Home-style Beef Noodle Soup Making Let You Enjoy Smooth and Elastic Lanzhou Pull noodles at Home

　　Lanzhou noodle is"one of the top ten noodles in China,""Lanzhou noodle shops are widespread across the country, and I have also tried Lanzhou-style beef noodles from other places.Beef noodles truly capture the essence of their hometown when enjoyed there. For people living in Lanzhou, noodles are a staple in most households. The preparation methods for noodles vary widely, often paired with different soups or stir-fried vegetables; for Northwesterners, it's an absolute comfort (in Lanzhou dialect).

The two key points of beef noodle preparation: first, ensuring the dough is properly kneaded and rested to maximize its extensibility, resulting in smooth and chewy noodles.Second, mastering the beef broth, which can be relatively simple for home cooks using beef loin. Ingredients:

　　Main ingredients: 300g beef loin, 500g wheat flour, oil, salt, Sichuan fermented bean paste, green onions, ginger, cooking wine, soy sauce,sugar, a few grains of Szechuan peppercorns.Steps: 1. Mix regular flour with brine and gradually add water to form a dough in shreds.2. Knead the dough into a slightly soft ball; push it back and forth on the table to enhance its extensibility, then roll it up repeatedly until it becomes smooth and elastic. 3. Let the dough rest for 20 minutes.Repeating this kneading process. 4. Roll out the dough into an elliptical sheet about one centimeter thick, brush with oil and cover with plastic wrap to rest again for 30 to 60 minutes.5. While resting the dough, prepare the beef broth, cut the beef loin into one-centimeter cubes, season with cooking wine and salt, and mix with chopped green onions and ginger.6. Prepare Sichuan fermented bean paste and green onions, ginger. 7. Heat oil to seven-tenths hot in a pot, stir-fry the Sichuan

fermented bean paste until fragrant, add a few grains of Szechuan peppercorns and stir-fry with chopped green onions and ginger.

8. Add beef cubes and stir-fry until they change color; season with salt, cooking wine, soy sauce, sugar, and continue to cook until the meat absorbs the flavors.

9. Add water to bring it to a boil, then simmer on low heat for half an hour.

10. In another pot, start boiling water for the noodles. Cut the rested dough sheet into thin strips,

11. Hold both ends and begin stretching, continuously flinging them against the board as you stretch to make longer strands.

My own noodle-stretching skills cannot match those of professional noodle masters; I can stretch 3-4 strands at a time, making it quick for one bowl.Stretching noodles with both hands is difficult to capture in photos. 12. Boil enough quantity for one bowl for 2-3 minutes, add some green vegetables and blanch them briefly before draining along with the noodles.

13. Pour the beef broth over the noodles; according to personal preference, add chopped coriander, garlic sprouts,

vinegar and chili oil. A delicious bowl of beef noodle soup is ready.

14. Final dish picture.

Tips:

1. The dough kneading and resting process are crucial; adding a bit of salt enhances the noodles' chewiness, while repeated kneading can enhance their extensibility.2. Choose beef loin for its easy cooking and tender texture.

3. Depending on your noodle-stretching skills, you can cut the strands finer; stretching 3-4 strands at a time is quick enough to complete one bowl of noodles. My noodle-making skills can't match those of professional noodle masters; I can pull about 3 to 4 strands at once, making a bowlful quickly. It's hard to capture hand-pulled noodles in a photo.

12. Boil enough ingredients for one serving for 2-3 minutes, add some green vegetables and blanch them briefly before mixing with the pulled noodles and removing them together.

13. Pour beef broth over the noodles, adding a little chopped cilantro, minced garlic chives, vinegar, and chili oil according to your taste.Chopped cilantro Minced Garlic sprouts Minced,Vinegar and chili oil; a delicious beef noodle soup is ready.

14. Final product photo.

Tips:

1. The kneading process for the noodles is crucial; adding a little salt can increase their chewiness, and repeatedly kneading and resting can fully develop the elasticity of the dough.

Choose sirloin beef, which is tender and cooks quickly.

3. Cut the noodle rod finer according to your skills; pull 3-4 rods together for faster noodles.