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A deep dive into how Black Shin ramen 🍜 became an enduring classic 🤔








Shin Ramen, anyone who has eaten instant noodles has heard of it: The legend of Korean instant noodles, not only the portion of each packet is large, but also the noodles🍜 It has tendon and will not rot like other instant noodles after soaking for a long time; on the contrary, Xin ramen has to be boiled to taste its original flavor🧐


Black Shin ramen retains the full weight and taste of noodles. At the same time, it has upgraded the soup dumplings and cabbage buns that come with it: Red Shin ramen (original version) has only one powder packet. In addition to the spicy powder buns, the black ramen noodles also added garlic pork bone soup buns and vegetable buns. The ingredients can be said to be very sufficient👍< /p>














Continuing the tradition of boiling Shin ramen, I still choose to cook this black Shin ramen

After the water boils, put in the dough cakes, and randomly put in the vegetable bag

The vegetable bag contains sliced shiitake mushrooms, scallions, and chili flakes

There are even mushroom slices! ! 🤭It's a surprise, really

The sliced shiitake mushrooms can absorb the soup. When the thick pork bone soup is absorbed by the small slices of shiitake mushrooms, it will definitely add extra points!

Look at this manufacturer's cleverness, tsk tsk







The highlight, garlic pork bone soup pack🥘

In my opinion, this is the best place for Black Shin ramen

The aroma of garlic and the rich pork bone soup are blended together, and part of it is absorbed by the strong noodles~ Just smelling that aroma, I thought I was eating authentic ramen in a ramen restaurant 🍜

🌟Furthermore, this vegetable bag and soup noodle bag are both🈚️ span>Spicy, without the spicy buns, this would be the perfect garlic pork bone noodle soup😆






I don't like spicy food

So I didn't put a lot of spicy powder, I just put about one-fifth of it to adjust the color and increase the fragrance

Bowl! You're done✌️

Smell the ~ um ~ faint garlic scent

Have a mouthful of soup~ um~ spicy pork bone soup

Eat a mouthful of noodles~mmmmmm~ full of elasticity and absorbed the soup


The above comments are for reference only~ (Those who don't like garlic should be careful😅)



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深究黑色辛拉面🍜如何成为经久不衰的经典🤔








辛拉面,吃过方便面的都听说过:韩国方便面传奇,不仅每包面的份量大,而且面条🍜有筋道,不会像别的方便面泡久了就烂掉;相反,辛拉面就是要煮才能吃出其本来风味🧐


而黑色辛拉面,保留了份量十足且面条口感同时,对其附赠的汤包粉包菜包进行了升级:红色辛拉面(原版)只有一个粉包,而黑色辛拉面里除了加辣的粉包,还增加了蒜味猪骨汤包和菜包,料可以说是十分足👍














延续煮辛拉面传统,这款黑色辛拉面我依然选择了煮的形式

水滚了后放入面饼,随机放入菜包

菜包里含有香菇片,葱段,辣椒片

居然还有香菇片!!🤭太惊喜了真的是

香菇片可以吸收汤汁,当浓浓的猪骨汤被小小的香菇片吸收后,吃起来肯定加分的呀!

看看这生产商的小心机,啧啧







重头戏,蒜味猪骨汤包🥘

在我看来,这个是黑色辛拉面最拉分的地方了

蒜香味和浓郁的猪骨汤融合在一起,再被劲道十足的面条吸收一部分~光是闻到那个香气,我都以为自己在拉面馆吃正宗拉面了🍜

🌟而且,这个菜包和汤粉包都是🈚️辣的,如果不加辣粉包的话,这已经是道完美的蒜香猪骨汤面了😆






本人呢,是不太可以吃辣滴

所以就没有放很多辣粉,就放了大概五分之一调一下色,增一下香味

上碗!大功告成咯✌️

闻一下~嗯~淡淡的蒜香味

喝一口汤~嗯嗯~香辣的猪骨汤

吃一口面~嗯嗯嗯~弹力十足而且吸收了汤汁


以上意见呢仅供参考哦~(不喜欢蒜味的小伙伴慎入😅