How to maintain the flavor of the soup in the noodle shop, noodle shop soup is the soul of the noodles, noodle shop business is good, in addition to noodles, mainly relying on a mouthful of good soup, soup want to taste good selection of ingredients, ingredients processing, simmering time, simmering fire, etc., are very important.

The soup we all know, nutritious, tasty, especially often go to the noodle shop to eat, know that the noodle shop will use the soup, noodle is good to eat, in addition to noodles, mainly by a mouthful of good soup, noodle shop soup is generally divided into mutton soup, beef soup, pork bone soup, the three kinds of soup, soup, thick, white, fresh, fresh, fresh, tasty, want to keep the taste of the soup, or there are some tips, the soup is not good, but it is good to keep the flavor of the soup. Here to share the following pavilion of stock how to simmer.

1, ingredients: pork bones, chicken frame, scallions, ginger, angelica, codonopsis

2, wash the pork bones, chicken frame viscera clean, put into the basin, soak in water for two hours, soak the blood, the middle of the water, soak the blood and wash the blood, ginger and scallions clean, ginger slices. Onions cut into sections.

3, the pig bone, chicken rack cool water blanching pot, add ginger, scallion segments, high heat boil, blanching when the foam skimming, blanching good water after fishing, rinse with water.

4, prepare a big pot or a big stainless steel bucket, put the pork bone, chicken rack into it, add the right amount of water, add ginger, angelica, ginseng, large fire boil, skim the foam.

5, the process of simmering there will be foam, to skim the foam in time, cover the lid, simmer over high heat for more than three hours, want to white soup should be simmered over high heat, want to soup clear, we need to use a small fire to simmer, the flavor is delicious, rich in flavor of the pork bone broth on the simmering well.

1, simmering soup, water should be added once enough to add water in the middle of the soup will affect the flavor of the soup, but also destroy the soup's nutrients, simmering soup ingredients must be selected fresh ingredients, the treatment of ingredients is very important, so that the simmering out of the soup taste delicious.

2, the simmering of the soup does not need to add too many spices and seasonings, not only will not play a role in promoting the role of incense, but will affect the soup itself fresh flavor, in the simmering of the soup to add angelica, ginseng, ginger, etc., to increase the simmering of the soup's freshness and freshness, simmering out of the soup flavor is strong.

3, simmering soup, there are foam must be skimmed in time, not skimmed off will lead to black soup, simmering when the fire is very important, want to come out of the soup as white as milk, we need to simmer with a high fire, want to clear the soup, we need to use a small fire simmering, simmering time should be at least three hours or more.

4, the soup should be boiled every day, after boiling, do not stir at will, otherwise it is easy to be bad, simmering soup a simmering amount of three or four days, simmering soup can be put in the refrigerator, with the time to come out on it.