ビャンビャン麺
中国のローカルフード、ビャンビャン麺。アツアツのごま油をかけて、よく混ぜ合わせると、幅広の歯ごたえのよい麺に、ニンニクや白すりごまの香り、ラー油と粉唐辛子の辛味が合わさって、とってもおいしい。
材料(1人前)
①鍋にお湯を沸騰させ、塩小匙1/2とチンゲン菜８０ｇを入れ、中火で2分程ゆでる。ザルに上げ流水にさらして水気を切ったら、5cm幅に切る。
②別の鍋にお湯を沸騰させ、きしめん乾麺１００ｇを入れる。通りにゆでたら、ザルに上げてお湯を切る。
③ボウルに 酢大さじ1・しょうゆ大さじ1/2・ラー油大さじ1/2・粉唐辛子小さじ1/2・白すりごま小さじ1/2・すりおろしニンニク小さじ1/2・粉山椒小さじ1/4・鶏ガラスープの素小さじ1/4を入れ混ぜ合わせる。
➃器に②①をのせ、③・ごま油大匙１をかけたら完成。
Byanbyan Noodles
Chinese local food, Bianbyan noodles. When mixed well with hot sesame oil, a wide range of chewy noodles, the aroma of garlic and white sesame, and the pungent taste of chili oil and powdered chili pepper are very delicious.
Ingredients (1 serving)
①Boil the hot water in a saucepan, add 1/2 of the salt and 80 g of Qinggengcai, and boil over medium heat for about 2 minutes. Raise it to a colander, expose it to running water, drain, and cut it into 5cm
②Boil the hot water in another saucepan and add 100g of the dried noodles. When boiled to the street, raise it to a colander and cut the hot water.
③In a bowl 1 tbsp vinegar, 1/2 tbsp soy sauce, 1/2 tbsp lheat oil, 1/2 teaspoon of powdered chilli, white sesame 1/2 teaspoons, 1/2 teaspoon grated garlic, 1/4 teaspoon powdered sansho pepper, 1/4 tsp chicken soup And mix.
➃Put② and① on the bowl, and ③and sesame oil large 1 to complete.
