Chinese Food
Flavored Ramen
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Miso is made of fermented soybeans. It's a paste. It originated in the west of China or Thailand and then spread to Japan. It became an essential seasoning in Japanese food. Ajuga Ramen is also one of the most popular Japanese dishes. Come and see how I make it.
Cooking ingredients
Cooking Steps
Step1:This kind of ramen is mainly used for the organic taste increase of Horan.
Step2:Open the cover and take another picture
Step3:Sprout kelp. Soak the dried kelp buds in warm water for 20 minutes and they will grow very big. It would be better if there were kelp ready-made at hom
Step4:Make water in the pot. Boil the water and put the frozen Arctic shrimp in it. Blanch and remove. Then change to a new pot of boiled noodles.
Step5:Cook the noodles and remove them. Put them in a bowl for later use. Don't throw the noodle soup in the pot. Then coo
Step6:Turn the taste increase into water first, and then pour it into the pot and stir evenly.
Step7:Season with white sauce.
Step8:Put in Kale in turn (any green leafy vegetables at home are OK
Step9:And boiled kelp sprouts.
Step10:Finally, put all kinds of ingredients into the bowl. Pour the soup on the noodles and eat it.
Cooking tips:1. Because the taste is salty. I also put some white soy sauce to taste. So I didn't put any more salt. 2. There is no pork bone soup and scallion shreds at home. I didn't put them. It's definitely more delicious to cook noodles with pork bone soup and weizeng soup. 3. After the kelp sprouts or dry kelp bubbles, wash it again. Because some kelp has small sand on it. It's very uncomfortable to wash it and eat it in your mouth. 4. Although the Arctic shrimp is frozen, it is cooked. It can be eaten after being frozen under normal temperature. But because the landlord is a pregnant woman. So a little hypocritical. With boiled water blanching hot eat more practical. 5. Japanese white soy sauce is sold in the imported goods counters of Taobao, major e-commerce and physical supermarket. It's not hard to buy. 6. It is said that Japanese longevity is related to eating miso frequently. Miso contains more protein, fat, sugar, iron, calcium, zinc, vitamin B1, B2, niacin and other nutrients. Hiroshima, Japan
