How to make old noodle soup?

There are three main ways to make soup in noodle restaurants.

The first one is bone soup.

Century-old stores, brand stores, and noodle shops that build brands with integrity will all make soup from the bones and use the original soup to make the noodles. According to different business contents, there are three main varieties: pork bones, sheep bones and beef bones.

Diaogu bone soup basically uses plant spices, such as star anise, cinnamon and bay leaves. Recipes vary. As a tactic based on the market, the formula is kept secret, but there is no issue of principle, they are all legal materials.

The main ingredient of the soup is bones, and the meat is also stewed with the noodles, which helps the soup taste richer; the flavoring is the soul, with two main purposes: to remove the fishy smell and to bring out the fragrance of the soup. This is the basic principle of making soup. If you want to make bone soup at home, you can prepare your own spices according to this basic principle. There are three ways:

The simplest is not to give any seasoning, just get the original flavor of bone soup, and then season it when eating. Hardcore soup drinkers do this.

The most commonly used basic seasonings such as onions, ginger, cooking wine, salt, etc. are commonly used in households and have the best effect in removing the fishy smell.

All business stalls use formula flavorings. The purpose is not to remove the fishy smell. To remove the fishy smell, onion and ginger are enough. The purpose is to bring out more fragrance and attract passing diners.

The second type is soup and paste blending.

At present, the mainstream soup used by noodle shops in the market is basically ready-made soup stock. When added to water, it becomes the fragrant bone broth of white flowers. But it is thicker and whiter than bone soup, and much more fragrant than bone soup. The cost is several dozen times that of bone soup, and can even be ignored. It is just the cost of boiling water.

The key to this kind of soup lies in its four major characteristics, which are enough to stand out in the market and put the real soup out of bounds.

It tastes far better than real bone broth.

All soup flavors are available, including chicken bones, pork bones, beef bones, mutton bones, etc., very complete.

The price is very low, about 30 yuan for a large box, 1000g of big bone white soup paste, blended into soup at 1%, based on 500ml of soup per bowl, that is 200 bowls, which works out to 0.15 yuan per bowl.

It is extremely convenient to make, and you no longer have to get up in the middle of the night to make soup. Just boil the water, pick some soup paste and put it in it.

So, unless a very persistent shop owner is still making soup, this is the only place on the street.

The third method is to adjust the yin and yang soup.

This is very simple. There are bones in the soup pot, but the soup is mixed with soup paste. It looks like it's boiled, but it's actually fake. It's just a deception.

Tips: The soup paste soup beats the real bone soup. It is not all a phenomenon of "bad money drives out good money", but the reason for the formation of the market. The product price plays a decisive role:

Profit limits making bone soup. The few dollars you earn from a bowl of noodles will go into making bone soup. Without making money, the business cannot survive.

The taste and texture of the soup paste are indeed better than real bone soup, at least it is much more fragrant. The most common thing in the market is that fake soup sells better than real soup.

It is difficult to maintain an old store. The cost of making real soup is high, and the face price cannot be raised. There are so many similar products in the market. If the price is too high, you can't sell it. If the price is too low, you will lose money. If the price is the same, you won't make any money. It's all in vain.