If you want to open a ramen restaurant, how do you boil the soup?

<> whether a bowl of noodles is good or not depends mainly on this bowl of soup and how to boil this soup, I will tell you below! First of all, we went to the market to buy two beef stick bones and came back, and five chicken bones. Rinse the beef stick bones and chicken bones you bought with cold water (it is better to soak for 30 minutes, the soup will be clearer).

Wash the big soup pot and put 100 catties of water, then the cold water should put the bones in, boil the water over high heat, turn off the low heat after the water is boiled to keep the soup small open, put in 250 grams of ginger, a handful of peppercorns (grasped by hand), 5 grass fruits, 8 star anise, a small amount of cinnamon, a small amount of bay leaves, just use these kinds, (the main purpose is to remove the fishy smell) wrap it in a spice bag and put it in the pot. Simmer on low heat for 2-5 hours (boil for two hours in clear soup; If you want a thick soup, boil it until it is white.

Don't pour out the soup that can't be used up today, keep it, and add it when you boil the soup for tomorrow, and some noodle restaurants don't change the soup pot for a year (it means that the soup left over today don't take out the bones, the soup stays, add water to the soup pot and then pour the remaining soup into it, day after day this soup is very fragrant, and you can't ask for a well-flavored soup, which must be clarified). Strain the boiled soup with a fine mesh strainer, pour it into another pot, and then boil it and add chicken essence, monosodium glutamate, rock sugar, pepper, oil (with green onions, ginger, refined oil, add some sesame oil), and a pot of fragrant and delicious noodle soup is ready. Okay, if you think my article is useful, please like it!

Materials

500 grams of plain flour, 3 grams of salt, 280 grams of warm water.

Steps[ 1 ] Add salt to the flour and stir well;

2 ] Slowly pour warm water into the flour and stir until the flour is cotton wool;

3] Then knead together with your hands and form a dough, cover with plastic wrap and let stand for 20 minutes;

4] Knead the dough for about 3 minutes. Divide the dough into two or three portions, take one of them and knead it into a cylindrical shape;

5] Flatten the dough with the palm of your hand;

6] Use a rolling pin to roll out the dough sheet into long sheets about 12 cm wide and 7 mm thick. Cover with plastic wrap and let stand for 15 minutes;

7 ] Pour a small amount of cooking oil on the dough sheet and spread evenly;

8 ] Cut the dough sheet into thin strips of less than 1 cm and let it stand for another 5 10 minutes;

9] Hold the ends of the noodles with both hands and gently pull them to the length and fineness you need.

Tips:

Adding the right amount of salt to the flour can increase the firmness of the noodles. It can also be made with high-gluten flour;

The dough used to make ramen must be put in place, otherwise the noodles will be easy to break and will not stretch long;

After the operation is proficient, you can pull several at a time;

While ramen, it is best to boil water and put the noodles in the pot while pulling.

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The noodle soup used in the noodle restaurant is made of dashi, so let's take a look at how the dashi is cooked. Take beef noodle broth as an example to illustrate the collapse of the town:

Beef stock. Ingredients: chicken rack, beef bones, pork skin, water, beef.

Seasoning: star anise, bell pepper, grass fruit, cinnamon, Dahongpao pepper, bay leaf, ginger, green onion.

1. Blanch first, add water to the pot, put 2 chicken racks, 5 catties of beef bones, 4 catties of pig skin, 5 catties of beef, boil over high heat, boil blood foam, boil for 3 minutes, rinse and rinse for later use.

2. Prepare a spice bag, put 5 grams of star anise, 10 grams of bell pepper, 4 grams of grass fruit, 20 grams of cinnamon, 20 grams of Dahongpao pepper, 4 grams of bay leaves, 80 grams of ginger, 60 grams of green onions, all in a gauze bag, bundled for later use. (Don't be in a hurry to put it yet).

3. Pour 60 catties of water into the stainless steel barrel, put in the chicken rack that has just been blanched, beef bones and pig skin, (beef is not put first) cover the lump and coarse, boil over high heat and turn to low heat, boil for 3 hours, put into the spice bag after 3 hours, cover the lid and boil for another 1 hour.

4. After waiting for 1 hour, add the beef and continue to boil for 1 hour.

5. When the time is up, the beef broth is boiled, you can take out the meat and eat it alone, this ingredient is suitable for noodle restaurants, if it is used at home, you can increase or decrease the ingredients on this basis.

6. Put the meat out of the baking tray and process for 15 minutes. Add salt, pepper salt, cumin powder, pepper, etc., and the taste is quite good, killing two birds with one stone.

The preparation of ramen is described in detail.

Cuisine and efficacy: high-quality staple food.

Ingredients for making ramen: Ingredients: flour, water, alkaline noodles, salt. (The ratio of surface water is about:.)

The characteristics of ramen: the incense pillar is bar-shaped, the thickness is uniform, and the taste is smooth and smooth.

Teach you how to make ramen noodles and how to make ramen noodles delicious1 Mix flour, water, alkaline noodles, and salt into a water-adjusted dough and let it sit for about 30 minutes.

2. Grasp the two ends of the dough with two hands, and then perform a series of shaking actions until it has a certain extensibility, and then place it on the sprinkling board for the next step. 3 Evenly wrap the surface of the shaken dough with a layer of dough, grasp the two ends of the dough with both hands, and then evenly pull to both sides, so repeatedly pull about 7 8 buckles to complete the ramen operation. 4 Quickly put the processed noodles into a pot of boiling water and cook them before serving.

When cooking, use chopsticks to prop up the noodles when they float to the surface for about 7 8 seconds to prevent the noodles from sticking to each other).

Noodle soup is divided into red soup (regular and refined), with clear soup made from hen and elbow, etc., and red soup made from pork and butter.

1. Clear soup cooking.

Method: Ingredients: 2000 grams of hens, 500 grams of elbows.

Excipients: refined salt, 10 grams of cooking wine, 10 grams of green onion, 10 grams of ginger.

Method: Remove the hen's chicken breasts and thighs, put them in a pot with the wings, add water, skim off the blood foam after boiling, and then cook over low heat for 4-5 hours.

Remove the oil from the chicken breast and chicken thigh, crush it into minced chicken, add water, refined salt, cooking wine, green onion, ginger and monosodium glutamate and wait.

Strain the boiled chicken broth and skim off the oil slick, pour the prepared chicken minced chicken into the soup and stir well, and then skim off the oil foam and other impurities after the water boils, you can make a clear soup.

2. Cooking method of red soup:

Ingredients: 1500 grams of pork, 250 grams of butter.

Excipients: 125 grams of watercress, 30 grams of sugar, 50 grams of ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 50 grams of rice wine.

Method: The same method as the consommé.

The noodle soup is fresh and mellow, fat but not greasy, and has a timeless taste, which is the key to cooking a bowl of noodles.

Put the prepared flour, water, salt in a basin, knead a piece of dough with your hands, let it rest for half an hour, so that the dough is finished. Here's how:

Ingredients: 330 grams of flour, 105 grams of water, 2 grams of salt, 5 grams of oil.

1. Put the prepared flour, water and salt in a basin.

2. Knead a piece of dough by hand and let it stand for half an hour.

3. When the time is up, divide into small portions, flatten and roll out.

4. Grease and let stand for 3 hours.

5. Cut into strips with a knife, as shown in the figure below.

6. Stretch by hand.

7. Stretch it all so that the ramen is done.

Prepare the materials:

Plain flour: 500g, water: 220-250g (I adjust it according to the different water absorption of my own flour.) It should not be too soft, otherwise it will affect the taste), salt: a small spoon.

1. Add flour to the bread maker bucket.

2. Then add water, pour in a small amount of salt, then put the bread machine bucket into the bread machine, start the kneading program, when the kneading program is converted to the fermentation function, manually stop the program, and take out the dough in the bread machine bucket.

3. Divide the dough into 4 parts, grease both sides and let stand for 20 minutes.

4. Shape the dough into a dough cake.

5. Use a knife to cut the dough into thin strips.

6. Done.

Here's how to make ramen and noodles at home:

1. Add water, scoop out a small bowl of water, add water to the flour little by little, along the edge of the stainless steel basin, little by little.

2. In the process of adding water, keep kneading the flour with your hands, and if you knead it well, it will come out in a flocculent shape, as shown in the figure below.

3. Knead the flocculent flour, merge these small flocs into large flocs, and finally, merge all the large flocs into one initial dough. During the whole process, water needs to be added. The amount of water you add depends on the feel of your hand, and it can't be too dry or too wet.

If it's too dry, you can't knead it, and if it's too wet, you need to add more flour to keep it from sticking to your hands. In this way, the kneading and gathering kept coming, and finally, the original dough was formed!

4. Wake up, cover the stainless steel basin with a cloth, and put the dough in a closed space for a while, commonly known as "wake up". This process takes about 20 minutes.

5. Repeat the third and fourth steps, the dough is smooth and visible, then it is ready.

Ingredients: 1 kg of flour, 13 grams of salt, 15 grams of alkaline noodles (increase or decrease with hot and cold weather).

Method: (1) Divide the flour several times, add 200 grams of water while closing the noodles, add salt and alkali, cover with a damp cloth and wake up for 30 minutes after the noodles are closed. After the dough is awakened, knead the dough vigorously so that the softness and hardness are consistent, and finally knead it into a thick strip.

2) Hold the ends of the thick noodles with your hands and clasp them on both sides until the noodles are firmly placed. Then grab the cross-buckle at both ends, shake the two arms up and down, one left buckle, one right buckle and so on many times, and the noodles can be slipped into a uniform thickness when the strip can be made.

3) Sprinkle flour on the noodle table, stretch the noodles hard, put the slightly thinner strips on the case, rub the strips evenly with your hands, sprinkle the flour and pull them apart, then the left hand will press the noodles tightly, the right hand will pick up the other end, slowly pull it off, and after elongation, hand over the noodles of the right hand to the left hand, sprinkle the flour evenly, and repeat several times. When the thickness of the noodles is uniform, then fold the noodles, cut off the two ends, put the noodles into the pot and cook, and add various delicious seasonings according to different tastes.

The secret to becoming a ramen master in five minutes turned out to be.

You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!

Find a formal training school.

If you just learn ramen, it should take about two to three days, and if you add ramen soup, it may take about a week, but if you want to extend it to other times, it is not necessary, so I recommend going to the school for consultation, and you can teach it here. It is still very difficult to learn fine, although you will pull in a short time, but noodles and soup, all need experience, you can learn first, and then practice more! In this way, you can make money even if you open your own store!