Ingredients (made in 100 bowls):
Noodles 10 kg soy sauce 2.5 kg soft sugar 65 g monosodium glutamate 50 g shrimp seeds 5 g, Qingtou 1 kg cooked lard (or sesame oil) 1.5 kg.
Production method:
1. Put the pot on medium fire, add 250g of clear water, bring the shrimp seeds to a boil in the pot, after 3min, add the soft white sugar, after dissolving, pour the soy sauce, bring it to a boil, let it cool and put it into a container for later use.
2. Put clean water into the pot and bring to a boil. Add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover it with a small pot cover. Put the empty bowl on the cooktop, pour 25g soy sauce, cooked lard or sesame oil10g, and add 0.5g of Qingtou and monosodium glutamate. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked thoroughly. When it is boiled, remove the cover and remove the floating foam, scoop the noodles into the bowl one by one, and pour in appropriate amount of noodle soup.
3. Qingtou method: Does Qingtou use all kinds of crisp glances? A halogen, divided into Xuan street frame I nao xing bo yo ⑺ā 2? Pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers. After washing these vegetables, they are cooked with boiling water and cut into shreds or segments.
Product features: the soup is soft, non-sticky, fresh and tender, and economical.