What’s the secret behind the delicious instant noodle soup?

2022-06-29 0 By

Instant noodles, I believe you also like me have a special love.For example, the soup of Japanese instant noodles, barbecued pork, soy sauce eggs, are delicious.So today I’m going to show you the flavor.Then stop saying the following two things and do them together.Although the soup is fresh, like the ramen noodles we eat at the Japanese restaurant, it is made with big stick bones, but today’s soup is eyebrow removing level.Also, if it’s very fresh, there’s going to be a lot of ingredients.Next, if it’s a solar eclipse heavier than our anniversary, start the tutorial!Next, the first step is to season the pork, sprinkle the surface with kosher salt, and spread evenly on both sides.Instead of adding oil, fry the meat on all sides and grill it until it turns brown, so leave it aside and prepare the marinade for the pork and soy sauce eggs.Sliced shallots, 1 clove of garlic, 2 slices of ginger, 100ml sake, 100ml flavor, 150ml thick soy sauce, 1 teaspoon sugar and 1 teaspoon salt.Everything except ginger, garlic and spring Onions is put in the pot before cooking, without turning off the light and putting water in it.Now, you’re sure to be surprised if you do something amazing, but stick with it.The roast pork is wrapped in baking paper and placed in a ziploc bag with other ingredients and seasonings, which may seal in the water in this way to vent the air.Put the pork bag in the rice cooker, pour boiling water, open the heat preservation document cook for 3 ~ 4 hours, make the heat preservation document!Cook and refrigerate for half a day.Now we’re going to make the sauce on the instant noodles, on the egg floor, and here’s one of those iron toothpicks.If that doesn’t work, give up, cook for 3 minutes and 30 seconds, then cool it in ice water, and show you how to peel a really nice egg, and then cool it in a jar with ice, and then shake it and it’s ready to peel.Just wash the jar, add the eggs, add 50ml water and cover the cooked ingredients with kitchen paper.Refrigerate for half a day.50 milliliters of kumbu sauce soaked overnight in soy sauce is kumbu sauce!100 milliliters of water on 10 grams of kelp, 100 milliliters of water on 2 shiitake mushrooms, 10 grams of wood ash on 2 cups of blister, and 30 grams of anchovy.Boil the turquoise part of the onion, 1 chicken bone, 3 to 5 wings and 2 ginger.Then put the chicken in cold water, cut the bones into small pieces and cook them in a pot for an hour.Now we cook clam chowder. The clam spits sand into the salt water, and then spits sand again.The clams are 500 milliliters of water, 50 milliliters of sake, and simmered for 30 minutes. This is the bottom of the beautiful seafood soup.You can mix it with chicken and seafood soup, if it’s a stick bone, you can buy a pig bone, blanch it and cook it for 2 hours, it’s a bone soup.