However, this is indeed a tangled problem. Is the soup base in the noodle restaurant changed?
Let's talk about the soup base of ordinary bone soup noodles first. The appropriate bone soup base should be washed and soaked in clear water for two hours, then put into a cold water pot, boiled and skimmed off the blood foam, and then stewed with high fire for 65,438+0 hours. After the bone soup is thick and white, simmer for 2 hours until the cartilage on the pig fan bone is cooked and peeled off. In order to make bone soup more delicious, each noodle restaurant has its own seasoning formula. Some common spices in bone stew soup are pepper, tsaoko, angelica dahurica, Amomum villosum, clove, cinnamon, star anise and hawthorn. But the taste of pork bone soup is weak, so the amount of spices must be less. The flavor of spices can only improve the taste and enhance the fragrance, and can never reach the level that people can obviously smell the flavor of spices.
Finally, salt must be added. If salt is added too early, it will affect the concentration of bone soup and reduce the precipitation of protein.
Besides bone noodle soup, chicken noodle soup is the most common. Moreover, chicken soup is often made into clear soup, such as Yangchun noodles, which is rarely used under thick chicken soup. Chicken skeleton, wing tips and drumsticks are commonly used in clear chicken soup. The chicken rack must remove the chicken lungs and chicken blood from the inner cavity, wash it and put it into the pot. First of all, under the condition that the spray rotates slightly but does not boil, turn to low heat and keep it in this state for three to five hours, so that the soup is crisp and full of flavor. Seasonings such as onion, ginger slices, angelica dahurica and Amomum villosum can be added during the period, and salt is added at last.
After reading these two kinds of soup bases, in terms of materials, time and firepower, it is really troublesome compared with a bag of bone soup powder and chicken soup essence directly delivered to 30 yuan. How many conscience shops are willing to make noodle soup in this way?
Hello, everyone. I'm chef yin. I am concerned about the spread of catering technology. I'm glad to answer this question for you.
In our Sichuan cuisine, the most important thing is to mix soup. There is an old saying called "singing opera, chef soup", which shows how important soup is in cooking. In the past, when there was no chicken essence and monosodium glutamate, it was necessary to rely entirely on soup to improve the taste of dishes. Now, with the development of the times, many bad restaurants have used thick soup treasures and fragrant kings to flavor.
The cost of a good soup base is quite high, and it is all made of old chicken, old duck, pork bones, pork bellies, ham and scallops. Even in small shops, you should use chicken racks and chicken sticks to make dishes taste fresher and purer, especially in noodle restaurants. You should know how to cook a good pot of soup.
In this fast-paced life, you not only have to walk fast, but also have to hurry to eat. In addition, the high rent, ingredients and labor costs have opened the door for many unscrupulous businessmen to use essence, thickener, emulsifier and pigment to prepare what people often say is thick soup.
Why is this problem? It shows that our supervision department is weak, there is no good supervision plan for food safety, and there are no corresponding laws and regulations, but this is also inseparable from our greed for cheap.
Different soup bases use different ingredients, mainly emphasizing the fake and pure taste. For example, the beef bone soup boiled with Lanzhou beef noodles is to highlight the effect of pure beef flavor and rich beef flavor. After cooking for a long time, the soup is clear, delicious and sticky, which makes the noodles smoother and more delicious.
There is also chicken soup boiled by Yunnan pure old hens, which is mainly used for chicken noodle soup. This soup tastes very pure and has a strong chicken flavor. Bright yellow chicken soup makes people drool. This is the result of taking a product to the extreme and making it with heart. Pure chicken soup is a beautiful food, whether it is cooking or cooking a bowl of chicken noodle soup.
The soup used for Chongqing Xiao noodles is bone soup.
1, pork bone 15 kg, 2 old hens, 3 kg of old ducks 1 each, 3 kg of pig's trotters, half a catty of ginger, a handful of pepper and a proper amount of white wine.
2. Wash pig bones, chickens, ducks and trotters, cut them into large pieces, soak them in clear water to remove blood, and then remove them and clean them.
3. Put it in a soup pot filled with water, add onion, ginger, pepper and white wine, boil it with high fire, then slowly cook it with low fire, and a pot of good soup base will be cooked. This is the method of Chongqing Xiao noodles cooking soup. I hope I can help you.
A good soup base is the living soul of a bowl of noodles. The standard for cooking a bowl of good soup base is that the materials are real, the taste is pure, there is no impurity or odor, and the fragrance is mellow. Is it difficult to meet this standard? It's really hard to say it's difficult, but it's not difficult and it's really not difficult. It depends on whether your heart is right or not.
At present, additives such as fragrant meat king and a drop of incense can be seen everywhere. These products provide an unusual, false, messy and impure fragrance, but this kind of thing has its own market because of its low cost and high profit.
There is only one source of the real noodle soup base, which is made of bones. Only in this way can the soup be pure and delicious. To do this, as long as you are a conscientious businessman.
The experience of cooking soup base is that you don't need to add too much seasoning. The purpose of seasoning is to remove the fishy smell, and then add a little seasoning to bring out the smell of bones. This is success. Too much seasoning will make the soup base smell of Chinese herbal medicine and produce bad smell, but it is not beautiful.
Boiling method of pig bone soup base;
Raw material: pork bone chicken rack
Accessories: star anise onion ginger
Steps:
1. Wash pig bones and chicken racks, and blanch them in a pot to remove blood.
2. Put the pork bones and chicken rack back into the pot, add star anise, onion and ginger, cook for 20 minutes on high fire, then turn to medium fire for 20 minutes, and then turn to low fire for 80 minutes, for a total of two hours. Take out the chicken skeleton for seasoning, the fragrance of the bone is released, and the soup base is basically completed.
3. Carefully observe the boiling process of the soup base, skim off the floating foam, commonly known as foaming.
4. Conditionally use the casserole to boil the soup base, the taste is more mellow and concentrated, and the fragrance release is more perfect.
Tangdizhu beef noodles
Raw beef bone beef or beef bone can be used alone.
Accessories Chili onion ginger tomato white radish
Steps:
1. If the bones are blanched, if the beef is not blanched, the meat will become hard.
2. Blanch the water, put it in the pot, add pepper and onion ginger, turn on a small fire and slowly boil the pot, increase the firepower, cook for 30 minutes on high fire, 30 minutes on medium fire and over 2 hours on low fire. The reason for cooking with low fire is not to harden the beef, but the beef cooked with fast fire suddenly becomes tight. Beef bones are hard and thick, and it takes more than three hours to taste. The whole process is called foaming.
3. Add tomatoes and white radish one hour before cooking. These two kinds of vegetables are especially tender with beef, which increases the umami taste of vegetables and makes the soup base taste more natural and pure.
4. Remove impurities such as bones and make soup.
Modern kitchens must do subtraction, make the best taste with the least seasoning, and make soup with dozens of seasonings at a time. This taste has been kidnapped by herbs and still has a positive taste. Pure delicacy is the taste of the ingredients themselves, and cooking is to let this delicacy be fully and naturally released, which is the purpose of cooking. Deviating from this purpose, blindly emphasizing the taste of seasoning is fake and impure.
Bone soup practice:
1. Wash the fan bones, straight bones, tail spines and broken bones, then put them in a boiling water pot and cook them with low fire 10 minute.
2. Take out the bones, put them in warm water and wash them one by one with a rag, especially the blood foam and impurities at the joints of the bones.
3. Then chop the straight bone, divide it into two parts, drain the bone marrow, put it into a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam again, and stew it with low fire for 3 hours to get the soup. That's all.
4. Generally, pig bone soup can be used continuously. It can be cooked at home for 9- 10 hour, and can be used continuously for 2-3 times until the bones of vermicelli are crisp, the bones are gray, the soup is delicious and the fat nutrition is exhausted. Color: The soup is clear and oily.
Noodles are a favorite food for many people, and I am no exception. I like beef noodles, Daoxiao Noodles, pork noodles, minced meat noodles and Zhajiang Noodles very much. However, there are too many kinds of noodles in China, and there are hundreds of kinds of noodle soup. In addition to the differences of noodles themselves, soup base also has its own practices. Let's talk about them in different situations.
Depending on the noodle soup, whole chicken, pork bones, beef, etc. will be used to cook the soup base, which is very particular, but this noodle restaurant is generally more expensive, which is helpless. Where is the cost? The process of cooking is not difficult, just soak chicken, bones and meat to remove blood, and then stew with onion and ginger. The rich soup base should be cooked for at least two or three hours.
Generally, chicken skeleton and pig bone are boiled into broth. After blanching to remove blood, cook chicken skeleton and pig bone with ginger, star anise and enough water. After the fire is boiled, it should be boiled for at least 2 hours, and the amino acids and oils in it will be fully dissolved in the soup, which will naturally have a delicate flavor.
The cheapest one may be to mix thick soup with bone meal, or to use savory seasonings such as monosodium glutamate and some simple and cheap ingredients as the soup base, and you can get what you want for a penny. This is also a helpless move. Although expensive things are not necessarily good, it is a bit unrealistic for those who are too cheap to use real materials and make more efforts to cook soup.
In fact, the soup base of noodles is really not top secret. Willing to give up the real thing is the biggest secret. There is no need to ask for so much seasoning. After all, the soup base is the foil of noodles, and most of them are "fresh". Too many complicated spices will backfire. And a successful noodle restaurant needs more than just soup base. Which industry can mix so easily? Noodles, services, publicity and side dishes are equally important.
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!
The soup base in the noodle restaurant is used to different cooking methods. Lamian Noodles's soup pays attention to clear soup, while Huizhou's soup pays attention to thick soup. The soup bases in Sichuan and Chongqing are basically boiled noodle soup with roasted topping soup, each with its own characteristics.
The first is the clear soup at the bottom of the noodle soup.
In the process of cooking the bottom of the soup, it is usually not necessary to use too much firepower, and slow fire is the best. Chicken soup and bone soup are the best in noodle restaurants, and they can be cooked slowly after being boiled with sticks. Chicken soup can be cooked with an old hen and chicken skeleton, and of course, a little clear soup will be cooked with old chicken, old duck, stick bone and ham. I made the best beef noodles with clear soup, using yak bones and yak meat produced in Tibet, beef soup cooked slowly with small fire and cooked noodles, which were very delicious. You don't need to put spices in the clear soup in the noodle restaurant, just put ginger and onions. I suggest adding a little angelica and astragalus to the clear soup in noodle restaurant. If you want to increase the characteristics, nutrition and memory of the soup base, it will have unexpected effects.
Second, noodle soup.
The soup in the noodle restaurant is basically the same as that in the restaurant. Old chicken, old duck, elbow, pork belly, thick soup, mutton and sheep bones can all be used as soup heads with different noodles. Cooking soup requires constant firing. Based on the principle of fat emulsification, the effect of sugar color milky white can be achieved through water-oil impact and emulsification.
Third, stew the bottom of the soup
Red mainly expresses color. Sichuan uses douban stew, Jiangsu and Zhejiang use soy sauce stew, and northern stew sauce. The custom of braising in soy sauce varies from place to place, and braising in soy sauce can best represent the style of a region. Xiaozao noodles are one of the best noodles I have ever eaten.
The delicious core of a bowl of noodles or powder is the soup base, which can also be used to cook other soup dishes instead of water, which can make it more delicious and rich. Usually, the bones left after eating pork knuckle ribs at home can be used as soup base. I have an aunt. She washes the bones she has eaten and cooks the soup base. She eats them with powder the next day. However, she used to lead a hard life, so she could cook the bones several times before she was willing to throw them away.
How to cook the bottom of noodle soup?
Soup base is usually made of meat and bones with spices and boiled over low fire.
In fact, soup bases are divided into three categories. They are: hairy soup, milk soup and clear soup.
Maotang: This kind of soup is commonly used in restaurants. It is mainly cooked with chicken bones, pig bones, minced meat, pigskin and other cold water, and then boiled after defoaming. Besides, it was cooked at the same time, so it tasted worse later.
Milk soup: made of chicken, duck, pig bone, pig elbow, pig belly and other raw materials, it is easy to make the soup white. After cleaning, cook with low fire until the bottom of the soup turns milky white.
Clear soup can be divided into ordinary clear soup and exquisite clear soup.
Ordinary clear soup: choose old hen and add some lean meat, first scald one side with hot water, then boil it with cold water, and then cook it with low heat.
Exquisite clear soup: First, filter the ordinary clear soup with gauze, chop the chicken breast into minced chicken, add onion and ginger cooking wine to soak for a while, wrap it with gauze and put it into the clear soup for heating and stirring. When the soup is boiling, turn down the fire to prevent the soup from boiling, and take out the suspended matter in the soup after it is absorbed by the minced chicken. This process is called hanging soup. The soup that has been hung twice is the top grade in the soup, and the effect is clear and delicious. Exquisite clear soup is generally used to make high-end dishes.
-Here's how to make a delicious soup base:
Materials: pig bone (pig spine) and chicken rack.
Accessories: water, ginger, onion, yellow wine.
-Hint:
Food is the most important thing for people. I hope everyone can make a delicious soup base after reading this article. I'm silver. If you think it is helpful and can learn something, please share it with your friends and relatives. By the way, give me some attention or support. Thank you very much Welcome friends with different viewpoints and skills to share with you in the comments section below.
Share a soup with braised beef noodles.
1, 5000g of bovine bone, washed, chopped into10-20cm segments, soaked in clear water for bleeding, blanched for 10 minutes, then taken out and put into clear water for scrubbing and draining. Butter100g.
Step 2 prepare spices. Then there are tangerine peel, Bibo, cardamom, Alpinia officinarum, fragrant leaves, star anise, cinnamon, angelica dahurica, Amomum tsaoko, Amomum tsaoko and so on. Mix according to the compatibility, take 50 grams, wash first, then blanch, mainly to remove black.
3, stir-fry sugar color. Put 20g of oil and100g of sugar into a frying spoon, stir-fry with low fire until brown, and then pour boiling water to make it brown.
4. Put the ingredients into the pot, add 4 times the amount of water, add the spice bag, pour in the sugar color, boil over high fire and simmer for 4 hours to form the soup base of braised beef noodles.
Dear friends, the authentic soup base is not boiled, but slowly boiled with pig bones and chicken bones.
This taste is pure, gluten.
Scoop a spoonful with a spoon and put it in a noodle bowl, which is rich in flavor and greatly increases appetite.
Moreover, those soup bases are fake and can't be eaten, which is harmful to the health. Remember to remember!
In our place, noodle restaurants with soup bases are mainly ramen restaurants. I also opened a ramen restaurant for a while, and I cooked the soup base myself.
Because the noodle restaurant is not big, the soup base of a 50-liter soup pot is basically enough for one day. Mainly two big bones of pigs, five backbones of pigs and five bones of chickens.
Clear water soup pot, put pig bones and pig spines, add enough water at a time, boil and skim off the floating foam (this should be until there is no foam), add ginger slices, onion segments, pepper, aniseed and cinnamon, cook for three or four hours, take out the spines with meat, take out the meat (meat can be sold separately), and continue to cook the pig spines in the pot, and put them in the chicken rack at the same time, about. Grind the soup and leave dry goods. Cook the soup tomorrow and continue to use it. Add twice the boiling water to the soup, add salt, soy sauce and monosodium glutamate, and boil for later use.
Another kind of noodles is also very popular with customers, and it is also my favorite noodle. You don't need to cook soup, just use fat pork and lean pork as minced meat, and use balsamic vinegar and Jiang Mo to choke the soup. Now let me talk to you briefly.
1. Meat: cut fat and lean meat separately, fat slices and thin slices. Stir-fry the fat in a hot pot first, and then put the lean meat into the oil. After the lean meat becomes discolored, add onion, ginger, balsamic vinegar, Chili noodles and salt and continue to stir fry. After stir-frying, cook on low heat for about 10 minutes, which can fully integrate sour taste, spicy taste and meat taste. You can put it for a month (put a little more salt, the oil should not pass the meat).
2. Soak the mushrooms in rapeseed, chop the daylily, spread the egg skin and cut it into diamond-shaped pieces, cut the oil tofu into pieces, and cut the leek into foam for later use.
3. Put the soup in a hot pot, cool the oil in Jiang Mo, stir-fry, pour in balsamic vinegar, stir-fry, pour in clear water and boil for later use.
Put the noodles in a bowl, put the meat and vegetable seeds in it, and pour the soup. A bowl of shiny, black, white, red, green and yellow noodles is ready!