日式擔擔拉麵做法～Q彈拉麵～香辣濃郁湯～讚讚讚！【美食天堂】家常料理食譜 一學就會

Today I'm going to share with you how to make Japanese Egg Ramen. It's actually a Japanese version of Sichuan Egg Ramen. It's cooked to a chewy texture, with a bowl of spicy and fragrant soup base. It's so delicious. Let's take a look at how to make it. First, let's make the ginger juice. Put soy sauce in a bowl, Japanese sesame paste, rice vinegar, chili oil. Don't forget to click the link here if you want to make your own chili oil. If you want to make it spicier, you can put more chili oil. Give it another stir. Now let's fry the pork. Use high heat in an iron pot. Put in butter and oil. You can also use other high-protein cooking oils. Put in pork mince or chicken mince or beef mince. Stir-fry for 2 minutes. Add ginger, garlic, Sichuan bean paste, soy sauce, rice wine. Stir-fry until fragrant, and the pork is fully cooked. Set aside. Let's make the soup base. Use high heat in a pot. Pour in salt-free chicken soup. And sugar-free soy milk. Add a little salt. Give it a stir. Boil until it boils. Set aside. Use high heat in a pot. Boil until it boils. Put in Chinese cabbage. Quickly blanch for 20 seconds. Take it out and drain. Now let's make ramen. There is a pound of ramen here. It can be eaten by two people. I cook one by one first. In this pot, we put the ramen in. Also cook quickly. About 1 minute and 30 seconds. Or according to your packaging instructions. After taking it out, drain the water. If you are interested in the recipe for sugar-free eggs, please click the link here. The ramen is cooked until it is just right. And with this soup, it's spicy and rich. It's really wonderful. I think it's a perfect bowl of ramen. Whether it's winter, summer, spring, or autumn, you can try this bowl of ramen. I hope you can try this recipe at home. Here, I want to ask you a question. Japanese egg ramen and authentic Sichuan egg ramen Which one do you prefer? Please leave your comments below. That's all for today. I wish you a wonderful weekend. See you next week.