Lead: Lamian Noodles stock soup is the stock soup for Japanese noodles. By adjusting the proportion of materials, we can cook broth with different tastes. The following is the formula of Japanese-style Lamian Noodles stock I have carefully prepared for you, and you are welcome to refer to it!
Japanese Lamian Noodles soup steps
1, scalding of ingredients: chicken bones and pig bones should be scalded with boiling water first to wash away blood, mucus and fishy smell.
2, ingredients into the pot: put the scalded meat bones into a clean deep pot, pour water to prepare soup.
3, put vegetables: root vegetables should be cut into large pieces and then put into the pot, large pieces of ingredients are more resistant to cooking and easy to fish.
4. Boil over high fire: Boil the soup with high fire, and then turn to medium-low fire, Lamian Noodles soup will be turbid.
The practice process of Japanese Lamian Noodles noodle soup;
1, wash onion and cut into sections; Wash carrots and cut them into small pieces for later use.
2. Put pig bones and chicken leg bones in boiling water, blanch for about 3 minutes, then wash and drain with clear water.
3. Put the water and all the materials of methods 1 and 2 into a soup pot, boil it with strong fire, and skim off the floating foam.
4. Turn Exercise 3 to low heat and keep the soup boiling.
5. After boiling for about 1/2 hours, add dried clove fish and dried shrimps, and cook for another 2 hours and 1/2 hours, leaving about 2/3 soup; After turning off the fire, filter the soup with a fine sieve.
Finished product drawings:
How to make Japanese Lamian Noodles original soup;
The key to a delicious Japanese-style Lamian Noodles stock is to add dried clove fish and dried shrimps to make the flavor of the soup head more prominent.
Main ingredients of Japanese basic soup:
Chai fish fillet: Chai fish is made from bonito, dried and cut into wood chips. It's delicious and is usually used to make soup or cold salad.
Pig back oil: Pig back oil is a piece of fat on the pig's back, also called pig plate oil, which becomes lard after frying. Adding it to the dolphin bone soup can increase the concentration and aroma, and the color of the soup head is easier to turn white.
Dried Lilac Fish: Dried Lilac Fish is more delicious. Grab some when cooking soup and cook it with meat and bones. All the delicious food is in one pot.
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