How to make the soup in the noodle restaurant? This question is actually a bit outdated. At least it is not suitable in Chinese mainland, because there are 100 restaurants, 99 of which are mixed and the other is semi-mixed. According to my man, the ratio of one catty of bones to three catties of soup is not affordable for ordinary noodle restaurants. So this soup stock is only suitable for star-rated hotels, not noodle restaurants that do small business outside.
Therefore, the soup stock in noodle restaurants is generally big bone soup treasure+pig bone essence+white oil, and flavored nucleotide disodium, which is known as the king of all flavors and is the most used I+G in the catering industry. Then according to the different sugar, add chicken juice, sheep essence or beef essence, and finally blend a pot of broth. Lanzhou Lamian Noodles, so famous, has long been blended with three bags of materials. Do you really think he will cook you bone soup? So Mei Tao thinks this is the most standard answer.
As for who taught you to use pig bones, old chicken bones, ham bones, mushrooms and eel bones, Mei Tao believes she knows better than he does. But now it's basically extinct. How much is an old hen? How much is the ham bone? The cost of cooking a pot of soup is very high, and the umami and fragrance are not as good as those blended, which is embarrassing.
In addition, don't think that you can drink the prepared soup in one bite. Now is not the time when additives just came out more than ten years ago. The soup made now is particularly natural and soft. Do you really think it's still the time when a drop of incense is popular?
Therefore, it is very conscience to simply change a bone every two days in the noodle restaurant outside. The simplest way to make soup is not mysterious at all. What's the point of making a fuss Mei Tao talks about the simplest cooking methods here.
The soup in the noodle restaurant should look like this.
1, prepare materials. A chicken is about1500g, a pig bone1000g, a spine1000g, a sparerib 500g and a pig's trotters 500g, all of which are soaked in clean water. Then put it into the pot, add water without ingredients, blanch it, take it out after five or six minutes, rub it with clear water again, and drain it.
2. Prepare seasoning. Nutmeg 1g, Amomum villosum 1g, nutmeg 1g, cinnamon 2g, clove 0.5g, pepper 5g, star anise 5g, fennel 1g, radix aucklandiae 1g, radix Angelicae Dahuricae 2g, rhizoma kaempferiae 2g, rhizoma galangae 2g, and radix Angelicae Dahuricae 2g.
3. Put the ingredients into the pot, add 20,000g of water, put them into the seasoning bag, bring them to a boil with high fire, and cook them for 4 hours with medium fire and low fire.
What needs to be explained here is that if you use white soup, cook it over high fire. If you use clear soup, you can add 1000 grams of minced meat, which can become clear soup. If you use yellow soup, you can add soybeans to the soup and cook it together. The reason why the salt-free chicken essence is not added is because it is stirred in a bowl.