As a special guest of the seminar on the historical origin of Lamian Noodles and the inheritance of Aibo's food culture, Chen Jiuru announced the secret recipe of beef noodles in soup stock that has been circulating for more than 200 years.
This secret recipe is a poem written by Chen Weijing (13th in Chen's genealogy), a student of Mrs. imperial academy's studies in Jiaqing period of Qing Dynasty. It is called Notes on Wei Jing's Sending Zi Lin and Journey to the West: Birds fly high and "devils" go far. "Cardamom" has a harmonious life and is "a hundred times stronger". Spring grass "woody", "angelica" Huaiqing House. The new green is coming, the lilacs are blooming, the flowers are flourishing, the blue waves are rippling, and the grass fruits in Lin Baili are thriving and fragrant. It's a long road, Xiu Yuan, but the mountains are high and the slopes are low? You avoid "bandits" and return to Su Zhai. Wear a jacket and red robe in front of the car, spend the night in the octagonal building, and drink coriander soup in the morning. Horse "two rivers" line Wan Li Road, when the flowers are rehmannia. Si Biyu's book is associated with the water mat, with Yue soup and fennel beans, and with the lid of the stove. In this poem, William Chan embeds all 23 kinds of seasonings in beef noodles into the soup stock of the car.
Later, William Chan's son, Chen Weilin, also referred to his father's method and embedded the formula of braised beef in a poem: "Cardamom" stands up and bamboo surrounds the village. "Star anise" and "Dahongpao" are all smiles of "Lilac". "Spring sand" reflects green and "Xiangxi" jumps. August "Gui Xiang", riding a donkey sigh "old country". Boil beef liver and sheep liver with soup stock, and then add traditional seasoning to boil. The finished beef noodle soup must be crystal clear and have the smell of beef.
It is made of Peng Hui noodles and filtered water. Peng Hui noodles contain a lot of alkali, which increases the gluten of noodles. The painting of beef noodles is very unique. Lanzhou beef noodles are very different from those in other parts of China because of their tough dough. At first, the cultivation of a large piece of dough must be done by young and strong boys. After kneading the dough, divide it into several small dough evenly. When the guest requests noodles, the whole beef noodle making process can begin. Generally speaking, Lamian Noodles's method is to press the dough into strips (wide noodles) or knead it into long strips (fine noodles), then fold it in half and pull it a few times in the middle, and put it into a large noodle pot. When the noodles are cooked, take out the pan, add beef stock, sprinkle with small pieces of beef, Chili oil, coriander and garlic sprouts. A bowl of delicious beef noodles is ready. It only takes about two minutes from the customer ordering noodles to making them, so beef noodles are very popular as a quick breakfast in Lanzhou.
The noodles of Lanzhou Beef Lamian Noodles can be divided into many different shapes, and Lamian Noodles will make them according to the different needs of customers. According to the shape of noodles, beef noodles can be divided into three categories: round, flat and prismatic.
Round noodles mean that the cross section of noodles is round. Circular surface can be divided into capillary surface, fine surface, three fine surfaces, two fine surfaces, one fine surface and two columns, in which the diameter of capillary surface is about 0.5- 1mm and the diameter of fine surface is1-2 mm.
Plane means that the cross section of noodles is flat. From narrow to wide, the plane can be divided into "leek leaf", "thin width", "wide surface", "big width" and "skin width", among which "leek leaf" is about 5mm (the same width as leek leaf) and "skin width" is about 30-40mm (the same width as belt).
The facet refers to the unique shape of the cross section of noodles, such as triangle and quadrilateral. Common edges are "buckwheat edge" and "four edges".
There is also a unique hollow surface, which can also be classified as the type of circular surface.
The most popular noodle types are "fine noodles", "two fine noodles", "three fine noodles" and "leek leaves". Noodles that are too thin are easy to soak in soup, noodles that are too thick or too wide are not easy to cook, or they are hard after cooking. Prismatic surfaces and hollow surfaces are not very popular because of their high technical requirements for Lamian Noodles Normal University. Lanzhou Beef Lamian Noodles Standard Project Standard Category Weight (grams) Standard (centimeters) Noodles require that the finished noodles have a capillary thickness of 0. 1, uniform thickness, no adhesion, and clear, white, red and green strips.
The thickness and width are consistent, the hardness is appropriate, and there is no reinforcement.
The broth is clear and slag-free, and the cube size of diced meat 1.5cm is uniform.
Radish slices are white, not raw, with appropriate thickness and size (4cm×2.5cm×0.2cm), and the chili oil is bright red.
Garlic sprouts and coriander are fresh and green.
The aroma is pleasant, the soup is salty and fragrant, spicy but not stuffy, the diced meat is rotten, the radish slices are delicious, the coarse diameter of fine noodles is 0.2, the coarse diameter of fine noodles is 0.3, the width of leek leaves is 0.5, the thickness is uniform, the width is consistent, it is non-sticky, continuous, the width is 1.5, the width is 2.5, and the edge of buckwheat noodles is even, angular and non-sticky. The "ash" used in Lamian Noodles for continuous noodle making is actually alkali. It is an alkaline substance baked by Pennisetum in Gobi desert, commonly known as Peng ash. As a pulling powder, it has a special flavor and can make gluten tough and powerful. Ashing refers to adding a flour kneading agent to flour.
The main component of Peng ash is K2CO3, namely potassium carbonate, which is used here to replace Na2CO3, namely sodium carbonate. It has the function of making flour tougher and softer. Most of them are replaced by Lamian Noodles. However, it is said that because there is a little gap between Lamian Noodles and Peng Hui, some people have made a pure natural gimmick "Peng Hui Beef Noodle", taking its environmental protection as the sales signboard of its noodle restaurant. There are different opinions, but there is no conclusion.
One is made by burning the wild plant erigeron breviscapus, and the other is industrial synthesis and mass production, which is called instant erigeron breviscapus. Besides erigeron breviscapus, the main components also contain trace amounts of lead and arsenic. Trace potassium carbonate will not cause harm to human body, but if it is ingested too much, it may hinder the absorption of calcium by bones.