Authentic method of Ozao noodles (how to eat Ozao noodles)

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List of contents for this article:

• 1、Normal practice of Olympic stove noodles
• 2、How to make Suzhou Olympic stove noodles and taste authentic?
• 3、Olympic stove noodle soup formula
• 4、How to make Olympic stove noodles

Normal practice of Olympic stove noodles

When paired with the base soup of scallion buns, the aroma of onions in the scallion buns can add a fresh aroma to the soup base. Finally, plate: After setting the noodles, mix the old soy sauce with the new soy sauce to adjust the color and taste of the soup. Cover with the processed meat (it is best to refrigerate the meat before cutting it, so that the cut slices are more neat and beautiful), and finally sprinkle with green garlic. The fragrance of green garlic can add a refreshing flavor to the entire bowl of Olympic stove noodles. Improve the overall taste level.

Draw the dough into slender noodles by hand or with a noodle machine. The thickness of the noodles can be adjusted according to personal preference, but traditional Olympic stove noodles are thinner. Sprinkle a small amount of dry powder on the drawn noodles to prevent adhesion. Cooking method: Boil water in a pan and add a small amount of salt. Put the noodles in boiling water and cook until they float. Depending on the thickness of the noodles, the time will be about 3-5 minutes. Remove the cooked noodles and rinse them with cold water to remove the mucus on the surface to make the noodles smoother.

Production steps: Mix all raw materials and place them in a stainless steel barrel. Add Suzhou soy sauce, rice wine, ginger nuggets, spring onion segments and spice bags. Pour in 80 kilograms of clear water. Bring to a boil over high heat, then reduce the heat and cook for 9 hours. After the boiling is completed, filter off the residue to get about 70 kilograms of Olympic stove noodle soup. Notes: Keep the heat low during the cooking process to ensure a mellow taste of the soup.

How to make Suzhou Olympic stove noodles and taste authentic?

1. Noodle making: Suzhou Olympic Kitchen Noodle noodles pay attention to the smoothness of muscles. You can buy ready-made high-quality raw noodles or homemade noodles. Homemade noodles need to use high-gluten flour, add appropriate amount of water and alkaline water when kneading, knead until the dough is smooth, and then roll into noodles. Noodle cooking: Put the noodles in boiling water and cook until 80% cooked, remove them, shower with cold water, and drain the water. Preparation of ingredients: Wash the green vegetables and cut them into sections, wash the coriander and chop them, and cut the chopped green onion into thin pieces for later use.

2. Add soy sauce, salt, and monosodium glutamate to make a sauce. After putting the noodles into a bowl, pour in red oil juice, mashed garlic and sesame oil, mix well, spread the topping, and sprinkle with chopped green onion.

3. 5 kilograms of live snail lion, wash it and put it into a gauze bag. This will not only allow the taste of snail lion to be integrated into the soup when boiling, but also facilitate subsequent filtering. Seasonings and spices: 12 kilograms of Suzhou soy sauce and 9 kilograms of rice wine. These two are the soul of the Aozao noodle soup base, making the soup attractive and the aroma tangy. 2 kilograms of ginger pieces and 2 kilograms of spring onion segments, remove the fishy smell and enhance the aroma, making the soup base more delicious. One spice pack contains a variety of secret spices to add a distinct aroma to the soup base.

Olympic stove noodle soup formula

The formula of the Olympic stove noodle soup is as follows: Main ingredients: fresh grass carp head: 20 kilograms, needs to be washed and does not need to change the knife. Eel bone: 5 kilograms, need to be washed. Meat skin: 15 kilograms, need to be blanched and washed. Red dates: 2 kilograms, need to be washed. Live snail lion: 5 kilograms, need to be washed and put into a gauze bag. Seasonings and excipients: Suzhou soy sauce: 12 kilograms. Yellow wine: 9 kilograms. Ginger nuggets: 2 kilograms. Green onion: 2 kilograms. Spice bag: 1.

Wash 20 kilograms of fresh grass carp head (or silver carp head) and 5 kilograms of rice eel bone respectively. Without changing the knife, directly add 50% hot vegetable oil to draw the oil. Wash 15 kilograms of meat skin with boiling water; wash 2 kilograms of red dates. Wash 5 kilograms of live snail lion and put it into a gauze bag (after the red soup is cooked, the residue must be filtered out, but the screws are small and will easily sink to the bottom of the pot after boiling and are not easy to salvage, so put it into the gauze bag in advance).

Here comes the delicious soup formula for Ao stove noodles. Come and have a look! Ingredients preparation: 20 kilograms of fresh grass carp head and 5 kilograms of rice eel bone. After washing, directly put them into a frying pan to draw oil to fully release their delicacy. The meat skin is 15 kilograms, blanch it in water, and wash it in preparation to add a rich gelatinous layer to the soup base. 2 kilograms of red dates, wash them and set aside. They will bring a trace of natural sweetness to the soup base.

Formula of Olympic stove noodle soup: Main ingredients: 20 kilograms of fresh grass carp head, 5 kilograms of rice eel bone, 15 kilograms of meat skin, 2 kilograms of red dates, and 5 kilograms of live snail lion. Seasonings: 12 kilograms of Suzhou soy sauce, 9 kilograms of rice wine, 2 kilograms of ginger pieces, 2 kilograms of spring onion. Clear water: 80 kilograms. Spice bag: 1. Production steps: Prepare raw materials: Wash fresh grass carp heads and rice eel bones separately without changing the knife. Blanch the meat skin and wash the red dates.

How to make Olympic stove noodles

1. The noodles need to be boiled quickly in boiling water, with dragon silk noodles for about 55 seconds and alkali water noodles for 1-2 minutes. Remove them and quickly put them into a hot bowl.

2. Production steps: Mix all raw materials and place them in stainless steel barrels. Add Suzhou soy sauce, rice wine, ginger nuggets, spring onion segments and spice bags. Pour in 80 kilograms of clear water. Bring to a boil over high heat, then reduce the heat and cook for 9 hours. After the boiling is completed, filter off the residue to get about 70 kilograms of Olympic stove noodle soup. Notes: Keep the heat low during the cooking process to ensure a mellow taste of the soup.

3. Noodle making: Suzhou Olympic Kitchen Noodle noodles pay attention to the smoothness of muscles. You can buy ready-made high-quality raw noodles or homemade noodles. Homemade noodles need to use high-gluten flour, add appropriate amount of water and alkaline water when kneading, knead until the dough is smooth, and then roll into noodles. Noodle cooking: Put the noodles in boiling water and cook until 80% cooked, remove them, shower with cold water, and drain the water. Preparation of ingredients: Wash the green vegetables and cut them into sections, wash the coriander and chop them, and cut the chopped green onion into thin pieces for later use.

4. When making Aozao noodle soup, first prepare a portion of noodles, appropriate amount of fat beef, frozen corn and peas and other side dishes, and a can of coconut milk. Seasonings include appropriate amount of spicy oil, two tablespoons of curry powder, four to five onions, one teaspoon of fish sauce, four to five cloves of garlic, about one teaspoon of sugar, and one teaspoon of soy sauce. To start the production process, first add a little oil to the pan, stir-fry the minced garlic until golden brown, then add the diced onions and stir-fry until soft and cooked.