To be willing to put the bones, first boil the blood (don't be afraid to lose the umami taste and dump it), and then break the bones and cook them (a more critical step).
duration and degree of heating
It is emphasized that fire should be used to increase the kinetic energy in water and make the water flow play a stirring role. The soup is not stewed, and a small fire will definitely not work. Of course, the fire here is relative. If the pot is small, it can be lowered appropriately, mainly depending on the boiling situation.
Kitchenware selection and time
To achieve the best effect, you should cook in a deep pot for more than 10 hour (if you eat on the same day, you usually get up in the morning and eat at night). It is best to choose a deep pot, because the temperature at the top of the deep pot is low, which can effectively prevent evaporation and reduce the number of times of adding water in the middle.
Key seasoning
Dare to add salt to the final salinity you need in advance, because salt solution can promote the dissolution of colloid in bones. If the taste is light or seasoned with salt afterwards, the dissolution of gum will be greatly reduced.
The above is the practice of noodle soup base. As long as you pay a little attention to these problems, I believe the soup base will be delicious! There are many kinds of soup bases. If you have time, you can try. But be careful not to waste ingredients! Also, if you buy meat, you have to go to a regular place to buy it, so you can rest assured.
Zhajiang Noodles's approach:
Ingredients: 500g semi-fat minced meat, Liubiju yellow sauce 1 bag, clear water 150ml, scallion 1 root, soy sauce 1 spoon, 200g mung bean sprouts, cucumber 1 root, noodles, garlic and vinegar.
Exercise:?
(1) Pour the soy sauce and yellow sauce into a large bowl, then add 150 ml water and stir slowly with chopsticks; Cut the Beijing onion into sections for later use?
(2) Add more oil to the wok and heat it up. After the oil is heated, add chopped green onion and stir-fry for half a minute. Then add minced meat and stir-fry until it becomes discolored and immature. Then add the prepared yellow sauce and stir-fry slowly for 78 minutes with minimum fire.
(3) Blanch the washed mung bean sprouts with boiling water and take them out immediately; Wash cucumber and shred; Chop garlic into minced garlic for later use (4) Boil the scalded water of mung bean sprouts, add noodles to cook, then take out the noodles and soak them in cold boiled water, and then pick them up and put them in a bowl (5) Finally, put mung bean sprouts and shredded cucumber on the noodles, add 65,438+0 spoonfuls of fried minced garlic, and then add a little vinegar to mix well. ?