Dear you, do you want to use alkaline water to make a delicious bowl of noodle soup? To make a bowl of noodle soup, in addition to the alkaline water surface itself, the soup base is also crucial. Only the two complement each other to create a bowl of noodle soup that is endlessly memorable. Next, let me show you the secret recipe for making alkaline water noodle soup!

Soup base: a feast for the taste buds full of freshness

The soup base is the soul of the noodle soup and determines the flavor foundation of the entire bowl of noodles. First use big bones and old hens to boil the stock, allowing the bone marrow and meat aroma to be fully released, making the soup base rich and delicious. Add ginger slices, scallions and spices to add flavor and remove the fishy smell. You can also add your favorite ingredients according to your personal preference, such as mushrooms, tomatoes or beef brisket, to make the soup base richer and more layered.

Alkaline water surface: the best partner for chewy and smooth texture

The chewy and smooth taste of alkaline water surface is another protagonist of noodle soup. Mix high-gluten flour and an appropriate amount of alkaline water to form a dough. The alkaline water can increase the toughness of the noodles and make the cooked noodles more chewy. Let the kneaded dough rest for a while to allow the gluten to fully relax before rolling it into noodles. When rolling the noodles, pay attention to the uniform thickness, so as to ensure that each noodle is heated evenly and has a consistent taste.

Side dishes: the icing on the cake

The choice of side dishes can be added according to personal preferences and preferences. Common side dishes include vegetables, fungus, mushrooms, quail eggs, kelp, bean sprouts, etc. These side dishes not only enrich the taste of the soup noodles, but also add nutrients.

Cooking: The art of controlling heat

After the soup base is boiled, add alkaline water and cook until the noodles are cooked but still retain a little toughness. Add the blanched vegetables to the soup and cook them briefly to keep them crispy and tender. Break in an egg and let the egg liquid spread in the soup to increase the deliciousness and nutrition of the soup noodles.

Seasoning: Personalized interpretation on the tip of the tongue

Seasoning is the embodiment of personalization of soup noodles. Add salt, pepper, light soy sauce, dark soy sauce, oyster sauce and other seasonings according to personal taste. If you like it spicy, you can also add chili oil or chili powder. Pay attention to the appropriate amount when seasoning, so as not to overwhelm the original flavor of the soup base and alkaline water.

Serving noodles: the perfect fusion of vision and taste

When serving noodles, first put the noodles into a bowl, and then pour the hot soup base and side dishes. Finally, sprinkle with chopped green onion, coriander or shredded seaweed, which is both beautiful and delicious. A bowl of steaming hot, fragrant alkaline water noodle soup is done.

Warm Tips:

When making soup stock, you can add a little white vinegar or lemon juice to help the bone marrow and meat aroma be fully released.

The production ratio of alkaline water is generally 3-5 grams of alkaline water for 100 grams of flour.

When cooking noodles, do not stir excessively to prevent the noodles from breaking and affecting the taste.

When seasoning, you can add your favorite ingredients according to your personal preferences, such as shrimp, beef or mutton.