Hello, I am very happy to answer your question. Let me briefly introduce myself. I have been engaged in the Lanzhou beef noodle industry for many years. I am professional in making pasta and soup. Now I will talk about your question.

The bowl of Lanzhou Ramen in the picture was made by me. The video on my personal homepage has the whole process of making this bowl of noodles and the sharing of the soup recipe. If you are interested, you can check out the source of the umami flavor of beef noodles. First of all, you want to know how to improve beef noodles.

To get the umami flavor, you must first understand the sources of umami flavor in a bowl of beef noodles.

Soup is the soul of noodles. The taste of a bowl of noodles mainly comes from the taste of soup. Therefore, if you want to make a bowl of beef noodles full of umami, you must understand how to make soup. The source of umami also mainly depends on the taste of soup.

The umami flavor of this bowl of soup can actually be divided into two parts. The first part is the umami flavor of the stock, and the second part is the umami flavor of the finished soup. The superposition of these two umami flavors is the final result.

Regarding the umami flavor of the finished soup, below I will talk about how to make a umami-rich soup from these two parts of the soup. My personal homepage has a series of video tutorials on ramen making, professional explanations on soup making, and some noodle shop recipes.

Recipe Sharing The umami flavor of the soup stock comes from the production method. The umami flavor comes from the clear soup. Many people may be familiar with the making of soup stock, but I wonder if you have heard the saying, clear soup is delicious and thick soup is fragrant.

What this sentence means is that when making broth, most clear soups focus on freshness, while thick soups focus on aroma.

Therefore, if you want to have enough umami flavor in beef noodles, it is best to use clear soup as the broth for beef noodles. The typical representative of this clear soup is Lanzhou beef noodles. Lanzhou beef noodles are actually also called clear soup beef noodles, just like a sentence describing Lanzhou beef noodles.

As mentioned in, one clear, two white, three red, four green and five yellow, this clear refers to the clarity of the soup.

Therefore, boiling clear soup as stock can effectively increase the freshness of the soup.

However, the definition of clear soup is not that clear soup can be called clear soup. When the proportion of raw materials and water is the same, the reason why there are two different soups, clear soup and thick soup, actually mainly lies in the heat during the cooking process.

If you want to make a clear soup, the most important thing is to cook it over low heat. For example, some noodle restaurants reduce the raw materials and increase the water to make a clear soup, but it cannot be called a clear soup.

Naturally, it does not have the characteristics and taste of clear soup.

I regularly publish ramen video tutorials to explain various ramen techniques and share some noodle shop recipes and methods for improving the freshness of the stock. I believe that most people, whether they are in the catering industry or have no catering experience, are making soup stock.

When cooking, they add onion and ginger, and the purpose of most people adding onion and ginger is to remove the fishy smell, but what they don’t know is that in addition to removing the fishy smell, ginger also has the effect of improving freshness, so when boiling

When making soup stock, adding more ginger can also increase the flavor of the soup.

In fact, in addition to ginger having this effect, there are many vegetables and fruits that can also increase the umami flavor of soup stock. A typical example of adding a large amount of vegetables and fruits to improve the umami flavor of soup is the production of Taiwanese beef noodles in Taiwan Province of China, Taiwan.

When making beef noodles and soup stock, add some vegetables and fruits such as carrots, apples, sugarcane, etc. to increase the flavor of the soup. The soup produced in this way is not only fresh, but also has a sweet taste. Lanzhou Ramen video tutorials will be released regularly to explain the noodles.

When making and making soup, I will share some recipes from time to time. The second tip for improving the freshness of the soup stock is also to add some things to improve the flavor of the soup stock. Different from Taiwan Province, many restaurants in the mainland mostly use some spices. See here

Many of my friends may have questions, because many people’s understanding of spices is that they can remove flavors and increase aromas, and at the same time, they can give food a unique fragrance.

In fact, there are some spices in the spices that have a freshness-enhancing effect. To give a few examples, nutmeg has a freshness-enhancing effect in making soups. The addition of ginger peel can also add freshness to the soup stock. There is also a

A spice that is not a spice has a very obvious effect of improving the flavor, and that is the addition of dried shrimps. This is why I said it is a spice that is not a spice.

Share ramen knowledge, explain ramen skills, and follow me to teach you three tips for making ramen stock at home to improve the freshness of the stock. If the above two methods of improving the freshness of the stock are using side dishes and ingredients, then the next step is to talk about the methods of improving the freshness of the stock.

That's the choice of raw materials.

When making soup, most people use beef bones. However, the soup made from beef bones is actually very fragrant but less fresh. Therefore, when making beef bone soup, add some chicken appropriately.

Skeletons or adding some wood-fired chicken can greatly enhance the flavor of the soup stock. This method is actually very common in making soup stock to improve the freshness of the soup. If you consider the cost, put chicken skeletons in it. If you don’t mind the cost, then use it.

The effect of putting firewood chicken is better.