The craftsmanship of ramen is exquisite, "three times water, three times ash, ninety-nine eighty-one times kneaded". Pen | fun | pavilion www. ｂｉｑｕｇｅ。 infoThe ash in it, in practice, is alkali, but it is not an ordinary alkali, it is an alkaline substance fired from the fluffy grass produced in the Gobi Desert, commonly known as fluffy ash, which is added to the noodles, not only makes the noodles have a special fragrance, but also pulls out the noodles are smooth and yellow, and the tendons are strong.

The dough should be left for a period of time, usually not less than 30 minutes in winter, and slightly shorter in summer. The aim is also to promote gluten production. Placement also allows proteins that do not absorb enough water to absorb water for sufficient water absorption time, so as to improve gluten production and quality.

After the young man with a large round arm first pounds, kneades, pulls and falls the large ball of soft noodles repeatedly, puts the dough on the panel, holds the two ends of the strip with both hands, lifts it and beats it the board. After the strip is elongated, the two ends are folded in half, and the two ends continue to be held and beaten, which is called shunjian in the industry. Then knead the long strips into 20 mm thick and chopstick-long strips, or knead them into round strips.

For ramen, place the noodles on a cutting board and sprinkle with clear oil to prevent the noodles from sticking. Then according to the preferences of diners, pull out noodles of different sizes and thicknesses, and those who like to eat round noodles can choose 5 styles of thick, two thin, three fine, fine and capillary; Those who like to eat flat noodles can choose 3 styles of large and wide, wide and leek leaves; If you want to eat something with clear edges and corners, the ramen chef will pull a special bowl of "buckwheat noodles" for you.

Ramen is a unique skill with one hand, holding both ends of the hand, accelerating the two arms with equal force and pulling outward, and then folding the two ends in half, and placing both ends in the fingers of one hand at the same time, usually with the left hand. Hook the middle finger of the other hand downwards and turn the palm of the hand upwards to form a noose, while pulling both hands to the sides. Once the noodles are elongated, place the end of the right hand on your left finger and continue to hook the other end with your right hand. When pulling, the speed should be fast, the force should be even, and so on, and each fold is called a buckle.

Stretching is a very technical job, and it is difficult for beginners to control the essentials. The same dough, in the hands of experienced chefs, not only is the ramen fast, but it usually only takes about 10 seconds. And the noodles are evenly thickened and cracked from time to time, which is difficult for beginners to do. A noodle knot just pulls a large bowl of noodles, and every time you pull it, you have to fold it back once on the trick, and at the end, your hands shake up and down a few times, and the noodles are flexible and long, and the thickness is even. The ordinary two thin ones are 7 buttons, the thin ones are 9 buttons, and the capillary noodles can reach 11 buttons, which are as thin as silk and crack from time to time, which can really be described as the essence of Chinese cooking. The noodles are lubricated and removed after a little boil in the pan, making them flexible and non-sticky.

There is a saying that slips down into the pot: "Ramen noodles are like a plate of threads, go down to the pot and turn slowly, and get the chrysanthemum petals in the bowl." Watching ramen is like watching an acrobatic show.

For the soup, first wash the beef and beef bones with water, and then soak in the water for four hours, leaving the blood for another use. Cut the beef, put the Wagyu beef bones and fat chicken into a pot of warm water, skim off the foam when the line is about to open, add the seasoning, ginger peel, salt into the pot, simmer for 4 hours on low heat and cook, remove it and cut it into cubes after cooling it a little and set aside. Cut the beef liver into small pieces and put it in another pot and cook it and set aside. Wash the turnips and cut them into slices and cook. The garlic sprouts are not cut and the fragrant lai is not used.

Skim off the foam of the broth, pour the blood water of the soaked meat into the boiling broth pot, skim the foam after opening, participate in the seasoning powder, the seasoning can be determined according to the different dietary habits of the north and south, and then pour the clear beef liver soup into a little water, boil and remove the foam, and then participate in the salt, monosodium glutamate, cooked radish slices and skimmed out of the slick oil and scallion oil, noodles into the pot, the noodles are put into the bowl after the aftermath, the beef broth, radish, and oil slick are appropriate, and poured on the noodles.

Add an appropriate amount of diced beef, spandami, garlic sprouts and spicy oil to everyone's taste. CharacteristicsThe broth is fresh and delicious, the noodles are soft and flavorful, and the nutrition is rich and affordable. Add 350-500ml of soup to each bowl of noodles, depending on the size of the bowl.

The adjuncts of beef noodles are also an important part of the soup. The practice of excipients radish slices, green radishes are purchased according to daily needs, so as to avoid chaff. The method is to wash the radish first, remove its hair roots and head and tail, cut into long-shaped or fan-shaped slices, put them in a pot of boiling water and blanch them, then soak them in cold water and rinse them, and then cook them in beef broth, so that they can remove their peculiar smell and taste soft and hard.

To achieve good color, aroma, taste and shape, a bowl of victorious beef noodles should be one clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic seedling green), five yellow (noodles yellow and bright). Uncle Ma has strict quality requirements for beef noodles, in his words, "the soup is clear, the meat is crispy, and the noodles are tough and long."

As a guest invited to the "Symposium on the Historical Origin of Lanzhou Ramen and the Inheritance of Fraternity Food Culture", Chen Jiuru released the secret recipe of beef noodles in the old soup that has been passed down for more than 200 years at the symposium.

This secret recipe is a poem left by Chen Weijing, a student of Guozi Jian Tai in the Jiaqing period of the Qing Dynasty and the "thirteenth" in the Chen family tree, called "Weijing Sending the Son to Lin Sun and Harmony to the West": The birds flew high, and "Guizi" went far alone. "Cardamom" is in his prime, and his body is more than "100 times". Spring breeze grass "woody", "angelica" Huaiqing Mansion. The new green is about to surge, the "cloves" are beginning to bloom, the flowers are "bay leaves", the "long sarsa" is rippling, and the "grass and fruit" of the thyme forest are flourishing and "fragrant". The road is far and difficult to travel, what is the high "mountain"? You and others avoided the "grass coward" and returned to Suzhai. "In front of the car" wears a "red robe" in a horse coat, stays in the "octagonal" building at night, and drinks "coriander" soup in the morning. Ma "good ginger" traveled thousands of miles, all over the "rehmannia" flowers arrived, Si Biyu book and water seat respected, "Yueshan ginger" soup "fennel" beans, cooking "meat buckle" bowl "noble old" busy, horizontal "cloth" stove. In this poem, Chen Weijing embeds all 23 kinds of seasonings of beef noodles in Xiaoche old soup.

Later, Chen Weijing's son Chen Weilin also referred to his father's method and embedded the recipe of braised beef into a poem: "cardamom" branches are warped, and green bamboo is surrounded by Su Zhai. "Octagonal" and "big red robe", full of "lilac" smile. "Spring sand" reflects green, and "fragrant" streams jump. In August, "Guixiang" rode a donkey and sighed "the old man".

The soup is boiled with old soup and boiled beef and mutton liver, and then with traditional condiments. The finished beef noodle soup must be clear to the bottom and have the umami flavor of beef.

It is made of lime flour, filtered water and water, and the grey flour contains a large amount of alkali, thereby strengthening the gluten of the dough. The technique of pulling beef noodles is very common, and due to the strong toughness of the raw noodles, the drawing of Lanzhou beef noodles is very different from other central noodles in China. At first, a large piece of dough training had to be done by young men in the prime of life. After the dough is reconciled, the average dividend is divided into several small doughs. When a customer orders noodles, the entire beef noodle manufacturing process can begin.