Authentic Lanzhou beef ramen soup precision recipe

First, the seasoning formula for cooking meat:

Dried ginger 20%, pepper 18%, cumin 12%, Tsaoko, cinnamon 10%, pepper 9%, Sannai, meat 5%, good ginger, thatch each 4%, cubeb dial 3%. The proportion of boiled meat and soup is about 0.5-0.7%.

Second, the proportion of the soup is: Dry ginger powder 28%, pepper powder 25%, pepper powder 20%, Tsaoko powder 15%, gui Zi powder 12%. The proportion of soups and soups is about 0.3-0.4%.

The proportion of salt and soup is: 1.4-1.5%.

Four, fresh ginger juice, garlic juice and the proportion of the soup to be put: 0.1-0.2%. Add fresh ginger juice and garlic juice (50% each) in the soup to make it taste more delicious.

Five, MSG and soup (water) ratio is: 02-04%.

The frying ratio and oil temperature of beef noodle chili Oil:
1. The ratio of oil to chilli noodles is 20% (500 grams of oil added to 100 grams of chili noodles).
2. The oil temperature control at 175c,25 kg can be controlled at 170-175c when the Pepper noodle is put on.

Authentic Lanzhou beef ramen soup precision recipe