How to make ramen bone broth base

Here's how:

1. After washing the pork bones, put them in a large pot of water, bring to a boil over high heat, turn to medium heat and continue to cook.

2. Cook until there is about one bowl of white soup left, turn off the heat and set aside (it is estimated that it will take half a day to a day, and I cooked it for 8 hours).

3. Boil the kelp and two bowls of water for 5 minutes.

4. Add a large handful of bonito flakes and cook for another minute or so.

5. Add a little oil and fry the cabbage until soft.

6. Boil the water, add an egg, boil for seven minutes, take it out and put it in cold water to peel the shell, and use a thin wire to cut the egg in the middle for later use.

7. Add a spoonful of salt to the hot water, roll out the dough and cook until it is properly soft, about 2 minutes.

8. Sift out the pork bone broth and pour it into the cabbage pot, add the kombu bonito flower soup, a spoonful of miso and half a cup of water, and bring to a boil.

9. Pour the soup into a bowl, put in the hand-rolled dough, pile the cabbage on one side of the bowl, put the bamboo shoots and corn kernels cooked in hot water on the other side, and then put two pieces of seaweed and a little seaweed on top. Put the eggs in the poop.

The soup is the soul of ramen, and many ramen stations are famous for the soup. There are two main types of soup for Dan Mein, one is pork bone soup (also known as big bone broth and white soup) and the other is chicken bone soup. Pork bone broth should be boiled for at least twenty-four hours.

Boil the bone marrow and gum into the soup, and wait until the soup is light milky white and has a faint milky flavor. Many shops do not hesitate to boil dozens of pork bones into a small bowl of broth, which is so fragrant that you often need to make a reservation. Boiling chicken bone broth is more convenient, and it takes more than four hours.

The pork bone broth has a strong taste, and the ramen noodles with a heavy taste are all used as the soup base; Chicken bone broth has a lighter flavor and is suitable as a base for ramen soup with a lighter flavor of oil.

In 42, Japanese ramen craftsman Hiroyuki Kumakura came to China! Soy sauce ramen! Miso ramen! Soy sauce ramen! Japanese snacks, Japanese food, and Japanese ramen shop menus are the same, and the taste is guaranteed to be delicious! Look at my homepage!

Introduction: Ramen dashi is a dashi used in Japanese noodle dishes, and different flavors of dashi can be made by adjusting the ratio of ingredients. The following is a recipe for Japanese ramen dashi that I have carefully compiled for you, welcome to refer to it!

Japanese ramen broth steps

1. Blanch the ingredients: Chicken bones and pork bones should be blanched in boiling water first to wash away the blood, mucus and fishy smell.

2. Put the ingredients into the pot: Put the blanched meat bones into a clean deep pot and pour in water to prepare the soup.

3. Put in vegetables: root vegetables should be cut into large pieces and then put into the pot, the large pieces of ingredients are more resistant to cooking and easy to clean.

4. Boil: Boil: Boil, turn to medium-low heat, and the ramen stock will be cloudy.

How to make ramen dashi:

1. Wash and cut the onion; Wash the carrots and cut them into small pieces for later use.

2. Put the pork bones and chicken thigh bones into boiling water, blanch for about 3 minutes, wash and drain with water.

3. Put the water and all the ingredients into the soup pot, boil over high heat and remove the foam.

4. Turn the recipe 3 to medium-low heat to keep the soup boiling.

5. After continuing to roll for about 1 2 hours, add dried clove fish and dried shrimp, and cook for another 2 1 2 hours, leaving about 2 3 amount of soup; Turn off the heat and strain the soup through a fine strainer.

Finished product drawing:

How to make a good taste of Japanese ramen broth

The key to making ramen stock delicious is to add dried cloves and dried shrimp to make the soup more umami and aromatic.

The key ingredients for boiling soup in Japanese-style basic high acacia good soup:

Boito flakes: Boito is processed from bonito, dried and then shaved into sawdust-like bonito flakes, which are delicious and are often used in soups or salads.

Pork back oil: Pork back fat is a piece of fat on the back of a pig, also known as pork fat, which becomes lard after frying. When added to the tonkotsu broth, it can increase the concentration and aroma, and the color of the soup is more likely to turn white.

Dried clove fish: The umami flavor of dried dried clove fish is more prominent, grab some when boiling soup, boil it with meat and bones, and the delicacies of the mountains and seas are all in one pot.

Ramen is one of the most popular noodles in the world right now. It is characterized by chewy texture, delicious taste, and a refreshing and mellow soup. The preparation of the soup is one of the key factors that affect the taste of ramen.

So, what kind of soup is usually used to make ramen? Here's a closer look at it.

1. Soy sauce soup Soy sauce soup is one of the most commonly used soups in Japanese ramen. It is usually made with black Japanese soy sauce and boiled with ingredients such as chicken bones, pork bones, kelp, and scallops. This soup is black and delicious, and is characterized by being rich without being overdone, making it perfect with ramen noodles.

2. Miso soup Miso soup is also one of the more commonly used slow rock soups in Japanese ramen. This soup is made by boiling soybean paste with chicken and pork bones. Compared to soy sauce soup, miso soup is lighter in color and lighter in taste, with some subtle sweetness and bitterness, making it perfect with vegetarian ramen.

3. Salt Flavor SoupSalt soup, also known as "clear soup", is a very light soup that goes well with ramen of various flavors. It is very simple to make, just mix it with water and salt. Some ramen restaurants add ingredients such as kombu to this soup to enhance its umami.

4. Pork bone soupPork bone soup refers to a soup made from pork bones. This soup is rich and delicious, and it goes well with ramen with a rich flavor. At the same time, because pork bones contain a lot of collagen, tonkotsu broth also has a good nutritional supplementation effect.

5. Chicken SoupChicken soup is a soup made from chicken, chicken bones and other materials, which has a light and delicious taste, and is suitable for all kinds of ramen. At the same time, chicken is rich in protein and nutrients, which is also beneficial to human health while improving the nutritional taste of ramen.

6. Seafood soupSeafood soup refers to a soup made from various seafood ingredients such as shrimp and crab. This soup is delicious and fragrant, making it perfect for seafood-flavored ramen.

In general, making Japanese ramen requires the use of suitable soups, and the taste of different soups with different ingredients will change differently, bringing consumers different taste buds to enjoy. In the production process, it is necessary to pay attention to quality and hygiene to ensure food safety.

In the case of Japanese-style tonkotsu beef ramen, it is applied to foods such as pork belly, ramen, seaweed, and soy sauce, and the food used is determined according to the level of preference. The pork bones are first prepared in advance, and then cut into three pieces to make the soup even more delicious. The Japanese-style tea eggs can be made the night before, so that the taste will be more and more delicious.

In the case of ramen, add bonito flakes to the pot, and when the marinade is not hot, you can put the raw egg in the marinade. The marinade must cover the raw eggs and put them in the refrigerator to freeze them overnight.

On the second day, you can prepare Japanese-style barbecued pork in advance, and the pork belly must be moderately fat and thin, and all the skin and meat must be scraped neatly. The pork belly can be folded in rings and then tied with a cotton rope. Put it in the pot and bring it to a boil, skim off the white foam on the surface and remove it.

Then soak all the boiled vegetables, fruits, and oyster mushrooms to soften and wash them, and the tonkotsu broth will actually taste more delicious with this ingredient, and finally put it in a cloth bag for boiling soup.

The tonkotsu soup will turn milky white after boiling, turn off the heat at this time, and then let it sit for two hours When the soup tends to stabilize, you can use the dice to think about all the soup residues. Add the shallots and their kelp shreds, then turn to a simmer after boiling, and simmer for about two hours. After two hours, take out the soup dumplings and throw them away, so that the tonkotsu soup is ready.

After boiling for a long time, you can feel the flavor of tonkotsu broth, which is not only delicious, but also not greasy.

Then cut the Japanese barbecued pork into shredded meat, not too thick, not too thin, and put Fuqing in the bowl. After that, you put the Japanese soy sauce in it, and take off the ramen, and if you don't have it, you can use the regular fresh noodles. Once the water in the pot is boiling, the noodles can be boiled, and then the appropriate tonkotsu broth is added to the bowl.

If the soup is not hot enough, it must be boiled again. Put all the boiled beef ramen in the soup, add the green onion and its Japanese style barbecued pork, and there is also a Japanese-style tea egg, and add some nori slices to serve.

Beef, freeze-dried products, sausages, ham, bacon, shredded meat are all needed to make the ramen very appetizing.

The soup base of Japanese tonkotsu ramen is made of pork bones, vinegar, ginger slices, green onions, and ham.

Pork bones, fish bones, chicken bones, kelp, onions, sake, salt, these ingredients are used.

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!

The soup made from the big bones is added with a little brown sugar to make a big tonic.

Ordinary, you can make soup made from large bones.

If you don't have time, let's make it with greens, sea rice, scallops, etc.

Stick bone soup! Abbreviated as big bone broth, it's good to be fresh!

1. The seasoning formula when cooking meat is: 20% of dried ginger slices, 18% of Sichuan pepper, 12% of cumin, 10% of grass fruit and cinnamon, 9% of pepper, 5% of sannai and nutmeg, 4% of good ginger and lemongrass, and 3% of long pepper. The ratio of boiled meat to soup is about.

Second, the ratio of soup is as follows: 28% of dry ginger powder, 25% of Sichuan pepper powder, 20% of pepper powder, 15 grass fruit powder, and 12 cinnamon powder. Among them, the ratio of soup mix to soup is about.

3. The ratio of salt to soup is:

Fourth, the proportion of fresh ginger juice, garlic juice and soup is: Add fresh ginger juice and garlic juice (50% each) to the prepared soup for a more delicious taste.

5. The ratio of monosodium glutamate to soup (water) is: 02-04.

6. Frying ratio and oil temperature of ramen chili oil:

1 The ratio of oil to chili flakes is 20 (500g of oil to 100g of chili flakes).

2. The oil temperature should be controlled at 175 C when putting the chili noodles, and 170-175 C for more than 25 kg.

Another 90 catties of bone broth boiled in boiling water, add catties of broth, put the two soups together and stir evenly, put in more than half a spoon of 5 catties of spice water, half a spoon of ginger foam, 6 taels of monosodium glutamate, 2 taels of chicken essence, refined salt taste, 2 taels of sugar, garlic and ginger mashed, put in the jar, monosodium glutamate salt should be dissolved in boiling water and added to the soup, and sugar should be dissolved in boiling water and added. Note: The seasoning water can be added according to the local taste, and the seasoning water can be added more if the seasoning is heavy, and the seasoning water can be added less if the seasoning is light.

Hello! For the time being, I have found this for you! You can refer to it!