Raw materials
Ramen 75g, 75g pork, 75g beef, 1 onion, 1 chili pepper, 1 cabbage, 1 mung bean sprouts, 1 egg, 2 slices of ham, 1 section of green onion, 2 slices of ginger, 1 clove of garlic, 1 spoonful of curry powder, cooking wine, broth, each in moderation.
Steps
1, eggs according to each family stove fire different, different preferences, boiled to sugar heart or old. Put into cold water, jin for a while, peeled, completely immersed in the marinade, refrigerator storage, 1-2 days.
2, give more oil in the pan, hot, pour the minced meat, fry open, fry until browned. Spray into the wine, also give a little more than the right amount, burn until the smell of wine emanate.
3, white onion cut circle; onion cut circle; garlic sliced; ginger shredded, add to the minced meat, medium-low heat slowly stir-fried incense.
4, pointed green pepper cut circles; green onions green onion shredded, into the pot, the same fried incense, fried soft.
5, pour the appropriate amount of stock, add curry powder, boil. Take a few spoonfuls of the soup in the pot, stir in the miso, then add it to the soup and stir. Season with salt.
6, and finally down into the shredded cabbage and mung bean sprouts, boil again, drizzle over the ramen noodles, arrange the marinated egg, ham, sprinkle green onions, can be.
Japanese pork bone ramen
Raw materials
500G of pork, 20G of rock sugar, 30G of thick mouth soy sauce, 700G of pork bone, a tablespoon of miso paste, the right amount of monosodium glutamate, the amount of garlic paste a head of garlic, the right amount of pepper grains, Japanese ramen for 2 people, 1 egg, mung bean sprouts the right amount of black fungus the right amount of cooked sesame seeds the right amount of Japanese seaweed 2 slices of green onions, 3. 5 slices of ginger.
Steps
1, Japanese barbecue pork: peel the skin of the pork, rolled into a roll, and tied with cotton thread
2, a small amount of oil in a pan, the rolled pork exterior frying color
3, add the rock sugar, and simmer until caramelized, so that the pork is coated with caramelized sugar
4, and then pour in the amount of thick soy sauce (if you do not have it, use dark soy sauce) with a little bit of monosodium glutamate. Then change a crockpot, pour in the right amount of water, add green onion, ginger, the right amount of salt, cover and simmer for 1 hour, then put it in the refrigerator with the soup for 2 hours and slice it.
5, bone broth: pork bones with scallion, ginger, cooking wine, enough water to simmer for more than 4 hours, (you can also add a few drops of white vinegar to promote the bone broth is whiter) to be simmered to milky white, fish out the bones.
6, pork bone soup with a spoonful of miso paste seasoning.
7, then pour in the appropriate amount of monosodium glutamate, white pepper, chicken powder, salt to taste.
8, making garlic oil: hot oil in the pot, put the pepper fried
9, garlic crushed, mixed with a small amount of five-spice powder, salt. Then pour the oil from the peppers into the garlic paste and mix well into the garlic oil.
10: Pour 1 liter of water into a pot, add a little salt and boil. Add the Japanese ramen noodles and cook for about 1 minute.
11: Drain the ramen noodles under cold water and put them in a bowl with the garlic oil.
12, loose eggs: In the butt of the egg with a needle to make a small hole. Boil water into the eggs and cook for 6 minutes immediately out of the cold water is completed loose eggs. Peeled eggs can be put into the marinated meat broth soaked into the marinated eggs.
13, the bottom of the bowl into the mix of garlic oil in the ramen, arrange the Japanese barbecue pork slices, put in the pre-blanched bean sprouts and shredded fungus, add half a loose boiled egg, two pieces of seaweed, scallion foam, the cooked sesame seeds crushed sprinkled to the surface, and then drizzle a few drops of sesame oil.
14, the last flavored bone broth boiling, injected into the noodle bowl, about 30 seconds, this time the noodle cooked and elasticity of the best. Pork bone ramen is finished.
Japanese udon ramen
Raw materials
fat beef, udon noodles, carrots, soy sauce, oyster sauce, chicken broth, salt.
Steps
1.Boil the water.
2: Put the udon noodles in, about 10 minutes.
3: Then put in the carrots and fatty beef with the florets cut, and lower the heat for 5 minutes.
4: Then add soy sauce, chicken essence, oyster sauce and salt.
5, finally sprinkle sesame seeds can be.
Japanese Soy Sauce Ramen
Ingredients
Japanese ramen (fine), chicken bone broth, Japanese soy sauce, bean sprouts, bean sprouts, 1 egg.
Steps
1, chicken soup base into the Japanese soy sauce, special seasoning, salt boil into a bowl.
2: Boil the raw egg to 7 minutes and split it in half from the center.
3: Boil (thin) Japanese ramen noodles and put them into the soup.
4: Decorate the noodles with blanched bean sprouts and bean sprouts, and put the egg on top.
Japanese Salt Ramen
Ingredients
Ramen noodles, pork neck, black pepper, salt, bean sprouts, broth, sliced shibori fish, vegetables, chopped green onion, mirin and white sesame seeds.
Steps
1: Marinate pork cheek with salt and black pepper.
2. Pork cheeks purchased from many supermarkets are beautifully greased and have a nice texture and bite.
3, side dishes, bean sprouts can also replace their favorite vegetables.
4, the soup boil rolled into the wood fish, and then rolled after the wood fish slices, wood fish slices first do not throw away, later can be transformed into another dish.
5. Throw in the rest of the soup base ingredients and cook until it rolls, then fish out the ingredients to complete the soup.
6. Cook the Gomoku noodles according to the package instructions. The first thing you need to do is to boil the vegetables at the same time.
7. The pork cheeks were pan-fried on both sides and sliced.
8. Combine the original Gochujang noodles with the soup base, arrange the pork cheeks, sprinkle with chopped green onion and bean sprouts, and serve.
9: Add soy sauce, mirin, white sesame seeds and water to the sliced fish and stir-fry over low heat until the broth dries up, then the sliced fish will be served with honey sauce.
Japanese duck breast ramen
Raw materials
duck breast, octopus, ramen noodles, pork bone ramen sauce 1 spoon, 1 spoon of milk, pork bone soup, fish cakes, kelp, eggs, corn kernels, green onions, salt, black pepper, sesame seeds.
Steps
1: Use 15-hour pork bone broth as the soup base, add 1 tablespoon of Tonkotsu Ramen Sauce, 1 tablespoon of milk, and a pinch of salt and cook for about 5 minutes.
2: When the ramen is cooked, pass it through a cold river, remove the water, and then lay the fish cake, shredded bamboo shoots, egg, corn kernels, and chopped green onion on top.
3, duck breast marinated in salt and sliced, put in the pan fried flavor.
4: Spread fried duck breast and octopus on the ramen noodles.
5: Pour in the cooked ramen soup base.
6: Sprinkle chopped green onion and sesame seeds on top.
Japanese seafood ramen
Ingredients
500g ramen, 250g rabbit seeds, 200g white clams, 200g fishballs, 150g fresh shrimp, 1 cooked egg, golden mushroom, chrysanthemums, cilantro, 1 pork bone broth, salt.
Steps
1, the pot of boiling water, water under the white clams, clams open mouth can be fished out. Boiled clams of water poured into the container two-thirds, the soup at the bottom of the pot has sand.
2, just cook clams in the water and then add some water to boil.
3, the water boiled under the ramen noodles, thick soup.
4, turn a few times under the golden mushroom. A small amount of refined salt.
5, turn to medium heat, in turn under the fish balls, seeds rabbit, bitter chrysanthemum, shrimp, clams. Cook big that one minute is good.
6, boiled eggs cut and arranged in a bowl, sprinkle parsley.
Japanese bone broth ramen
Raw materials
Pork big bone, bone chicken pieces, white pepper, salt, ginger, small shrimp, ramen, meatballs, fish tofu, crab stick, ribs, vegetables.
Steps
1, ginger slices in cold water, then pork big bone, ribs, and bone-in chicken pieces, blanch to remove the blood and rinse the bones clean.
2, another pot, pour water, add bones, shrimp, ginger, a little white pepper. Boil over high heat, turn to low heat and cook for one hour, and filter the soup through a strainer.
3, take the appropriate amount of broth back into the pot, after boiling into the green vegetable balls crab stick and what not, as well as cooking broth when the small pieces of pork ribs, vegetables according to the degree of easy to cook their own decision when to put, and then the supermarket bags of ramen to take the appropriate amount into the salt, cook for a few minutes can be.
Japanese soybean milk ramen
Ingredients
Ramen noodles, unsweetened soybean milk, miso, Korean hot sauce, clams, shredded black fungus, bean sprouts, frozen tofu, scallions.
Steps
1: Bring two tablespoons of water to a boil, add clams, shredded black fungus, and frozen tofu. Meanwhile cook the noodles until 8 mature.
2: In the boiling broth, use a slotted spoon to blend the miso and Korean hot sauce, add two tablespoons of unsweetened soy milk, the 8-minute noodles, and bean sprouts to the broth and cook to taste.
3, out of the pot sprinkle white sesame seeds and chopped green onion can be.
Japanese kimchi ramen
Raw materials
Ramen noodles, Korean kimchi, honey ham, hard-boiled egg, kelp sprouts, salt, pepper, chicken essence, sesame oil, coriander.
Steps
1: Soak kelp sprouts in cold water, cut honey ham into thick shreds and kimchi into thin slices.
2, bowl with salt, pepper, chicken essence, sesame oil, with boiling water.
3, then in the boiling water to cook the noodles 3 minutes to fish up into a bowl, on the surface and then sequentially placed honey ham, Korean kimchi, kelp sprouts, egg half, cilantro can be