For a restaurant opposite, mixing soup must have a base soup, and cooking the base soup and mixing soup are two crafts. Mixing soup juice is directly related to labor cost, brand positioning, product cost performance and consumer taste. Therefore, we can't generalize how to mix soup juice. Differentiation and accurate positioning are the key. Next, I will explain it separately according to our market here (Chengdu).

First, the traditional taste of the old community

Traditional tastes, such as fat sausage noodles and beef noodles, are boiled from the soup of braised fat sausage and beef, and generally will not be hung in another soup, because the milky white of the soup comes from lard and pith oil, and some people will feel bored or have a dirty taste. Although the taste of red noodles is biased, it is still refreshing, isn't it?

The stir-fry in braise is even more skilful. Beef is splashed with oil, then cooked rapeseed oil, stir-fried watercress (red watercress+old watercress), ginger and garlic (pat, don't cut), spices (generally no more than three), pepper and pepper, and then add water to braise in braise. The flavor brought by these materials has the widest popularity. The key quality control point of catering, especially noodle restaurant, is "do subtraction and make fewer mistakes"!

Let's talk about soup, salt, monosodium glutamate, chicken essence, white pepper, ginger and garlic water, white sugar, pepper noodles, cooked pepper and soy sauce. That's all.

without vinegar, vinegar is a personal taste. There are two bottles on the table of the noodle restaurant in old Chengdu, one is high and the other is short, and the soy sauce is high in vinegar and short in soy sauce. It is a rule to add vinegar to the sour taste.

there is no garlic, but boiled water is poured into the shredded ginger and garlic, that is, ginger and garlic water, instead of boiled water to make soup, ginger and garlic water is used.

soy sauce is not soy sauce either. The noodle restaurant in old Chengdu uses soy sauce with soy sauce.

The cooked chili is not red oil, and this paste is spicy. The spice in the cold dish red oil is heavy, and the chili can't be pasted. Chili peppers must be dried and fried in a pot. When they are crisp, they will be broken with an iron pan and mixed with white sesame seeds, so that the cooked rapeseed oil will be fragrant when spilled!

There is no so-called "secret" in mixing soup in traditional noodle shops. There are only two points: 1. Respect tradition; 2. Never cut corners.

Second, the noodle restaurant with special flavor

Let's talk about a real chestnut. In the past, colleagues in the hotel went back to their hometown Nanchong to start a business and opened a noodle restaurant featuring pickled peppers and chicken offal. Practice is his secret recipe, and I'll just give you a rough idea.

Pickled chicken offal in the general market means literally: pickled pepper and chicken offal, and the taste type also means literally: pickled pepper flavor. He added his own understanding of the flavor type: the flavor of pickled peppers is the flavor of kimchi fermentation, and it is king to make an old pickle by himself, so he soaked pickled peppers and kimchi with dozens of old pickles from his grandmother's house! This is "differentiated competition" that cannot be copied or copied. He understands the flavor pattern according to the taste of grandma's house. He thinks that the classic and most popular Kung Pao fish flavor of Sichuan cuisine is a compound flavor, and he prefers that his pickled pepper flavor combines the five flavors of home-cooked flavor with the five flavors of ginger, onion and garlic.

So, he brought out his own soup: half vegetable oil, half chicken oil, stir-fried watercress, dried chilli and red pepper, pickled pepper, pickles, pickled ginger, minced garlic, chicken offal, cooking wine, chicken bone soup and seasoning. Add pepper oil, chopped celery, chopped green onion, ginger and garlic water, chicken essence, soy sauce and Chili oil. In Sichuan cuisine, celery and pickled peppers are a perfect match!

so, to make a signboard by grasping the characteristic flavor of a traditional flavor, it is necessary to mix the soup in this way! The trick is: don't let go of any details.

Third, a fashionable and healthy noodle restaurant

Eating noodles can also be a very aesthetic thing in life! Noodles can be made of vegetable juice, and miscellaneous grains can also be added to flour. Therefore, the soup should naturally be unique and story-telling. Here are two kinds of dishes made in restaurants:

1. Grilled bones and hung soup

Chicken rack and beef bones are put into the oven, and the excess fat is exposed, then baked into golden crisp, and then hung soup. In addition, garlic, onions and carrots should also be baked together. Why? Because the soup is fragrant, it needs Maillard reaction, Maillard reaction needs amino acids and reducing sugar, and there are amino acids in the tested meat and bones and reducing sugar in the vegetables. The soup hanging out in this way has a strong burnt smell unique to barbecue. Knowledgeable people know that this is a practice of western-style basic soup. It really smells good.

By the way, put the lid on the soup, and more calcium nutrition will come out of the roasted bones.