1, soup base
Prepare pure natural soup. Pay considerable attention to the bottom material. But most of them eat noodle soup, so the ingredients of the soup must not be vague, and they must be real, such as bone, chicken skeleton, old hen and so on. Taste determines 50% of repeat customers, and slow work will make the store stand.
2. Oil Pepper Selection System
First of all, we should refine the oil pepper, which is the most important step of noodles. Many famous noodle restaurants have a bitter taste and are not mellow enough. The chef needs to pay attention to three details: one is to choose the right pepper, the other is to allocate spices reasonably, and the third is to master the accurate production method.
3. Processing of fresh noodles
Making your own noodles is much easier than seasoning. Take 5 kg of medium gluten flour, add 5 g of salt and 10 g of alkali, mix well, pour 2 kg of clear water, form alkaline noodles in water, and press the dough to make fresh noodles. Then put the noodles in boiling water, cook them with strong fire, turn them over twice, take them out immediately, control the moisture, spread them on a chopping board, let them cool, and brush them with a layer of rapeseed oil. When in use, take one and boil it.
4. Homemade fresh soy sauce
It's the same as making hot and sour powder. In fact, the taste of authentic noodles is absolutely unique. All the raw materials are handmade and others cannot copy them. The soy sauce that Master taught me is homemade. This kind of soy sauce is made of various seasonings and has a particularly strong taste. It tastes better and more suitable than ordinary bottled soy sauce. Take ordinary soy sauce 1 kg, clear soup 1 kg, half a catty of shallots, and cook for 5 minutes on low heat. However, due to different regions, the taste difference is also obvious, so when cooking, you can add some specific spices appropriately.
Precautions:
1, special for tools. The basin or chopping board for kneading dough should be special, and should not be mixed with the basins for washing vegetables, cutting vegetables and chopping meat.
2. Selection of ingredients. Flour should be medium gluten and high gluten wheat flour. Before that, it is necessary to observe whether there is caking and mildew. When mixing flour, if you add other miscellaneous grains flour, you should mix it with wheat flour evenly in advance, and the addition amount should generally not exceed 20%, otherwise it will be easy to break strips, and the noodles will be inconsistent in color and uneven in quality.
3. Suitable materials. Noodles should be cooked according to the population. Eat them now. Especially in summer and autumn, the weather is hot, so it is best not to have any surplus. If you cook too much, you'd better put the noodles in a fresh-keeping bag, put them in the refrigerator and finish them within 24 hours.
4. Pay attention to production. To master the ratio of flour to water, it is necessary to wake up for about 30 minutes after kneading to make the dough smoother and more delicious. Drink plenty of water when cooking noodles. Without water, noodles are easy to stick, paste and break, and they should be gently stirred with chopsticks. After the water for cooking noodles is boiled, turn to low heat immediately to avoid splashing the pot; You can also add appropriate cold water to keep the pot slightly boiling. Noodles are best eaten at once, otherwise they will lose their elasticity and stick together easily.
5, eating skills. In summer, consumers like noodles with cold water. When the cooked noodles are too cold, you should drink them directly with cold boiled water or mineral water instead of tap water to avoid intestinal diseases caused by microbial pollution.