Beef noodles are a local delicacy, originating from the Lanzhou area. With the continuous improvement of dietary levels in real life, beef noodles have spread to all parts of the country and are deeply loved by people. Beef noodles are mainly made with hand-pulled noodles and fresh beef, with a strong and refreshing taste. The method is also very simple and nutritious.

Main ingredients: 200 grams of beef, 200 grams of flour

Accessories: 1 tablespoon of vegetable oil, 5 grams of scallions, 4 cloves of garlic, a small piece of ginger, 10 Sichuan peppercorns, 1 star anise, 6 bay leaves, 1 teaspoon of soy sauce, 2 tablespoons of cooking wine, 2 teaspoons of sugar, 1 teaspoon of salt, 1 tomato, a bunch of green onions, an adequate amount of water

Add cold water to the frying pan, blanch the beef, and cook for a while after it boils to remove the blood. Remove the beef, drain the water, cut the beef into two pieces, and prepare the spices.

Cut the scallions into small pieces, slice the ginger and garlic, add Sichuan peppercorns, star anise, and bay leaves to the spice box. Clean the wok, add an adequate amount of boiling water, enough to cover the meat. Add the scallion pieces, ginger slices, garlic slices, and the spice box to the pot, and bring to a boil over high heat.

After the water boils, cook over high heat for ten minutes, then add cooking wine, soy sauce, and sugar to color and flavor, cover the lid, and simmer over low heat for 90 minutes. Remove the excess soup.

Add salt and continue to simmer over low heat for 30 minutes, flipping it up and down several times in the middle to ensure the meat is evenly seasoned and tender. It is best to pierce through with a chopstick.

The beef is ready, remove it from the pot and let it cool. Divide the dough into five portions, the remaining dough from making dumplings.

Knead the dough into even long noodles, prepare a large plate, and spread a thin layer of oil at the bottom. Wrap the noodles in the plate, cover with plastic wrap, and set aside.

Prepare the ingredients for the soup, cut the beef into small pieces, peel and chop the tomatoes, and cut the green onions into small sections.

Heat the frying pan, add vegetable oil, and sauté the tomatoes until they release juice. Add beef soup, pour the soup into the pot, add some boiling water, and simmer the soup over low heat to flavor it. Finally, add salt and green onions, and the soup is ready.

The dough has been proofed, so now let’s start making the noodles. First, pick up a piece of oil noodle, pinch one end of the noodle with the left hand, and pull the noodle out in sections with the opposite force of both hands to make it long, even, and thin. Place the noodles on the board, try not to overlap them. Generally, two noodles are enough to cook a bowl, add boiling water to the frying pan, and stir the noodles quickly with chopsticks when the water boils. Wait until the noodles float to the top, indicating they are cooked.

Add the noodles to a large bowl, pour in the prepared beef soup, and a bowl of delicious beef noodles is ready.

Cooking Techniques

1. To make noodles, use high-gluten flour, the dough should be soft, the proofing time should be long, and the key to making noodles lies mainly in the proofing process;

2. Let the mixed dough rest for half a day first, then place the dough that has been proofed in an oiled plate, and let it proof for another half day;

3. When making noodles, do not sprinkle flour on the board, the oil noodles will not stick together, and the noodles should not be overlapped when placed.