Beef Lamian Noodles
2024-08-26 02:59:38 1985
I usually like to make pasta, and I'm the best at making braised noodles. But when it comes to Lamian Noodles, I'm afraid. Lanzhou Lamian Noodles is very famous, but it's delicious and not easy to make. Cooking meat is okay, it's just that noodles, it's too difficult to make. I have tried many times, but I have never posted a recipe because this noodle dish is always difficult to make. Until now, the noodles I pull out are rarely plain, mostly flat. I can pull thicker and finer ones, but I can't handle the finest ones, let alone the finer ones. My husband always says that my Lamian Noodles is a small size stewed noodles. Hey, it's too difficult. At least now we can come up with a more chewy noodle dish, so we can just make do with sending out a recipe. Although the noodles are not good, the taste of the soup is still good, and overall it tastes good. But it can't be as authentic as Lanzhou Lamian Noodles. After all, we are a family version of Lamian Noodles.
Details of ingredients
Technique
Steps to make Beef Lamian Noodles
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1. The hand mixing of Lamian Noodles is too tired. I used a bread machine. The main ingredient is edible alkali, which is dissolved in warm water. Nowadays, it is cold in winter, so using warm water at 30 degrees Celsius is beneficial for gluten formation when kneading flour![]()
2. Cover the dough program with plastic wrap and let it sit for 30 minutes![]()
3. Divide the dough into three parts, knead into long strips, apply oil to the surface, and cover with plastic wrap for half an hour![]()
4. Then pull up the dough with both hands, stretch it out, and twist it in place. I can't take photos myself, so I had to pull them open and put them on the cutting board to take pictures![]()
5. Repeatedly pulling like this is called noodle rolling, and this process takes about 10 minutes![]()
6. If the dough feels tough, knead it into long strips, apply oil to the surface, cover with plastic wrap, and set aside for later use.![]()
7. Boil soup with beef and beef bones. We should also add a cow spine, but we can't eat that much at home, so I only used one big stick bone![]()
8. The beef stick bone is very thick, and compared with an egg, it can be seen that the diameter is even larger than that of an egg. It is filled with bone marrow, which is the only way to stew a delicious soup. A stick bone weighs three pounds![]()
9. Put the beef bones and beef together in a pot and add cold water![]()
10. When there is foam, skim it clean![]()
11. Due to my family's request to preserve the original flavor as much as possible, I used less meat ingredients when cooking, only 2 star anises, 2 cinnamon slices, about 20 Sichuan peppercorns, 5 slices of ginger, 2 dried chili peppers, and 1 scallion![]()
12. After removing the foam, add the boiled meat material![]()
13. Simmer slowly over low heat for 1 hour. Remove the beef and keep the bones. Continue to simmer over low heat for another 2 hours. If time is tight, you can use a pressure cooker to stew under pressure for 30 minutes![]()
14. Cut the beef into slices or cubes, then boil it in broth with salt and set aside for later use![]()
15. Cut the white radish into thin slices, add a small amount of salt and boiled water, and then soak it in water for later use![]()
16. Take an appropriate amount of beef soup and mix it with half water. Season with salt and pepper![]()
17. Add cooked radish slices![]()
18. Roll the noodles into thin strips, with the thickness according to your preference. In my family, there are those who love coarseness and those who love delicacy.![]()
19. Boil in the pot![]()
20. When the noodles float up, add some vegetables to decorate them![]()
21. Pour the soup into a bowl and add the cooked beef. The delicious beef noodles are served on the table
