1. The formula of cooking meat seasoning is: dried ginger 20%, pepper 18%, fennel 12%, tsaoko and cinnamon 18%, pepper 9%, rhizoma Dioscoreae Septemlobae and nutmeg 5%, galangal and citronella. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.

2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.

3. The ratio of salt to soup is:1.4-1.5%.

4. The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is: 0? 2-04%。

6. The frying ratio and oil temperature of beef noodles and Chili oil: 1. The ratio of oil to chili noodles is 20% (500g of oil, chili noodles100g). 2. The oil temperature should be controlled at 175℃ when putting Chili noodles, and at 170- 175℃ when the weight exceeds 25 kg.

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and the local snacks in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

Legend has it that Lanzhou beef noodles originated in the Tang Dynasty. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing [1]? . After the inheritance and improvement of later generations, the standard of Lanzhou beef noodles is unified as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)". The five steps of its production, from material selection, dough mixing, dough mixing and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the ductility and elasticity of gluten.

Lamian Noodles in Lanzhou is the most distinctive mass economy snack in Lanzhou.

reference data

X technology. X technology [citation time 20 17- 12-23]