Give up capital, you can't have both! (Just a personal opinion! )
The practice of thick Japanese dolphin bone Lamian Noodles ★ thick soup;
The thick soup in Japanese Lamian Noodles store has to endure for a day and a night, so the cost of soup is the highest in Lamian Noodles store, far exceeding the capital in Lamian Noodles. Speaking of this, parents will definitely think: "It's too desperate to cook soup at home with gas on for a day and a night?" ! Then I'd rather go out to eat at a high price than cook it myself at home. "There are ways to cook at home, so I will share my method with you O(∩_∩)O~
Materials to be prepared (ribs soup): 3 kg of ribs or spine, about 1 kg of chicken feet or chicken wings (collagen is richer and the soup tastes more delicious). Because chicken feet can't be bought, chicken wings are used. Onion 1 root, fresh onion is cut into three sections (onion leaves are enough), and ginger slices are counted. ☆ Other dishes with eggs and Lamian Noodles, barbecued pork, chopped green onion and shredded auricularia can be put at will. In addition, you need to prepare Japanese (raw) Lamian Noodles, which is usually sold in supermarkets. If not, of course, handmade noodles are also delicious! The seasoning needed in the soup is very simple, just add a little soy sauce and salt, chicken essence and white pepper.
Usually, you can choose a special pot to make soup, and then simmer slowly. If you want to make a thick sparerib soup in a spicy noodle shop, save time and gas, you can choose a pressure cooker to cook the soup. Put about 5 liters of water and all the prepared materials into the pressure cooker.
Cover the high-pressure pot, simmer on medium heat until steam comes up, then turn to low heat and continue stewing for about an hour.
Turn off the fire first, open the lid after all the steam in the pot is released, and stir it slightly with a spoon until the bones and meat are separated.
Then continue to cover the high-pressure pot cover. After stewing for about half an hour, the bones will break, the meat will become minced meat, and the onions will melt completely.
After the soup is cooked and stewed to this point, it can be simmered slowly without covering the lid 1~2 hours.
The longer you cook, the richer the soup will be.
When cooking, be sure to keep stirring with a spoon.
Try to crush and stew the bones and meat that haven't melted with a spoon.
Japanese ribs soup noodles often contain shredded fungus, which is crisp and full of energy. Of course, it is entirely possible not to put this! ~ (Practice: Wash the fungus with clear water, blanch it in boiling water for two minutes, then take it out immediately and cut it into strips. )
Bean sprouts should also be scalded with boiling water for two minutes! ~
Japanese Lamian Noodles is yellow because it contains edible alkali.
This Lamian Noodles doesn't need to be cooked for long. Usually it will be cooked in about 3 minutes. If cooked for too long, the noodles will become very soft and the taste will be greatly reduced. Of course, if you give it to the children at home, you can cook it for a while.
After the soup is stewed, put the soy sauce, salt, chicken essence and white pepper into the soup bowl before Lamian Noodles takes it out of the pot.
Before the noodles are almost cooked, filter the bones and meat residue in the soup with a colander.
The filtered sparerib soup is finished! ~
Take Lamian Noodles out as quickly as possible and put it into the soup quickly.
Then all kinds of vegetables I like to eat, such as barbecued pork, shredded auricularia, bamboo shoots, and preserved eggs, are put into Lamian Noodles. (You can decide the materials in the noodles by yourself, and put whatever you like! ~) Lamian Noodles, Lamian Noodles with thick Japanese dolphin bones, is working! ~~