Lanzhou Beef Noodle Soup
In the streets and alleys of Lanzhou, you'll find beef noodle shops everywhere. The slightly salty broth, the chewy noodles, and the unique aroma of the dish—a harmonious blend of red, white, yellow, and green—leave a lasting impression. Especially in winter, pairing it with a bowl of beef soup quickly warms you up.
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China has no shortage of noodle dishes and soup recipes. The variety is likely far greater than you've ever heard of or imagined. Among the many noodle delicacies, Lanzhou Beef Noodles stand out. Here are some of my insights for your reference:
1.What is Lanzhou Beef Noodles?
Lanzhou Beef Noodles is the most distinctive and popular economical noodle dish in Lanzhou, Gansu Province. It is characterized by the "Five Colors": clear and fragrant beef broth, pure white radish slices, bright red chili oil, fresh green cilantro and garlic shoots, and smooth yellow noodles. The perfect combination of color, aroma, and taste makes Lanzhou Beef Noodles a favorite among many.
2.How do you make the chili oil for Lanzhou beef noodles?
①Basic recipe for chili oil: mix 3 pounds of thread pepper, 1 pound of new generation, 1 pound of erjingzhi and beat it into chili noodles. Prepare 30 pounds of canola oil, as well as 3 pounds of green onions, 2 pounds of ginger, 1 pound of garlic, 6 heads of onions, and 0.5 pounds of celery.
②Spice treatment: 1 catty of pepper, 0.5 catty of ginger peel, 1 catty of cumin and other spices are prepared and beaten into coarse material for spare.
③Frying process: first boil canola oil and turn off the heat to cool. Then put the boiled canola oil into the pot, add the prepared vegetables and spices, frying with medium heat until the color of spices and vegetables become burnt brown, and then salvaged and thrown away.
④Splash oil technique: Heat the oil to 225 degrees Celsius, first splash one-third of the oil into the chili noodles, then splash another one-third of the oil at about 170 degrees Celsius, and finally, when the oil temperature drops to about 120 degrees Celsius, pour all the remaining oil into the chili noodles. This ensures that the chili oil has the best flavor and color.
The chili oil for Lanzhou Beef Noodles is its unique finishing touch, so if you have plenty of time to yourself, it is recommended that you mix it yourself.
3.What are the Different Types of Noodles in Lanzhou Beef Noodles?
The noodles in Lanzhou Beef Noodles come in various shapes and sizes, ranging from as thin as a drizzle to as wide as jade fingers. They are categorized into the following types: fine, thin , extra-thin, super-thin, double-rod, chive leaf, thin and wide, wide, and extra-wide.
4.How to Choose the Thickness of Lanzhou Beef Noodles?
The thinnest type among the fine circular noodles, this variety of noodle is hand-pulled by the noodle master eight times. It has a soft and tender texture, making it suitable for elderly individuals, young children whose teeth haven't fully developed, and women.
The classic and commonly seen type of thin noodles is hand-pulled by the master seven times. These noodles are delicate, with thousands of strands, and have a moderate thickness that appeals to all ages. They offer a chewy and smooth texture, satisfying for both young and old alike.
The diameter of the extra-thin noodles is approximately twice that of the thin ones. Typically formed with six hand-pulls, they have a smooth appearance and offer a chewy texture, making them quite popular among men.
The chive leaf noodles are flat in shape, hand-pulled six times by the master, and they are uniformly thin and narrow, similar in width to chive leaves, hence the name. These noodles are suitable for elderly individuals and girls.
Wide noodles are usually hand-pulled by the master four times. They are thin and wide, yet still chewy. Friends who enjoy wide noodles can choose this type.
5.How to Cook Delicious Meat Broth?
For better taste and texture, it's recommended to use beef leg bones, lean beef, and beef liver for making broth. Their beef texture is firm and elastic, resulting in a more tender and flavorful broth.
The golden city of Lanzhou on the banks of the Yellow River, permeated in the streets and alleys, always have the fragrance of beef noodles. Thus, it has won the popularity and reputation within China, so if you are interested, hurry up and learn it!
INGREDIENTS
MAIN INGREDIENTS
- 2 pounds of beef ribs
- A handful of noodles
ACCESSORIES
- One white radish
- One small stalk of celery
- A handful of cilantro
SEASONINGS
- An appropriate amount of stewing spices
- An appropriate amount of white pepper powder
- An appropriate amount of soy sauce
- An appropriate amount of salt
- A small spoonful of white sugar
- 6 slices of ginger
- An appropriate amount of chili oil
DIRECTIONS
STEP 1
Place the soaked beef in a pot, pour in cold water, bring to a boil over high heat, skim off any foam on the surface, then add the spices and simmer.
tip:
Avoid using an iron pot, as it may cause discoloration of the broth. Soak the beef in water to remove any blood, repeating the process several times if necessary.
STEP 2
In a separate pot, fry the garlic. Use more oil at first with high heat until it starts bubbling, then reduce the heat to low to avoid burning.
STEP 3
Fry the garlic over low heat for about 7 minutes. Once it changes color and the larger garlic pieces turn slightly white, you can turn off the heat. Let it sit for a bit in the residual heat to finish cooking.
tip:
The crispy garlic is the soul of the dish. Make sure to wash the minced garlic with clean water 2-3 times. If time allows, you can soak it for 5 minutes to remove any bitterness.
STEP 4
Prepare the white radish, cilantro, scallions, celery, and ginger slices, and set them aside.
STEP 5
In the pot of beef broth, add the white radish and simmer. Then add the ginger slices, fried garlic, celery for seasoning, followed by a small spoonful of white sugar to enhance the flavor. Finally, add an appropriate amount of salt, white pepper, and soy sauce. Taste to adjust the flavor.
STEP 6
In another pot, bring water to a boil and ensure it is wide enough. Once the noodles float to the surface, gently stir them and cook for about 5 minutes until done.
tip:
Wait for the water to boil before adding the noodles. If you add the noodles to cold water, as the water temperature rises, the noodles will gradually become soft and may stick together easily.
STEP 7
Ladle the cooked noodles into a bowl, then add an appropriate amount of broth. Sprinkle with cilantro and drizzle with chili oil. Your Lanzhou Beef Noodles are now ready to be served.
tip:
Chili oil is the soul of Lanzhou Beef Noodles. If possible, it's recommended to make your own chili oil.
Recipe analyzer
- Recipes: Lanzhou Beef Noodle Soup
- Main Ingredients:5
- Servings per recipe:1
- Servings size:1.5 kg
-
Energy (calories)：3053 kcal
-
Protein：143.19 g
-
Fat：271.21 g
Why gray?
-
Carbohydrates：9.12 g
-
Protein: 19%573 kcal
-
Fat: 80%2441 kcal
-
Carbohydrates: 1%36 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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