Ingredients: 5000 grams of wheat flour.

Seasoning: 600 grams of salt.

Characteristics of sweet noodle sauce:

Strong color, sweetness, seasoning, kimchi seasoning.

The practice of sweet noodle sauce:

1. Mix the flour evenly, ferment it, steam it into alkali-free steamed bread, cool it, break it into jujube chunks, and spread it on the table (3 cm thick).

2. Then sprinkle 10g of yellow koji, ferment (indoor temperature is 28-36 degrees), and expose to the sun for 3 days to dryness.

3. Grind the dry koji into the jar, dissolve it with 5000g of water and 600g of salt, pour it into the jar after clarification, cover it with gauze, and place it in the sun, and pound it once a day. After two months, you can eat bittern materials: 4 pieces of star anise, 2 flower spoons of pepper, 2 teaspoons of cinnamon 1 piece, 2 teaspoons of fennel, 2 pieces of licorice, 2 pieces of tsaoko, and 0/teaspoon of clove/kloc-0. 0? Four cups.

Brine practice: boil 8 cups of spices and water in the brine for half an hour, take out the spice bag, add other spices and boil, which is the brine.

Clear soup is generally chicken soup or sparerib soup, which is boiled at home, and there are more detailed divisions: clear soup (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.

1, maotang

Maotang is widely used in ordinary cooking, and it is often cooked continuously in the kitchen and replenished with water.

Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc. , no special requirements.

Heat: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.

Soup yield: 3-5 times that of raw materials.

2. Milk soup

Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acids).

Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white. Soup yield: 65438+ 0-2 times of raw materials.

Step 3 clear soup

Clear soup can be divided into ordinary clear soup and refined clear soup.

(1) Clear soup:

Ingredients: old hen (naturally stocked old hen), with some lean pork.

Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.

Soup yield: 65438+ 0-2 times of raw materials.

(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)

Take common broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the broth and stir-fry with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup".

Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.