But this is also a really knotty problem, the soup base of the noodle shop is not blended out?
First of all, the more common bone soup noodle soup base it, serious bone soup noodle soup base to use chopped pig stick bone, pig fan bone (fan-shaped scapula) with clean water soaked for two hours, and then cold water in a pot, boiling skimmed off the blood froth, and then stewed on high heat for 1 hour, bone soup thick white after turning to a low fire, stewed for 2 hours, and straight stewed to the pig fan bone on the cartilage are stewed to the degree of shedding good. In order to make the bone soup more flavorful, each noodle shop has its own seasoning recipe, more common stew bone soup some spices such as pepper, strawberry, dahurica, sand nuts, cloves, cinnamon, anise, hawthorn, etc., but the pork bone soup flavor is light, so the amount of spices must be less, the breath of the spices as long as the effect of flavor and aroma on the good, do not reach the degree that allows people to clearly be able to smell the smell of the spices.
Salt must be added at the end, salt into the early will affect the concentration of bone broth, reduce the precipitation of protein.
In addition to bone broth noodles, the most common is chicken broth noodles. And chicken soup is often made into a clear soup feeling, such as Yangchun noodles, rarely used under the thick chicken soup juice. Clear chicken soup is generally used chicken skeleton and wing tips, chicken legs, chicken frame must be hollowed out the inner cavity of the chicken lungs and chicken blood, washed into the pot, the first large fire to the water flower slightly flopping but did not boil, turn the fire, keep in this state, simmering for three to five hours, so that the soup is clear and fresh, full of fresh flavor. During this period, you can add green onion, ginger, dahurica, sand nuts and other condiments, salt is still the last to put
Look at these two soup base, from the ingredients, time and fire seems to be thirty dollars a bag of direct boiling water into a big bone soup powder and chicken broth essence, compared to the really troublesome, how many conscientious stores are willing to use this method of making noodle soup it?
Hello everyone, I'm Yin Xiao Chef, specializing in food and beverage technology dissemination, I'm glad to be able to answer this question for you.
In our Sichuan cuisine, the most important thing is to adjust the soup, there is an old saying called, sing the cavity of the opera, the chef's soup, visible soup in the cooking of how important, in the past there is no chicken essence, MSG in the era, in order to taste the dishes good, you have to rely on the soup to taste, and now with the development of the times, a lot of bad catering stores with a thick soup treasure, scent king and so on to seasoning.
A good pot of soup base price cost is quite high, all using the old chicken, duck, pig bone, belly up, ham, dried shellfish, etc. to simmer. Even if it is a small store inside, simmering soup also need to use chicken racks and bones, in order to make the dishes taste fresher and more pure, a noodle shop is more so, to know how to simmer a pot of good soup.
In this fast-paced life, not only to walk fast, even the meal is also you are in a hurry, there is, rent, ingredients, labor costs are too high, for many unscrupulous businessmen opened the door for convenience, pro-use flavor, thickening agents, emulsifiers, pigments and so on to make what is often referred to as a thick soup.
Why this problem occurs, it shows that our regulators are still not effective, there is no good supervision program for food safety, lack of appropriate laws and regulations, but also not without our greedy cheap heart.
Different soup base with different ingredients, the main highlights the flavor fake pure thick, such as Lanzhou beef noodles simmering beef bone soup, is to highlight the beef flavor pure, beef flavor thick effect, after a long time of simmering, to achieve the soup clear, taste fresh, sticky mouth, eat up to make the noodle is more smooth, tasty.
There is also a pure old hen of Yunnan simmered chicken broth, mainly used for chicken noodle soup, soup flavor is very pure, with a strong chicken flavor, yellow chicken soup, let a person mouth watering, this is a product to the extreme, the results of the heart, the pure chicken broth, no matter whether it is to cook, or cook a bowl of chicken noodle soup, is a beautiful gourmet good.
Chongqing small noodles with soup is a big bone soup
1, 15 pounds of pig bone, 2 old hen, 1 old duck, 3 pounds of pig's trotters, half a catty of ginger, a small handful of peppercorns, white wine in moderation.
2, the pig big bone, chicken, duck, hooves clean, and then chopped into large pieces, into the water blanch to remove blood, fish out and clean.
3, and then put into the soup pot with water, add onion, ginger, pepper, white wine, with a large fire boil white, and then change to a small fire slowly simmering out of the fresh that is, a good pot of soup base on the simmering, this is the Chongqing small noodles soup simmering method I hope to help you.
A good bowl of soup is a bowl of noodles live soul, boiled out of a bowl of good soup standard is, with real materials to do, pure flavor, no impurities odor, fresh, mellow flavor, to do this standard difficult? Said difficult is really difficult, is not difficult is really not difficult, depends on your heart is not right, the heart is right out of a good soup base.
Today, similar to the king of meat, a drop of incense additives such as the widespread existence of these products to provide an abnormal aroma, false aroma, messy aroma, not pure aroma, but the cost of this thing is low and high profits, naturally, has its market.
The real noodle shop soup base source is only one, with the bones boiled out, only this soup is pure, fragrant fresh. To do this step, as long as they are a conscientious businessman on the line.
The experience of boiling good soup base is not to add too much seasoning, the purpose of the seasoning is to go to the fishy taste, and then a little bit of seasoning to enhance the aroma, set off the bones of the fragrant fresh is successful, too much seasoning will make the soup base has a taste of Chinese herbs, resulting in a strange taste, in turn, not beautiful.
Pork bone soup base simmering method:
Ingredients: pig bone chicken frame
Accessories: anise, scallion and ginger
Steps:
1. pig bone and chicken frame washed, blanched into the pot to remove the blood.
2, pork bones and chicken rack re-entered the pot, add star anise, green onions and ginger, simmer for 20 minutes over high heat, turn to medium heat and simmer for 20 minutes, turn to low heat and simmer for 80 minutes, *** two hours, the chicken rack bones seasoning fished out, the bones of the aroma and freshness to be released, the soup base is basically complete.
3. The process of simmering soup base should be carefully observed, and constantly produce foam to skim, commonly known as: playing foam.
4. Conditioned with a casserole simmering soup base, the flavor is more mellow and more concentrated, the release of fresh more perfect.
Beef noodle soup base simmering
Ingredients Beef bones Beef or you can use beef bones alone
Auxiliary ingredients Peppercorns, scallions, ginger, tomatoes, white carrots
Steps:
1. Bone blanching, beef blanching, blanching on the meat will be hard.
2. Blanch into the pot, add peppercorns, onions and ginger, open a small fire and slowly boil the pot, increase the fire, cook over high heat for 30 minutes, 30 minutes over medium heat, and more than 2 hours over low heat. The reason for cooking over low heat is not to make the beef hard, and the beef shrinks at once in a hurry. Beef bones are hard and thick, and it takes more than three hours of cooking to get the flavor. The whole process is called foaming.
3. One hour before the pot to add tomatoes and white radish, these two vegetables with beef flavor is particularly fresh, increase the freshness of vegetables, soup base flavor more natural and pure.
4. Fish out the bones and other impurities, soup into.
The modern kitchen must do subtraction, with a minimum of seasoning to do the best flavor, all of a sudden with dozens of seasoning to do soup, the flavor was kidnapped by the herbs, there is a positive taste? Pure taste is the flavor of the ingredients themselves, cooking is to let this delicious full release, natural release, which is the purpose of cooking. Deviation from this purpose, a focus on the flavor of seasoning, out of the taste is false impure.
Bone broth practice:
1, the fan bone, straight through the bone, tailbone, broken bone wash, and then put into the boiling water pot boiled and turned to a small fire to cook 10 minutes.
2, take the bones out, put them into warm water, and use a rag to wash the bones root by root to refresh, especially the blood foam and impurities in the cracks of the bones, which should be wiped out.
3, and then through the bone split, split two pieces, out of the bone marrow, put in the steel fine pot, with a fine mesh sieve filter broth, add green onions, ginger, wine, with a large fire to boil, and once again skimmed off the froth, turn the fire stewed to 3 hours out of the soup, that is good.
4. General pork bone broth can be used continuously, the family can be cooked for 9-10 hours, can be taken 2-3 times, to the fan bone has been crispy, the bone color is grayish dark, soup flavor, fat nutrition has been exhausted. Color: soup clear and bleaching oil.
Noodles is a lot of people's favorite food, I myself is no exception, whether it is beef noodles, knife-shaved noodles, big meat noodles or bashful noodles, fried sauce noodles I like to eat. But there are too many types of noodles in our country, and there are hundreds of soup noodles, in addition to the differences in the noodles themselves, the soup base also has its own practice, and we'll talk about it in the following situation.
It is very delicate will be in accordance with the different soup noodles, the use of whole chicken, pork bones, beef and other boiled soup base, but this noodle shop is generally more expensive, this is also something that can not be helped, the cost of where the ah. The boiling process is not difficult, on the main ingredients chicken, bones and meat soaked to remove blood, and then stewed with onions and ginger and so on, thick flavorful soup base at least two or three hours of boiling.
The more general will be chicken bones, pork bones and other simmering broth, blanching to remove blood, chicken bones and pork bones and other ginger, star anise and a sufficient amount of water to cook together. After the fire boiled to a small fire simmering, this simmering time at least 2 hours or more, which amino acids and oils fully dissolved in the soup, naturally, there will be a fresh flavor.
The cheapest kind of soup may use a thick soup, such as big bone powder to soup, or completely with MSG and other fresh flavor seasoning with some simple cheap ingredients as soup base, a penny a penny, this is also no way things. Although the expensive may not always be good, but too cheap and want to use the material is really, more effort to boil soup, it is a little unrealistic.
In fact, the soup base of the noodles really nothing top secret and so on there, willing to go under the real material is the biggest secret, spices and so on do not have to deliberately want so much, after all, the soup base is the accompaniment of noodles, most of the highlights is a "fresh", too much complexity of the spices rather counterproductive. And a successful noodle shop needs more than just soup base, what industry is so simple to mix well, noodles, service, publicity, food and so on is equally important.
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The soup base of the noodle shop around the different habits of different boiling methods are not the same, Lanzhou Ramen soup to pay attention to the clear soup, Henan chowder to pay attention to the thick soup, Sichuan, Chongqing area of the soup base is basically directly with the original soup boiled noodle soup with burnt toppings soup, each with its own characteristics.
First, the noodle shop soup base of the clear soup
Clear soup soup base simmering process pay attention to the fire is usually not too big, the best fire, noodle shop to chicken soup, bone broth is the best, available stick bone after the fire to turn into a small fire slowly simmering that is, the chicken broth can be used to hen, chicken skeleton large fire to boil small fire simmering, of course, a little bit more sophisticated broth will be added to the old chicken, old duck, stick bone, ham, etc. Together. I've made the best broth I've ever made. I have made the best beef noodles in broth, using yak bones and yak meat from Tibet, slowly simmering the beef broth over low heat, with boiled noodles, very delicious. Simmering noodle shop broth without spices, only put ginger, green onions can be, I suggest to increase the noodle shop soup base features, nutrition and memory points, can be added to the simmering broth a little angelica, astragalus effect has an unexpected effect.
Second, the noodle shop soup
The noodle shop soup and restaurant simmering soup steps and ingredients are basically the same, the old chicken, duck, elbow, pork belly, simmering soup, mutton, lamb bone simmering soup, can be used as a different noodle soup. Simmering stock needs a big fire and keep rushing, using the principle of fat emulsification, through the water and oil shock, emulsification to achieve the effect of sugar color milky white.
Third, the soup base of the red roast
Red is mainly expressed in the color, Sichuan's red roast with soybean, Jiangsu and Zhejiang's red roast with soy sauce, the northern red roast put sauce, the habits of the red roast varies from place to place, the red roast can best represent the style of a region. Ao Zao noodles are one of the best noodles I have ever eaten.
The core of a good bowl of noodles or noodles is the soup base, which can also be used as a substitute for water to cook other soup dishes, which can make its flavor more fresh and rich. The bones left over from eating pork feet and ribs at home can be used as a soup base. I have an aunt is every time to eat the bones after washing and cooking soup base, the next day under the powder to eat, but she used to have a hard life, so that bone she can boil several times, before she is willing to throw away do not want.
How do you boil the soup base for a noodle shop?
The soup base is usually made by adding spices to meat bones and simmering over low heat.
In fact, the soup base is divided into three main categories. They are: hairy soup, milky soup, clear soup.
Mao soup: general restaurants with this kind of soup more, mainly with chicken bones, pork bones, minced meat, pork rinds, etc. Boiled in cold water, to remove the foam and boiled and become, and the side of the edge with the side, so that after the addition of water to cook, so the flavor behind it is worse.
Milk soup: is used chicken, duck, pig and other bones, pork elbow, pork belly and other raw materials that are easy to make the soup white, processed and cleaned and cooked over low heat until the soup base becomes milky white.
Clear soup is divided into two kinds of ordinary clear soup and exquisite clear soup.
Ordinary broth: use the old hen and part of the lean meat, first with hot water on one side, and then use cold water to boil, and then simmer into a small fire.
Fine broth: is the first ordinary broth with gauze filtration, chicken breast chopped into chicken mushrooms, add onions and ginger wine soak for a moment, wrapped in gauze into the broth heating and stirring over high heat, such as soup boiled to a small fire, can not let the soup boil rolled over, the soup inside the suspended matter by the chicken mushrooms adsorption and then take out. This process is called hanging soup, hanging twice the soup is the top of the soup, the effect is clear and fragrant. Delicate broth is usually used to make high-grade dishes.
-- Here is a fresh and flavorful soup base to share with you:
Main ingredients: pig bones (pork spine), chicken rack.
Accessories: water, ginger, green onion, yellow wine.
-- Warm tips:
People eat for heaven, I hope that after reading this article, you can make a fresh and flavorful soup base. I am Yin, if you think it is helpful and can learn something, hurry to share it with friends and family. By the way, help me click a follow or like support. Thanks a million! For those who have different views and tips, feel free to share them in the comment section below to learn together.
Share a braised beef noodle soup base soup.
1, 5000 grams of cattle bone, cleaned and chopped into one or two hundred centimeters section, in the water soak bleed water, into the pot with water that does not exceed the bone, blanch for ten minutes, fish out and put in the water to scrub clean and drain. Butter 100 grams.
2, prepare spices. Chenpi, Bi dial, cardamom, good ginger, sesame leaves, anise, cinnamon, dahurica, grass berries, grass kou and so on according to the proportioning of good, take 50 grams, first clean, then blanch, mainly to remove the black color.
3, fried sugar color. Frying spoon on the fire put 20 grams of oil, put 100 grams of sugar, stir-fry with a small fire into the sugar color, pour boiling water into the sugar color.
4, ingredients into the pot, add 4 times the amount of water ingredients, put the spice packet, pour the sugar color, high heat boil, medium-low heat simmering for 4 hours both into the braised beef noodle soup base.
Friends, the authentic soup base is not blended out, but with pig bones and chicken bones with the fire slowly simmered out,
This flavor is pure, strong.
Scoop a ladle into the noodle bowl, the flavor is rich, appetizing
And those who are blended out of the soup base, is a crooked goods, can not eat ah, harmful to the body's health, bear in mind bear in mind!
In our part of the world, there is a soup base of the noodle shop is mainly ramen shop, I myself also opened a period of time ramen shop, are simmering their own soup base.
Because the noodle shop is not big, every day is 50 liters of soup pot soup base is basically enough for a day's amount. The main thing is that two big pork bones, five pork backbones with meat, five chicken bones.
Clear water soup pot, put the pig bone and pig spine, water once added enough to open the pot after skimming the foam (this should be played until there is no foam so far), into the ginger, scallion white section, pepper, spices, cinnamon, simmering for three or four hours, take out the meat of the spine, pick off the meat (meat can be sold separately), pig spine continue to simmer in the pot, and at the same time into the chicken racks, about about to simmer about ten hours or so, simmering to the bone marrow and the gelatin has been simmered into the soup. The gelatin has been boiled into the soup. Grate out of the soup to leave the dry goods tomorrow to make soup to continue to use. Add twice the amount of boiling water to the soup, add salt, soy sauce, monosodium glutamate, and bring to a boil.
There is also a noodle is very popular with customers, but also I very much love to eat is bashful noodles. This does not have to boil the soup base, only with fat and lean pork to do shame, with vinegar, ginger choking soup base on the line. Now and you simply say.
1. Meat bashfulness: fat, lean meat cut separately, fat slices, lean cut blocks. Hot pan wide oil first fry fat meat, frying oil put lean meat, lean meat fried brown into the onion and ginger, balsamic vinegar, chili pepper, salt continue to stir-fry, stir-fry after changing to a small fire simmering fry 10 minutes or so, so that the sour taste, spicy flavor, meat flavor fully integrated. Sheng out of the standby basic can be put on a month (salt a little more, the oil should not over meat).
2. vegetarian bashfulness Soaked fungus, chopped cauliflower, spread the egg skin cut diamond-shaped pieces, oil tofu cut into pieces, leeks cut foam, standby.
3. soup Hot pot of cold oil into the ginger, stir fry and pour into the balsamic vinegar, stirring out the flavor pour into the water, boil standby.
Noodles into the bowl, into the meat shame, vegetarian shame, pouring into the soup, a bowl of oil and bright, black and white, red, green and yellow shame of the noodles is done!