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担々麺｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Chinese noodle : 130g
チンゲン菜(茹で) : 1株分
乾燥小エビ : 大さじ1
長ネギ(みじん切り) : 大さじ1
(A) White sesame paste : 大さじ2
(A) ground sesame : 大さじ1
(A) Roasted sesame : 大さじ1
(A) chili oil : 大さじ1
(A) Sesame oil : 大さじ1
(A) Vinegar : 小さじ1/2
(A) Chicken bone soup base : 小さじ2
(A) Japanese-style dashi stock : 小さじ1
熱湯 : 360cc
花椒粉 : 適量
豚ひき肉 : 200g
紹興酒 : 大さじ1
甜麺醤 : 大さじ1
醤油 : 大さじ1
油 : 小さじ1

Time required

20minutes

Procedure

1) make meat sauce 00:21
Heat a frying pan and add oil to it.
Add minced pork and fry over medium heat.
Add Shaoxing wine, sweet soy sauce, and soy sauce in that order, and stir-fry each time.
Fry until the moisture evaporates, put in a heat-resistant container and remove the heat.
2) carve material 03:31
Finely chop the dried shrimp.
3) add seasoning 04:18
Put (A) and 2 in a container.
4) 麺を茹でる 05:55
Add water (not listed) to a pot, bring to a boil, add Chinese noodles and boil.
Just before the noodles are cooked, add hot water to 3 and mix.
Drain the noodles and put them in the bowl of 3.
Finished with bok choy, 1, green onion, pepper powder, and chili oil (not listed).

Point

・For Chinese noodles, medium-thick to thick curly noodles are used.
・You can use finely crushed nut powder or walnuts as a substitute for dried shrimp.
・If you want to make it richer, change the boiling water to warmed soy milk.
・Meat miso in step 1 is a large amount for making ahead.
・Firmly stir-fry the sweet soy sauce from step 1 to create a fragrant finish.
・The meat miso from step 1 can be stored in an airtight container at a temperature of 5 degrees or less for about a week. Frozen storage is also possible.
・Add about 2 tablespoons of the meat miso from Step 4.