Seafood stock is often used in cooking high-grade seafood dishes, seafood noodles in the soup how to boil? Here we come to this issue for some discussion, I hope these contents can help friends in need.

Seafood soup is characterized by: taste fresh, fragrant, fresh and sweet, want to make that flavor of the soup on the food is very important to master, select the appropriate food, and then with the appropriate production process can be done so that the actual effect. There are two types of seafood stock: (1) seafood stock and (2) seafood white stock. It is best to add shrimp brain boiled, because boiled shrimp brain is very cheap, and its seafood flavor is also strong, there are many areas with boiled shrimp brain to make shrimp paste to take, delicious and delicious, so cheap and good taste of food, do not boil the high

boil a pot of pig bone soup, can be a child bone, can be a fan of the bone, this is a big bone soup of bone is not a high standard, boiled, and after the soup, the soup dregs drained neatly, seaweed soaked, live fish 1, small summer auxiliary god, sea oysters, small river shrimp, raw small onions, ginger, garlic, carrots, radish, round onion, pepper, dry shrimp, with the fish bone increase in cold water to boil through the floating foam add all the carrots a round onion a followed by the addition of other dry seafood while cooking while playing neatly floating end of the ginger slices then add the appropriate wine a small amount of the later on the cultural fire roll 3-4 hours. Fishing neat soup residue after consideration will become seafood soup.

Purple soak 10 hours, cleaning and filtering, fish out and put; boil the water to boil and add purple slowly roasted, skim off the residue of white foam, cover and cook for 1.5 hours; all the raw materials and seasonings to increase the pot to cook for 30 minutes, and then all the material to fish out, the scale is enough to 50kg, the termination of the release of water; and then boil for another 10 minutes to filter that is completed. In addition to a pot to add water, water boiling shrimp brain shrimp shells loaded into the water, shrimp shells shrimp brain color immediately fished out, drained and put in a pot, you can use a rolling pin pounded, so that the process of boiling material can be better able to release the flavor.

Seafood noodles will certainly be added to the seafood raw materials, so the soup does not have to be too deep and can not be put into too much seasoning, that will be the original flavor of the seafood to cover up the flavor, but also reflect the characteristics of the seafood noodles do not come. In addition, in the case of simmering material soup head and do not put into the salt, in the process of making noodles and then carry out the seasoning can be.