What is the soup base in Lamian Noodles?

Divided into meat and soup, prepared in strict proportion.

The formula of cooking meat seasoning is as follows: dried ginger slices 20%, pepper 65,438+08%, fennel 65,438+02%, Amomum tsaoko and cinnamon 65,438+00%, pepper 9%, Rhizoma Dioscoreae Septemlobae and nutmeg 5%, Alpinia officinarum and Citronella 4% respectively, and water chestnut. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.

The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.

The ratio of salt to soup is:1.4-1.5%.

The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

The ratio of monosodium glutamate to soup (water) is 0.2-0.4%.

The frying ratio and oil temperature of Chili oil in beef noodles;

The ratio of (1) oil to pepper noodles is 20% (500g oil plus100g pepper noodles).

(2) The oil temperature should be controlled at 175℃ when the pepper noodles are put in, and at 170- 175℃ when the weight exceeds 25 kg.