wholesale indian jewelry albuquerque Lanzhou Ramen Introduction

wholesale list for jewelry Lanzhou Ramen is a kind of food name. It began during the Jiaqing period of the Qing Dynasty (1799). Malaysia and others used "One Qing (Tang) Erbai (Radish) Sanlu (Coriander Garlic) Four Red (Spicy) Five Yellow (Noodles Huang Liang)" unified the standard of Lanzhou beef noodles.
For the long years after more than two hundred years, it is known for a bowl of noodles. Praise and honor of internal diners.

Lanzhou ramen ramen materials:
Lanzhou beef noodle ingredients are very particular. Then cut into fine diced, mix with green onions, dried pepper and peppercorns; the thickness of the noodles is casual, the authentic practice should be boiled separately, and then poured an appropriate amount of beef soup and covered the main ingredients just fried.
This full of large bowls, the noodles are clear, the oil is shining, and the fragrance is fragrant. The taste is not greasy, smooth and hot. In addition, a small bowl of fresh soup is handed in. If you still need beef, cut it separately. Eating beef noodles in Lanzhou, most people will exceed the usual food.

display stands for jewelry wholesale What is Lanzhou beef noodles?
Introduction: Lanzhou beef masks have the basic characteristics of fresh, fragrant, soft, toughness, and spicy. The finished products have five major characteristics (one clear, two white, three red, four green, and five incense). The raw materials are beef, beef bone, beef liver, and chicken. What is "Lanzhou Beef Noodles", Mr. Chen Jiuru, the sixth generation of the founder of Lanzhou Beef Noodle, made a more comprehensive interpretation of Lanzhou beef noodles.
Recently, there are many media reporters asking what is Lanzhou beef noodles?
Today we are fortunate to listen to Mr. Chen Jiuru's answer: From the Chen family of Chen family, Chen Weijian introduced the beef noodles into Lanzhou has a history of more than 200 years. At that time, Chen Weibian's grandfather Chen Ke Da left the basic formula represented by the four main ingredients (Taihang Shanshan Pepper, Pepper, Grass Fruit, and Ginger). To the two -three types of spices from Chen Weibian, the Lanzhou beef noodle formula represented by the two basic formulas at that time developed from the five basic formulas to the current diversified formula. One point is two hundred years. The four main materials are always dominant, otherwise the taste type will change, and it cannot be called Lanzhou beef noodles.
Mr. Chen Jiuru summarized the following points, let's take a look.
What is Lanzhou beef noodles?
1, the composition of Lanzhou beef noodles
three major ingredients: (that is, wheat fine powder, beef and radish).
four main ingredients: (Huai ginger, pepper, pepper, grass fruit) soup adjustment.
Five major features: one Qing (soup), two white (radish), Sanhong (spicy), four green (coriander, garlic seedlings), and spiced (finished fragrance overflow).
Is six major auxiliary materials (garlic seedlings, coriander, oil splason pepper), (boiled soup: beef bone, beef liver, old hen).
This processing process: Cooking meat, boiling soup, soup, and noodles, noodles, plate noodles, outlets, ramen, noodles, beef soup, beef, radish slices or diced, garlic seedlings, garlic seedlings, garlic seedlings, garlic seedlings, garlic seedlings, garlic, Coriander and oil splason pepper can be called Lanzhou beef noodles.
2, Lanzhou beef noodles characteristics
The characteristics of rich soup, tough noodles, crispy meat, white radish, spicy oil red, garlic seedlings, coriander green, and harmonious taste. The noodle specifications include "large, wide, wide, thin width, leek leaves, buckwheat edges", as well as more than ten kinds of pull methods such as "two thin, three thin, thin, capillary, and one nest".
1.jpeg
The flavor of the beef noodles of Lanzhou:
The words of flavor, flavor and aroma cannot be swapped, but the differences between the three are relatively simple. After clearing the distinction, the cooking skills of Lanzhou beef noodles can be more exquisite. It sounds even more amazing!
The taste of Lanzhou beef noodles represents the feeling of the entire mouth (including the tongue), that is, the stimulation of the taste buds of the tongue and pharynx, the taste includes sour, sweet, salty, spicy, and bitter.
The aroma of Lanzhou beef noodles is caused by the sense of smell in the nasal cavity. The various trace volatile components in Lanzhou beef noodles have the excitement of the nerve cells of the nasal cavity. aromatic.
The flavor of Lanzhou beef noodles is a comprehensive feeling of appearance, quality, taste and aroma.
1.jpeg
1. What is the flavor of Lanzhou beef noodles?
The flavor of Lanzhou beef noodles consists of five aspects: color, fragrance, taste, quality, and shape. It is a comprehensive feeling of appearance (color and shape), aroma, taste and taste (quality), that is, to show the overall feeling of eating beef. The flavor of Lanzhou beef noodles that tastes first depends on the smell of smelling, as well as the noodles and soup, radish, beef, coriander, garlic, and chili oil of Lanzhou beef noodles. Food.
The taste (quality structure) of Lanzhou beef noodles is viscosity, temperature, burning, thickness, itching, tactile and painful feelings.
2, the taste of Lanzhou beef noodles
The taste of Lanzhou beef noodles occur in the oral cavity, which is the feeling of tongue oral and food beverages. There are two sensations on the tongue. One feeling is used to feel the taste, called "taste bud", covered with the entire tongue surface. The taste buds are distributed in the tiny structure in the oral mucosa, which is connected to the oral cavity with its short tube. Generally, there are more than 2,000 taste buds of adults, one of which are distributed in the soft jaw and the back of the pharynx. Most of them are distributed in the flavored nipples on the surface of the tongue. Another sensor is used to feel the taste. The mouth and the tongue are covered with free nerve endings, which can feel the taste, such as the "spicy" taste sensor.
The taste of Lanzhou beef noodles is mainly divided into acid, sweet, bitter, salty, and fresh. (Note: The existence of umami has a long history. In 1985, in the first international discussion in Hawaii, it was officially recognized as a scientific word to describe the taste of glutamic acid and nuclear acid. Fifth basic taste).
The taste is controversial: spicy (pain).
A Lanzhou beef noodle taste correlation: refers to the characteristics of taste and other sensations. Other feelings associated with taste are the main sense of smell and touch.
(1) Lanzhou beef noodle taste and smell association: The relationship between taste and smell is the most closely. The various tastes we usually feel are the result of the synergy of taste and smell.
(2) Lanzhou beef noodle taste and tactile correlation: Tentile consciousness is a kind of skin sensation (the sensation of the mouth of the mouth), such as soft, hard, thick, fine, old, tender, spicy and so on.
(3) Lanzhou beef noodle taste and vision association: The vision of the dishes, that is, the color and shape of the dishes. It has a certain relationship with taste, and its medium is a linked consciousness under the psychological effect. The color and shape of Lanzhou beef noodles are beautiful, stimulating to human appetite, and naturally stimulating the taste.
(4) The relationship between taste and hearing: Lanzhou beef noodle taste is associated with hearing, such as the ramen process, the soup adjustment, and the sound of the noodle noodles give people a sense of excitement. Like the visual relationship, it is also a linked consciousness under the psychological effect.
3, the aroma of Lanzhou beef noodles
The aroma of Lanzhou beef noodles is actually describing the smell of Lanzhou beef noodles.
The substance of Lanzhou beef noodles
It is called fragrance and attributed it to the sequence of flavor. Because incense and taste always exist in food at the same time, sometimes it is difficult to distinguish. However, there are essential differences in fragrance and taste, and they are two completely different sensory attributes of material. The fragrance belongs to the sense of smell, which is caused by volatile substances that stimulate the nasal olfactory nerve and cause it in the central nervous nerve. The fragrance is a favorite smell. Because people are different from the good and evil of the smell, they also have a difference. If it smells tofu, some people say it, but some people say incense. It can be seen that incense and smell are not absolute. But whether it is fragrant or stinky, they are all odor and a pure sense of smell. We can postpone the habit of using "fragrance", but we must strictly distinguish it.
The aroma of Lanzhou beef noodles mainly comes from volatile fragrance.
When the incense substances have a certain volatility, and the volatile substance reaches a certain concentration (threshold), which causes smell. The larger the concentration, the stronger the aroma. Heating can effectively promote volatilization of fragrant substances, such as beef and beef soup, ginger, green onion, etc. The aroma at room temperature is lighter, and heating can promote their volatile. Some seasonings of Lanzhou beef noodles can appear a strong aroma at room temperature.
The smell of Lanzhou beef noodles is extremely small volatile molecules that will float in the air and capture it by the nasal cavity. The aroma ingredient of Lanzhou beef noodles mainly comes from the Marad reaction produced by spices during the heating process of beef. Because spices and heated beef have high volatile molecules, it will promote the drifting of the smell. The aroma of the aroma for beef and beef noodles is identified, and nearly 30 major compounds are identified in the aroma of beef. In addition, the main aroma of beef noodles has nearly 100 compounds. aroma. The smell of Lanzhou beef noodles is perceived by the edge system of the brain. This part is the more primitive part of the brain. At the same time, it is also responsible for dealing with emotions, behaviors, motivations, and long -term memory. s reason. The smell of Lanzhou beef noodles can enter the human body from two ways, one enters from the nostrils, and the other is from the "back of the nose" behind the throat. Our research shows that the right brain is better at dealing with the odor of odor.
Af the deployment and testing of the aroma and aroma of Lanzhou beef noodles, in addition to using chromatography and mass spectrometer, some people have tried to use "electronic tongue" and "electronic nose" in the research and application field of Lanzhou beef noodles. It's right.
This, the beef noodles and sauce products of Chen Weijian's family ancestors borrowed from the traditional Chinese medicine "medicine, food, food, medical and food homologous" theory, and combined cooking skills with food therapy, food and nourishment to form meat The unique features of fragrance, sauce, medicine, and oily fragrance are unique. Due to the application of the compatibility principles and unique cooking techniques of "king, ministers, Zuo, and envoys" in traditional Chinese medicine prescriptions, combine natural flavors with natural foods such as beef, so that the nutrients of the meat can be used to rely on the aroma of the spices and medicinal materials. And the value of treatment, cause appetite and fully absorbed by the human body. Fennel, cloves, pork, amomum, cinnamon, fragrance, 100 times, nation -old, and expensive spices with medicinal values, will use the mellow and deliciousness of the meat to open up chest qi, wake the spleen and stomach, and Zhongzhong. Dine, nourish yin, nourish the kidney, nourish qi and blood circulation, and strengthen the body. These unique food culture combined with cooking and dietary therapy have been completed by the Chen family who are proficient in Chinese medicine throughout the ages through continuous exchanges with famous Chinese medicine masters and master cooking masters. This is also the real reason why Lanzhou beef noodles have been inherited for more than 200 years.

wholesale imitation jewelry-kolkata Our Lanzhou is not called Lanzhou ramen called beef noodles