Gourmet China

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Lanzhou is the world's largest gourmet city, and about one-third of the world's population has enjoyed lanzhou beef ramen. Need to stare big eyes here, yes, she really conquered a lot of different countries, different colors, different peoples. Traditional features and wide affirmation as well as cheap economy, rich nutrition will be more favorite...

material

Main material: flour 30 jin, beef 10 kg

Ingredients: 3 kg beef liver, 10 kg white radish

Seasoning: Chinese prickly ash 7 liang, grass fruit 1 liang, cassia 5 qian, ginger skin 1 liang, clear oil 0.5 jin, monosodium glutamate 3 fen, salt 1 jin, pepper 3 qian, xianglai, garlic sprout, scallion, each half jin, gray water 7 liang, chili oil as appropriate.

practice

1, put beef and bones with clean water, then soak in water for four hours (blood left another use), and the beef bone into the warm water pot, is about to open, such as skim floating foam, add salt and two, amomum 5 money, ginger skin 5 and prickly ash 2 money with gauze bag into the relish water elutriation to dust, also put into the pot, a simmer for five hours that is cooked, remove to cool and cut into 1 cm square.

2. Cut the beef liver into small pieces and cook them in another pot until done. Set aside. Cinnamon seed, Chinese prickly ash, grass fruit and ginger peel are stir-fried, dried and ground into powder. Set aside garlic sprout, chopped shallot and chopped shallot.

3. Skim off the fat in the broth and pour the blood water into the boiling broth pot. After the boiling, skim and clarify, add all kinds of seasoning powder.

4, flour 30 pounds plus water 18 pounds rolling also face rope, and then knead evenly, with gray water 7 two (if the gray water is less, gray water is more light) to pick and knead well. Wipe case on oil, will face to rub into article, ripping up first five two article, covered with wet cloth, and then, according to each person's good food hobby into a big wide, leek leaves respectively, two thin, mustard wheat tree fern (triangle) in the shape of a litter of silk such as noodle pot, familiar place them into the bowl, the beef soup, carrots, diced meat, oil amount, sprinkle on the noodles. To each person's taste, add the right amount of balsam, garlic, scallion and chili oil.

tips

Lanzhou beef ramen production of five strides from the material, and noodles, wake up, or slip and ramen, are skillfully used by the physical properties of the ingredients, namely gluten protein extensibility and elasticity.

First, choose surface

Want to choose fresh high gluten flour commonly, lanzhou has beef ramen special powder. Unfavorable choose Chen, more unfavorable choose bug eat by moth mildew, rat bite, the pollution of flour, because this kind of flour not only do not conform to the hygiene standards, which contains the protein molecules, the protease (due to pollution and so on, the activity of protease enhanced), under the action of the protein molecule breaks down into amino acids, protein cannot be combined with water to form gluten, thus greatly reducing the generation of the gluten. Only fresh high gluten flour (lanzhou beef ramen powder), high protein content, to ensure the success of ramen production conditions.

Second, and

Dough is the basis and key to making ramen. What should notice above all is the temperature of water, general requirement winter USES lukewarm water, other season USES cool water. Because the temperature of the dough is susceptible to the influence of natural temperature, through the different, and when the water temperature to keep temperature and good dough has always been in 30 ℃, because the protein in the flour water imbibition is highest, can reach 150%, the gluten formation rate is highest, the best quality, the extensibility and flexibility, the best optimum stretch. If the temperature below 30 ℃, water imbibition and quality of protein will vary with temperature falls. More than 30 ℃, also can reduce the formation of gluten, when the temperature reaches 60 ℃, will cause the degeneration of protein, and lost its performance. This means keeping the dough in an optimum stretch. Second, add water and ash to the dough, as both will improve the rate and quality of gluten in the dough. The osmotic action of a moderate amount of water, for example, can reduce the distance and increase the density of the protein molecules in the dough, especially the viscosity of gliadin, one of the protein components of gluten, thus improving the production and quality of gluten. Exquisite "3 times water, 3 times ash, 99 81 times knead". Among them ash, it is alkali actually, it is not common alkali again however, it is the alkaline material that USES the peng cao that produces gobi desert to bake out, common name peng hui, add in face, make the face had a kind of special fragrance not only, and the noodle that pulls out is smooth and transparent yellow, sinews has strength. In recent years, special face preparation has been used instead.

Three, wake up

Wake up and let the dough rest for a period of time (no less than 30 minutes in winter and less in summer). The placement can also make the protein that has not absorbed enough water have sufficient water absorption time to improve the generation and quality of gluten.

Article 4, slip

By bang round force big boy first big group soft surface repeatedly pound, knead, stretch, fall, the dough on the panel, with two hands hold the two ends of the strip, lift in the chopping board hard beat. After elongating the strip, fold the two ends in half, continue to hold the two ends and beat, so repeated, the purpose is to adjust the sequence of the gluten protein in the dough, so that the protein molecules arranged in disorder into a long chain, the industry called it smooth gluten. Then rub into long strips, clench into 20 mm thick, chopsticks long section, or rub into a round.

Five, the ramen

Slip good noodle to be put on chopping board, sprinkle on clear oil (in order to prevent noodle to stick), follow diner's hobby next, pull the noodles with different size thick and thin, fond of eat round noodle, can choose thick, 2 fine, 3 fine, fine, capillary 5 kinds of design; Fond of flat noodles, you can choose wide, wide, leek leaves 3 styles; Want to eat a sharp edge, ramen master will pull a special bowl for you "buckwheat millet". Ramen is skill of a skill, the hand holds two ends, two arms force force equably to accelerate outward to be pulled pull, next two end fold in half, two end are put in the finger crack of a hand at the same time inside (use left hand commonly), the middle finger of another hand is drawn toward next one end, palm is turned up, make noodle forms noose shape, at the same time two hands are pulled to both sides pull. After the noodles are elongated, wrap one end of the noodles around the fingers of your left hand and continue to stretch the other end with your right hand. Make sure the speed is fast and the force is even, so repeatedly, each fold in half is called a buckle. Stretching is a very technical job and difficult for beginners to master. The same dough, in the hands of an experienced chef, is not only fast (typically about 10 seconds), but also pulls out noodles of uniform thickness without breaking, which is difficult for beginners to do. A section just pull a big bowl of noodles, every pull, to the wrist on a fold, pull finally, hands up and down shake a few times, then the noodles flexible and long, uniform thickness. Generally 2 fine all are 7 buckle, fine is 9 buckle, capilli can amount to 11 buckle, fine be like silk, and do not break, it is the essence of Chinese cooking really. The noodles are smooth, pliable and not sticky. There is a line left to describe the pot below: "ramen like a dish of line, down to the pot youyou turn, scoop up the bowl of chrysanthemum petals." Watching ramen is like watching acrobatics. Don't forget to clap the reward and thumb up.

Friends, don't forget to eat a bowl of lanzhou beef ramen in China! It's really good food.