<span class="answer">導讀</span>聞名天下的“蘭州牛肉面”傳說起源于唐代，是蘭州的特色風味小吃，擁有悠久的歷史。牛肉面俗稱“牛肉拉面”，是蘭州最具特色的大眾化經濟小吃。“蓬灰和面面成線，苦練....<p>聞名天下的“蘭州牛肉面”傳說起源于唐代，是蘭州的特色風味小吃，擁有悠久的歷史。牛肉面俗稱“牛肉拉面”，是蘭州最具特色的大眾化經濟小吃。“蓬灰和面面成線，苦練技巧最關鍵”，蘭州拉面選用富含面筋、韌性強的優質精粉，以蘭州當地的草木燒制的蓬灰和成軟面，并在前一天由膀圓力大的小伙子先將大團軟面反復搗、揉、抻、拉、摔、摜后，捋成長條，揪成茶杯粗、筷子長的一條條面節，然后根據食客的愛好，拉出大小粗細不同的面條。拉面是一手絕活，一個面節正好拉一大碗面，每拉一下，要在手腕上回折一次，拉到最后，雙手上下抖動幾次，則面條柔韌綿長，粗細均勻。</p><p>According to legend, the world famous “Lanzhou Handpulled Beef Noodle”, also known as "Beef Noodle" originated in the Tang Dynasty. As Lanzhou’s feature snack with a long history, it is the most popular and economic food in Lanzhou.“Pulling dough into noodles, practice is the most critical”. The raw material is well-chosen high-quality flour rich in gluten,which is springy and tough. First mix flour with homemade plant ash to make large dough, and then a strong puller will take a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. The skills include stirring,kneading, stretching, pulling, throwing, and hurling, which are repeated several times until the desired thickness and quantity is achieved.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(1)" src="/static/upload/image/20231217/1537749278898501630c723.jpg"/></p><p>請輸入圖片描述</p><p>觀看拉面好像是欣賞雜技表演，拉到最后時的“一拉一閃”又仿佛是舞蹈演員在揮舞著彩帶。牛肉拉面的優劣取決于清湯。蘭州人吃牛肉面，先喝一口湯，便知是不是地道。熬湯時常選用草原上出產的肥嫩牦牛肉或黃牛肉，加大塊牛頭骨和腿骨，再按比例加入牛肝湯和雞湯，在特大罐形鐵鍋內熬成即可，肉湯氣香味濃，清亮澄澈。Watching the pulling spectators enjoy watching acrobatic performances; pullers’ motions also look like a dancer waving a ribbon. However, the quality of the noodle depends on the merits of soup. Local people can judge whether it is authentic by just a sip of soup. When cooking the soup, a large pot is used; grassland yak meat or cattle beef, cattle skulls and leg bones are added in addition to bovine liver soup and chicken broth, so the soup smells tempting but with clear color.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(2)" src="/static/upload/image/20231217/1537749278922cc2b324cc3.jpg"/></p><p>請輸入圖片描述</p><p>蘭州人吃牛肉面吃出了名堂，吃上了癮。如今，蘭州市的每條街巷，無論大小，至少都有一兩家牛肉面館。黃河岸邊的古城蘭州，彌漫在大街小巷的，永遠有那股牛肉面的清香。“蘭州人三天不來個‘牛大碗’就心火難捺。”聽起來有點夸張，不過，牛肉面確實已成為蘭州人生活中不可或缺的一部分。Lanzhou people are addicted to eating Beef Noodle. Today,in the street in Lanzhou City, regardless of size, there is at least one or two eateries to sell it, so the entire city smells like beef noodle. “If Lanzhou people don’t eat a bowl for three days, they will die of desire”, which sounds a bit exaggerated, but Beef Noodle has indeed become an integral part of life in Lanzhou.</p><p>別以為煮面條加上牛肉片就是牛肉面了。蘭州牛肉面的精致與吃法考究令人瞠目。一碗牛肉面的品質要求是：一清，湯要清；二白，放白蘿卜；三黃，面色金黃非常筋道；四綠，放香菜和綠蒜苗；五紅，經過調配后用清油炸制而成的紅辣椒油。</p><p>However if you think Beef Noodle is equal to beef plus noodle, you are wrong. Lanzhou Beef Noodle has staggering features: clear soup, white radish, yellowish and chewy noodle,green coriander and garlic, and red chili oil.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(3)" src="/static/upload/image/20231217/15377492789432c939f3789.jpg"/></p><p>請輸入圖片描述</p><p>蘭州牛肉面的做法：調湯：</p><p>在蘭州做牛肉面非常講究湯的做法，一碗好的牛肉面主要在調湯上。一鍋湯要用48 味調料，先用清水開鍋煮牛骨，牛骨出味后，加調料包（48種調料在一個紗布包里）煮出味，就是所謂的高湯。將骨頭和調料撈出，加清水調到鮮美的口味待用。這時候的湯是清澈見底的，味道非常鮮美。在蘭州，人們都有“喝頭湯”的習慣，就是早上６點牛肉面店剛開始營業喝湯，因那時的湯非常鮮美好喝。</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(4)" src="/static/upload/image/20231217/1537749278963f0d9631d54.jpg"/></p><p>請輸入圖片描述</p><p>How to cook Lanzhou Beef NoodleSoup:</p><p>The quality of Beef Noodle depends on the quality of soup, which is made from 48 seasonings. First, boil the bovine bone with water, add the seasoning packet (48 kinds of spices in a gauze bag), when the soup becomes tasty, the soup stock is done, and then remove the bones and spices, add boiled water to dilute for later use. This time, the soup is crystal clear, but the taste is very delicious. Lanzhou people have a habit of “drinking the first soup”, that is, drinking the soup at 6 am when the beef noodle house has just opened, because the soup at that time is very fresh and yummy.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(5)" src="/static/upload/image/20231217/1537749278903fdf25399ea.jpg"/></p><p>請輸入圖片描述</p><p>和面：牛肉面不同于其他面的地方，就是必須用當地的黃河水（水質比較硬）和當地制成的蓬灰（用小麥稈像燒碳一樣燒制而成）和面，這樣的面才筋道好吃。</p><p>Dough kneading:</p><p>Different from other noodles Lanzhou Beef Noodle uses the water of Yellow River (water is harder) and plant ash (burning wheat-straw to ash) when kneading the dough, so the noodle is more springy and chewy.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(6)" src="/static/upload/image/20231217/1537749278887de2fae4eac.jpg"/></p><p>請輸入圖片描述</p><p>醬制牛肉丁：牛肉面里放的小牛肉塊，是牛肉面的重要組成部分，很多人面吃完了還在撈碗里的小牛肉丁吃。</p><p>Sauced beef dices:</p><p>Of course, Beef Noodle must have beef. When you finish a bowl, never forget the beef dices sinking in the bottom.</p><p><img alt="蘭州家常牛肉面簡單做法（絲綢之路上的牛肉面）(7)" src="/static/upload/image/20231217/1537749279197f6c01589d5.jpg"/></p><p>請輸入圖片描述</p><p>選配料：一碗牛肉面要想做到色香味俱全，就要選上好的白蘿卜、香菜、蒜苗，蘿卜切成透明的片狀，蒜苗和香菜切成小段。Condiments:</p><p>To achieve the color, flavor and taste, white radish, coriander, and garlic will be added and cut into slices for trimming.</p><p>選自《絲綢之路中英合本》這本書，版權所有。</p><p>?</p><span class="copyright">免責聲明：</span>本文由用戶上傳，如有侵權請聯系刪除！