noodles at once. After frying, you will find that some are burnt and some are bright red. According to the order of adding ingredients, the oil temperature gradually drops, forming an obvious Layered. There are also many people who make chili oil by grinding chili peppers into powder and then pouring hot oil on the chili peppers. Not only does this make the color unsightly, but the surface of the chili peppers is easily fried and the aroma cannot be fully emitted. When the chili noodles are relatively dry, the temperature of the fried chili oil should be slightly lower, but not lower than 160°C (the best way is to measure it with a thermometer, and turn off the heat when the temperature is controlled). 3. Proportion

Ingredients:

1 kilogram of chili noodles, 100 grams of sesame seeds, 5 kilograms of cooked mustard oil, and 250 grams of crushed garlic. Accessories:

250 grams each of fresh ginger slices and coriander, 200 grams of raw white radish slices, 150 grams each of scallions and onions,

100 grams each of garlic and Sichuan peppercorns, 400 grams of dried onions, 15 grams of star anise, 100 grams each of green onions and fennel. 50 g.

Production:

1. Pour the lettuce oil into the pot, heat it to 225°C, add all the auxiliary ingredients and fry until the fragrant

flavor comes out, then remove all the auxiliary ingredients. 2. When the oil temperature is about 175°C, add chili powder and sesame seeds, stir until evenly distributed, let cool, then add minced garlic.

Note: It is best to fry the chili oil more than 6 hours in advance, otherwise the chili oil will not have enough flavor and will not be red in color due to the short time.

Key:

1. The ratio of oil to chili noodles is 20% (500 grams of oil plus 100 grams of chili noodles);

2. The oil temperature of chili noodles with high humidity should be controlled at 175°C. For more than 25 kilograms, the oil temperature can be controlled at 165°C. -170℃. Coriander and garlic sprouts are the icing on the cake▼

Coriander contains a lot of volatile substances, and its special aroma is emitted by them.

It can remove the fishy smell of meat, so adding coriander to some dishes can remove the smell and increase the aroma. effect.

The spiciness of garlic sprouts mainly comes from the capsaicin contained in it, which has the functions of awakening the spleen and eliminating food accumulation. Most of the high-quality garlic seedlings have tender leaves, bright green color, the leaf tips are not dry, not yellow and not rotten, the plants are thick and strong, neat, clean and not broken, the hairy roots are white, not bitter, and have a strong spiciness. The garlic sprouts must be chopped into small pieces, but do not chop them with a knife.

Top secret formula [2]

(1) Ingredients selection

Ingredients selection is extremely important for ramen making. According to Gansu’s resource conditions, industry insiders have summarized after years of exploration and there is a saying in the selection of ingredients: Gannan’s yak Yongdeng The surface of , the line of Gaolan Peng Industrial Zone Gangu (pepper). Since Peng Hui has now been modified to use instant Peng Hui Ramen Agent, a brief overview of the other three items will be focused on. Yak meat in Gannan: Gannan Tibetan Autonomous Prefecture has a high altitude and natural pastures without pollution. Gannan yaks have short and short limbs and are cold-resistant. The yak meat is bright red, tender, high in protein, low in fat, rich in nutrients, delicious and pure, with an appropriate amount of grass and fruits. , cinnamon, cloves , senna, fennel, ginger peel, pepper, etc., after cooking, the soup has a pure and long flavor, and the taste is very good. The technique of cooking meat and making soup for Lanzhou Beef Ramen is very critical.

Yongdeng noodles: The flour ground from Lanzhou City Yongdeng County fine wheat species "Monk Tou" has a high gluten value and is white and slightly yellow in color. The noodles are rounded, slightly crispy, fragrant and have a good taste. When the noodles are soaked in the soup, the noodles are tight and the soup is not muddy. Due to the low output and large market demand of "Monk's Head", which cannot meet the market demand, high-gluten flour is now mostly used, such as Saibei Snow and Beef Noodle Special Flour.

Gangu's thread: refers to a kind of thin and long thread pepper that is abundant in Gangu County, Gansu Province. After the pepper is dried and ground, the pepper is pink, bright red, contains oil, spicy and fragrant, and is made into spicy oil. The spicy taste is pure and thick, and the color is bright red.

(2) Making ramen

1. The technological process of making ramen

kneading noodles → noodles → adding noodle ingredients and folding noodles → sliding strips → adding ingredients → ramen noodles → cooking noodles 2. Operation points

(1) Noodles (choose high-gluten noodles)

Use first-grade refined rapeseed oil for ramen noodles.

Ratio: 500 grams of flour, 4 grams of salt, 2% of dough agent, 250-300 grams of water.

The water temperature of the water for mixing noodles should be determined according to the season. The water temperature should be low in summer, about 10 degrees, about 18 degrees in spring and autumn, and 25 degrees in winter. about. Only under a specific water temperature will the protein contained in the flour not deform and form more gluten networks; the starch will not gelatinize and will be enriched between the gluten networks. When preparing in summer, due to the high temperature, even if cold water is used, the dough strength will decrease. In this case, you can add some salt appropriately, because salt can enhance the strength and elasticity of gluten and make the dough dense. It is recommended to use the instant ramen noodles agent produced by Lanzhou University Lisi Chemical Factory. Compared with traditional ramen noodles, this product is less likely to break and has a more "stringy" texture. It does not contain cyanide, arsenic, lead, etc. Material has the advantage of speed. When using, dissolve it with warm water and let it cool to dry (add 2500 grams of water for every 500 grams of dough and 75-90 kilograms of flour). First, put the ramen agent in a container and add a small amount of water to melt and set aside. Pour the flour on the chopping board and evenly spread the salt on the flour. You can also use a basin and put it in the middle. Pour in water. For 500 grams of noodles, use about 250 grams to 300 grams of water. (Wheat flour has different gluten content, different moisture content, and different water consumption). The first water consumption is about 70% of the total. When operating, mix evenly from the inside out and from bottom to top until it forms a shuttle shape (snow flake shape). After mixing into a spindle shape, you need to pour water to continue mixing (you can also add water little by little to make the spindle shape, and then pour water on the spindle-shaped fabrics to mix them together). The second pouring water accounts for about 20% of the total amount, and the other 10 % water should be flexibly controlled according to the specific conditions of the dough. When kneading dough, techniques such as pounding, scooping, chopping, and kneading are used. Pounding means bumping and pressing the dough with your palms or fists; pushing means crossing your palms or fists to pound the dough; Deng means holding your hands in the shape of a tiger claw and grabbing the dough. Push it forward; knead it by rubbing or rubbing it back and forth with your hands to blend the dough into a ball. Kneading the dough mainly requires pounding the dough, hitting the dough with both fists (while soaking the water with the ramen agent, but paying attention to completely driving the water into the dough). The most important thing is that when the dough is flattened and then overlapped, the dough must face Keep it in one direction (clockwise or counterclockwise), otherwise the gluten will easily become disordered. This process will take about 15 minutes or more. Keep kneading

until it does not stick to your hands or the chopping board, and the surface of the dough is smooth. There is a very simple little phenomenon. Just pound the noodles until small bubbles form. The reason why

is mixed into a spindle shape is to prevent the occurrence of water inclusions (that is, water accumulation in the dough layer). Because the water phase and powder phase of the

water inclusions are separated or not tightly bonded, the dough loses its luster and toughness.

Pounding, scooping and climbing are to prevent the appearance of crumbled dough (that is, there are dry powder particles in the dough), promote the gluten to absorb more water, and fully form the gluten network, thus producing better extensibility.

(2) Noodles (wake up noodles)

Brush the surface of the soft dough with oil and cover it with a damp cloth or plastic sheet to avoid drying or crusting on the surface of the dough after being blown by the wind. Let it rest for a period of time, at least 30 minutes.The purpose of dough

is to allow the powder particles in the center of the dough that have not absorbed enough water to fully absorb water, so that small hard particles or small fragments will not be produced in the dough

, making the dough even, softer and better. The ground

forms a gluten network, improving the elasticity and smoothness of the noodles, and making the finished product more delicious. (3) Add noodle agent and noodle.

Knead the dough with ramen agent water into a long strip. Hold both ends with both hands and shake it up and down. Repeat

stretching. According to the strength of the stretched dough, determine whether you need to use ramen noodle agent. After repeated stretching and kneading, the next process can be carried out until the gluten structure of the same ball is arranged softly and evenly, meeting the dough requirements for ramen noodles.

(4) Add the dough

. Place the rolled dough on a chopping board, grease it with oil, stretch it gently, then press it on the

surface with your palms, push it back and forth into a long round strip with even thickness, and then pull it out Shape the dough into uniform thickness and equal length, cover with oil cloth, and let it rest for about 5 minutes before you can pull the noodles.

(5) Ramen

Sprinkle flour on the chopping board, roll the dough into strips, and roll it onto the surface. For example, if you are pulling leek leaves or

wide noodles, press them all over with your hands. Hold both ends of the noodles with both hands, and then Stretch. After pulling it apart, pass the

head of the right hand to the left hand, separate the two heads of the left hand, hook the middle of the noodles with the index finger of the right hand and then stretch. After the noodles

are elongated, separate the noodles. Then put the dough with the index finger of the right hand into the middle finger of the left hand and hook it, hook the index finger of the right hand into the middle of the noodles, and stretch it outwards. According to the thickness of the noodles on the left hand, use the left hand to close the noodles appropriately. Repeat the operation. The same strip can be made by the roots. Change to 4 noodles, and 4 noodles to 8 noodles, and the number of noodles

will increase exponentially. The thickness of the noodles is determined by the number of deductions. The more deductions, the thinner the noodles. Generally, the thickness is

8 for capillary noodles, 7 for thin noodles, and 6 for thin noodles. After pulling, pour the noodles on the index finger of the left hand into the thumb of the right hand, pinch off the noodles on the hand with the middle finger and index finger, and put it into the pot to cook the noodles. At present, depending on the shape of the noodles and the number of deductions, the main varieties of ramen include capillary, thin noodles, two-thin noodles, three-thin noodles, leek leaves, wide noodles, large noodles, buckwheat ribs and other varieties.

(6) Cooking noodles

Put the pulled noodles into the pot. The water in the pot should be boiling and wide. When the noodles float, gently stir

to cook the noodles and remove them in a bowl. The pot for cooking noodles should be a steel pot, stainless steel pot or other pot that is not easy to rust.

(3) Preparation of beef soup

1. The process of making beef soup

selects ingredients → soaks → cooks → skims the foam → adds seasonings and cooks → removes beef and processes → makes soup → seasones seasoning water → finished product

2. Beef soup making method

(1) Soup ingredients

Beef leg bones, refined beef, and beef liver are used for soup making. The seasonings include ginger, grass fruit, cinnamon, cloves

incense, Sichuan peppercorns, sannai, and salt. The herbs in the seasonings are The fruit needs to be smashed open, and wrapped with cinnamon, cloves, pepper,

with gauze to make a seasoning package. Generally, the total amount of ingredients does not exceed 80 grams!

(2) Production method

Soaking: Break the beef leg bones, cut the beef into 250g to 500g pieces, and soak it in clean water together with the beef bones. Do not discard the soaked water and save it for soup. .

Cooking: Put the soaked beef, beef leg bones, and fattened chicken into a pot (don't use an iron pot, which will easily discolor the soup), pour in cold water, bring to a boil over high heat, skim off the foam on the soup surface, and add Put the fluffed ginger, seasoning packets and refined salt into the pot and cook; cook over low heat until the soup is slightly boiling. After cooking for 2-4 hours, remove the beef, leg bones, native chicken, ginger and seasoning packets. Cut the beef liver into small pieces and cook it in another pot until it is clarified and set aside (it can also be cooked in the pot with beef, leg bones, and native chicken).

Hanging soup: Pour the soaked beef blood water and beef liver clear soup into the beef soup. After boiling over high heat, use a gentle push and stir with a spoon to skim off the foam on the soup surface to make the soup clearer. The soup is the foundation of beef ramen. If it is not fresh and fragrant enough, it needs to be further cooked.The method is:

First, stop heating, the fat in the soup will gradually float up and stratify with the water, and skim off the unemulsified floating oil to avoid continuing to emulsify when the soup is cooked, affecting the clarity of the soup; secondly, use Filter the original soup through gauze or a fine-mesh sieve to remove impurities; finally, add raw Chop the fine beef in the beef into minced meat, add water to soak the bleeding water, then pour the blood water and beef into the soup, bring to a boil and then turn to high heat. After the beef minced meat floats, pick it up with a slotted spoon and press it into a cake shape. , then put it into the soup and heat it to make the umami flavor dissolve in the soup. After heating for a period of time, remove the floating matter. This method is called "One Diao Tang" in the industry. If you need a more fresh and pure soup, you need "Er Diao Tang" or "San Diao Soup".

Pay attention to a few points:

1. When boiling the soup, first bring it to a boil over high heat, then turn to low heat, and keep the soup noodles in a simmering state until it is ready. Excessive heat will make the soup easily turbid. The "clarification" feature is lost; if the firepower is too small, the freshness and mellowness of the soup will be affected.

2. Soak the raw materials in cold water for more than 1 hour to solidify the nutrients inside each raw material and make the soup delicious.

3. The raw materials must be thoroughly boiled.

4. Add enough water for boiling soup at one time. If cold water is added midway, the temperature of the soup drops suddenly, which will destroy the heating balance of the raw materials and affect the extravasation of soluble substances in the raw materials. If you have to add water as a last resort, you can only add boiling water to the soup pot. It is strictly forbidden to add cold water to the soup pot.

5. The raw materials for making soup should be put into the pot under cold water. If they are put into boiling water, the surface of the raw materials will be suddenly exposed to high temperature and easily solidify, which will affect the overflow of proteins inside the raw materials, and the soup will not be fresh and mellow.

Mix with seasoning water for seasoning: put an appropriate amount of compound seasoning (the amount depends on the different drinking

eating habits in the north and south) into water and cook over a slow fire (it is better to put it into liver soup), and wait until the aroma

is cooked, Precipitate or filter, and mix it with the hung beef soup after filtering. The purpose is to increase the aroma of the soup (but be careful to add too many spices when making the soup, which will affect the color of the soup). Finally, add Salt and MSG make the beef broth for beef ramen.

compound seasoning ratio:

1. White pepper 0.4 jin ginger peel 0.5 jin internal buckle 0.1 jin cooked cumin 0.4 jin anise 0.1 jin biba 0.1 jin clove 0.1 jin cumin 0.1 jin pepper 0.4 jin grass fruit 0.5 jin grass Deduct 0.1 Stir evenly and beat into powder.

2. Strong-flavor type: 0.5 catties of cooked cumin powder, 100 grams of star anise, 100 grams of grass fruit, 30 grams of cinnamon bark, 30 grams of bay leaves, 15 grams of licorice, 230 grams of pepper, 60 grams of black pepper, 55 grams of cloves. , 2.5 pounds of cooked sesame seeds, 65 pounds of dried ginger Grams, 40 grams of Angelica dahurica, 150 grams of Bai Kou, and 60 grams of Pork Kou, mix well and beat into powder.

(3) Beef processing

Cut the cooked beef into 1.5 cm dices. After the beef is cut, put it into the pot and add soup.

Add an appropriate amount of shrimp paste, oyster sauce, light soy sauce, salt, monosodium glutamate and pepper and bring to a boil. Skim off the foam and simmer over low heat until the flavor is absorbed. Drain the soup and set aside.

(4) Processing of other condiments

1. To make chili oil, use chili noodles with moderate spiciness and bright colors, and use first-grade refined rapeseed oil or colored oil. First heat the oil (rapeseed oil is refined to remove the foam and cooked), add green onion slices, ginger slices, smashed strawberries, and fennel until the aroma is released. When the oil temperature drops to about 120°C, take it out. Seasoning, put a little salt in

chili noodles, pour in warm oil and fry, usually 2500g to 33500g oil is used for 500g chili noodles, fry thoroughly and set aside for 24 hours.

2． Processing of radish slices

Cut the radish into 4.5 cm long, 2.5 cm wide, and 0.2 cm thick rectangular slices, put them into a pot of cold water and cook, remove, rinse in cold water and set aside.

3. Processing of garlic sprouts and coriander

Wash the garlic sprouts and cut into garlic sprout flowers; wash and cut the coriander sprouts into minced pieces and set aside.

(5) Preparing the finished product

Put the cooked noodles into a bowl, ladle a spoonful of soup, scoop up the noodles with a spoon and put it down, put radish slices

(or put the radish slices directly into the soup), diced beef , add an appropriate amount of soup, sprinkle with coriander, garlic sprouts, and drizzle with chili oil.At this point, the Lanzhou clear soup beef noodles with good color, aroma and taste have been completed: one clear (soup clear), two white (radish white), three red (chili oil red), four green (garlic sprouts green, coriander green), and five yellow (ramen noodles are slightly yellow). .

(6) Conclusion

Lanzhou beef noodles made by this process meet the quality standards of beef noodles in Gansu Province.

has standardized operation, stable quality, simple production method and easy promotion. It is not only suitable for retail operations, but also more suitable for large-scale production and chain operations.