Hello glad to answer you this question, first do a brief self-introduction, I engaged in the Lanzhou beef noodle industry for many years, for the production of noodles and soup production is a professional level, the following I will talk about your this problem.
The bowl of Lanzhou ramen in the picture is made by me, and the video on my personal homepage has the whole process of making this bowl of noodles and the sharing of soup recipes, so if you are interested, you can go and watch it
Beef Noodle Fresh Flavor SourcesFirst of all, if you want to know how to improve the freshness of beef noodles, you have to know what are the sources of freshness for a bowl of beef noodles first.
Soup is the soul of the noodles, a bowl of noodles taste mainly from the flavor of the soup, so you want to make a bowl of beef noodles full of fresh flavor to understand the production of soup, and the source of the fresh flavor is also mainly rely on the flavor of the soup, and the freshness of this bowl of soup, in fact, can be divided into two parts, the first part of the freshness of the broth, and the second part of the freshness of the soup is the finished product. The superposition of these two flavors is the final product of the fresh taste of the soup, the following I will be from the soup of these two parts, respectively, how to make a fresh taste of the soup,
Personal home page has a series of ramen production video tutorials, and the production of professional explanation of the soup, and the noodle shop some of the recipes to share
The fresh taste of the soup from the production methodFresh taste from the broth
Many people may not be unfamiliar with the production of broth, but I do not know if you have heard of the saying, broth is fresh, thick soup is fragrant. The meaning of this saying is that the soup is mostly focused on the freshness of the broth, and the thick soup is focused on the flavor of the soup.
So the fresh flavor of beef noodles to be enough, it is best to use clear soup as beef noodles soup, and the typical representative of this clear soup that is Lanzhou beef noodles, Lanzhou beef noodles in fact, also known as beef noodles in clear soup, as mentioned in a sentence describing the Lanzhou beef noodle, a clear, two white, three red, four green, five yellow, this clear refers to the soup is clear.
So boiling clear broth as stock can effectively increase the freshness of the soup.
But the definition of clear soup is not clear soup can be called clear soup, in the case of raw materials and the same proportion of water, the reason why there are clear soup and thick soup two different kinds of soup exists, in fact, mainly in the process of simmering in the mastery of the fire, in order to simmer clear soup, the most critical is to use a small fire to simmer, like some of the noodle shop through the reduction of raw materials, increase the water to simmer out of the broth is also clear, but it can not be called clear! But it can't be called clear soup. Naturally, it does not have the characteristics and flavor of clear soup.
I have a video tutorial on ramen, explaining various ramen techniques and sharing some noodle shop recipes
There are many ways to improve the freshness of the brothThe broth is a great way to improve the freshness of the broth
I believe that most people, whether they are engaged in the catering industry or no catering experience in the simmering of the broth will be put on the onion and ginger, and the majority of people put on the onion and ginger. The purpose of the onion and ginger is to remove the fishy odor, but what they do not know is that the ginger in addition to the role of removing the fishy odor, but also has the effect of freshness, so in the simmering of the soup when more ginger can also increase the freshness of the soup.
In fact, in addition to this role of ginger, there are many vegetables and fruits also has the effect of increasing the freshness of the soup, and by putting a lot of vegetables and fruits to improve the freshness of the soup is a typical representative of Taiwan Province of China's Taiwan beef noodle production, Taiwan beef noodle, the production of the soup by putting some carrots, apples and sugar cane and so on some of the vegetables and fruits to increase the soup's freshness, so that the production of the soup! Not only fresh, but also a sweet taste
Timed out of Lanzhou ramen video tutorials, explaining the production of pasta and soup production, regularly share some recipes
The soup freshness trick two
Also through the addition of some things to improve the freshness of the soup, unlike in Taiwan province, in the mainland many restaurants Most of them are using some spices, see here friends may be a lot of questions, because many people's understanding of spices is to be able to go to the foreign to increase the aroma, at the same time to give the food a unique flavor.
In fact, there are some spices in the spices is to have the role of freshness, to give a few examples, nutmeg in the production of soups is to have the effect of freshness, as well as the addition of ginger are able to give the soup freshness, at the same time, there is also a spice does not belong to the spices of the freshness of the effect is very obvious, that is, shrimp add, which is why I said is not part of the spices of the spices.
Share ramen knowledge, explain ramen skills, pay attention to me at home to teach you to do ramen
The soup fresh trick three
If the above two to improve the freshness of the soup, is to use the way of vegetable ingredients, then the next to say that the soup freshness of the way that is the choice of raw materials.
In the simmering soup most people are simmering with cattle bones, but cattle bones simmering soup is actually very full of aroma but poor freshness, so in the simmering of cattle bone soup when the appropriate addition of some chicken bones or put some woodchucks to a large extent to enhance the freshness of the soup, this method is actually used to improve the freshness of soup soup in the soup simmering is very common, if you consider the cost of chicken bones, if you don't mind the cost of the chicken bones. If you don't mind the cost of this little bit then put the woodchuck effect is better.
Personal home page has a series of Lanzhou ramen video tutorials and recipes to share, interested can go to see
Beef noodle soup fresh flavor sourceWhat is the beef noodle soup, finished soup is in fact seasoned broth, that is, the broth to add some seasoning can only be used as a beef noodle soup, because most of the broth boiling is not put any seasoning.
A large part of the freshness of the finished soup comes from the freshness of the seasonings, which can be added to the broth by adding some seasonings.
And this kind of freshness of the seasoning in fact, there are too many, chicken essence, fresh incense treasure, monosodium glutamate, fresh flavor element, fresh flavor powder, fresh flavor paste and so on a variety of seasoning, which different brands of freshness effect is also different, I personally recommend that you buy some of the big brand of seasoning, flavor is indeed guaranteed, and some of the small brands of freshness of some of the shortcomings of the seasoning, it is easy to mix the soup, and the freshness of the flavor does not last, but also some of the not High temperature resistance, so try to choose a big brand of seasoning.
Conclusion;
Beef noodle flavor comes mainly from the soup flavor, and want to enhance the soup flavor, in fact, there are many ways, and a bowl of beef noodle flavor is mostly a combination of various methods of the results, so try not to take a single simple method to improve the freshness, after all, a single method of freshness, although simple. But the actual effect is not very ideal, the flavor is too single, so the combination of the methods mentioned in the article, choose a few methods suitable for you to give the finished beef noodle soup freshness, the best results.