Maybe some people will be unconvinced, and feel that our noodles are better than those in the noodle shop outside! My mother's handmade noodles are the best in the world! But you should remember that the noodles made at home are more suitable for your family's taste, while the fresh noodles made by noodle shops are very suitable for everyone's taste.
Why do you always think that the noodles in noodle shops are better, and the fresh noodles made by yourself are less delicious? First, because the noodle shop master is making noodles every day, he has a memory for fresh noodles. It is said that diligence can make up for it, making noodles every day, and every step opposite has long been silent, and even the right amount of salt to seasoning is very familiar. And cooking noodles at home, I cooked a meal today, and it is not certain whether I will do it tomorrow.
The second is the stock of fresh noodles. Noodles and broth made at home are not easy to cook bone soup specially, and all of them are warm water. You can cook noodles with soup that has been stewed for several hours unless it is deliberately cooked to make people feel better. The soup in noodle shops is generally seasoned with bone soup, which has a large flow of people and strong market demand.
The fresh fragrance of bone soup can add a lot of color to a bowl of noodles. In addition, after spending a long time with guests, noodle shops generally understand the taste tips of people in this area, and they all have their own experiences in blending the taste of bone soup, so the noodles in noodle shops are better than those cooked at home.
The third is the taste of fresh noodles. The noodles made by ordinary families are medium gluten flour, while the flour used in noodle shops is high gluten flour, and salt and appropriate alkali will be added. Because the noodle shop uses a lot of noodles, and the amount of high-gluten flour is also very large, the fresh noodles made are more vigorous and refreshing.
The fourth is the person who makes noodles. In many families, the noodle makers are basically housewives, in fact, they are mothers and wives. Most of the noodle chefs in noodle restaurants are men. Women's strength is not as great as that of men. When kneading batter, the more the batter can bear, the stronger the taste.
The fifth is whether the red noodle soup oil is big enough. For the sake of health, many families don't put a lot of oil when burning red noodle soup, but the noodle shop has a large amount of red noodle soup and uses a lot of oil, and the red noodle soup is also fragrant. If the fresh noodles are not as big as the oil, the red noodle soup tastes bad, and it has no taste when eaten. There are also Chili powder, onion, minced garlic and fragrant lai, which are convenient for people to add and have enough auxiliary materials.
To sum up, the noodles in the noodle shop are better than the homemade noodles at home. You can open a long-lasting noodle shop and the taste must stand the test. Noodle shop owners can only gain the popularity of regular customers after a long period of scientific research. Fresh noodles made with this idea are undoubtedly delicious.
The noodles made at home are really healthy physically and mentally, and the materials are in line with the taste of the family. Although it tastes good, it may not sell well or have regular customers if it is put on the market at present. This is the biggest gap between fresh noodles made by noodle shops and families.