| 摘要 |
PURPOSE: To obtain a delicious Chinese noodle harmonized in the tastes of roasted pork fillet and soup. CONSTITUTION: Roasted pork 50 whose fats are preliminarily reduced is charged in a soy sauce-based soup 10, and subsequently stewed to soak the taste of the soy sauce into the roasted pork 50, while preventing the boiling of the soup. Since the broth, etc., of the roasted pork 50 are bled out in the soup 10, the residual stock 10 is used as the base of a soup as such or after the taste is suitably adjusted, and the soup is mixed with a swine bone soup to produce the soup of the Chinese noodle. The produced soup is mixed with boiled noodles, the roasted port fillet, raw bean sprouts, etc. to produce the objective Chinese noodle. |
