How to make the soup for Pan Mee
In the past 10 days, food topics have continued to heat up on social platforms, especially discussions about local specialty snacks. Among them, Ban Mian, one of the traditional northern noodles, has attracted much attention due to its unique taste and rich soup. This article will combine hot topics on the Internet to introduce the soup making method of Pan Mee in detail, and present the key steps and recipes through structured data.
1. The core raw materials of Ban Mian Soup
The soup of Ban Mee is its soul and is usually made from a variety of spices and ingredients. The following are common soup ingredients and their functions:
| raw materials | function |
|---|---|
| Beef or pork bones | Provides the umami and rich taste of the soup base |
| Star anise, cinnamon | Increase aroma and remove fishy smell |
| dried chili pepper | Gives soup spiciness and color |
| Doubanjiang | Improve the layering and salty flavor of soup |
| Onions, ginger, garlic | Remove fishy smell and increase flavor |
2. Steps for making Ban Mian Soup
Making Ban Mee Soup requires patience and skill. Here are the detailed steps:
| steps | Specific operations |
|---|---|
| 1. Make soup stock | Blanch the beef or pork bones, add water and ginger slices, and simmer over low heat for 4-6 hours until the soup turns milky white. |
| 2. Fry the spices | Add oil to the pot, add onion, ginger, garlic and saute until fragrant, then add star anise, cinnamon, dried chili and other spices and stir-fry until fragrant. |
| 3. Add bean paste | Pour the bean paste into the pot and stir-fry with the spices until the red oil oozes out. |
| 4. Mix the stock | Pour the fried spices and bean paste into the cooked broth and continue to simmer over low heat for 1-2 hours. |
| 5. Seasoning | Add salt, soy sauce and other seasonings according to personal taste, and finally filter out the residue. |
3. Common Variations of Ban Mian Soup
With different regions and tastes, there are many variations of Ban Mian soup. The following are several popular soup recipes that have been hotly discussed by netizens in the past 10 days:
| Variant name | Features | Popular areas |
|---|---|---|
| Spicy Pan Noodle Soup | Add Sichuan peppercorns and chili powder to highlight the spicy taste | Sichuan, Chongqing |
| Tomato Pan Noodle Soup | Tomato as the main ingredient, sweet and sour for appetizers | Shaanxi, Shanxi |
| Clear Pan Noodle Soup | Less oil and less spicy, highlighting the umami flavor of bone soup | Beijing, Hebei |
4. Tips for Preserving and Using Ban Mian Soup
The prepared pan noodle soup can be stored for a period of time and is convenient for use at any time. The following are storage tips shared by netizens:
1.Refrigerated storage: Cool the soup and put it into an airtight container. It can be stored in the refrigerator for 3-5 days.
2.Cryopreservation: If you need to store it for a long time, you can freeze the soup in portions and heat it directly when using.
3.Secondary deployment: When using, add water or broth to dilute and adjust the concentration as needed.
Although the preparation of Pan Mee soup is tedious, it is this dedication that can create an authentic bowl of Pan Mee. I hope the structured data and detailed steps in this article will help you easily replicate this delicious dish at home. If you have a unique soup recipe, please share it in the comment area!
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