How to make Chaoshan soup noodle soup

How to make Chaoshan soup noodle soup

Chaoshan noodle soup is a traditional delicacy in the Chaoshan region of Guangdong, famous for its delicious soup base and rich ingredients. If you want to make an authentic bowl of Chaoshan noodle soup, the soup base is the key. The following is a compilation of hot topics and hot content about Chaoshan Soup Noodles on the Internet in the past 10 days. It combines traditional practices and improved methods hotly discussed by netizens to provide you with a detailed analysis of the soup base making techniques of Chaoshan Soup Noodles.

1. The core raw materials of Chaoshan noodle soup base

The soup base of Chaoshan noodle soup is "fresh, fragrant and clear" and is usually made with pork bones, chicken bones or seafood as the main ingredients, combined with a variety of spices and condiments. The following are common core ingredients:

2. The steps for making Chaoshan noodle soup base

1.Preprocessing food: Blanch the pork bones and chicken bones to remove the blood foam, and soak the scallops and dried shrimps in water in advance.

2.Make stock: Put the blanched bones into the pot, add enough water, bring to a boil over high heat, then turn to low heat and simmer for 4-6 hours.

3.add spices: During the cooking process, add ginger, green onions, garlic and spice packets (star anise, cinnamon, bay leaves, etc.). Be careful not to use too many spices to avoid covering up the delicious taste of the soup.

4.seasoning: After the soup is cooked, add fish sauce, salt and a small amount of rock sugar to taste, and adjust the saltiness according to personal taste.

5.filter: Strain the bones and spice residue in the soup to keep the clear soup base.

3. Improvement methods hotly discussed by netizens

In the past 10 days, in the discussion about Chaoshan noodle soup base, the following improvement methods have attracted much attention:

1.Add seafood elements: In addition to the traditional pork bones and chicken bones, add dried small fish, oysters or dried squid to make the soup base more layered.

2.Use a pressure cooker: For office workers who are tight on time, using a pressure cooker to cook soup base can shorten the time, but you need to pay attention to the heat control.

3.Vegetarian version of soup base: Made with mushrooms, corn, carrots and other fruits and vegetables to meet the needs of vegetarians.

4. Soup base preservation skills

1.Refrigerated storage: Strain the soup base and put it into an airtight container. It can be stored in the refrigerator for 3-4 days.

2.Cryopreservation: Divide the soup base into small portions and freeze. It can be stored for 1 month. You can heat it directly when using.

3.Concentrated soup base: Boil the soup base until thick, cool it and freeze it. Add water to dilute it when using.

5. Frequently Asked Questions

1.Why is the soup base not fresh enough?: It may be that the cooking time is insufficient or the main ingredients are not fresh enough. It is recommended to extend the cooking time and use high-quality ingredients.

2.What should I do if the soup base is too greasy?: After cooking, cool the soup and skim off the oil on the surface.

3.How to make the soup base clearer?: Thoroughly remove the blood foam when blanching, keep the fire low during the boiling process, and avoid violent boiling.

Through the above steps and techniques, you can easily make authentic Chaoshan noodle soup base at home. Whether it is traditional pork bone soup or an improved version of seafood soup, the key lies in patient cooking and selection of ingredients. Go and try it!