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冷やし中華｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chinese noodle : 1 ball (about 130g)
Egg (L) : 1個
きゅうり : 約1/3本
ロースハム : 4枚
（A）醤油 : 20cc
（A）酢 : 20cc
（A）水 : 30cc
（A）砂糖 : 大さじ1
（A）ラー油 : 少々
（A）味の素 : 4振り
（B）砂糖 : 大さじ1
（B）酢 : 大さじ1
（B）醤油 : 20cc
（B）ごま油 : 20cc
（B）ねりごま : 大さじ2
（B）おろし生姜 : 3g
（B）おろしにんにく : 1/3片
（C）水 : 大さじ1
片栗粉 : 小さじ1/2
サラダ油 : 小さじ1と1/2
紅生姜 : 適量
ラー油 : 適量

Time required

50minutes

Procedure

1) Make soy sauce sauce 02:47
Put (A) in a bowl, mix and cool in the refrigerator.
2) Make sesame sauce 04:14
Put (B) in another bowl, mix and cool in the refrigerator.
3) Cut the ingredients 05:42
Cut the cucumber and loin ham into julienne.
4) Make egg juice 06:36
ボウルに卵、（C）の水、片栗粉を入れ、混ぜる。
5) 錦糸卵を作る 06:58
Sprinkle salad oil in a frying pan and heat over high heat.
Reduce the heat to low, spread the egg liquid and bake until the whole is solidified.
Remove from frying pan, roll and chop.
6) Boil Chinese noodles 08:40
Boil water in a pan, add Chinese noodles, and boil according to the instructions on the bag.
After boiling, drain the water, cool it with running water, and tighten it with ice water.
7) 仕上げる 10:18
Place Chinese noodles and ingredients in a bowl, and sprinkle with soy sauce and sesame sauce in that order.
If you like, top it with pickled ginger and chili oil and you're done.

Point

・ For Chinese noodles, we recommend small noodles.
・ Char siu may be used instead of roast ham.
・ Commercially available brocade eggs may be used.
・ When making brocade eggs, use a large frying pan.
・ When making brocade eggs, you may cover them and steam them.