How to make Lao Nanchang powdered soy sauce
In the past 10 days, the popularity of traditional food preparation has continued to rise across the Internet, especially the cooking methods of local special seasonings. Lao Nanchang Mixed Noodles is a specialty snack in Jiangxi, and the cooking process of its soul sauce, Mixed Noodles and Soy Sauce, has become a hot topic. This article will combine hot discussions on the entire Internet and use structured data to analyze the secret of making authentic old Nanchang powdered soy sauce.
1. Data statistics on hot topics across the entire network
| platform | Amount of related topics | Hot search days | Maximum heat value |
|---|---|---|---|
| Tik Tok | 285,000 | 7 days | 15.6 million |
| 123,000 | 5 days | 8.9 million | |
| little red book | 98,000 | 6 days | 7.2 million |
| Station B | 42,000 | 3 days | 3.8 million |
2. The core formula of Lao Nanchang powdered soy sauce
| raw material | weight ratio | processing request |
|---|---|---|
| Premium soybean soy sauce | 1000ml | three years aging |
| crystal sugar | 150g | Yellow rock sugar is better |
| cinnamon | 5g | Fingernail size |
| star anise | 3 pieces | Complete and unbroken |
| Geranium leaves | 2 pieces | fresh and dry |
| grass fruit | 1 | Crack and remove seeds |
3. Detailed explanation of the boiling process
1.preprocessing stage: Rinse the spices quickly with clean water, soak in 50℃ warm water for 10 minutes to remove impurities, drain and set aside.
2.Sugar color production: Put the rock sugar in a cold pot and simmer over low heat until it turns amber (about 160°C). Stir constantly to prevent it from burning.
3.fusion cooking: Keep the heat low, pour in the soy sauce and spices one by one, control the temperature to 85-90℃ and simmer for 45 minutes, skimming off the foam 3-4 times during this period.
4.critical control point
| stage | temperature control | time range | status standard |
|---|---|---|---|
| sugar color period | 150-170℃ | 3-5 minutes | Golden red translucent |
| Fusion period | 80-90℃ | 15 minutes | No violent boiling |
| Concentration period | 75-85℃ | 30 minutes | Hanging spoons into a line |
4. Comparison of actual measured data from netizens
| Version | Salinity (%) | Brix | Viscosity(cP) | Positive rating |
|---|---|---|---|---|
| Traditional cooking | 12.3 | 18.5 | 320 | 94.7% |
| express version | 15.8 | 22.1 | 180 | 76.2% |
| Commercial version | 10.5 | 16.8 | 420 | 88.9% |
5. Storage and usage skills
1.Save method: The cooked soy sauce needs to be put into sterilized glass bottles while it is still hot, let it sit for 24 hours to mature and then be refrigerated. The shelf life can be up to 90 days.
2.Best ratio: For every 100 grams of cooked rice noodles, add 8-10 grams of soy sauce, 3-5 grams of chili oil and 2 grams of balsamic vinegar according to personal taste.
3.Upgrade Tips: A master chef from Nanchang suggests adding 5ml rice wine in the last 5 minutes of cooking to make the sauce aroma more mellow.
Recent test data from food bloggers shows that mixed soy sauce cooked according to ancient methods has 3-5 more aromatic substances in terms of flavor than industrial products. This is also the key to why old Nanchang mixed noodles are unforgettable. It is recommended that food lovers choose the "Poyang Lake" brand soy sauce produced locally in Jiangxi as the base material. Its soybean protein content is as high as 7.2g/100ml, which is especially suitable for long-term cooking.
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