Treatment of raw materials

If you want to put the bones, you should first boil the blood (don't be afraid of losing the umami flavor, throw it away), and then smash it and cook it (a key step).

fire

emphasize the need to use fire, which increases the kinetic energy in the water and makes the water flow to stir. Soup is not stew, and a small fire is definitely not enough. Of course, the fire here is relative. If the pot is small, it can be adjusted down appropriately, mainly depending on the boiling situation.

selection and time of kitchenware

if you want to get the best effect, you should boil it in a deep pot for more than 1 hours (if you eat it that day, you can usually cook it in the morning and eat it at night). It is best to choose a deep pot, because the temperature at the top of the deep pot is lower, which can effectively prevent evaporation and reduce the number of times of adding water in the middle.

Key seasoning

Dare to add salt, and add it in advance to the final salinity you need, because salt solution can promote the dissolution of colloid in bones. If the taste is light or seasoned with salt afterwards, the dissolution of gum will be greatly reduced.

The above is the method of noodle soup base. As long as you pay a little attention to these problems, I believe the soup base will be very delicious! There are many kinds of soup bases. You can try them if you have time. But be careful not to waste ingredients! Also, if you buy meat, you have to go to a regular place to buy it before you can rest assured.

Zhajiang Noodles's practice:

Materials: 5g of semi-fat minced meat, 1 bag of Liubiju yellow sauce, 15ml of clear water, 1 green onion, 1 spoon of soy sauce, 2g of mung bean sprouts, 1 cucumber, proper amount of noodles, garlic and vinegar?

practice:?

(1) Pour the soy sauce and yellow sauce into a large bowl, then add 15 ml of clear water and mix well with chopsticks; Cut the Beijing onion into pieces for later use?

(2) Add more oil to the wok and heat it. After the oil is heated, add the chopped green onion and stir-fry for half a minute. Then add the minced meat and stir-fry until it becomes discolored and uncooked. Then add the mixed yellow sauce and stir-fry slowly for 78 minutes with minimum fire.

(3) blanch the washed mung bean sprouts in boiling water and take them out immediately; Wash cucumber and cut into shreds; Chop garlic into minced garlic for later use (4) Boil the scalded water of mung bean sprouts, add noodles to cook, then take out the noodles and soak them in cold boiled water, then pick them up and put them in a bowl (5) Finally, put mung bean sprouts and shredded cucumber on the noodles, add 1 spoonful of fried minced garlic, and pour a little vinegar and mix well. ?