Before we know how to make Anhui noodle soup, we should popularize the common sense about noodle soup, which is also an indispensable link in making noodle soup. What we know is that the cooking of noodle soup needs to add pepper, fragrant leaves, fennel, star anise, angelica dahurica and other spices. These seasonings are not cooked together, but small ingredients are cooked first, then fished out, and then big ingredients are cooked. What kind of material? That is, smaller materials, such as pepper and fennel. What is octagonal? That is, larger materials, such as star anise, galangal and fragrant sand. According to the size of spices, the purpose of cooking spices separately is to completely release the fragrance of spices.

Please click to enter a picture description.

Method for make Anhui flat noodles soup base

Method for make Anhui flat noodles soup base

The taste of the board depends first on the ingredient formula of the board, and then on the mastery of the details of the heat when cooking. The ingredients on the surface of the board are equivalent to prescriptions. As the saying goes, if the prescription is well prescribed, the curative effect will be good. The same is true of noodle soup. Only when the ingredients on the noodles are cooked can the noodles taste good. Therefore, the ingredients on noodles play a vital role in the whole taste.

Please click to enter a picture description.

The taste of the board has nothing to do with the amount of ingredients on the board. Some novices always think that the more ingredients on the board, the better the taste. In fact, this is not the case at all. These spices are divided into two types, one is seasoning and the other is functional substances. What is seasoning? For example, cinnamon, star anise, pepper and fragrant leaves can change the taste and belong to seasonings. What is an effective substance? For example, hawthorn, gardenia, licorice, the effect of this spice does not change the taste, but only helps digestion, so it belongs to the efficacy substance. As a native of Anhui, I am responsible to tell you that in Anhui, there are no functional ingredients such as hawthorn, gardenia and licorice in the real board ingredients. So if you find hawthorn, gardenia and licorice in some board ingredients, I will definitely tell you that this is definitely not our practice in Anhui.

Please click to enter a picture description.

It is also important to grasp the details of the heat when cooking. As the saying goes, details determine success or failure, that's what it means. For beginners who have never been exposed to catering, the most difficult thing to grasp is the control of the temperature. When the temperature is high and the oil temperature is high, the board fabric will boil; Low temperature, low oil temperature and light taste of board fabric. However, when many masters are cooking, there is no accurate basis for judging the oil temperature, but only by feeling and experience. In this case, it is impossible for inexperienced novices to learn. When I cook, any materials I use are accurately weighed by electronic scales. I use an oil temperature meter to measure the oil temperature. How long and how much oil temperature should I keep? It is clear at a glance to measure with an oil temperature meter. Even if I have no experience, I can control the oil temperature well.

Please click to enter a picture description.

I have a friend. His uncle has worked on the board of directors for more than 20 years and has rich experience. He studied with his uncle for half a month. As a result, when he cooked his own materials, he couldn't smell them at all, just salty and spicy, and there was no smell of boards. Why? Because experiential teaching is not suitable for beginners at all, later this friend came to my shop to study, and he learned it all in three days, because I didn't cook by experience, but by how long I cooked, how high the oil temperature was, and how much material I put. There is a strict proportion. As long as I do it step by step, it will definitely taste the same as mine. Now this friend is selling noodles in Shijiazhuang, and his business is booming. Last year, he went home for the Spring Festival, and he also came back in a Volkswagen LaVida. He did a good job.