兰州拉面（Lanzhou hand-pulled noodles）.docVIP

兰州拉面（Lanzhou hand-pulled noodles） 2009-12-16 21:17:06 comes from the imperial court, which is sweet and sour (as long as you dont spend money and drink dichlorvos) (I) material selection; The production of materials Hand-Pulled Noodle is extremely important, according to the Gansu resources condition, the industry after years of exploration and summary, there is a saying in the choice of materials: Gannan Yongdeng yak face, Gaolan Peng Hui Gangu line (pepper). Because Peng Hui now has been transformed, using the instant Hand-Pulled Noodle Peng Hui agent, therefore, focus on the other three were briefly introduced. Gannan yak meat: Gannan Tibetan Autonomous Prefecture in the high altitude, no pollution of natural grassland, Gannan yak, stubby limbs cold, fleshy red, fresh yak meat, high protein, low fat, rich nutrition, delicious taste and pure thick, apply caoguo, cinnamon, clove, fennel, ginger, three, skin, pepper so after boiling, Yumi Juka and long, the taste is very good. Lanzhou cooked meat soup Hand-Pulled Noodle Soup with Beef technology is the key. Yongdeng: Lanzhou city Yongdeng county heshangtou excellent wheat flour gluten content is high, the color is white with yellow micro, noodles imported somersault, crisp, sweet and slightly good taste. When noodles are soaked in soup, noodles are tight and soup is not muddy. Due to the heshangtou low yield and large market demand, can not meet the market demand, we choose high gluten flour, such as flour and beef noodles saibeixue. Gangu line: refers to Gansu County of Gangu province is a thin and long pepper, pepper the dried, ground pepper, red and pink pressure containing oil, spicy and fragrant, spicy spicy oil made of pure thick, bright red color. (two) making noodles 1. hand pulled noodles making process And to add Hand-Pulled Noodle Tang face knead dough to slip off agent, agent, Hand-Pulled Noodle, cooking 2. operation points (1) and face (choose high gluten surface) Ramen oil is selected with refined refi