It has obvious mellow taste, unless it is beef bone soup! Otherwise, ordinary noodle soup will not have obvious fragrance!
Because of the cost, normal noodle soup is simple bone soup! Generally speaking, chicken skeleton and pig bone are used as the main raw materials, which are put into soup barrels for 6- 10 hour after blood washing and blanching. Cook until the soup turns white.
Northern noodle restaurants like to cook soup with beef bones. The advantage is that the soup is delicious and fragrant, but the disadvantage is that the soup is not thick or white. It is usually transparent or a little brown. This is because when beef bones are cooked, dried peppers and ginger and onion cooking wine are added to make them fishy and fragrant, so it is normal.
If you want to add ingredients and cook the soup until it is thick and delicious, what should you add?
There are no additives, only the high-grade thick soup used for Chinese food has this effect. But this cost is very high!
The specific raw materials are: pig bones, pig skins, old ducks, old hens and chicken feet. Basically, the cost of frying once is about 1 1,000 yuan, and you can get about 1 1,000 Jin of broth. Generally used as the base soup of high-end hotel dishes, if it is used to cook noodles, how much is a bowl?
Another simple method is pig bone+chicken skeleton+pig skin+chicken feet. These materials can be boiled together for more than 12 hours, which can also achieve the effect of white and thick soup, but the flavor is definitely not enough.
If you use additives, you can also achieve the effect very simply!
Because I haven't used additives myself for many years, I'm not sure about their effects. Here's a rough idea, which is what I did in a noodle restaurant when I was working in Gansu in 2008.
Just add pork bone soup and thick soup treasure. Soup can be thick and mellow, but these are only superficial phenomena!
Disadvantages 1: If additives are used, the prepared soup can only be used on the same day! It basically stinks the next day! The cost is probably bone soup1/6-110.
Disadvantage 2: Noodles made with additive soup will make guests thirsty and bored after eating them! It is always thirsty, and dry mouth after drinking water may lead to diarrhea.
Last reminder: if it is a noodle restaurant, it is not recommended to use additives! The bone soup for cooking noodles is at most 2 cents, and long-term business is the most important thing!
Another possibility is that noodle soup will be thicker:
More than n noodles were cooked in the soup of the noodle cooking furnace, and the flour on the noodles was dissolved in the noodle soup, making the noodle soup thick and yellow. Beat this soup directly into the noodle bowl. If it is well seasoned, the soup will be thick and fragrant.
Most of the noodles made in this way will be thick and sticky, the soup will be yellow, and there will be an alkaline south side.
The last possibility of thickening noodle soup;
The noodles have been cooked for too long, and the surface layer has been boiled off. Or the cooked noodles are soaked for too long, and the noodle soup is less, which may also lead to the thickening of the noodle soup.
I remember eating noodles in a noodle restaurant once in 2009. Noodles are badly cooked. After serving for two minutes, the soup turned into batter, sticky and thick, like batter. I was tired of eating it once for two days! I lost my appetite after seeing noodles for almost two months.