[Xiuyang Kitchen] Companion with Noodles: Japanese Char Siew
Wow~ Every time I go to a Japanese food store to eat ramen, I always covet the few pieces of meat on it. I feel very happy when I eat it. I will learn how to make it today! The first time I did it, I didn't do much.
👇It looks like it was just in the pot.
First the pork belly. I chose the fatter one and the thinner one, and wanted to compare which one tasted better.
I could not find cotton thread at home, so I temporarily found medical gauze brought from China and cut it into strips. Hahahahaha😂Those who have cotton thread just use cotton thread.
This is what it looks like bundled up!
Prepare green onions, ginger slices, rock sugar, star anise, cinnamon, bay leaves, Japanese soy sauce (soy sauce can be substituted), cooking wine.
Be sure to dry the meat with kitchen paper before placing the meat in the pot to prevent the oil from splashing and burning your hands.
First heat the pan and pour oil, add rock sugar, you need to put more, fry the sugar color! Fry on low flame until golden brown.
👇Frying, fry for a while longer.
Pour in hot water, add more, add ginger slices, green onions, cooking wine, and the spices mentioned above.
After the fire boils, cover and simmer for an hour and a half.
👇It is cooked.
Wait⌛️ to cool, then place in the refrigerator. When refrigerated and eat, cut the cotton thread and slice it.
Blank the cut meat while cooking the noodles~
; Advanced🐑Chef 08.12.18
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【秀羊厨房】佐面伴侣：日式叉烧
哇～每次去日料店吃拉面的时候总是垂涎上面的几片肉肉，吃的时候特别软觉得可幸福，今天就学来做一做！第一次做，就没有弄太多。
👇是刚在锅里的样子。
首先五花肉。我选了肥一些的和瘦一些的，想比较一下哪一种的更好吃。
家里找不到棉线，临时找到国内带过来的医用纱布剪成了条条。哈哈哈哈哈😂有棉线的小伙伴用棉线就好。
这是捆好的样子！
准备葱，姜片，冰糖，八角，桂皮，香叶，日式酱油（生抽可替代），料酒。
肉下锅之前一定用厨房纸把肉上水吸干，以免油溅起来烫手手。
首先热锅倒油，放入冰糖，需要多放一些，炒糖色！小火煎到外表都金黄。
👇正在煎，这个程度再多煎一会儿。
倒入热水，多倒一些，放入姜片，葱，料酒，还有上面提到的香料。
大火煮开以后，加盖子小火焖煮一个半小时。
👇是煮好的样子。
等待⌛️冷却以后，放入冰箱冷藏。冷藏以后吃的时候再切开棉线，切片。
煮面的时候把切好的肉烫一烫就行啦～
进阶的🐑小厨 08.12.18
