Which Chinese medicinal materials should be put in the soup base of the noodle soup

For soup noodles, the most important thing is the broth. Some ingredients in the broth are relatively important. Its essence lies in the broth. Some Chinese medicinal materials can be put in the broth, which can not only increase nutrition but also serve as a good seasoning. There are many Chinese medicinal materials in this regard. The more common ones are fried fruit, licorice, cinnamon, cloves, star anise, etc., which are all common Chinese medicinal materials in soup bases.

Which Chinese medicinal materials are used in the soup base of the noodle soup

The essence of the noodle soup lies in the broth, which is made from a secret recipe of pork, beef, medicinal herbs, spices, etc. When most people prepare broth, they often fail to grasp the proportions of the various ingredients, which greatly reduces the taste of the broth. There is no unified secret recipe for soup noodles, and the flavors of soup noodles made by different soup noodle shops vary. Even the two noodle soup shops next to each other taste completely different. Therefore, the following is only an approximate recipe. (Each noodle shop has its own unique flavor, which is also the display and magic of the unique charm of the noodle)

Ingredients: Special ingredients (one water snake and one yellow frog), 4000 grams each of pig skull and cow bone, 20 grams each of grass fruit, cinnamon and licorice, 6 grams each of star anise, lemongrass and cloves, 200 grams of small green pepper, 15 grams each of amomum, 25 grams of fennel, 5 grams of cloves, 10 grams each of bay leaves and peppercorns, 6 grams of tangerine peel, 400 grams of Yangjiang black beans, 50 grams of dried chili peppers, 500 grams of old ginger, 200 grams of shallots, 150 grams of Guilin fermented tofu, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of MSG, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil

Preparation method

1. Cut open the water snake and yellow frog, remove the impurities, wash the pig skull and cow bones, blanch them in boiling water for 10 minutes, remove them and put them in a stainless steel bucket, add 15 kg of water, bring to a boil over high heat, simmer for 5 hours on low heat, filter and keep the soup.

2. Pour salad oil into the pot and when it is 50% hot, add cardamom, cinnamon, licorice, star anise, lemongrass, amomum, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang fermented black beans, and dried chilies and stir-fry on low heat for 15 minutes. Remove the spices, wrap them in gauze to make a spice bag, add them into the soup and simmer on low heat for 2 hours.

3. Leave 30 grams of oil in the pot, heat it to 50%, add the fermented bean curd and stir-fry on low heat for 2 minutes, add salt, MSG, chicken powder, rock sugar, and soy sauce and simmer on low heat. Pour into a stainless steel bucket and mix well.

Note: Do not use too much force when removing bones and do not hurt your hands. The longer the soup base is stored, the stronger the flavor will be.