How to make Japanese ramen broth
Introduction: Ramen broth is the broth used for Japanese noodle dishes, adjusting the proportion of the ingredients can be simmered to produce different flavors of the broth. Below is the recipe for Japanese ramen stock that I have carefully organized for you!
Japanese ramen soup steps
1, ingredients boil: chicken bones, pork bones are to be put into boiling water first, wash away the blood mucus and fishy flavor.
2, the ingredients into the pot: boil the meat bones into a clean deep pot, pour the water ready to simmer.
3, into the vegetables: root vegetables should be cut into large pieces and then put into the pot, the ingredients are large pieces of more resistant to cooking, but also easy to fish clean.
4, high heat boil: high heat boil broth, and then turn to medium-low heat simmering, ramen broth will be cloudy color.
Japanese ramen broth tutorial:
1, onion washed on the cut; carrots washed and cut small pieces of spare.
2, the pig big bone, chicken leg bone into boiling water, boil about 3 minutes, wash with water and drain.
3. Put the water and all the ingredients of Methods 1 and 2 into a soup pot, and then boil it over high heat to remove the floating foam.
4. Turn the heat to medium-low and keep the soup in a small roll.
5, continue to roll about 1/2 hour, add the dried cloves and shrimp, and cook for another 2 and 1/2 hours, with about 2/3 of the soup left; turn off the heat and strain the soup through a fine strainer.
Finished picture:
Japanese ramen soup how to do good drinking tips :
Japanese ramen soup to taste delicious, the key lies in the addition of dried cloves and shrimp, so that the soup fresh flavor more prominent aroma.
Key Ingredients for Japanese Basic Stock:
Shiba Fish Flakes: Shiba Fish is processed from bonito, dried and shaved into woodchip-like shiba flakes, which have a delicious flavor and are usually used in soups or cold dishes.
Pork Back Oil: Pork back oil is a strip of fat from the back of the pig, also known as lard, which becomes lard after deep-frying. It is added to the pork bone soup head to increase the consistency and aroma, and the color of the soup is easier to turn white.
Dried Clove Fish: Sun-dried dried clove fish has a more prominent fresh flavor, grab some when making soup, and simmer it with meat bones, and all the delicacies of the sea are in one pot.
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