Lanzhou Beef Noodles / 兰州牛肉面 include 3 major components: clarified beef soup, red chili oil, and daikon. Lanzhou beef noodles are famous for its five features known as “One Clear, Two White, Three Red, Four Green, Five Yellow” (Chinese: 一清、二白、三红、四绿、五黄), referring to clear soup, white radish, red chili oil, green garlic sprouts, and yellow noodles respectively. The challenge is how to make clear beef soup. I will share how to make clarified beef soup with blood water from soaking the meat. Following the steps, you will be able to make super clear and flavourful beef soup.

[Ingredients]
Beef Consomme (For 8 bowls of noodles):
Beef 1.5kg
Beef Bone 1.2kg
Beef Fat 250g
Water 5kg
Sichuan Peppercorns 5g
Fennels 6.5g
Star Anise 4g
Cinnamon 4g
Chinese Black Cardamom Peel 4g
Chinese Green Onion 75g
Garlic 50g
Ginger 55g
Daikon 90g
Salt 80g

Beef Noodle Soup (For 4 bowls of noodles):
Water 500g
Beef Consomme 1500g
Ground Sichuan Pepper 1g
Ground White Pepper 1g
Ground Ginger 1g
Chicken Bouillon Powder 4g
Salt 10g Or To Taste
Garlic 2g
Ginger 2g

Red Chili Oil:
Canola Oil 400g
Chinese Green Onion 15g
Ginger 20g
Garlic 8g
Star Anise 1 Whole
Shallots 40g
Cilantro 8g
Crushed Dried Red Chili 80g
White Sesame 8g

Others
Handpulled Noodles 150g (For Each Bowl)
Cooked Beef Fat 5g (For Each Bowl)
Daikon 400g
Garlic Sprouts 4g (For Each Bowl)
Cilantro 2g (For Each Bowl)

How to make the Noodles    • 蘭州拉面 家庭純手工拉面的技巧總結 3種拉面全學會 Handpulled...  

Lanzhou Beef Noodles, 兰州牛肉面