ニンニク漬け（オクラのニンニク漬け）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
#ramen
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Tanmen ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Chinese herbs : 1 ball
- Cut vegetables : 1 bag
- Ribs : 100g
- oil : 1 tablespoon
- Chopped garlic : 1/2 tbsp
- water : 550cc
- Somi Shantung : 1 tablespoon
- Liquor : 1 tablespoon
- Black pepper : a little
- Sesame oil : 1 tsp
Time required
15minutes
Procedure
-
1)
Cut the pork
01:05
Cut the pork belly into 2 cm width.
-
2)
Make soup
01:14
Put water, Somi Shantung, and sake in a frying pan and heat.
When it boils, transfer the soup to the bowl. -
3)
Fry the ingredients
03:42
Put oil and chopped garlic in a frying pan and fry over low heat.
Fry the pork. When the pork is cooked, add the vegetables and fry. (
At that time, boil water in a separate pot. )
When the vegetables are oiled, add the soup from 2) and simmer. When it boils, add black pepper. -
4)
Boil the noodles
05:15
Boil the noodles in hot water boiled in a separate pot while loosening them.
Drain the noodles thoroughly, transfer to a bowl, add sesame oil to the soup, and pour over the noodles to complete!
Point
As for the ramen noodles, Kikusui's "Sapporo Raw Ramen" is delicious and recommended!
Measure the amount of Somi Shantung firmly and thoroughly. Add while melting.
By making the soup first and heating it, you can finish the vegetables crispy. By putting the heated soup in the bowl first, the bowl will warm up and you will have two birds with one stone!
Be sure to boil the noodles in plenty of hot water. Boil hard while loosening.
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