日式黑蒜油豬骨拉麵 – 簡單版 (Japanese Pork Ramen with Black Garlic oil – Simplified version)

Posted on September 1, 2021November 17, 2021 by 傑西

一般在日本拉麵店所做的濃豬骨湯也是淆12-14小時，他們在收舖後開始準備，小火煮過夜，翌日開大火把豬骨的蛋白質泡出來，就成了奶白色的豬骨湯。

In Japanese Ramen restaurants, those pork bone broth will be cooked on small fire for overnight (12-14 hours), and turn to high heat next day, then it will appear white creamy texture broth.

然而在家中不可能像餐廳一樣煮過夜，不但危險，亦很浪費煤氣/電費吧。所以作者一直也不敢做，亦想不到其他方法，所以把這個想做的心願放下了多年；但前陣與一些谷友在討論其做法，又燃點了我的心，再次嘗試，但用了懶人法來做，一做就成功，這個方法既快捷又做到效果及入味，大家可以煮多點後，急凍起來，想食時就方法很多了。

Unfortunately, we, as a home cook, cannot do the same process as restaurant since it’s so dangerous for home cook, and it’s also in high gas consumption /electricity. Therefore, I don’t want to do this before, but after I’ve discussion in group with other people, then it’s burnt my heart again to try cooking this broth, but in other way which is fast and good for home cooking, the result also look alike restaurant one. So you can also try it, cook more quantity and freeze it for later use.

材料 (Ingredients) ：

豬骨湯底 (For pork bone broth)：

大豬骨 (Pork Bone) – 1kg

湯骨 (pork ribs) – 1kg

大蔥 (Japanese leek) – 2條 (2 sprigs)

薑片 (ginger) – 2片 (2 pcs)

清酒 (sake) – 30ml

雞殻 (Chicken case) – 1個 (1 pc)

洋蔥 (Onion) – 1個 (1 whole)

西芹 (Celery) – 2條 ( 2 sprigs)

紅蘿蔔 (Carrots) – 1個 (1 pc)

昆布 (Dried seedweed) – 1片 (1 pc)

黑蒜油 (Garlic Oil)：

蒜頭 (Garlic) – 半個 (1/2 whole)

大蔥 (Japanese leek) – 半條 (1/2 sprig)

菜油 (Vegetable oil) – 100ml

日式叉燒 (Japanese Cha Shu)：

請參考：日式叉燒味噌拉麵 (Japanese Cha Shu Miso Ramen

做法 (Method) ：

豬骨湯 (Pork bone broth)：

準備一個大鍋，把豬骨、雞殼、大蔥、薑、酒放入凍水中，開始汆水，在汆水期間，要把那些流物慢慢地撈起，直至水面乾淨；盛起並放在水喉下刷洗至乾淨，不然湯底就混濁起來。
Prepare a big pot, put all the bones, chicken case, leeks, ginger and sake into a cold water, and cook it and trim the dirty from water until the water is clear; then wash the bone throughly until tap water

2. 準備高壓鍋，放入洗好的豬骨及清水，大火煮至滾，關蓋直至壓力鍋彈出第二條線，就轉最小火，煮1小時(如果特大鍋就要煮1.5小時)，煮好後由它自然降壓
Prepare high pressure pot, then put the bones into clear water, then open high heat, cook until water boiling, then close the lid, turn to small heat, then cook for one hour (if your pot is too large, then cook for 1.5 hours), let it naturally seat until pressure is reduced.

3. 把大蔥及西芹切段、紅蘿蔔及洋蔥切大切，放入剛煮好的豬肉湯，然後全程以最大火來滾豬骨一個小時(作者建議設鬧鐘，每次15分鐘看看及加水，防止乾水)，在最後的15分鐘加入昆布繼續煮，完成後備用
Cut leeks, celery, carrot and onion into chunks, then put all into the pork bone broth, then use high heat all way through to cook it for another hour (suggested to set alarm to check every 15/20 mins to add water on it, to prevent burnt)，put the seaweed for the last 15 minutes and continue to boil until finished.

黑蒜油 (Black Garlic oil) ：

把蒜頭及大蔥切碎，準備小鍋，先燒熱油，放入蒜蓉及大蔥碎，用最慢火（大約120-140度)，耐心地炸蒜蓉至黑色，然後盛起黑蒜，備用
Chop garlic and leek into small pieces, then prepare a small pot, high the oil, then put garlic and leek in, and keep the temperature around 120-140 degree celsius, cook and monitor the garlic until black, then take out all the garlic and leeks, finished and set aside.

配上其他食材，最後放黑蒜油就完成了。
Finally, put all the ingredients into a serving bowl, and put black garlic oil on top and enjoy.

蔬菜 (Vegetable), 中菜 (Chinese Cuisine), 湯底 (Stock), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 (Original Recipe)」蝦籽柚皮 – 低溫慢煮版 (Braised Pomelo Skin in Shrimp Roes – Sous Vide version)

Posted on October 2, 2017January 27, 2020 by 傑西

各位，中秋節快樂啊！作者剛剛才可以暫時安定下來，但還有很多濕碎事未解決，已經急不及代想分享新食譜了。但由於未太適應新地方關係，對不起，這次的相片沒有太仔細地影下來，請大家原諒，要辛苦大家多看文字了。下次有機會再做，一定會加插回遺留了的相片。

Happy Mid-Autumn Fest.! I just moved to Malaysia and just moving in a new house, although still have many little matters not yet solve, but wanna share this recipe for you. Also, since this is a new place, sorry that I have missed some photos for this recipe, I will add in later when I will make it next time.

蝦籽柚皮這個古老菜式，相信很多人也吃過，也知道當中很多功夫吧。今次作者用舊酒新瓶的方法，用低溫慢煮棒來煮，希望更容易入味及容易做到入口即化的效果。

This a a very old traditional Cantonese dish, so the procedure is very complicated and really take times to do it, but I’m using sous vide method to braising it to make it more tasty and hope to make the same texture as old method.

很多大廚說一定要用沙田柚來做，而馬來西亞的籮柚更加不適合做，因為柚皮太薄，但作者現在住在馬來西亞，當然只會用怡保籮柚吧，讀者可以買來沙田柚來做的。

Although many chefs said that not using Malaysia’s Pomelo, because it is not thick enough, but since I’m in Malaysia right now, so I’m still using it, you can still using Chinese pomelo to do it.

先說前期準備功夫 (Preparation of pomelo skin)：

1. 柚皮先切去綠色的外皮

Peel off the most outer skin first

2. 用滾水先汆水十分鐘後，立即放在冰水中浸泡

Put the pomelo skin into a boiling water and let it cook for 10 minutes, then soak in a iced water

3. 然後每3個小時啤水一次及換新水，重復做3天，把柚皮的苦澀味除去

Then squeeze out all the water carefully and replace a new water bath every 3 hours, repeat this step for 3 days to get rid of bitter taste.

然後煮上湯 (Cook the stock) :

材料 (Ingredients)：

雞殼 (Chicken bone) – 1個 (1 whole)

金華火腿 (Chinese salted ham) – 4片 (4 slices)

大地魚/柴魚 (Dried earth fish) – 1條 (1 whole)

瑤柱 (Dried scallops) – 3粒 (3 pcs)

冬菇 (Dried mushroom) – 3個 (3 pcs)

蝦乾 (Dried shrimp) – 4隻 (4 pcs)

做法 (Method) ：

1. 金華火腿先汆水，備用

Put the dried ham into a boiling water and cook for 2 minutes, set aside

2. 瑤柱、冬菇及蝦乾用水浸泡，備用

Dried scallops, dried mushrooms and dried shrimps soak into a water until soft, set aside

3. 大地魚/柴魚先用小火慢慢地燒至出香味，備用

Put the dried earth fish in a very small fire and grill it until smell fragrance.

4. 準備一個大鍋，先煲一鍋水，水滾後把所有材料放入煲內，浸泡瑤柱、冬菇及蝦乾的水也一並倒入

Prepare a big pot, boil water and put all the ingredients when water is boiled, also pour in all the soaked water with dried food

5. 慢火煮2小時後，先取出材料，只留下上湯

Let it cook for 2 hours in a small fire, then take all the ingredients out first

6. 預熱慢煮棒，60度，16小時

Preheat your sous vide machine in 60 degree Celsius, and will cook for 16 hours

7. 再把柚皮作最後一次啤水，然後把乾水好的柚皮放入湯鍋內，讓柚皮吸收上湯大約10分鐘

Do the last squeeze of pomelo skin, put all the pomelo skin into the stock, and let it absorb the stock for 10 minutes

8. 小心地把帶有上湯的柚皮放入真空袋內，再加入少許上湯，就可以進行低溫慢煮

Put the absorbed pomelo skin into vacuum bag gently, and add a little bit extra stock on it, then start cooking

9. 慢煮好後，小心地倒出來

After fished cooking, pour out all carefully

10. 蝦籽用平底鍋不加油乾鍋炒至出香味，備用

Use a sauce pan in a small fire, toast the shrimp roes until smell fragrance

11. 把剩餘的上湯煮滾後，加入蠔油及生抽，然後少量地加入生粉水，煮成一個濃汁，再淋在柚皮上

Boil the excess stock, add some oyster sauce and soy sauce, then add the potato starch water little by little until cook in a thick sauce, then pour at the top of the pomelo skins

12. 最後把蝦籽灑在上面就完成了。

Finally Sprinkle on the toasted shrimp roes and finished.

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磨粉機 (Grinder), 風乾機 (dehydrator), 基本材料 (Basic Ingredients), 湯底 (Stock)

[原創食譜 Original Recipe] 自家製健康雞粉 (Homemade Chicken Bouilion Powder)

Posted on May 19, 2017January 27, 2020 by 傑西

雞粉 – 在香港人的生活中已成為廚房的必須品，可是我們在市面上買到的雞粉，其實只是味精的代名詞，當中可以說是沒有真正雞的成份，所有也是配製的產物，所以食用後對健康不好。雖然作者在網絡上也看到不少分享雞粉的做法，但依作者所見，大部份也只是用雞胸焗爐烤好，加入其他乾配料，就磨粉，或者是煮湯後過濾，雪凍，風乾再磨粉，所以沒有保留太多營養，然而作者這個方法卻最不浪費又保留所有營養的做法，值得大家去參考。

Chicken Bouilion Powder is the most usual powder in Chinese kitchen, unfortunately, the one we bought in market, is not made from real food, it’s just a MSG, it’s bad for our health. However, I also found some blogs that sharing how to make real chicken powder, but as my understand, they are just using chicken breast and put it into the oven and add some other dry ingredients, then blend it into powder, or some just cook the soup, then filter the ingredients, put it into refrigerator, dehydrate and blend into powder, but this is not remain too much nutrition. I’m swear that my own method is the most waste-less and remain the most nutrition for the powder, it’s worth to get reference for you.

大家都知道，作者是個不喜歡浪費的人，可是每次做完烤雞後，雞殼也會用來做湯底，煮完後整個雞殻最後也是送到垃圾桶去，而煮剩下的蔬菜卻又要迫自己吃，老實說，煮完後的蔬菜味道及質感也不好吧；所以作者想了又想，如何可以一點也不浪費而又可以保存作日後之用；幸好作者在2016年生日的時候，愛人以1.5折買來二手強力攪拌機，所以作者用這機器著手，在網上找到可以強力得把雞骨也粉身碎骨，這消息真好，作者嘗試做過成功後，在這裏分享給大家，希望對大家有用處吧。

Well, as you all know, I hate wasting food, but everytime I made roast chicken, although I still keep the chicken bone for cooking stock, however, after cooked stock, the whole bone still throw away to trash and I have to ate all excess veggies, honestly, it’s really not taste good, therefore, I try to think another way to save all the food and store it for later use; I’m lucky that my beloved one bought me a 2nd hand vitamix blender in the 95% off on my birthday last year, so I tried to search on the internet see whether this blender can help me to blend chicken bone, finally, it’s good news for me, so I tried once and successfully made what I’m imagined, so now I wanna share this method to you.

由於雞粉只是中國人的東西，所以今次在煮雞湯的材料會加入中式材料。

Well, chicken bouilion powder mostly use in Chinese dishes, so we have to add some Chinese ingredients on it.

材料 (Ingredients) ：

雞殻 (Chicken bone) – 1個 (1 whole)

冬菇水 (Mushroom water) – 200ml (讀者可以用真冬菇代替, 太約2-3隻就可以了) or you can use real mushroom, 2-3 pcs is enough

金華火腿 (Chinese cured ham) – 50g

薑 (ginger) – 2片 (2 slices)

蔥 /大蔥 (green onion or leek) – 1 條 (1 pc)

蒜頭 (garlic) – 2瓣 (2 cloves)

芫茜 (cilantro/coriander) – 2條 (2 pcs)

洋蔥 /紅蔥頭 (onion / shallot)- 1個 (1 whole) （如果用紅蔥頭，就要2-4個) if you use shallot, use 2-4 pcs

紅蘿蔔 (carrots) – 1個 (1 pc)

西芹/香芹 (celery / wild celery) – 2條 (2 pcs)

水 (water) – 800ml

做法 (Method) ：

1. 準備一個大鍋，把所有材料放入鍋內，水量蓋過材料就可以了
Prepare a big pot, add all the ingredients and fill water over all the ingredients

2. 待水滾後，轉細火，煮1小時
boil it until bubbling, turn to small fire and lid on, cook for 1 hour

3. 煮好後先看看水量，如果水量只剩下1/3就可以了，如果湯水過多，可以用另一個器皿留下，待涼後用冰格存放在冰箱內，或可以用大火再煮至收湯，那麼湯水會更加濃郁芳香
When cooked, check the water level, better just remain 1/3 otherwise it’s too watery when blending, you can either take out some excess stock, let it cool and frozen it or you can turn the heat on, and let it cook on high heat until water evaporated until 1/3, it will more delicious.

4. 把所有材料連湯水放入強力攪拌機內，由慢速到快速，打至一個濃醬就可以了
Put all the ingredients and soup into blender, blend it from low to high until it’s becomes a paste form

5. 然後在風乾機盤上放上烘焙紙，把濃醬倒上，慢慢地分佈滿薄薄一層
Prepare some baking paper on the dehydrator tray, pour the paste into the tray and spread it into thin layer

6. 風乾後是脆的，小心地放入磨粉機磨成幼粉，
Dehyrated it until all dry out, it’s depends on your dehydrator settings, after dry, then you can grind it into fine powder.

7. 把磨好的粉過篩，這個步驟很重要，不然就會一舊舊了。
After grinded, use the sieve to sift the fine powder, this is the very important step, otherwise the powder will stick together.

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肉類 (Meat), 豬肉 (Pork), 麵包機 (bread Machine), 麵條機 (Pasta Maker), 日本料理 (Japanese Cuisine), 湯底 (Stock)

日式叉燒味噌拉麵 (Japanese Cha Shu Miso Ramen)

Posted on February 27, 2017January 27, 2020 by 傑西

為何要分享這食譜，除了日式叉燒可以自己做外，不是買現成拉麵包回來就可以嗎？老實說，作者分享得的，一定不會這麼簡單吧！作者這個食譜可以說是大師級餐廳的作品，不是一般家庭會做的；所以讀者要有心理準備，要跟這個食譜，要預早一天準備，一定會很繁複及需要很長的時間製作，一定要耐心地去做。第一、二部份及日本高湯需要預早一天做好並存放在雪櫃内，其餘部份則在享用當天才做。

You may ask me why I need to sharing this recipes, other than Japanese Cha Shu, we can buy instant ramen noodle with soup in supermarket, it’s so simple, right? Of course, NOT! for me, I will not recommend you to buy instant food in the market, it’s all MSG, especially those instant soup powder. This recipe I’m sharing, if you can make it, you will becomes a master chef of ramen, this is what you can enjoy in Japanese noodle restaurants. Although it’s really complicated and may take you 2 days for preparation, so you have to patient for doing so. You have to take 1 day in advance for prepare part 1 & 2 and Dashi soup, then you can prepare the rest parts on the second day.

第一部份～醃竹筍 (Part 1 ~ Pickled Bamboo Shoot)

最簡單的，是配菜的醃竹筍，作者本也是想買現成的，但見包裝註明上有很多人工添加劑後就卻步了，最後決定自己製作，但這個只做一次就可以用很久了。

This is the most easiest part in this recipes. Originally, I wanna buy a pack from supermarket, unfortunately when I saw the ingredients of the pack, it’s really make me mad, it’s too much additional flavouring and MSG, so I finally decided to make it myself too. You can make it batch and keep in refrigerator for later use too.

材料 (Ingredients)：

竹筍 (Bamboo shoot) – 1個 (1 pc)

日本醬油 (Japanese light soy sauce) – 2 湯匙 (2 tablespoons)

味琳 (Mirin) – 2湯匙 (2 tablespoons)

日本清酒 (sake) – 2湯匙 (2 tablespoons)

麻油 (sesame oil) – 1湯匙 (1 tablespoon)

糖 (sugar) – 1茶匙 (1 teaspoon)

日本高湯 (Dashi) – 200 ml (see below)

做法 (Method)：

1. 竹筍先汆水(作者所住的地方沒有新鮮的，只好買來清水竹筍，但卻節省不少功夫。如果讀者買新鮮的，那就需要反覆浸泡及汆水幾次才清除苦澀味)，瀝乾後切成小薄片，備用
Prepare a small pot, boil some water, put the bamboo shoot and boil it for 10 minutes. (Since I can’t find fresh bamboo shoot nearby, I just buy canned one, if you are using fresh one, please reboil it for few times to get ride of bitter taste), then cut it into small pieces and set aside.

2. 準備一個鍋，加入日本高湯、日本醬油、味琳、麻油及糖，大火滾起轉為小火煮10分鐘
Prepare another pot, pour in Dashi, soy sauce, mirin, sesame oil, sugar and boil it for 10 minutes

3. 再加入竹筍再煮多10分鐘
Then add bamboo shoot in and boil more 10 minutes

4. 放涼後，倒入瓶內，可以放入雪櫃存放
Let it cool down and put into a jar, then refrigerate it overnight.

第二部份～日式叉燒及半熟蛋 (Part 2 – Japanese Cha Shu and Half-cooked egg)

材料 (Ingredients)：

大型豬腩肉 (Large Pork Belly) – 1 件 (1pc)

雞蛋 (egg) – 2隻 (2 pcs)

日本醬油 (Japanese soy sauce) – 4湯匙 ( 4 tablespoons)

老抽 (Dark soy sauce) – 1湯匙 (1 tablespoons)

味琳 (Mirin) – 4 湯匙 (4 tablespoons)

糖 (sugar) – 1 湯匙 (1 tablespoon)

日本清酒 (sake) – 4湯匙 (4 tablespoons)

日本高湯 (Dashi) – 500ml

蔥 (green onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

橄欖油 (olive oil) – 3湯匙 ( 3 tablespoons)

做法 (Method)：

1. 把豬腩肉卷成圓型，然後用綿線紮好
Make a pork belly roll and use butcher’s strings to knot it into shape

2. 準備一個鍋，下油，加入蔥段、薑片及蒜頭炒香，把紮好的豬肉大火煎封四週把肉汁鎖住
Prepare a pot, add oil in, put green onion, ginger and garlic, then stir a bit, then seal the meat in high heat

3. 然後加入日本醬油、味琳、冰糖、清酒及水，水量是要蓋過豬肉卷，調好自己喜歡的味道，滾起後轉細火，蓋上，慢煮1小時
Pour all the seasonings in, make sure cover the meat, bring it boil and taste first, then turn into low heat and lid on, cook for one hour.

4. 準備另一個小鍋，煲一鍋水，雞蛋在寬身那邊，在中間用小針穿一個小洞，水滾後把雞蛋小心地放入滾水內煲6分鐘。如果讀者只想要半熟蛋，不是鹵水蛋，這個及下一個步驟就可以食用當日才做。
On the other hand, prepare another small pot, make a very small hole on the bottom of the egg using needle, then boil some water, put the egg in gently and boil it for 6 minutes (If you just want a half-cooked egg without sauce, you can do this step 4 and 5 later when you take your meal on that day).

5. 同時準備一碗冰水，把煲好後的雞蛋立即撈起放入冰水內，5分鐘後撈起並小心地退殼
Meanwhile, prepare a cold water, put the boiled egg in immediately, then get out the egg shells when cool down.

6. 把煮好的豬肉，半熟蛋連調味汁放入儲存的器皿內，放涼後就可以放入雪櫃存放。
When the pork belly is cooked, cool down and put the pork belly, half-cooked egg and the sauce into a container, then refrigerate it overnight

後加記錄：作者在馬來亞西的超市找不到大塊的豬腩肉，但卻有一大舊的豬扒肉出售，所以作者亦作新嘗試，這次用了低溫慢煮的方法，由於是用上有機豬肉，所以出來的效果反比豬腩肉優勝得多。

p.s. : I can’t find pork belly in supermarket Ipoh, but I’ve found pork loin instead, so I tried to this for making Japanese Cha shu instead and using sous vide method, finally, it came out better a lot than pork belly here.

做法 (Method)：

1. 先預熱慢煮棒至60度
Preheat your sous vide circulator to 60 degree celsius

2. 然後煮一鍋醬汁 (材料如上)，滾起後待涼備用
Then, cook for the marinated sauce (ingredients as above), stop it until the sauce is boiled, let it cool down and set aside

3. 先用大火煎封表面四週
Sear the surface of the meat in high heat

4. 把煎封好的豬扒肉及醬汁真空
Then put the seared meat with sauce in the bag and vacuum it

5. 開始低溫慢煮8小時
Cook for 8 hours

6. 煮好後，放涼，連袋一起放入雪櫃一晚，第二天切件就可以了
Let it cool down after cooked, then put it in the fridge for a night with vacuum bag, then slice it in pieces in next day.

第三部份～湯底 (Part 3 – stocks)

湯底一 ~ 日本高湯 (stock 1 – Dashi)

材料 (Ingredients)：

柴魚碎 (Shaved dried bonito)

乾昆布 (Konbu)

水 (water)

做法：

1. 把昆布用濕布抺走塵埃，再剪成小塊
Use wet towel to clean the surface of konbu, and cut into small pieces

2. 準備一個小鍋，煲滾水後，放入昆布碎再煮多30分鐘
Prepare a small pot, boil some water, then put in the konbu pieces and cook for 30 minutes

3. 放入柴魚碎煮多10分鐘
Then put the dried bonito in and cook 10 minutes more

4. 過濾所有材料，高湯備用
Filter the ingredients and get the dashi soup stock

湯底二 ~ 雞湯 (請參考舊文： http://mykitchen.jessieshare.com/?p=503) [Stock 2 – Chicken stock, please reference in above)

或可以用低溫慢煮方法，把所有材料連開水放入袋中，用anylock封好再封口，以82度煮12小時。

You can also using sous vide method, put all the ingredients and boiled water into the bag, use anylock to prevent water come out and seal it, then cook the stock in 82 degree Celsius for 12 hours

湯底三 ~ 味噌湯 (Stock 3 – Miso soup)

材料 (Ingredients)：

日本高湯 (Dashi)

雞湯 (Chicken stock)

白味噌 (white Miso)

做法 (Method)：

1. 倒入日本高湯及雞湯煮滾
Pour in Dashi and chicken stock and bring it to boil

2. 再加入味噌，攪勻及煮多5分鐘 (加入味噌後不要煮得太久，否則變酸)
Add Miso paste into the stock and mix it well, and cook more 5 minutes (only 5 minutes, otherwise the white miso will becomes sour taste)

第四部份～拉麵 (2-3人分量) (Part 4 – Ramen Noodles ~ 2-3 pax)

材料 (Ingredients)：

高筋麵粉 (strong flour) – 155g

低筋麵粉 (cake flour) – 75g

黑麥粉 (Rye flour) – 20g

梳打粉 (Baking soda) – 3g

水 (Water) – 100g

鹽 (salt) – 3g

做法 (Method)：

1. 先做食用鹼水(如果讀者買到現成的就可逃過這步驟) ，準備焗爐盤，放上焗爐紙，打梳打粉平均地灑在盤上，用120度烤1小時，取出放涼，每100g水加3g焗好的梳打粉攪勻就可以了。
If you already have alkaline water, you can skip this step. First we make alkaline water first , prepare the baking tray, put the baking soda evenly, and baking it for an hour using 120 degree celsius, after baked, let it cool down, then use a small cup, mix the baked baking soda with 100g water and set aside

2. 另外準備平底鍋，用細火把黑麥粉乾烘至香味發出(香氣一出就要關火，免得烘焦)，待涼
Prepare a sauce pan, toast the rye flour until you can smell fragrance, then let it cool down and set aside

3. 把所有材料放在麵包機或人手搓成麵糰後，讓麵糰休息1小時
You can either handmade or put all the ingredients into bread machine to make a dough and let the dough rest for an hour

4. 可用麵條機或人手切成麵條就可以了
Then, you can use pasta machine or hand cut to cut into noodles

第五部份～合併 (Merge all Ingredients)

材料 (Ingredients) ：

日式叉燒 (Japanese Cha Siu)

醃蛋 (Marinated eggs)

醃竹筍 (Marinated bamboo shoot)

味噌湯底 (Miso soup)

豬油 (pork fat)

雞油 (chicken fat)

拉麵 (Ramen)

紫菜片 (Seaweed pieces)

芝麻 (sesame)

大蔥或小蔥 (green onion or spring onion)

做法 (Method)：

1. 先把前一天做好的日式叉燒、醃蛋及醃竹筍放在至室溫
Take back the marinated Cha Siu, eggs and bamboo shoot into room temperature

2. 準備小鍋，把倒入叉燒調味汁，再煮滾
Prepare a small pot, pour in the marinated sauce and let it boil

3. 先把叉燒取出，解繩及切片，之後最好微溫蒸熱叉燒，或用浸過的醬油翻滾後把叉燒來回熨幾次，不然變凍食了
Take out the Cha Siu and cut into pieces, then pour the sauce into Cha Siu for several times, otherwise it will like cold cut