I don't remember when it started, the original soup noodles have become the mainstream of my breakfast, from 8 yuan 1 bowl of original soup noodles, to now 10 yuan 1 big bowl of 2 bones with meat and original pure soup. Breakfast such a bowl down, full of energy, rushed in the front, no harm.

Just because it is a regular customer, so the owner and I often are exchanging culinary problems, because now many breakfast restaurants will do fast food, such as Chinese food and dinner. After a while, I learned the whole set of original soup noodles, I said to the boss you are not afraid of me to your next door also open a store to steal your business? I said to the owner, "Aren't you afraid I'll open a shop next door and take your business?

The focus of the original soup noodle in the soup, not in the powder, soup enough beautiful, powder flavor, in fact, the original soup noodle practice is relatively simple, the first soup boiled well, the rest of the technology is not needed, is to boil the soup to the material with all the same technology is not needed. You will see, with me, how the original soup powder is from the material to the finished process.

The authentic original soup noodle soup ingredients which and how to boil:

1, ingredients preparation (home version of 5 pounds of soup)

Half a pig bone, half a chicken frame, half a duck frame, 8 pounds of water, monosodium glutamate (MSG) 3 grams of chicken 10 grams of powder, 10 grams of sugar, 30 grams of salt, here is the matching of 5 pounds of soup materials needed.

2, blanching deodorization treatment

first of all, the pork barrel bone, chicken rack and duck rack clean, and then soak in water for about 1 hour, the ingredients inside the blood out of the bubble, in the soaking water in the middle of the water change 2-3 times.

Bring a pot of water to a boil over high heat, then blanch the ingredients in the pot for 1 minute.

Blanching is not cold water in the pot? How come it's boiling water now?

Here 1 minute blanching is not to remove the blood, but the fishy taste hot off, you know the longer the soup ingredients blanching, the more serious the loss of nutrients, the flavor of its fresh taste with the blanching time full of loss. So here blanching can not be too long, 1 minute of time I think too long, and in the blanching can not be covered, so that the vapor can take away the fishy taste. 1 minute after fishing up with water rinse clean. The water used to blanch the ingredients can be poured out and not used.

3, simmering soup

Simmering soup, try not to use the iron pot, add the water to the pot to boil, put the tube bone, the chicken frame, duck frame together into the pot, the first big fire to cook for 20 minutes. Then simmer on low heat for 2 hours.

After simmering, remove the bones and skeleton without using them, and then use a strainer to remove some very small small bone fragments and meat scraps, which is more conducive to preservation.

4, seasoning

Soup filtered after the seasoning can be added to the seasoning, seasoning does not have to be added according to my ratio, you can add according to their own taste, because to maintain the taste of the original soup, so do not recommend adding too much flavor into the seasoning, or it will be lost in the original meaning of the soup.

5, soup preservation method

8 pounds of water to the last should be about 5 pounds of soup, 1 time to eat should be preserved, you can wait for the soup naturally cooled in the refrigerator, generally put 3-5 is no problem. If there is an odor or sour that can never be used.

The original soup noodle practice:

1, a pot of boiling water, the water boiled powder hot, hot cooked after you can fish up and put in a bowl. In the hot powder when you can put the lettuce together in the hot, lettuce can not be hot too long, 8 mature to start the pot.

2, the pot of water out, and then pour into the simmering broth into the pot, the water boiled when the first put the Chinese sausage into the pot, do it at home, generally very little to put the sausage, so the sausage this step I do not talk about floating through.

3, and then put the lean meat into it. Lean meat should be sliced, and then add a small amount of salt, a small amount of water and chicken mix, and then add starch and mix well.

4, then put the pig liver into the pot. Pork liver first sliced and then soak in water for half an hour, soak out the blood, and then rinse with water and drain the water, and then ginger, a small amount of salt, a small amount of oil marinade, add a little cornstarch before the pot and then mix well.

5, this meat and liver to be tender, so do not cook for too long, the water boiled at most a minute on, this time the meat and liver should be just cooked.

6, the boiled soup, sliced pork, liver into the bowl containing powder, and then sprinkled with chopped green onions or cilantro, and finally drizzled with a little spice oil. Authentic original soup noodles are ready.

Conclusion:

In the same way you can make noodles or flour, the simmered soup can also be used for cooking. In order to keep the original flavor when boiling soup, so do not put ginger and cooking wine to deodorize.