Where is the best beef noodles, and the beef noodles are the best

The first is beef noodles. The time-honored Ma Zilu is the most famous one, absolutely authentic, **not expensive, 3 yuan a bowl, the noodles are divided into two types: wide and thin, very chewy, and the soup is delicious and mellow. Personally, I recommend eating wide noodles because the master there has a good craft, and the wide noodles are very thin.

Stuffed skin: It is a dough steamed with flour slurry, cut into long strips, and mixed with bean sprouts, cucumbers and various seasonings. There are two types of stuffed skins:

Washed and high loads. Both are delicious, and girls in Lanzhou especially like to eat stuffed skin. Cold noodles:

The food eaten in Jinding is very large, and one by one you can't finish it at all. The noodles are also pulled out, boiled, mixed with water, mixed with clear oil, and topped with a variety of seasonal vegetables, and then poured over the thickened vegetarian soup, which tastes good. Patch:

Knead the flour in hot water and shape it into thumb-sized slices. It can be stewed or fried, depending on personal preference. I ate fried noodles, which were served with various ingredients such as tiny cowpeas, tomatoes, and bean sprouts, and a little cumin, which was full of aroma.

Accompanied by a bowl of noodle soup served by the store, the original soup is transformed into the original food. Gray beans: It is a sweet food, boiled with peas and red dates, it is reddish-brown, doughy, moderate sweetness, excellent taste, nutritious and delicious.

The most famous gray bean in Lanzhou is the gray bean of the "gray bean king" Du Wei Chengjia, his store is full of various medals, the store not only sells gray beans, but also sells sweet paste, fried noodles and other snacks, gray beans only cost a dollar. Finally, I highly recommend sweet paste, my favorite. Sweet paste is made by fermenting steamed wheat with koji and serving it with cold boiled water.

It's a bit similar to our southern rice wine, but the raw materials are different, one is rice and the other is wheat. The sweet paste keeps the wheat as it is, sweet and sour, has a certain alcohol content, and is so delicious that I still miss it. I think Du Wei Chengjia's sweet paste is the best, and it is also a bowl for one dollar.

There are other snacks in Lanzhou, such as fried noodles.

Trouble, thanks!

Next to the Jade Buddha Temple in the middle street of Jingning Road Specialties: Beef noodles Transportation: Per capita consumption:

5 10 Recommended Reasons: The beef noodles here are really delicious! After eating several restaurants, I think this tastes the best, I heard the boss say that there are many tourists from other places will come to eat, but the taste in the afternoon is not as good as in the morning, and there are many people who eat fried noodles with tomato sauce in them, and the red ones look good.

In addition, the young man who sells tickets has chubby thick eyebrows and long eyelashes, which can be used to shoot advertisements, and the method of counting money and finding money is super fast!!

Lanzhou's beef noodles are more authentic.

Beef noodles at a Suzhou noodle restaurant.

Summary. Hello, the best place to eat beef noodles is Lanzhou ramen.

Beef noodles are a common noodle dish and a traditional delicacy in Lanzhou City, Gansu Province; The dish has the characteristics of "one clear, two white, three green, four red, five yellow", and the color, fragrance and beauty are well-known throughout the country.

Lanzhou beef noodles have the characteristics of soft beef, white radish, red and bright chili oil, emerald green coriander, flexible noodles, smooth and refreshing, soup, harmonious flavors, fragrant fragrance, and tempting appetite. There are many types of noodles, such as large wide noodles, two wide noodles, leek leaves, a nest of silk, "buckwheat ridges", etc., as well as "two thin", "three thin", "fine", "fine", "capillary", etc., and diners can choose according to their preferences. The local people describe it as one clear, two white, three green, four red, and five yellow, namely:

The beef broth is as clear as white water, a few slices of white radish are pure white, the soup is covered with bright green garlic sprouts, chili oil is red, and the noodles are bright and yellow. As a result, the reputation of Lanzhou beef noodles has been maintained.

The beef noodles there are the best.

Hello, the most delicious place for beef noodles is Lanzhou ramen. Beef noodles are a common noodle dish, and it is also a traditional dish in Lanzhou City, Gansu Province; The dish has the characteristics of "one clear, two white, three green, four red, five yellow", and the color, fragrance and beauty are well-known throughout the country. Lanzhou beef noodles have the characteristics of soft beef, white radish, red and bright chili oil, emerald green coriander, flexible noodles, smooth and refreshing, soup, harmonious flavors, fragrant fragrance, and tempting appetite.

There are many types of noodles, such as large wide, two wide, leek leaves, a nest of silk, "buckwheat ridge", etc., as well as "two thin", "three thin", "fine", "hairy Zheng fine", etc., and diners can choose according to their preferences. The local people describe it as one clear, two white, three green, four red, and five yellow, namely: the beef soup is as clear as white water, a few slices of white radish are pure white, the soup is floating with bright green garlic seedlings, the chili oil is red, and the noodles are bright and yellow.

As a result, the reputation of Lanzhou beef noodles has been maintained.

Kiss, Nanchang's Internet celebrity beef noodle business is the best.

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Kiss, you can take a look at them all.

If my counting socks can help you, please give a thumbs up, it's very important to me, (rate in the lower left corner Oh Potato Sakura), look forward to your like, thank you for your song, I wish you a happy life and all the best! <>

The best beef noodles I've ever tasted are Lanzhou beef noodles. One end up has to drink the soup first, the traditional Lanzhou beef noodles do not taste salty, the head and mouth are light, the mouth is rich, the taste increases with the amount, and finally the soup is sweet with the tongue, full of fragrant teeth, it is a good noodle. This beef is fat and thin, soaked in beef spicy oil soup, absorbs the soup, becomes milky and fragrant, spicy oil is particularly fragrant, and has a unique fragrance.

A few decades ago, due to the lack of material abundance, there were not many beef noodle restaurants in Lanzhou, I have learned that in the eighties, there was very little beef, and the noodle restaurants needed to go to the market very early to buy beef, and the beef bones for cooking beef were sent. In the past, there was no beef to add in Lanzhou beef noodle restaurants, just noodle soup.

In the era, the best beef noodles in Lanzhou are definitely Ma Zilu, and the old Lanzhou people are full of praise when they mention Ma Zilu in the past, and the taste is a big cut off other Wumao noodle restaurants, with a unique recipe and unique fragrance. Many Lanzhou people say that the taste of Ma Zilu has changed now, and I have never eaten the previous Ma Zilu beef noodles, so I can't evaluate it.

The beef noodles are rolled by hand, and the beef is freshly made braised beef cut into pieces.

Japan's tonkotsu ramen is okay with beef noodles.

Lanzhou City, Gansu Province. Lanzhou beef noodles, one of the common noodles, are also the traditional famous food of Lanzhou. It originated in the Jiaqing period of the Qing Dynasty, and its founder was Chen Weijing, a student of Guozi Eunuch.

It has the characteristics of "one clear, two white, three green, four red, five yellow", and the color and fragrance are beautiful, and the reputation is all over the country. There will be signboards of "Lanzhou Authentic Beef Ramen" all over the country, but in fact, they are not authentic, and Lanzhou beef noodles can only reach the original taste in Lanzhou.

Features of beef noodlesBeef noodles have the characteristics of beef rotten and soft, radish white, chili oil red and bright, coriander emerald green, noodles flexible, smooth and refreshing, soup, harmonious flavors, fragrant and tempting appetite. Among them, Lanzhou beef noodles have been identified by the state as one of the three major Chinese fast food pilot promotion varieties, and are known as"The first side of China"。

Lanzhou beef ramen technology can be called a must in the northwest. Ramen making has been around in China for a long time, and it has a long reputation and is the best technique in the world.

To make a delicious bowl of beef noodles, you need to pay attention to the following:

1.Choose the right ingredients: Choose fresh beef, preferably grain-fed or grass-fed, so that the stewed beef is more tender and delicious. Also choose noodles and seasonings that suit your taste.

2.Beef stew: Cut the beef into cubes and blanch it in boiling water to remove blood and dirt before simmering. You can add ginger slices, green onions, cooking wine and other ingredients to make the beef more delicious.

3.Prepare the soup: You can choose different spices and seasonings according to your personal taste, such as star anise, Sichuan pepper, ginger and garlic, etc. You can also add chicken broth or beef bone broth to make the broth.

4.Cook the noodles: Put the eggplant next to the noodles into the pot, add enough water, cook until the noodles are moderately soft and hard, and remove the water.

5.Platter: Fill the boiled noodles into a bowl, add the stewed beef and broth, and garnish with chopped green onions, coriander, etc.

Finally, you can also add seasonings such as chili oil and soy sauce to your personal taste to complete a delicious bowl of beef noodles.

2 pounds of beef ribs.

Green onion 2 small pieces.

2 slices of ginger. 6 pieces of rock sugar.

1 tablespoon of cooking wine.

3 scoops of light soy sauce.

1 scoop of dark soy sauce.

Star anise: 3 pcs.

2 grass fruits.

3 bay leaves.

7 cloves of garlic. A pinch of peppercorns.

Salt to taste. 1. Put two catties of beef ribs, two sections of green onions, and 2 slices of ginger into the pot together (note that the pot should be under cold water), and after the water boils, skim off the blood on it, drain the beef, and set aside! Pour a little oil into the pot, add 6 rock sugars, wait for the rock sugar to dissolve, when there is a slight bubble, add the drained beef (including the green onion segments and ginger slices in the pot), stir-fry quickly, (Note:

Rock sugar is easy to paste, don't forget to add beef and stir-fry as soon as it melts! Add 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and continue to stir-fry evenly! Add 3 star anise skins, 2 grass fruits, a little peppercorns, 3 bay leaves, 7 cloves of garlic, and stir-fry together!

3. Add boiling water must be boiled, cold water meat will be tight all of a sudden, and it will not be delicious! The amount of boiling water should be the end of the meat, wait for the water to boil and boil, turn to low heat, cover the pot, about half an hour to add salt, the amount of salt is based on personal taste, if you want to make the beef more flavorful, it should be slightly saltier than usual!

3. I stew in a stone pot of maifan. For about two and a half hours, the meat ear is very soft and rotten, and it is also very delicious! In addition, when cutting beef, be sure to follow the texture of the beef.

4. Cook a bowl of noodles, add the soup of the stewed beef, add a few large pieces of beef, and garnish with coriander, and a bowl of fragrant beef noodles is done!

Beef noodles are beef brisket, and some also use beef tendon meat. Let's take a look at the steps of how to make beef noodles.

Gluten flour, beef, tomato, garlic, onion, soybean paste, beef and bean curd, coriander, oyster sauce, dried chili, star anise, ginger, dried chili, cinnamon, bay leaves, light soy sauce, dark soy sauce, cooking wine.

First cut the brisket into square pieces, put it in a pot of cold water to blanch, put in ginger slices and cooking wine to remove the smell, skim off the foam after the pot is opened, cover the lid and cook for another ten minutes, remove and rinse, rinse it several times in cold water, and then remove and squeeze out the water for later use.

Put a spoonful of soybean paste in a bowl, a spoonful of milk and a spoonful of tomato sauce and stir well. Garlic all in half, onion tomato diced. Put a little salad oil in the casserole, add the freshly cut trimmings, then pour in the seasoned sauce and stir-fry to taste.

Then add the beef cubes and stir-fry together, then add the cold water, rock sugar, dried chilies, star anise, bay leaves, light soy sauce, dark soy sauce, cover the lid and bring to a boil over medium-low heat and simmer for 30 minutes.

Put 500 grams of high-gluten flour in a glass bowl, add 2 grams of salt, pour warm water and noodles at 40 degrees in batches, knead into a smooth dough with your hands, cover and let the dough rise for half an hour. Sprinkle some dry flour on the cutting board, add the rising dough and knead it smooth.

Then use a rolling pin to roll out a rectangle, then sprinkle some dry flour on the dough, roll up the dough with a rolling pin, and roll it tightly while turning and pushing. Sprinkle some dry powder and roll the dough in a different direction, stretching it as you roll. Then pull out the rolling pin, cut the noodles into long strips of noodle thickness, and sprinkle dry flour on the cut noodles to shake the noodles apart.

When it's time to roast the beef, add some pepper, oyster sauce and salt, cover and simmer for another five minutes. Pick out the beef when the time comes. Boil boiling water in a pot, add the noodles, put some cold water after boiling, and repeat three times until the noodles are cooked.

Put the noodles in a glass bowl, then strain the original broth of the roast beef, then add the beef cubes, sprinkle some coriander to garnish, and the taste is ready.

It is better to eat beef and veal, because the veal is both resistant and the meat quality is good, because the veal is both resistant and the meat quality is good. The quality is also good, and it is better to eat veal, because the veal is both resistant and the meat quality is good. The nutrition is also relatively high, and it is better to eat veal with a purer taste, because the veal is not only tolerant, but also has good meat quality.

The nutrition is also relatively high, and the taste is relatively pure.

It is better to choose beef brisket for beef noodles, which will be more fragrant.