Рецепт Lanzhou Beef Noodle Soup
Lanzhou Beef Noodle Soup or Lanzhou Beef Lamian is a type of a very spicy soup of sliced beef, radish, red chili oil and chewy hand-pulled wheat noodles. A dish that originated in Lanzhou, China this where it is known for the springy texture of the noodles used. It was said that during the old days in Gansu province noodles use certain kinds of ash to give that effect on the dough, due to the high alkali content of potassium carbonate present on the ash, it makes the noodles soft inhibiting the development of gluten (similar effect of lye water on rice cakes) Today there might be a different methods but they still achieve the same results, it is also retained its original characteristics of “1 clear, 2 white, 3 red, 4 green, 5 yellow” (一清、二白、三红、四绿、五黄) which signifies clear soup, white radish, red chili oil, green coriander (though I used green onions on mine) and yellow noodles. This noodle dish was credited to a young Hui man who sold this noodle soup in the streets of Lanzhou during the Qing Dynasty.Today we will be making a nearly similar soup after I tried it on one of the Chinese restaurants here in Auckland, its flavourful broth infused with spicy chillies is so addictive and perfect for the cold weather here in Auckland at the moment. The chewy noodles adds to its character which makes it one perfect comfort meal. This is not your normal beef noodle soup but definitely a better version!Lanzhou Beef Noodle Soup Save PrintPrep time Cook time Total time Serves: 6IngredientsBeef Noodles2 kg beef leg bones1 kg beef shanks1 litre chicken stock½ small Daikon radish, thinly sliced2 large onions, quartered500 g fresh white chewy wheat noodles (Lamian)½ head large Chinese cabbageHot and Spicy Chili Oil (recipe below)Spice bag (recipe below)saltfish saucespring onions, choppedcilantro, choppedwaterSpice bag1 tsp fennel seeds1 tsp cumin2 tsp Sichuan peppercorns2 tsp white peppercorns1 tbsp orange zest10 pcs cloves6 pcs star anise1 pc black cardamom1 cinnamon stick6 pcs bay leaves1 thumb sized gingerHot and Spicy Chili Oil¾ cup oil1 tsp Sichuan peppercorns3 tbsp red pepper flakes2 pcs star anise1 small cinnamon stick1 tsp salt¼ teaspoon sugarInstructionsPlace all spices on a cheese cloth tightly tied on both ends. Set this aside.In a small pot combine oil, star anise, cinnamon and Sichuan peppercorns. Cook in low heat for 15 minutes or until star anise, cinnamon and Sichuan peppercorns are lightly toasted. Remove and discard the spices then set oil aside.Turn heat off then add the chilli flakes. Let it cool for 5 minutes then add the salt and sugar.Place beef bones in a baking sheet and roast on a 200C pre heated oven for 45 minutes.Large pot add enough water to boil the beef shanks, bring it to a rolling boil for 5 minutes then drain. Rinse beef shanks in cold water and remove any scum on stuck on your pot. Add the shanks, roasted leg bones, onion, chicken stock and the spice bag. Top it up with water until meat and bones are submerged, add a tablespoon of salt then bring it to a boil, simmer in low heat for 2 hours.Remove the beef shanks then set it aside to let it cool, simmer for hour.Add the radish then continue to simmer for one more hour. Season with fish sauce.Blanch your Chinese cabbage in boiling water, set it aside.Thinly slice beef shanks, slice any meat you can also get from the leg bones, set it aside.Cook noodles according to packet instructions, then place them on bowls. Place Chinese cabbage on the side then top it with the thinly sliced beef. Ladle a big serving of the soup with radish, then drizzle it with the chilli oil, top with chopped spring onions and cilantro if using. Serve while hot.3.5.3208 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...