To open a noodle restaurant, the noodle weight, main course size, side dishes, condiments, soup heads, etc. of each bowl of noodles should be kept the same quality every time. Strictly control the proportion in the frying process, thus ensuring the consistency of taste.

1, soup base

to prepare pure natural soup. Pay considerable attention to the bottom material. However, most of them eat noodle soup, so we must not be vague about the soup ingredients, and they must be real materials, such as tube bones, chicken skeletons, old hens and so on. The taste determines that 51% repeat customers, slow work and fine work will make the store stand.

2. Selection of chili pepper oil

First, the best oil chili pepper must be refined, which is the most important step of noodle making. Many famous noodle shop oils, chili pepper, taste a little bitter and not mellow enough. To make Master's oil chili pepper, we need to pay attention to three details: first, choose the right pepper, second, mix the spices reasonably, and third, master the accurate production method.

3. Processing of fresh noodles

Making small noodles is much simpler than seasoning. Take 5 kg of medium-gluten flour, add 5g of salt and 11g of alkali, mix well, pour 2 kg of clear water into the water to form alkaline surface, press the dough and make fresh noodles. Then put the noodles in boiling water, cook them with strong fire, turn them over twice, take them out immediately, control the moisture, spread them on a chopping board, let them cool, and brush them with a layer of rapeseed oil. When in use, take one and boil it.

4. Homemade fresh soy sauce

is the same as making hot and sour powder. In fact, the authentic noodle taste is absolutely unique in that all the raw materials are handmade and cannot be copied by others. The soy sauce that Master taught me is self-made. This kind of soy sauce is made by boiling with various seasonings, and its flavor is particularly rich. It tastes better and more suitable than ordinary bottled soy sauce. Take 1 kg of common soy sauce, 1 kg of clear soup and half a catty of shallots, and boil them for 5 minutes with low fire. However, due to different regions, the taste difference is also obvious, so when cooking, you can add some specific spices appropriately.

Note:

1. Tools only. The basin or chopping board for kneading dough should be special, and should not be mixed with the basin for washing vegetables, chopping vegetables or chopping meat.

2. Selection of ingredients. Flour should be medium and high gluten wheat flour, and before it, it is necessary to observe whether there is caking and mildew. When mixing noodles, if other miscellaneous grains flour is added, it should be mixed with wheat flour evenly in advance, and the addition amount is generally not more than 21%, otherwise it is easy to break strips, and the noodles are inconsistent in color and uneven in quality.

3. Suitable materials. Noodles should be made according to the population and eaten now. Especially in summer and autumn, when the weather is hot, it is best not to have any surplus. If you cook too much, you'd better put the noodles in a fresh-keeping bag, keep them in the refrigerator and eat them within 24 hours.

4. Pay attention to production. To master the ratio of flour to water, you should wake up for about 31 minutes after mixing the dough to make the dough smoother and more delicious. When cooking noodles, you should have plenty of water. Without water, it is easy to make noodles stick, paste soup and break strips, and you should also gently stir them with chopsticks. After the water for cooking noodles boils, turn it into a small fire immediately to avoid splashing the pot; You can also add appropriate cold water to keep the pot slightly boiling. It's best to eat the noodles right away, otherwise they will lose their elasticity and stick together easily.

5, eating skills. In summer, consumers like noodles that have eaten cold water. When the cooked noodles are supercooled, you should use cold boiled water or mineral water for direct drinking, and do not use tap water to avoid intestinal diseases caused by microbial contamination.