Lanzhou ramen, which is the nomenclature of the Hualong ramen gang in Qinghai, is grammatically called a false borrowing.
Lanzhou Beef Noodles, this is the authentic name.
Also known as clear soup beef noodles, focusing on the soup.
In addition, do not black Lanzhou beef noodles in the absence of a few pieces of beef, want to eat meat to add a copy of their own, and not expensive. The reason for this is to take care of the many people who can't or don't want to add meat to their diets for various reasons.
Besides, there is fish in the fish flavor meat silk? Is there a wife in a wife cake?
A good beef noodle shop, his soup is absolutely good, is stewed ha beef pure soup, of course, only beef sold good to have so good soup for you to pour noodles it.
Simply put, the beef noodle shop that needs to wait in line every day to eat his beef sales will never be low, and the two go hand in hand.
Finally, say a few dozen seconds under the pot on the cooked thing, Lanzhou beef noodles on the 1 is soup, 2 is the taste of the noodles strong, now pulling the noodles wet, soft, in the huge boiling pot dozens of seconds can cook, time longer face on the collapse of the texture, of course, in order to take care of special groups, such as the elderly, children, you can ask the master of the noodles to give you more to cook for a while. This is not a problem.
Welcome friends from all over the country to visit Lanzhou, do not miss Lanzhou beef noodles.
In Lanzhou, from the millionaires, down to the lead car selling pulp, into the beef noodle hall all the same people, Lanzhou beef noodles can meet the needs of different classes.
It's been said tens of thousands of times! Why can't you remember? To you again: Lanzhou does not have "Lanzhou Ramen"! Lanzhou only "Lanzhou beef noodles"! The other questions are not answered because you are asking about "Lanzhou Ramen"!
Lanzhou beef ramen why the pot to cook more than ten seconds can be cooked? The following are some of the reasons.
First of all, Lanzhou beef ramen is originated in Lanzhou, Gansu cuisine, the correct call should be Lanzhou beef noodles, I went to school for four years in Qinghai, Qinghai side of the store most of the Lanzhou ramen hall, very few will be said to be the Lanzhou beef noodle hall, and across the country, Lanzhou ramen is also blossoming all over the country, listen to the boss's accent, most of the Qinghai accent, I think that's why we all say that! Lanzhou Ramen because most of the owners are from Qinghai.
Secondly, why Lanzhou ramen cooks so fast, in Lanzhou ramen restaurant, we can find that the ramen restaurant cooking noodles is usually a larger bucket, below is a strong fire, the water inside always keep boiling state, that is, into the noodles will not reduce the temperature of the boiling water, while we are usually at home, into the noodles, surely we have to wait for a period of time, the water can only be reboiled up.
Lastly, the length of the cooking time, but also depends on the thickness of the noodles, as well as personal each person's taste requirements, ramen noodles are divided into many kinds, such as gross fine, two fine, wide, large wide, etc., ramen noodles of different thickness, the cooking time in the pot will be different, in addition, if you like to eat a little softer texture, it can be completely let the cook cooks the master cook a little bit longer, so this time is not absolute, just that Most of us go to a ramen restaurant to order, the master's default is the same thickness of ramen.
Why does Lanzhou beef ramen cook for more than ten seconds in the pot? That's my answer.
Lanzhou beef ramen with beef ramen special flour, noodles, the traditional recipe: "noodles are bones, gray is tendon", but, pulling the noodles technology, on the arm, wrist and physical strength have high requirements, skilled masters of the number of filaments can be from more than 100 to 8000 roots. Lanzhou ramen noodles itself stretched and pulled, but not its unique characteristics.
The traditional Lanzhou beef ramen is made with "Pengshi" and noodles, and the noodles are made with "three times water, three times ash, and nine hundred and eighty-one times kneading".
The ash, in fact, is alkali, but not ordinary alkali, is the Gobi Beach produced by the burnt out of the alkaline Peng grass, commonly known as Peng ash, added to the noodles, not only so that the noodles have a special flavor, but also pulled out of the smooth through the yellow noodles, tendons and strength. In recent years, it has been replaced by a special noodle-making agent.
The technique of making noodles is still the most crucial. First of all, the choice of toughness of high-quality flour, half a day in advance, by the bladder round power of the young man will first be a large group of soft noodles repeatedly pounded, kneaded, stretched, wrestled, rolled into long strips, pulled into about 50 millimeters thick, chopsticks long a strip of noodle joints, and then with the preferences of the diners, pulling out the size of the different thicknesses of the noodles, like to eat round noodles, you can choose a thick, two fine, three fine, fine, fine, fine five styles;
Pleasant flat noodles, you can choose a large wide, wide, fine, fine, fine, hairy, and the noodles, you can choose a wide, wide, fine, fine, fine, fine and fine.
Like flat noodles, you can choose a large wide, wide, leek leaf 3 kinds of styles; want to eat out of a sharp-edged, ramen masters will pull a bowl of special "buckwheat prongs" for you.
Pulling noodles is a masterpiece, a noodle section just to pull a large bowl of noodles, every pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. Watching Ramen is like enjoying an acrobatic show, pulling to the end of the "a pull a flash" and as if the dancers are waving ribbons.
After the noodles are pulled, the chef throws them into a cauldron and boils them for about 2 minutes, then pulls them out and serves them in a bowl.
The most important secret of beef noodle is the soup, which is the soul of Lanzhou beef noodle, in addition to the noodles.
The soup recipe is a secret recipe that has been passed down from generation to generation. The so-called broth is not ordinary beef broth, but mainly dozens of spices and beef broth boiled. When the soup is selected from the grasslands of Gansu Gannan Tibetan Autonomous Prefecture, fat and tender yak meat or yellow beef, plus beef spinal cord and leg bone (commonly known as the stick bone), beef liver, some also added to the chicken broth, and then proportionally add peppercorns, grass jelly, cinnamon, ginger and other spices in the oversized can-shaped iron pot and then add the local specialties of the green radish slices can be boiled, the broth gas aroma and flavor, bright and clear.
This "clear" is naturally fragrant. Only the clear broth is used for serving. Cooked ramen noodles are topped with broth, accompanied by diced (or sliced) beef, cilantro and garlic cloves, and seasoned with bright red chili oil.
Lanzhou beef noodles in a bowl to eat a little slower will be sheep paste, the taste is not as good as handmade noodles, machine noodles, less than a minute to cook the noodles are not cooked to eat are folder raw son of the noodle, in order to speed up so out of the pot fast, Lanzhou beef noodles in addition to the noodles can be eaten to fill up the stomach soup soup has no nutrients are with a variety of seasoning, salt and part of the broth and and water blended out.
Anyway, cooked or not cooked, we eat every day and did not eat out of the problem, just good this mouth [smile]
Surely there will be a group of people to correct the subject, Lanzhou does not have ramen, only beef noodles, haha. I don't know why, ramen is not quite as good as the beef noodles that distinguish it from other places.
Lanzhou beef noodles, there is no ramen
Very simple, the noodles themselves are not thick, the fire is big, you look at that big pot, some people say clip, too funny
Because the pot is big, the water is more, the temperature is enough! A handful of noodles down the pot does not cool down a lot, basically the water temperature stays at boiling point! So it cooks fast! Of course, and the altitude also has a relationship, high altitude and then the big pot can not cook, hope to adopt!