First, the traditional flavor of the old community.
Traditional flavors, such as fat sausage noodles and beef noodles, are all made of braised fat sausage and beef soup, and generally will not be hung in the soup, because the milky white in the soup comes from lard and pith oil, and some people will feel bored or have an unclean taste. Although the taste of red noodles is biased, it is still refreshing, isn't it?
Braised stir-fry is more capable. Beef flies over the oil, then cooked rapeseed oil, stir-fried watercress (red watercress+old watercress), ginger and garlic (pat, don't cut), spices (generally no more than three), pepper and pepper, and then braised with water. The flavor brought by these materials is the most popular. The key quality control point of catering, especially noodle restaurant, is "do subtraction and make fewer mistakes"!
Then, mix soup, salt, monosodium glutamate, chicken essence, white pepper, ginger and garlic water, white sugar, pepper noodles, cooked peppers and soy sauce, and that's it.
Without vinegar, vinegar is a personal taste. There are two bottles on the table of noodle restaurant in old Chengdu, one is high and the other is short, and the soy sauce is high in vinegar and short in soy sauce. Adding vinegar to sour taste is a rule.
There is no garlic, but boiled water is poured into shredded ginger and garlic, that is, ginger and garlic water. Instead of boiling water to make soup, ginger and garlic water is used.
Soy sauce is not necessarily smoked. The noodle restaurant in old Chengdu uses soy sauce with soy sauce.
Cooked Chili is not red oil, but this paste is spicy. Cold dish red oil contains heavy spices, so Chili can't be pasted. Pepper must be dried and fried in a pot. When it is crisp, it will be broken with an iron pan and mixed with white sesame seeds, so that the boiled rapeseed oil will be fragrant when spilled!
There is no so-called "secret" for mixed soup in traditional noodle restaurants, just two points: 1. Respect for tradition, two. Never cut corners.
Second, the special flavor noodle restaurant
For a real chestnut. In the past, colleagues from the hotel went back to their hometown Nanchong to start a business and opened a noodle restaurant with pickled peppers and chicken offal. Practice is his secret recipe, so I'll give you a general idea.
The pickled chicken offal in the general market literally means: pickled chicken offal, and the taste type also literally means: pickled chicken offal. He added his own understanding of flavor types: the flavor of pickled peppers is the flavor of kimchi fermentation, and making an old kimchi by himself is king, so he soaked pickled peppers and kimchi with dozens of old kimchi from grandma's house! This is the unrepeatable and unrepeatable "differentiated competition". He understood the flavor pattern according to the taste of grandma's house. He thinks that the most classic and popular Kung Pao fish flavor of Sichuan cuisine is compound flavor, and he prefers his pickled pepper flavor to combine the five flavors of home-cooked flavor with the five flavors of ginger, onion and garlic.
So he brought out his own soup: half vegetable oil, half chicken oil, fried watercress, dried pepper, pickled pepper, pickled ginger, minced garlic, chicken offal, cooking wine, chicken bone soup and seasoning. Add pepper oil, chopped celery, chopped green onion, ginger and garlic water, chicken essence, soy sauce and Chili oil. In Sichuan cuisine, celery and pickled peppers are a perfect match!
Therefore, in order to grasp the characteristic flavor of a traditional flavor and make a signboard, it is necessary to mix soup like this! The trick is: don't let go of any details.
Third, a fashionable and healthy noodle restaurant.
Eating noodles can also be a very aesthetic thing! Noodles can be made of vegetable juice, and flour can also be mixed with grain. Therefore, soup should be unique and have a story. There are two kinds of dishes made in restaurants:
1, roasted bone hanging soup
Put the beef bones of the chicken rack in the oven to expose the excess grease, then bake them golden and crisp, and then hang the soup. In addition, garlic, onions and carrots should also be roasted together. Why? Because the soup is fragrant, Maillard reaction is needed, and Maillard reaction needs amino acids and reducing sugar. There are amino acids in the tested meat bones and reducing sugar in the vegetables. The soup hanging out in this way has a strong burnt taste unique to barbecue. Anyone who knows the trade knows that this is a way of western-style basic soup. It smells really good.
By the way, cover the soup, and the roasted bones will have more calcium nutrition coming out and entering the soup ~