兰州牛肉拉面.pptVIP

牛肉面的地位： 兰州最具特色的大众化经济小吃。兰州人吃牛肉面吃出了名堂，吃上了瘾。如今，兰州市的每条街巷，无论大小，至少都有一两家牛肉面馆。 Lanzhou is the most distinctive popular economic snacks. Lanzhou people eat beef noodle soup out of the tricks, addicted to eat. Nowadays, lanzhou each streets, regardless of size, at least have one or two beef noodle shop. 首先选用富含面筋、韧性强的优质精粉，以兰州当地草木烧制的蓬灰和成软面。在前一天，由膀圆力大的小伙子先将大团软面反复捣、揉、抻、拉、摔、掼后，捋成长条，揪成茶杯粗、筷子长的一条条面节。 First are high gluten and strong toughness, high quality fine powder, to lanzhou local vegetation fire of ash and become soft. The day before, by arms round force big guy to mass of soft dao, rubbing repeatedly, pull out, pull, after the fall, whipped, stroke to grow, pulled into a coarse cups, chopsticks long strips surface section. 牛肉面的面质要求 牛肉面的历史： 相传，牛肉面是清末光绪年间，一个叫马保子的回民厨师所创制的面食，后辈们再代代推陈出新，硬是将这种面食文化发挥到了极致，吃得个名扬天下。 Legend, beef noodles, guangxu period, qing dynasty is a created by the hui people cook pasta, called Ma Baozi generations passed again, just this kind of diet culture to an extreme, eat a famous. 牛肉面的种类： 荞麦楞、大宽、宽、韭叶、粗、二细、三细、细、毛细9种款式。 Buckwheat stare blankly, wide, wide, leek leaves, coarse, fine, fine, fine, capillary 9 kinds of design. 牛肉面的做法： “蓬灰和面面成线，苦练技巧最关键”，膀圆力大的小伙子先将大团软面反复捣、揉、抻、拉、摔、掼后，捋成长条，揪成茶杯粗、筷子长的一条条面节，一个面节正好拉一大碗面，每拉一下，要在手腕上回折一次，拉到最后，双手上下抖动几次，则面条柔韧绵长，粗细均匀。观看拉面好像是欣赏杂技表演，拉到最后时的一拉一闪又仿佛是舞蹈演员在挥舞着彩带。 Peng gray and everything into line, hard skill the most critical, arms round force big guy to mass of soft dao, rubbing repeatedly, pull out, pull, after the fall, whipped, stroke to grow, pulling into long strips surface section coarse cups, chopsticks, a section plane just pull a noodles, each heave, and the wrist to fold a last time, to the end, his hands shaking up and down several times, the flexible long noodles, even thickness. Watch ramen seemed to appreciate the acrobatics, pull to the end of a pull a flash seems to be a dancer in waving ribbons. 牛肉面的特色： 一红、二绿、三白、四黄、五清，即：辣椒油红，汤上漂着鲜绿的香菜和蒜苗，几片白萝卜杂于红绿之中显得纯白，面条光亮透黄，牛肉汤虽系十几种调料配制，但却清如白水。 A red, green, white, four