How to make noodle soup base?

1, what ingredients need to be used, you must know the principles

Making soup stock actually originated from Shandong cuisine. There is a formula for "making soup stock" in traditional Shandong cuisine, which is "no chicken, no freshness, no chicken, no thickness, no bones, no flavor, no water, no pureness." This formula Everyone must remember that the key is to know the principles, as detailed below.

Chicken, this is to bring out the "fresh" flavor, usually just use chicken racks; elbows, is to make the soup taste more mellow, elbows are too expensive, unless it is a high-end restaurant, usually noodle restaurants can use pig skin instead; pork bones , you must know this, its function is not to produce a "fresh" taste, but to produce a "fragrant" taste. To put it bluntly, this soup is fresh, fragrant, and has a relatively thick texture. This is a good bowl of soup.

As for the dosage, Shandong cuisine pays attention to "one pound of ingredients produces one pound of soup". Of course, the cost is too high. For noodle restaurants, you can control it at your own discretion. One pound of ingredients can be used for ten pounds of water. There is no need for more. One pound of ingredients refers to the total weight of pork bones, pork skin, and chicken racks. 2. Remove fishy ingredients from food

I have introduced many times before that the fundamental way to remove the fishy smell from all animal ingredients is not to use seasonings such as onions, ginger, cooking wine, etc. The function of these seasonings is to suppress the fishy smell and cannot remove the fishy smell. The fundamental way to remove the fishy smell is to soak it in clean water and try to soak out the blood in the food. Change the water as many times as possible in between and soak for 2-3 hours.

3. The specific method of making soup stock is actually very simple.

Put the three soaked ingredients into the pot. 1catties of ingredients and 10kg of water will do. The pork bones must be chopped, bring to a boil over high heat, and skim off the foam on them. I would like to emphasize here that this step looks like We all know and feel that it is not important, but in fact, we are wrong. This step is very, very important. The scum must be skimmed off several times. Don't move away while standing by the pot. Skim off the scum once it comes out, and then skim it off again until the last bit is gone. Remember, the skimming is not clean at the beginning, and the pot of soup It's useless.

Then turn to medium heat and cook for 1 hours, then turn to low heat and cook for 3 hours. Remember to add an appropriate amount of scallions and flattened ginger in the middle. The salt should be added at the end. Some noodle soups are prepared separately. , no need to add salt when cooking. When the time is up, this pot of soup stock is ready. Let’s see if this method of making soup stock is very simple.