For the noodles: instant ramen noodles, or fresh spaghetti
For the toppings: Suzy-wan canned bamboo shoots, leek, nori seaweed, scallions
The realization
The soup: cut the chicken in half, clean it by removing the blood. Put the chicken and the breast in 2 liters of water and bring to a boil, skim for 5-10 minutes. Add the green part of the leek, ginger cut in half, and the split onion and cook on low heat for 2 hours, maintaining the water level, uncovered.
1 hour after placing them, remove the vegetables, after 2 hours, strain the broth without pressing the bones and adjust the volume to precisely 2 liters. Reserve the breast. Skim off and reserve the chicken oil.
The sauce: crush the anchovies, and mix all the ingredients. Heat in the microwave for 1 minute, and set aside.
Oil: Crush the cloves and roughly cut into small pieces. Cook the garlic in the oil. Gradually increase the temperature for 5 minutes and let the oil boil for 1 minute, then set aside for 15 minutes and strain the garlic oil.
Toppings: Put 100g of water in a pan, along with 100g of soy and two teaspoons of brown sugar. Cook the pork belly in the sauce for 5 minutes on each side over medium heat. Glaze with the reduced sauce towards the end of cooking.
Put the bamboo shoots in water and bring to a boil. Drain the water. Then cook the bamboo shoots in the pan with the remaining sauce from the pork. Add a pinch of chili powder.
Cut the leek into 10 cm pieces, split them lengthwise, remove the central part if it is too green, and put it in the soup. Lay the leek flat. Finely slice it and let it soak in water in the refrigerator while the soup cooks.
Take four large eggs at room temperature and cook them for 6 minutes 30 seconds, then cool them in very cold water. Remove the shells and let them marinate at room temperature while the soup is cooking. Marinate with 70 g of soy sauce / 130 g of water (1/3-2/3). Four teaspoons of salt, one teaspoon of brown sugar. Five turns of black pepper mill. Finely chop the spring onions. Cut the nori into pieces of 10 x 5 cm. Assembly of the bowl: Mix the soup and the sauce. Pour 330 cc of soup into a bowl, add two tablespoons of oil, add the cooked noodles, arrange the toppings: leek in the center, two beautiful slices of 1 cm thick pork belly, 8 pieces of bamboo shoots, one egg cut in half, put a sheet of nori, a little bit of spring onion, one turn of black pepper mill.Voir cette publication sur Instagram
Homemade Ramen Noodles Recipe
1.5 kg of white bread flour
20 g of sodium carbonate. To obtain it, heat 45 minutes at 150°C in the oven approximately 40g of baking soda
10 g of fine salt and 0.5 L of water
Mix the sodium carbonate and salt in the water, then cool to around 3°C. Mix the flour and water until you get a paste with fine grains. Using a rolling pin or a pasta roller, form a first strip of homogeneous dough of about 2mm. Fold it onto itself and flatten it to get a thicker dough of about 4mm, repeat one last time to get a 5mm dough, lightly dusting the dough with flour.Let it rest for 30 minutes in a slightly damp cloth so that the dough doesn't dry out. Then roll out the dough, reducing the thickness by a third with each pass and lightly flouring. Achieve a strip of dough that is a little over 1mm thick. Cut with a knife or with a pasta machine to obtain noodles about 30cm long and a little over 1mm thick, and portions of 140g per person. Cook in unsalted boiling water for about 1 minute.I hope you are having a wonderful day! Today, I am going to help you translate a paragraph into English. Let's get started without any delay:
