Noodle shop soup secret recipe for cooking meat need to add a lot of seasoning has a certain ratio, soup ratios are different, but also pay attention to the ratio of salt and soup, while fresh ginger juice, garlic juice, monosodium glutamate (MSG) and other small materials need to be put in accordance with a certain ratio.

A, cooking meat seasoning recipe for:

Dry ginger 20%, pepper 18%, cumin 12%, grass berries, cinnamon 10% each, pepper 9%, Sannai, nutmeg 5%, ginger, lemongrass 4% each, Wicker 3%. Among the cooking meat ingredients and soup put ratio is about 0.5-0.7%.

Second, the ratio of soup seasoning is:

Dry ginger powder 28%, pepper powder 25%, pepper powder 20%, grass fruit powder 15%, cinnamon powder 12%. Among them, the ratio of soup seasoning to soup put is about 0.3-0.4%.

Three, the ratio of salt to soup is:

1.4-1.5%.

four, the ratio of fresh ginger juice, garlic juice and soup put in the proportion of:

0.1-0.2%. Add fresh ginger juice and garlic juice (50% of each) to the seasoned soup for a more flavorful taste.

V. The ratio of monosodium glutamate (MSG) to soup (water) is:

0.2-0.4%.

Types of soup base used in noodle shops

The types of soup base used in different noodle shops are different, but they can be generalized into several categories:

The first category, noodle shops use stock as the base soup, and then add seasonings and spices as appropriate, to make the finished soup.

The second category, the noodle shop to use water and additives that is a variety of soup powder cream, and then with the base and seasoning modulation into the finished soup.

The third category, the noodle shop use water with spices and seasonings, directly into the finished soup.