Su-style noodles are divided into white soup and red soup noodles; Clear soup is divided into ordinary clear soup and refined clear soup. Ordinary clear soup: choose old hen and some lean pork, blanch with boiling water, cook with cold water and fire, skim off the foam, add onion ginger wine, and then change the fire to keep the noodle soup slightly open and break the blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong. Refined stock: Take common stock, filter it with gauze, chop chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into stock, and heat and stir. When the soup is about to boil, use a small fire to prevent the soup from tumbling. The turbid suspended matter in the soup is absorbed by the chicken chops, and the chicken chops are taken out. This refining process is called hanging soup. The clear soup refined twice is called double hanging soup. The soup extracted in this way is the top grade in the soup, but it is clear and delicious if it is white water. Commonly used to make high-end dishes: boiled cabbage broth ingredients: hen elbow 2000g 500g. Accessories: refined salt 7.5g cooking wine 10g lush 10g ginger 10g. Methods: ① After the hen is slaughtered, remove the hair and viscera, remove the chicken breast from the chicken leg, put it into the pot together with the chicken wings, add water, boil it, skim the blood foam, and cook it for 4-5 hours with low fire. (2) De-oiling chicken breast and chicken leg, mashing into minced chicken, diluting with clear water, and adding refined salt, cooking wine, onion, ginger and monosodium glutamate for later use. (3) Filter the cooked chicken soup to remove the floating oil and boil it, then pour the prepared chicken paste into the soup, stir it evenly until it boils, then skim off the oil foam and wait for the impurities to become clear soup. Nutrition: protein contains 826.5g fat, 93g carbohydrate 1 1g calcium, 269.5g phosphorus, 46 15.5mg iron 16.5mg vitamin A600 international unit vitamin B 13.2mg vitamin B 23.2mg nicotinic acid/kloc-0. Function: nourishing blood and producing essence, invigorating qi and tonifying deficiency, promoting granulation and promoting lactation, which is the most useful food for postpartum mothers to replenish milk. Rich in fat and balanced in nutrition, it is often used as postpartum mother food. Red soup method: pork soup1500g butter 250g watercress125g sugar 30g ginger 50g pepper10g refined salt15g yellow wine 50g Suzhou noodle must be cooked first. Famous noodle restaurants in Suzhou often have unique skills and even secrets in making noodle soup. According to some regular customers, a bowl of noodle soup in Suzhou should be boiled with fresh eel bones, clear water snails, herring scales and meat bones, and of course it should be seasoned with special Chinese herbal medicines. A bowl of noodle soup in Suzhou requires fresh, mellow, fat and not greasy taste. According to insiders, the success or failure of a bowl of noodles in Suzhou depends on the quality of noodle soup. No wonder everyone keeps it a secret. Noodle soup should also be served with noodle toppings, shrimp, braised pork in white soup and fried fish in red soup. 2009-01-0312: 48:161.Take out the soup with boiling water. 2. Stir-fry with seasonings such as shredded pork and add water to boil. 3. Add spare noodles and cook with salt and monosodium glutamate. 2009-07-1909: 30:15 The noodle soup complex in old Suzhou often recalls that when I was a child, I followed the old man to the noodle restaurant in the alley before dawn to eat noodle soup, and I devoted myself to enjoying it, just like a Christian pilgrimage. In fact, this so-called noodle soup is nothing more than the noodles without alkali flavor boiled in the first pot of water in the morning. Why is noodle soup so attractive to Suzhou people? I think it has become an indelible affection in the hearts of old Suzhou people. Suzhou people's bowl of noodle soup has long gone beyond the scope of a simple breakfast, and noodle soup has long been deeply integrated into the life of old Suzhou people. Eating noodles has become a daily task, which is also quite fun. In the early years, as soon as I entered the noodle restaurant, I could hear a series of technical terms sung by skilled waiters: Taiwan Province No.3' s old face, Lai Zai, wants fine noodles, clear soup, heavy green, and heavy watering to cross the bridge ... Ah, it can be seen that Suzhou people's requirements are extremely accurate. Maybe you don't understand the meaning of these terms. Let me explain slowly: wide soup means that the soup is multi-faceted, not so tight, and heavy green means that the garlic is rich and avoids the green, so we pay more attention to the noodles and light the toppings, and light the noodles and light the toppings. Everyone knows when crossing the bridge.

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The meaning of sharing separately. These requirements require regular customers to take care of the waiters who are good at singing in advance, which can be said to be meticulous. The most important thing in noodle soup is noodles. Thin white noodles neatly contain a large bowl of green garlic leaves, which are scattered on the noodles or floating in the soup. This green and white color will make people drool. Not to mention the soft taste in your mouth with a swish, and the types of toppings are also very rich. Braised pork, fried pork, ribs, shrimp, fried eel, stir-fry with fragrant slices, stir-fry with hot sauce, etc. One o'clock, two o'clock, three o'clock, whatever. One of the most important ingredients is braised pork. Old diners all know what the noodles in a noodle restaurant are like, and they can get a general understanding from the production process of a small braised pork. Because braised pork is the most important side dish of noodle soup, cut the pork belly with three essences and three fertilizers into pieces and stew it slowly with slow fire and soup stock, so it tastes fat but not greasy. Braised pork is soaked in noodle soup. Fat is translucent and insoluble. Lean meat is tender and never stuffed. More importantly, the gravy of braised pork is a very important seasoning for noodle soup. Speaking of noodle soup, there is a lot to say. It is no exaggeration for Suzhou people to compare the soup of Su-style noodle soup to its soul. All noodle restaurants, large and small, regard the formula of soup as a family heirloom, which can be seen from the secrets. According to my personal investigation, I can only say that the soup hanging in the noodle restaurant is the same as the soup cooked in the restaurant. Can't be vague It is made of hooves all year round, and the remaining bones and various homemade secret spices are slowly boiled with slow fire. Boil the soup with the raw juice of braised pork and cooked lard, the color is transparent, such as amber, and no impurities are found. Sweet and salty, light and delicious. The soup is ready, and the next step is the following kung fu. Generally, noodle chefs who need a bowl of noodles can correctly put them into the cauldron, pour them in with cold water and then pour them in. Pull it into the air with a gripper and roll it tightly. Right away, it's as neat as a horn comb. You don't have to twist it. The master patted the noodles twice in the air with a fence, because the noodle soup will lose its flavor if it is not free and easy, and it will rise quickly if it is not tight. All the operations are for taste. When the noodles were put into the soup, I saw the red oil soup-snow-white Longxu Noodles neatly placed in the middle, which looked like the back of crucian carp. Sprinkle with chopped green onion and garlic leaves is a bowl of Yangchun noodles, which can absorb soup and taste hard. Su-style noodle soup also has three hot features: it is not cooked in water when scalding noodles. Put the prepared noodle soup into an iron pot and simmer it with the remaining fire to keep its temperature. After washing the bowl, put it in boiling water for heat preservation and disinfection. So Su-style noodle soup can sweat even in cold winter. Some people may wonder how picky it is to eat a bowl of noodles, but the old Suzhou people not only eat with relish, but also eat flowers. The way to eat noodles is also very particular: first, serve a bowl of braised pork noodles, put the noodles under the noodles, and then eat noodles with soup. Because Longxu Noodles is smoking soup, the taste of soup is in it. Moreover, it takes three to five minutes for the old Suzhou people to finish eating noodles, which is the original flavor. If you don't eat it for a long time, the noodles in the bowl will taste like paste, and if you dissolve the paste in the chewing wax soup, you will lose your appetite. I remember when I was in high school, Suzhou TV station chose ten bowls of noodles in Suzhou, but the school didn't need to learn noodles only at noon every Friday every morning. I actually spent half a semester looking for and tasting these ten bowls of famous noodles during my lunch break on Friday. But Chen Laobo, who lives next door to our house, has been obsessed with the small noodle restaurant in Hutongkou for decades, which may be his complex. Every old Suzhou must have its own noodle soup complex ... 2009-10-2012: 47:18 Chinese cabbage and shrimp noodle soup. Ingredients: wheat flour 50g cabbage 50g shrimp 15g coriander 5g seasoning: soy sauce 10g salt 6544. 000 grams of starch, 5 grams of ginger juice, 3 grams of pepper, 2 grams of production technology, 1. 35 grams of flour is sliced with appropriate amount of cold water and evenly rolled into thin strips. Put a little salt and starch in the shrimp, grab it evenly, warm and oily, take out the cabbage and shred it with a knife. 2. Put the chopped green onion in the pot first, then stir-fry the cabbage heart, and add water, shrimp, ginger juice, salt, soy sauce and noodles until the soup boils. Preparation materials of boiled sweet potato noodle soup: main ingredients: sweet potato powder150g, auxiliary materials: eggs150g, pork tenderloin100g, auricularia auricula and spinach 50g.