The origin of beef noodles and the characteristics of beef noodles

Chen Weijing, a student of Guozi Jian Tai during the Jiaqing period of the Qing Dynasty, and the founder of Lanzhou beef noodles. Chen Weijing is a philanthropist, proficient in sauce, marinade, cooking, frying and a variety of cooking techniques, known as the "Huaiqing Food Saint", and is very influential in the circle of classmates. During the study period of Guozijian in the capital, Chen Weijing taught the beef noodle making technology left by the elders to Ma Liuqi, a student of the Dongxiang tribe, and subsidized Ma Liuqi in life.

Ma Liuqi became famous all over the world after bringing beef noodles to Lanzhou, and Ma Liuqi's contribution to Lanzhou beef noodles was indispensable. In the improvement and unified standards of Lanzhou beef noodles (one clear, two white, three red, four green, five yellow), Chen Weilin, Chen Harmonic and Chen Hesheng played a key role in turning this street snack into a delicacy for mass consumption, and later Ma Baozi changed from a burden business to a store operation, laying the foundation for Lanzhou beef noodles to go to the whole country. Chen Weijing's leisure and elegance when he was studying in the capital Guozijian was to read a large number of food supplement and diet therapy works, such as "Daily Materia Medica", "Materia Medica", "Eight Types of Food Materia Medica", "Shi Tuo Zunsheng Eight Four Photographs" Yuan Mei's "Suiyuan Food List", etc., to study the prescription of the homology of medicine and food, and use natural plants to flavor to achieve harmonious cuisine.

Chen Weijing mixes persimmons with four grains to make noodle sauce, soy sauce, vinegar and wine, and uses a variety of ingredients to finely cook braised pork and beef noodles, leaving behind many popular recipes. Later generations marinated chicken and duck meat according to the secret method passed down from the family, and the clear soup beef noodles and braised beef are more memorable. The history of Lanzhou ramen has been 197 years, and the Lanzhou beef ramen was founded in 1916 by Ma Baozi, a Hui person, when Ma Baozi's family was poor and forced by life, he made hot pot beef noodles at home and sold them along the streets of the city on his shoulders.

Later, he mixed the soup of boiled beef and mutton liver into the beef noodles, which was fragrant, and everyone liked his beef noodles, and he highlighted the word "Qing". Then he opened his own shop, no need to sell along the street, just thought of launching a free "a bowl of soup in the store", the customer came in, and the guy immediately served a bowl of fragrant and hot beef soup for the guests to drink, refreshing and refreshing. Ma Baozi's clear soup beef noodles became famous, and Ma Baozi operated until 1925, when his son Ma Jiesan took over the operation.

Ma Jiesan continued to work the word "Qing" and constantly improved the beef ramen, until he became famous in all parties and was given the title of "smelling the fragrance and getting off the horse, knowing the taste and stopping". To identify the authenticity of Lanzhou ramen, it is necessary to see if there is a free bowl of soup in the store, there must be a soup gift for authenticity, the soup of beef and mutton liver is a clear purpose, and the eyes of people in the Western Regions are like torches, which is obviously related to drinking this soup; Second, depending on whether the soup of beef ramen is clear, the soup is not authentic. Nowadays, the soup donation link in Lanzhou has long been omitted, but there will still be soup in rural areas!

Beef noodles have five characteristics: clear, two white, three red, four green, and five yellow. That is, the beef soup is clear and fragrant, the radish slices are white and pure, the chili oil is bright red and floating, the coriander and garlic sprouts are fresh and green, and the noodles are smooth and yellow. Beef noodles are a traditional delicacy in Lanzhou City, Gansu Province, and the color, flavor and beauty are well-known throughout the country.

Beef 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.

Legend has it that Lanzhou beef noodles originated in the Tang Dynasty, but it can no longer be verified. At present, there are historical records that Lanzhou beef noodles began in the Jiaqing period of the Qing Dynasty, which was invented and created by Ma Liuqi of the Dongxiang clan, and later by the descendants Chen Hesheng, Ma Baozi and others to "one clear (soup), two white (radish), three red (spicy), four green (coriander garlic sprouts), five yellow (noodles yellow and bright)", unified the standard of Lanzhou beef noodles. In the improvement and unified standards of Lanzhou beef noodles (one clear, two white, three red, four green, five yellow), Chen Weilin, Chen Harmonic and Chen Hesheng brothers played a key role in turning this street snack into a delicacy for mass consumption, and later Ma Baozi changed from a burden business to a store operation, laying the foundation for Lanzhou beef noodles to go nationwide.

The five steps of its production, from the selection of ingredients, the mixing of noodles, the noodles, to the slippers and ramen, all skillfully use the physical properties of the ingredients contained, that is, the extensibility and elasticity of the gluten protein.

Ma Baozi, an old man of the Hui nationality, pioneered the burden of management, in the long years of nearly 100 years, with a bowl of noodles and famous in Jincheng, with the meat and soup fresh, the quality of the noodles and the reputation at home and abroad, into the whole country, Lanzhou beef ramen is the most famous.

Beef noodles are characterized by their deliciousness and strength. Because it is beef, the soup is very delicious, and with the gluten noodles, the whole taste is very good.

A dish of beef noodles

Ingredients: beef, noodles, baby cabbage, green onion, ginger, garlic, star anise, chili, soy sauce, wine, spicy bean paste, a pinch of sesame oil.

Method: 1. Wash the beef and cut it into pieces, and blanch it to remove the blood.

2. Stir-fry chives, ginger, green onions, star anise, chili peppers, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, and cook over medium heat for about 1 hour.

3. Bring the water to a boil, cook the noodles and remove them and blanch the cabbage.

4. Put a little sesame oil, chopped green onions, and beef broth in a bowl, add noodles, vegetables, and beef, and the delicious beef noodles are ready.

Nutritional value of bok choy:

1.Contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The content of calcium is higher, almost equal to 2-3 times the content of cabbage.

2.Bok choy contains a lot of carotene more than beans, tomatoes, and melons, and is also rich in vitamin C.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

Every time Chinese specialty noodles are selected, Lanzhou beef noodles have a place. First of all, the beef noodles are very cheap, whether it is in the provincial capital Lanzhou or other cities, a bowl of ordinary beef noodles is about 7 yuan, and the portion is also very large, and there is no problem to eat enough, which makes the beef noodles have a broad mass base.

Although it is not expensive, the ingredients used in the production are not sloppy. The large pieces of beef are constantly boiled in the pot to skim off the foam, and the beef broth is very refreshing, and the soup in the noodles is the beef broth used, which is rich and delicious. Paired with a spoonful of red oil and spicy seeds, the taste is even more fragrant.

In a beef noodle shop, the chefs in the kitchen work together and are extremely efficient. Someone is in charge of ramen, someone is in charge of cooking noodles, and someone is in charge of preparing various side dishes, and a bowl of noodles can be eaten in just a few dozen seconds.

For old diners, there are still a lot of things to pay attention to about beef noodles, and the thickness of the noodles is different, and the taste is also different. If you have special requirements, you need to tell the kitchen master in advance how fine the noodles are, such as two fine, three fine, capillary and so on.

7 yuan a bowl of beef noodles, of course, don't expect too much beef. The beef is just a garnish, and if you want a little more beef, you can buy a separate serving.

When it comes to breakfast time, the restaurant is crowded with diners eating noodles, and eating a bowl of beef noodles every morning is already the daily life of many Gansu people. There are many brands of beef noodle shops in Gansu, many of which are chain brands, with stores in Lanzhou and similar stores in other cities.

Recipe name: Beef noodles.

Cuisine: Snacks.

Type Flavor snacks.

Basic features The broth is clear and delicious, the noodles are soft and flavorful, and the nutrition is rich and affordable.

Basic ingredients: 30 kg of flour, 10 kg of beef, 3 kg of beef liver, 10 kg of white radish.

Seasoning: 7 taels of pepper, 1 tael of grass fruit, 5 taels of cinnamon, 1 tael of ginger peel, 3 catties of clear oil, 3 points of monosodium glutamate, 1 kg of salt, 4 catties of soy sauce, 3 coins of pepper, Xianglai, garlic sprouts, chopped green onions, half a catty each, 7 taels of gray water, and spicy oil. For the food street.

Production method: 1. Wash the beef and bones with water, then soak them in water for four hours (the blood water is left for another use), put the beef and bones into a pot of warm water, skim off the foam when they are about to open, add 4 taels of salt, 5 yuan of grass fruit, 5 yuan of ginger peel and 2 yuan of peppercorns, wrap it in gauze into a seasoning bag and wash it with water, and then put it in the pot, simmer it for five hours on low heat, and cut it into 1 cm square dices after it cools a little.

2. Cut the beef liver into small pieces and put it in another pot after cooking, then clarify and set aside. Cinnamon seeds, peppercorns, grass fruits, ginger peels are stir-fried and dried over a warm fire and milled into powder, and radishes are washed and cut into slices and cooked. Cut the garlic sprouts, chopped green onions, and cut the small sections of the fragrant lai and set aside.

3. Skim off the oil slick of the broth, pour the blood water of the soaked meat into the boiling broth pot, after it is opened, the skimming foam is clarified, add various seasoning powders, and then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick.

4. Add 30 kilograms of flour and 18 kilograms of water to roll out the dough, then knead and evenly, use 7 taels of gray water (if the gray water is soluble, add less, and add more gray water) pry and knead well. Wipe the oil on the case, knead the noodles into strips, knead them into strips weighing five taels, cover them with wet strip cloth, and then according to everyone's hobby of good food, respectively, pull them into large widths, leek leaves, two thin, mustard linder (triangular strips) and other shapes of noodles in the pot, after the noodles are cooked, they are scooped into the bowl, and the appropriate amount of beef broth, radish, diced meat, and oil slick is poured on the noodles. And add an appropriate amount of serais, garlic sprouts, chopped green onion and spicy seed oil to everyone's taste.

Tomato Beef Noodles: Mainly in a braised flavor soup base, add tomatoes and stew together.

Roasted beef noodles with green onions: Add pre-sautéed green onions to the braised soup base.

Spicy beef noodles: A spicy soup base with Sichuan peppercorns.

Shacha Beef Noodles: The recipe is completely different from the taste of braised and stewed, which is to use beef bones to boil the soup and add the sand tea sauce. When eating, bean sprouts or bean sprouts are put on top.

Beef Noodles for Steak: Beef noodles with premium steaks (e.g., Sirloin steaks) are usually more expensive.

Beef Noodle Curry: Use curry as the base of the soup.

As early as the Jiaqing period of the Qing Dynasty, Ma Liuqi of the Dongxiang nationality in Gansu Province learned the production process of the old beef noodle soup from Chen Weijing, a student of Guozi Supervisor in Suzhai Village, Huaiqing Prefecture, Henan Province (in Boai County, Henan) and brought it to Lanzhou"One clear (soup), two white (radish), three green (coriander and garlic sprouts), four red (spicy), five yellow (yellow noodles)."Unified the standard of Lanzhou beef ramen.

In the long years of more than 200 years after that, Lanzhou beef noodles are well-known all over the world, and are famous at home and abroad for their fresh meat and soup and fine noodle quality, and have entered all parts of the country, winning praise and honor from diners at home and even around the world, and has been identified by the state as one of the three major Chinese fast food pilot promotion varieties, known as"The first side of China"。

1.Prepare the required ingredients.

2.Soak the beef brain meat for several hours, change the water halfway, soak the blood water, blanch the cold water in the pot and set aside.

3.Put ginger, garlic, dried chili, cinnamon, fennel seeds, chili powder, peppercorns, grass fruits, bay leaves and other seasonings into the gauze and tie tightly.

4.Heat a wok, such as vegetable oil, pour in Pixian bean paste and stir-fry the red oil, and add the beef.

5.Add the tomato sauce, stir-fry quickly, add a little light soy sauce and dark soy sauce, and stir-fry for 1 minute to turn off the heat.

6.Put the stir-fried beef, seasoning packets, and salt into the pressure cooker liner.

7.When the pressure cooker is working, you can clean up the kitchen and boil the noodles and remove them into a bowl, and when the noodles are almost cooked, add the rape to blanch.

8.The pressure cooker is done.

9.A pot of fragrant and spicy beef is done, pour it over the noodles, and start moving.

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. 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. Lanzhou, or Gansu, only beef noodles, no Lanzhou ramen.

Hello, there is a legend that Lanzhou beef noodles originated in the Tang Dynasty, but it can no longer be verified. At present, there are historical records that Lanzhou beef noodles began in the Jiaqing period of the Qing Dynasty, which was invented and created by Ma Liuqi of the Dongxiang clan, and later by the descendants Chen Hesheng, Ma Baozi and others to "one clear (soup), two white (radish), three red (spicy), four green (coriander garlic sprouts), five yellow (noodles yellow and bright)", unified the standard of Lanzhou beef noodles. In the improvement and unified standard of Lanzhou beef noodles in the state of Landuan (one hand destroyed Qing, two white, three red, four green, five yellow), Chen Weilin, Chen Harmonic and Chen Hesheng brothers played a key role in turning this street snack into a delicacy for mass consumption, and later Ma Baozi changed from a burden business to a store operation, laying a closed foundation for Lanzhou beef noodles to go to the whole country.