Noodle soup recipe and recipe

Soup noodles are a popular food, and the soup base plays an important role in whether the soup noodles are successful. If the soup base is well made, the soup noodles will naturally be welcomed by many people. There are many types of soup bases, such as superior soup base, tomato noodle soup base and fish noodle soup base. Different soup bases have different flavors and preparation methods. The preparation methods of these soup bases will be introduced below!

1. Soup Base

It can be divided into clear soup and thick soup. The methods are the same at the beginning: use pig's trotters, chicken, and duck, put ginger slices in water, boil it over high heat, and then simmer it over low heat for more than two hours. After removing the floating oil and debris, the soup at this time is the authentic soup with strong aroma and milky white soup. The clear soup is made by taking the soup prepared by the above method, and then prepare some minced lean pork (depending on the amount of soup) and put it into the soup, boil it slightly, and then use a colander to scoop out the minced meat, then the soup becomes clear, which is the top-grade clear soup.

2. Tomato noodle soup base

Choose tomatoes that are evenly colored and ripe, wash them, and cut them into small pieces.

Wash the onion and ginger and cut into thin strips.

Heat a pan, add a little peanut oil, and sauté the scallion and ginger.

Add tomatoes and sauté over low heat until tomatoes are pureed.

At this time, you can add an appropriate amount of water, bring to a boil over high heat, and then you can add the noodles. At this point, the base of the tomato noodle soup is ready, and you just need to add the noodles.

3. Fish noodle soup base preparation method

Ingredients: (for 200 bowls) 20KG of top-grade white flour, 3KG of live crucian carp, 3KG of white soy sauce, 50G of shrimp roe, 1KG of eel bones, 25g of white pepper powder, 50G of ginger, 50G of Shaoxing wine, 100G of green onions, 400G of green garlic flowers, and 2.5G of cooked lard.

Preparation method: 1. First, remove the scales and gills of the crucian carp, remove the internal organs, wash and drain, heat the pan, add cooked lard, when it is 80% hot, divide the fish into two batches and fry them until crispy. There should be no burnt spots; wash the eel bones and put them in the pan, stir-fry with a small amount of oil.

2. Put 17.5 kg of clean water in the pot (do not use well water or alkaline water), remove the floating water foam when it boils, then pour the fried crucian carp and eel bones into the pot and boil. After the soup turns white, add cooked lard (250 g of crude oil for fried fish), boil it over high heat, and then use a colander to remove the fish residue to make the first white soup. Pour all the cooked fish bones into an iron pot, dry them over a low heat first, then add 200 grams of cooked lard, stir-fry the fish bones over a high heat, add 14 kg of boiling water, bring to a boil, then add 105 grams of cooked lard, cook through over a high heat, use a colander to remove the fish residue, and this will become the second portion of the white soup. Use the method and ingredients used to make the second portion of white soup to boil 10 kg of boiling water into the third portion of white soup. Then mix the three soups and put them into the pot. Add shrimp roe, Shaoxing wine, ginger and scallions and cook through. Filter with a fine soup sieve.

3. Add water to the flour and knead it into dough (the dough should be a little harder, less water can be added in summer, and more water can be added in other seasons), and cut it into thin noodles with a thin knife (108-tooth cutter).

4. After putting the noodles into the boiling water pot, do not stir them. When they float up naturally from the bottom of the pot, take them out and rinse them in cold boiled water. Then put them back into the pot and blanch them again before taking them out. Put 7.5g of cooked lard, 15g of white soy sauce and a little green garlic in a bowl, put in the noodles, and scoop in the boiling water.