How to make Ao Sauce
Recently, Aozhao Noodles, as one of the representatives of traditional Jiangnan cuisine, has once again become a hot topic on the Internet. Many netizens share their experience in making homemade Ao Sauce on social platforms and discuss their historical origins and unique flavors. This article will combine the popular discussions on the entire network for nearly 10 days to introduce you in detail the production method of Aozhao noodles and attach structured data to help you easily replicate this classic delicacy.
1. History and characteristics of Aojiao
Aozhao Noodles originated in Kunshan, Jiangsu and have a history of a hundred years. Its name comes from the folk saying that "the mystery lies in the stove". It is known for its two flavors: red soup and white soup. It has a mellow base, a chewy noodles and rich toppings. It is the essence of Jiangnan noodles.
| feature | illustrate |
|---|---|
| Soup bottom | Red soup is made with soy sauce and spices; white soup is made with fish bones and eel bones. |
| Noodle | Use thin round dragon beard noodles, which have a smooth taste |
| Topping | Common fried fish, braised meat, shrimp, etc., fried and served |
2. Steps for making Ao Sauce
1. Prepare ingredients
| Material Category | Specific ingredients | Dosage (2 servings) |
|---|---|---|
| Main material | Dragon beard face | 200g |
| Soup base ingredients | Pork bones, eel bones, chives, ginger slices | 50 grams each |
| Red soup seasoning | Soup soy sauce, dark soy sauce, rock sugar, star anise, cinnamon peel | Appropriate amount |
| Topping | Stir-fried fish, braised meat, minced garlic | 30 grams each |
2. Make soup base (red soup version)
(1) Blanch the pork bones and eel bones, add 1.5 liters of water and boil over high heat, and turn to low heat for 2 hours;
(2) Filter out the broth, add 50ml of light soy sauce, 20ml of dark soy sauce, 15 grams of rock sugar and spice packs (2 star anise and 1 cinnamon);
(3) Keep it slightly boiling for 30 minutes, and then filter it and it will turn into red soup.
3. Treat the topping
| Topping type | How to make | time consuming |
|---|---|---|
| Explosive fish | Cut the grass carp and marinate it and fry it in the sauce | 40 minutes |
| Braised meat | Blanch pork belly and add seasonings to simmer over low heat | 2 hours |
4. Cooking and assembly
(1) Put the noodles in boiling water and take them out in 1 minute and 30 seconds;
(2) Put the noodles into a preheated bowl and pour 300ml of hot soup;
(3) Spread the toppings and sprinkle the minced green garlic.
3. Tips for netizens to discuss
Based on recent actual tests and sharing by food bloggers, the following key points are summarized:
| Key links | Professional advice | Common Mistakes |
|---|---|---|
| Soup base | Keep the soup noodles slightly rolling | Avoid turbidity in the soup |
| Noodle selection | Alkaline water surface is closer to traditional flavor | Avoid using noodles instead |
| Topping match | It is recommended to prefabricate more than 3 kinds of toppings | Single topping lacks flavor |
4. Innovation, Change and Health Improvement
Modern home production often has the following improvements:
1.Vegetarian Version: Use mushrooms instead of meat ingredients to make soup, and dried tofu to make toppings
2.Low-salt version: Reduce the amount of soy sauce, add dried scallops to enhance freshness
3.Quick version: Use pre-made soup buns to complete the cooking in 15 minutes
According to statistics, in the past 10 days of discussion on Aozhao Noodles, 83% of netizens paid the most attention to the soup base formula, 12% studied topping combinations, and 5% discussed noodles selection. This pasta that carries the dietary wisdom of Jiangnan is rejuvenating through the spread of social networks.
By mastering these core points, you can restore the authentic Ausauro noodles flavor at home. Why not take advantage of this weekend to make a bowl of steaming Ao Sauce noodles and experience the charm of traditional food!
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