If you want to make noodles in soup stock, you must first make soup stock. Let me introduce the soup stock ~ ~ ~, which refers to the soup stewed with poultry meat for many years. The longer the time, the richer the nutrients and aromatic substances, and the more beautiful the flavor of cooked meat. "If you want to roast chicken, eight ingredients are the soup stock"-this is the ancestral "cross formula" of "LAY" roast chicken in Daokou, Henan Province with a history of 300 years. It can be seen that its products are well-known at home and abroad, which has a lot to do with "old soup". Today, with the popularization of refrigerators, every household will make this soup stock. The specific method is as follows:

Any soup stock is accumulated over time, starting with the first pot of soup, and the soup made by ourselves is no exception. The first pot of soup, that is, stewed chicken, ribs or pork soup, should be added with spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above seasonings can depend on the market situation, and they are not indispensable, but the commonly used seasonings account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as the general stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning and water (slightly more than normal), cook the main ingredients, take out the meat to eat, pick out the seasoning and remove impurities to get the soup, which is the "ancestor" of the old soup.

Put the soup in an enamel pot, cool it and store it in the refrigerator. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add an appropriate amount of water (the amount of water depends on the amount of soup stock, but the total amount is slightly more than the normal amount). After the main ingredients are stewed, keep the soup according to the previous method. Repeatedly, you can get the "old soup." This soup stock can be used to stew meat or chicken. After repeated use, the stewed meat tastes delicious, and the stewed chicken has a meat flavor, which is wonderful.

The amount of soup stock kept at home depends on the population, 500- 1000 grams of soup stock each time. When preserving the old soup, be sure to remove the impurities from the soup, thoroughly cool it and put it in the refrigerator. It is best to use a large enamel cup in the container to ensure that the soup does not react chemically with the container. Cover the container, put it in a plastic bag and put it in the refrigerator. It won't go bad within 5 days. If you eat chicken stew or meat stew once a week, you don't need to cook or disinfect the soup stock. If the broth is not used for a long time, it can be stored in the freezer for 3 weeks, otherwise it should be boiled and disinfected before being stored. Attached are other soups, which I hope will help you ~ ~ 1. How to make beef noodle soup?

Ingredients: beef.

Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: Many spices, such as fennel, pepper and cinnamon.

The beef soup is prepared by the following steps:

First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm pot with beef bones and fat chicken, skim the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out and let it cool, and then cut it into cubes for later use. Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense.

Skim the soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil.

2. Chicken soup

1, chicken, wash, cold water into the pot, fire. Drink as much water as possible.

2. Add a few slices of ginger and onion. After boiling, skim the froth and simmer for at least an hour.

3. After stewing, take out the chicken. Part of the chicken soup is cooled and put in the refrigerator, and the onions are thrown away.

3. Bone soup

Ingredients: big bone, white radish (cut into pieces) and garlic sprout (cut into powder)

Exercise:

1. Put the big bone in boiling water to remove blood.

2. Put the big bones and white radishes scalded with blood into a pressure cooker, add appropriate amount of water, drop a few drops of vinegar and stew for 30 minutes.

3. After the soup cools naturally, boil the stew and season with salt.

4. Just put some chopped garlic seedlings after cooking.