For example, add water to instant noodles, or add chicken soup, milk and so on. According to the dark cooking method, the juice and sauce package, whether it is braised beef or termites, are called タレ, and finally the noodle soup with water (or milk) and sauce package is スープ.
For the convenience of the following explanation, let's call it noodle soup.
Generally speaking, most of the classifications in Lamian Noodles are classified according to the types of noodle soup.
Let's talk about sauce first. Sauce is mainly divided into salt, soy sauce and miso.
タレ (salt)
Think back to the salt-boiled mutton soup and braised mutton soup you usually drink. Salty taste will only increase the salt and make the soup more delicious, but it will not change the original flavor of the soup. The same is true of salty and spicy noodles, which pay more attention to the original flavor and focus on freshness. The lightest of the three seasonings.
タレ (soy sauce)
Soy sauce is the most common sauce in Lamian Noodles. Can be paired with rich white soup or refreshing clear soup.
Sometimes it will be paired with Lin Wei to bring a little sweetness.
タレ (Miso? )
Miso is the most flavorful sauce. As long as the quality of miso is good, you can make delicious noodle soup by adding water. Of course, many shops still use dolphin bone soup or chicken bone soup to increase the layering of the taste and make the soup fresher. Although I think no matter what miso in Tonga, it will taste like miso. ...
When the sauce is finished, let's talk about soup. Japanese Lamian Noodles soup can be divided into clear soup and white soup.
Juice broth
Clear soup is clear soup, but the oil content is not necessarily low. Many clear soups are Lamian Noodles, and the bottom of the soup is clear and covered with a thick layer of oil.
Clear soup mainly includes chicken bone clear soup and fish pass clear soup.
Chicken bone soup is made of chicken skeleton, and its shape is similar to the chicken soup we usually cook. So salted chicken bone soup Lamian Noodles is similar to the chicken noodle soup we usually eat ~
Fish soup is a little more complicated. Fish is a fish and the medium is shellfish, so the fish medium can be understood as a seafood system.
The most common fish medium is clear soup, which is boiled with Muyu flower (bonito festival) and kelp.
This soup base combination is also the most common "juice". If the Japanese menu says "juice", it is usually soup made of Muyu flower and kelp.
And some fish-based clear soups will also add scallops and dried fish (meow? ) and so on.
Fruit juice (white soup? )
White soup is milky white soup, which is similar in shape to bone soup or fish soup.
If you want to know how white soup is made, you must first know why the soup turns white.
In fact, it is also simple, mainly because of emulsification.
To put it bluntly, oil (fat in meat and bones) is dispersed in water under the action of emulsifier (collagen and so on protein).
This soup is obviously white. )
White soup mainly includes dolphin white soup and chicken white soup.
Dolphin white soup is also Lamian Noodles soup made of dolphin bones.
Generally speaking, leg bones (bar bones) and back bones (spine) may be added to provide a large amount of bone marrow, that is, fat.
Collagen, also known as emulsifier, is provided by pig's head and pig's foot.
Then be sure to cook with high fire, keep the liquid in the pot boiling all the time, and cook for a few hours to get milky pork bone soup.
Therefore, chicken soup can't be cooked only with chicken bones, because there is not enough fat, so chicken and chicken oil will be added in addition to chicken bones.
This is the end of noodle soup with Lamian Noodles noodles. But the classification is not so simple and rude, but there are overlapping places.
Lamian Noodles, for example, sauce dolphin bone, which is sauce dolphin bone soup. It is hard to say whether it belongs to the Lamian Noodles classification of dolphin bones or the Lamian Noodles classification of soy sauce.
And Lamian Noodles in white soup doesn't necessarily have only one kind of bone. The mixed soup of dolphin bone and chicken bone is also the mainstream formula, and some shops will also add dried fish to increase the umami flavor, which will overlap with the fish system.
In addition to these traditional recipes, there are some minority or trendy recipes, such as curry Lamian Noodles, milk Lamian Noodles, cola Lamian Noodles and so on.
(Black Sesame Black Lamian Noodles)
As for Hakata Lamian Noodles, Xiduo Lamian Noodles and Lamian Noodles, which are divided by place names, let's save them for the next issue.