How do you make stock in a noodle restaurant? How to make the stock in the noodle shop

The soup stock of the noodle restaurant.

There are three main practices. The first is hanging bone broth.

Century-old shops, brand stores, and honest brand noodle shops will be completely bone soup, and the original soup will be noodles. According to the different business contents, it is divided into three main varieties: pig bones, sheep bones and beef bones.

Hanging bone broth basically uses plant spices and star anise cinnamon.

bay leaves and the like. Recipes vary. As a trick based on the market, the formula is secret, but there is no problem of principle, and it is a legal material.

The main ingredient of the soup is bones, and the noodles are also stewed with meat to help the soup taste richer; The fragrance material is the soul, and there are two main purposes: to remove the smell and produce the fragrance of the soup.

This is a basic principle of hanging soup, if you want to boil bone broth at home, according to this basic principle, you can configure your own spices, and there are also three methods: the simplest one is not to give any seasoning, get the original taste of bone broth, and then season it when eating. Hardcore soup drinkers will do that.

The most used is to give green onion and ginger cooking wine.

Basic seasonings such as salt, which are generally used in households, have the best effect on removing fish. The purpose of the business stalls is not to remove the fishy, but to remove the fishy onion and ginger.

The aim is to bring out more aromas and attract passing diners. The second is the blending of soup paste. At present, the mainstream soup used in the market noodle shop is basically a ready-made finished soup stock, and when added to the water, it is a bone broth with a fragrant white flower and flowers.

But it's thicker and whiter than bone broth, and much more fragrant than bone broth. The cost is a few tenths of that of bone broth, or even negligible, just the cost of boiling water.

The key to this soup is the four characteristics, which are enough to be proud of the market and put the real stock out of the world. The taste is far better than real bone broth. All the soup flavors are available, such as chicken bones, pork bones, beef bones, sheep bones, etc., which is very complete.

**Very cheap, a large box of about 30 yuan, 1000 grams of large bone white soup paste, according to 1% blended into soup.

According to 500 ml of soup per bowl, it is 200 bowls, which is combined to yuan per bowl. It's so easy to make that you don't have to get up in the middle of the night to make soup. As long as the water is boiling, pick up some soup paste and put it inside.

So, unless the very persistent shop is still boiling soup, it's all over the street. The third is yin and yang soup. This one is very simple, there are bones in the soup pot, but the soup paste is mixed with soup.

It looks like it's boiled, but it's actually redeemed, and it's just a trick.

Tips: The soup paste soup kills the real bone broth, which is not all the phenomenon of "bad money drives out good money", but the reason for the formation of the market, and the product plays a decisive role: profits restrict the boiling of bone broth.

A bowl of noodles earns those few dollars, and if you boil bone broth, you will put it all in. If you don't make money, you can't keep your business going.

The taste and texture of the soup paste is indeed better than that of real bone broth, at least it is much more fragrant. The most common thing in the market is that fake soup sells better than real soup. It's hard to maintain the old store.

The cost of boiling real soup is high, and the noodle price cannot be mentioned, there are so many similar products in the market, and they can't be sold if they are high, and they lose money if they are low.

First prepare some pork bones, then put these pork bones in the soup pot, you also need to add various spices to the soup pot, and then cook for several hours, and then add some seasonings.

Pork bones and some chicken bones can be used to make a soup that is slowly simmered for four or five hours and then filtered out of the bones, which is a delicious soup for cooking noodles.

Cooked in a large pot with pork bones and seasonings, these dashi stocks are very difficult to boil and are also very tasty.

The stock in the noodle restaurant generally comes in two flavors.

The chicken bone broth is made as follows:

Ingredients: White-cut chicken.

Ingredients: green onion, ginger, garlic.

1. Prepare a large pot full of water, put all the washed white chicken into the cauldron and boil, about 5 to 7 hours.

2. Stir constantly during the boiling period, add green onions, ginger and garlic.

How to make pork bone broth:

Ingredients: pork bones, stick bones, backbones.

Ingredients: green onions, ginger cubes.

1. Wash the pork bones, stick bones, and spine bones, and cut them into large pieces, and put them in a pot of boiling water to remove the smell of blood.

2. After taking out, put it in a soup pot with boiling water, add green onions and ginger pieces and cook for 3 to 4 hours.

The soup stock of the noodle restaurant has a variety of preparations.

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