正宗兰州牛肉拉面的制作方法（Method of making authentic Lanzhou Hand-Pulled Noodle Soup with Beef.）

正宗兰州牛肉拉面的制作方法（Method of making authentic Lanzhou Hand-Pulled Noodle Soup with Beef.） 正宗兰州牛肉拉面的制作方法(Method of making authentic Lanzhou Hand-Pulled Noodle Soup with Beef.) Method of making authentic Lanzhou Hand-Pulled Noodle Soup with Beef.Txt Lao Tzu fooled the child's education, children Lao Tzu called flicker deception, flicker each other so that the generation gap. The man in this world, I want to use what color to attract you. Method of making authentic Lanzhou Hand-Pulled Noodle Soup with Beef. Lanzhou Hand-Pulled Noodle Soup with Beef technology, called a China. Hand-Pulled Noodle in China has long been popular in the Qing Dynasty the king had run at the "Lanzhou beef noodles" Yin said: "Lanzhou Hand-pulled Noodles world power, preparation method from huaiqingfu. The soup as the dew face like gold, a fairy entrance. "It Lanzhou Hand-pulled Noodles made famous, the best in all the land of the technique. Lanzhou is Hand-Pulled Noodle Soup with Beef high technology content of varieties, especially Ma uncle beef noodles, very practical, its methods and techniques, expressed in s, you can only see seven or eight. The real time method and skill only by the master and disciple to words and deeds, confidential briefings, Wu Wu side of learning, while training, can gradually into the realm of. Ma uncle beef noodle famous fragrance and delicious, as written in the Qing Dynasty Zhang Shu poem: "rain Jinchengguan, white horse slipped back to shock. Some of the water in the Yellow River, on the road of poor flow. Hand-Pulled Noodle thousands of silk incense, but the Lord handed home. Delicious difficult period, far back home. Sunrise and sunset read the Scriptures, empty tower. Incense from sigh, only hope of beef noodles". Lanzhou Hand-Pulled Noodle Soup with Beef the five major step in terms of playing selection, and face, face up, or slip and Hand-Pulled Noodle, are clever use of ingredients contained in the physical properties, namely the gluten extensibility and elasticity. A, surface selection General to choose high gluten flour fresh, Lanzhou beef powder Hand-Pulled Noodle. Chen should not choose, should not choose more contaminated flour moth, rat bite, mildew, because this flour not only do not conform to the hygiene standards, the protein molecules contained therein, the protease (because of pollution and other reasons, the protease activity enhancement) under the action of protein molecules into amino acids, the protein cannot be combined with the formation of gluten with the water, thus greatly reduce the generation of gluten. Only fresh high gluten flour (Lanzhou Hand-Pulled Noodle Soup with Beef flour), high protein content, in order to make the Hand-Pulled Noodle precondition for success. Two, and the surface and surface is the basis of Hand-Pulled Noodle production, is the key. First, it should be noted that the water temperature in winter with warm water, general requirements, the other seasons are in cold water. Because of the temperature of the dough is susceptible to natural temperature, and surface water by different temperature, and the dough temperature is always maintained at 30 degrees C, because the flour in the highest protein absorbent, can reach 150%, the gluten formation rate is highest, the best quality, the extensibility and elasticity of the best, the most appropriate stretch. If the temperature is below 30 DEG C, while the water absorption and quality of protein decreased with the decrease of temperature. More than 30 degrees, will also reduce the gluten formation, when the temperature reached 60 degrees, will cause the protein denaturation, and lose its performance. Is to keep the dough in the most suitable stretch pull range. Secondly, and when put in water and ash amount, because the two can improve the production rate and quality of dough gluten. For example, the amount of water, the osmotic pressure can make the protein dough the distance between the reduced density increases, especially to the composition of gluten protein of gliadin enhanced viscosity, so it improves the generation and quality of gluten. Pay attention to "water three times, three times eighty-one times 99 ash, knead". The ash, is actually the base, but not the common alkali, alkaline substances, produced by Gobi pengcao burn out to the surface, commonly known as Peng Hui, not only the surface has a special flavor, but also pulled noodles smooth yellowish, strong taste. In recent years, has been using special surface agent instead. And the key techniques and the surface is still. Three, face up to Wake up, will the ball of dough for a period of time (generally not less than 30 minutes in winter, summer, slightly shorter), its purpose is to promote the formation of gluten. No place can also fully absorb the moisture of the protein absorption time fully, in order to improve the quality of gluten formation and. Four, slip The boy will force the first round with clusters of soft surface repeatedly ramming, rubbing, stretch, fall, put the dough on the panel, with both ends of the hold, raised on the counter force beat. The ends of the elongated, folded, continue to hold both ends to beat, so again, the purpose is to adjust the dough gluten protein sequence, protein molecules out of order arranged in a long chain, the industry called for the smooth muscle. However, rubbing strips, pulling into a 20 mm thick, long chopsticks a face or a twisted round section. Five, Hand-Pulled Noodle will slip good noodles on the chopping board, sprinkle oil (to prevent adhesion, and then with the noodles) diners out size different hobbies, like eating noodles, noodles, round, thick and thin, you can choose two of three fine, fine, capillary 5 styles; like flat surface, you can choose the wide, wide, leek leaf 3 styles; like a sharp edge, Hand-Pulled Noodle will master you pull a bowl of special "buckwheat leng". Hand-Pulled Noodle is a unique skill, with arms at both ends, uniformly accelerated outward stretch, then two fold, two at the same time on the one hand (left hand fingers in general use), on the other hand refers to under the hook on the other end, hand over, make the noodles form a noose shaped, with his hands to stretch on both sides. The noodles stretched, then the right hand hooked end is sheathed on the fingers of the left hand, right hand to hold the other end stretch. Stretch is faster, the force should be uniform, so repeatedly, each half is called a buckle. Stretch is a highly technical work, it is hard for the beginner to grasp the essentials. The same dough, in experienced chef hands, not only Hand-Pulled Noodle speed (generally only 10 seconds), and pull out the noodles of uniform thickness, without fracture, and beginners will be very difficult to do. A day just pull a large bowl of noodles, each pull, to break a wrist in the back, pull to the end, hands shaking up and down a few times, then the pasta flexible long, uniform thickness. Two fine were 7 and 9 for thin buckle, buckle, capillary surface can be up to 11 buttons, a fine as silk, without fracture, the essence of it is China cooking. Smooth noodle noodle, in the pot and cook until golden, flexible non stick. There is a good left to the pot described below: "Hand-Pulled Noodle like a disc line, down to the pot leisurely turn, get a bowl of chrysanthemum petals". Watch Hand-Pulled Noodle seems to enjoy acrobatics. Lanzhou Hand-Pulled Noodle Soup with Beef Hand-Pulled Noodle Soup with Beef quality in addition to Hand-Pulled Noodle, technical content is the most important Chun fragrant soup, can be said that the Lanzhou beef noodle soup is the soul. It is no wonder that some people want soup recipe 5, 6 million yuan to buy "Ma uncle beef noodles". Lanzhou people eat beef noodles, drink a mouthful of soup, that is not authentic. Since the Qing Dynasty Jiaqing huaiqingfu Qinghua Chen Wei made the first bowl of beef noodles, this soup recipe is called soup not be handed down from age to age, but mainly ordinary beef broth, dozens of spices and beef soup boiled. Lanzhou beef noodles are the most representative of the famous "Ma uncle beef noodle, Ma uncle beef noodles with huaiqingfu (now Henan county) Su Zhai Cun Chen Jia Qing car Laotang beef noodle soup is 100 to practice, with emphasis on the source of fresh soup, a good system, especially in the soup. Pay attention to" clear "modulation, voicing clear, take the fresh. Method of making soup, as early as in the "Minshu" has been recorded, after long practice, beef, chicken fat, beef as raw material, using thirty kinds of spices and herbs brewed by the deployment of Tom, boiling and cooking ingredients to micro, flavor dissolved in the soup, to go through the middle of the two ". Qiao", refined crystal clear, very tasty, is the most tasty soup, beef noodles in not only delicious, but not smell of mutton is not fishy taste, thick color alcohol, Kanno Ayumi, yin and Yang, Supplementing Yin, clearing heat. Yangxueanshen, Qufengtongluo in spleen, lung, kidney three, spleen, lungs, kidney, Yijing. In the Qing Dynasty flourished after the war, the old house is unopened beef noodle. The method of making Ma uncle beef noodles "delicate and exquisite stunning, is now making cost per bowl in 10 yuan -80 yuan. When the soup produced on the grasslands of Gannan Feinen yak meat, with bovine spinal cord and leg bones (commonly known as stick bone), bovine liver, and some also add chicken broth, then add pepper, cardamom, according to the proportion of seeds, green radish slices ginger skin and other spices in a large and deep pot add local specialty boiled then, the broth gas fragrance, clear clear. This "clear" natural fragrance incomparable. A good tune use only when eating soup. Cooked Hand-Pulled Noodle poured soup, served with beef (or film), coriander and chili oil can be transferred to the garlic bolt, bright red edible. Lanzhou is located in a valley of the beach in the upper reaches of the Yellow River, is the best city in the capital over the underground water level. In addition, Lanzhou beef is mainly produced in Gannan and Qinghai yak, yak body short Jian, a high ridge, small dewlap, long hair, black or black and white spots, tail pellson, adult weight 200 - 300 kg, cold, growth in the plateau 3000 meters above sea level, can survive in the the thin air of the lofty mountains and steep hills, long growth period, strong cold, has a good name of "boat of the plateau". The natural environment of the plateau pollution-free pasture stocking yak, in addition to taste delicious, because of the long-term consumption of many wild grass and seeds (such as Fritillaria, Cordyceps, Banlan, safflower etc.), so the local herdsmen circulating this statement: "we eat cattle, Chinese herbal medicine, drinking mineral water. Urine is wife oral liquid, defecate is Rehmannia six". This sounds a bit exaggerated, but on the other hand reflects the yak meat is really natural pollution-free. The meat is cold drive function, also can cure stomach cold, rheumatism, rheumatoid arthritis and other diseases, with nourishing yin and tonifying kidney, strengthening the body function, its nutritional value is extremely high, regardless of how the field how not authentic Lanzhou beef noodles. As for the specific practice of Lanzhou Hand-pulled Noodles, I can not say here, I only talk about his comprehensive characteristics of the success of a bowl of beef noodles should be clear (Tang Qing), two white (white radish), three red (red chili oil), four green (green coriander, garlic bolt, five yellow (noodles) Huang Liang). Ma uncle has strict quality requirements for beef noodles, in his words, is "clear soup, meat crisp, long face tough". From the analysis of Lanzhou Hand-Pulled Noodle Soup with Beef making and principle can be seen, Hand-Pulled Noodle science and technology skills to rub together, China is the crystallization of the wisdom of working people. This requires us to seriously sum up experience, make it better in practice to serve the society. An American food experts to visit Lanzhou Hand-Pulled Noodle Soup with Beef, watched the Chenmian the "unique", surprised and said: "I have been to many places in the world, had never seen such a miracle." Domestic counterparts, "no", not comparable; observers said, "God", as "magic" like; the foreign friends said, this is Chinese miracle, a miracle in the world. Now, beef noodle soup has become the main representative of Lanzhou snacks, become the pride of the catering industry in Lanzhou. Today, no matter where you can taste the authentic beef noodle soup.