Bakuba Cook Time required : 30minutes
Hiyashi chuka | Cooking expert Ryuji's Buzz Recipe's recipe transcriptionお気に入りに追加
- Soy sauce : 1 tablespoon
- 酢 : 大さじ1
- 砂糖 : 小さじ2
- ごま油 : 小さじ2
- 味の素 : 5振り
- 中華麺 : 130g
- ラー油 : 適量
- マヨネーズ : 適量
Put soy sauce, vinegar, sugar, sesame oil, and Ajinomoto in a bowl, mix them, and then cool them in the freezer.
Boil the water in a pot and then boil the Chinese noodles. Cool the boiled Chinese noodles with running water. After cooling with ice water, drain the water.
Tangle the chilled Chinese noodles with the chilled sauce. Complete with mayonnaise and chili oil.
・ Since Ajinomoto and sugar are difficult to dissolve in 1, it is important to mix them well and dissolve them.
・ You can add grated ginger or grated garlic to the sauce of 1 if you like.
・ The sauce of 1 goes well with somen noodles and soba noodles.
・ When boiling Chinese noodles, it is important to boil them to 100 degrees or higher.
・ The point is to boil Chinese noodles for 1 minute longer than the indicated time. It gets stiff when cooled.
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