Top with the meat toppings and garnish with chopped spring onions.Place the noodles in the bowl with sauce.Strain the noodles and toss a few times to remove water.The more flour you used to dust the noodles the largest the pot of water I suggest you use as the flour will cause the water to thicken and burn the noodles. The best way to judge is by taking out a strand and tasting it. Cook in a pot of boiling water for 2 to 3 minutes depending on the thickness.Sesame seed roaster made by Kanaami Tsuji (金網つじ) in Kyoto Reserve green onions for topping later with the meat.Taste and adjust with salt to your liking.Mix everything back together and fry until done to your liking.Add in the Tianmianjiang and fry in the oil until fragrant. Push the pork to the sides of the wok and allow the oil to pool at the bottom.Add in the sake and soy sauce and deglaze the wok.Add in the mince pork and fry until fragrant and then add in the ginger.Heat the oil in a pan or wok until just smoking.Store in a ziplock in the fridge or use immediately.If the noodles/dough starts to stick to the tabletop, dust lightly with flour to prevent sticking.(I cut mine into thick strips out of preference).= Cut the dough using the machine’s cutter into thin noodles, which is the traditional style.roll out the dough starting from the largest number on your pasta machine and slowly work your way down to a low number that suits your desired thickness (5 for my machine).(Go watch a youtube video if any of this isn’t clear!).Cut the folded dough into noodles of desired thickness with a sharp knife.Fold the dough once and dust with flour again before folding again and dusting again.Try to roll the dough out into a rectangular shape. Roll out the dough to your desired thickness with a rolling pin and dust with flour.Place in a ziplock bag or cover with a wet towel and rest for 30 minutes.
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