How to make noodle soup

Stock is also called fresh soup. Generally speaking, many restaurants will add some stock when cooking, which will make the dishes taste more delicious. Many people are interested in the restaurant's stock and want to make some stock at home. When making broth, the taste will be different depending on the ingredients chosen. Generally, the ingredients chosen for making broth include pork bones, chicken bones, duck bones and beef bones.

Pork bone broth: To make pork bone broth, wash the pork bone sticks and spine, cut them into large pieces, blanch them in boiling water to remove the blood, then take them out and put them into a soup pot with boiling water, add onion and ginger, and simmer on low heat for 3 to 4 hours. Pork bone broth can be used to make various soups, and can also be used as a base flavor for seasoning. Chicken broth: To make chicken broth, rinse the chicken rack, blanch it in boiling water, put it into a soup pot, add appropriate amount of water and boil it, then simmer on low heat for 2 hours, add a few pieces of ginger to enhance the flavor and remove the fishy smell, continue to cook until the soup is thick and fragrant, then skim off the floating oil. Chicken stock can be used to make both meat and vegetable soups, and can be added to other soups to enhance the flavor according to personal taste.

Beef bone broth: To make beef bone broth, wash the beef bones and cut them into large pieces. Put them into a boiling water pot to remove the blood. After taking them out, put them into a soup pot with boiling water, add onion segments and ginger pieces, bring to a boil over high heat, then simmer over low heat for 4 to 5 hours. The soup is ready when it becomes milky and thick. Beef bone broth can be used to make various meat and vegetable soups. You can also use beef tendon or offal with tangerine peel and ginger slices to cook beef broth instead of beef bone broth according to the needs of the soup. Smoked bone broth: To make smoked bone broth, wash the calf bones, remove excess fat, chop them and put them in the oven. Bake them until brown. Then put the roasted calf bones into a pot of boiling water, add bay leaves, thyme, cloves, and tangerine peel, bring to a boil, then simmer on low heat for 3 to 4 hours. Skim the soup and filter it with gauze. Smoked bone broth can be used to make various soups, with a unique smoked bone flavor. Fragrant meat and bone soup: To make fragrant meat and bone soup, wash the meat bones and remove excess fat, put them into a pot of boiling water to blanch to remove the blood smell. After taking them out, put them into a soup pot with boiling water and cook for 2 hours. Add cloves, cinnamon, thyme, tangerine peel, and cloves and cook until the flavors are absorbed. The fragrant meat and bone soup can be used to make a variety of meat and vegetable soups, with a light spice flavor and the rich aroma of meat and bones.

Assorted fruit and vegetable broth: To make assorted fruit and vegetable broth, put various fruits and vegetables into a juicer according to personal preference, add appropriate amount of water, blend into juice, then return to the pot and boil. Assorted fruit and vegetable broth has various colors. Due to the different proportions of vegetables and fruits, it is both nutritious and appetizing. It is used for boiling and preparing soups for seafood, fruits and vegetables. Mushroom broth: To make mushroom broth, rinse and soften the dried Matsutake, Cordyceps, Morel and Boletus in warm water, wrap them with gauze, put them in a soup pot, add water and boil over high heat, then simmer on low heat for 2 to 3 hours and turn off the heat. Mushroom broth can be used to make both meat and vegetable soups. As a soup base, it has a rich and fresh mushroom flavor and generally does not require any other umami seasonings. Shiitake mushroom broth: To make shiitake mushroom broth, rinse the dried shiitake mushrooms with clean water, soak them until soft, remove the stems and wash them, then soak them in clean water for 50 minutes. Filter the water with gauze, or put them in a soup pot, add clean water and boil them over high heat. Shiitake mushroom broth is mainly used in soups to enhance flavor and color. It is generally not used alone, but added with auxiliary ingredients and seasonings for seasoning. Dried bonito stock: To make dried bonito stock, wash the kelp, soak it in a soup pot for 20 minutes, boil over medium heat, then simmer, add the dried bonito flakes and bring to a boil, skim off the foam, remove from heat, and filter out the clear soup. Bonito stock, named after the fact that it looks like a piece of firewood, is a basic seasoning soup base for Japanese cuisine and is widely used in various soups.

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