How to make ramen stew

Ramen is a food that is deeply loved by people in daily life. It is not only delicious but also nutritious. The key to making noodles is the preparation of the sauce. There are many ways to make ramen stew, all of which are very simple and easy to learn. Just prepare the necessary ingredients and follow the given steps to complete it. Friends who want to learn can give it a try. I believe you can make authentic ramen stew.

1. Noodle stew

Noodles with gravy is a favorite of many people, not only because it is easy to make and tastes delicious, but also because the ingredients in the gravy are generally rich, and the cooking methods are diverse and free. It is a delicacy that is often cooked at home. Today I will make my own noodle stew. You can also post photos of your own noodle stew under the recipe. We can communicate more and learn more various noodle stew methods together to enrich the taste of our family noodles.

2. Specific practices

Method 1

1.

Dice cucumber. Dice tomatoes. Chop the fungus.

Chop the dried tofu into small cubes. Dice the ham. Chop green onions into chopped green onions.

2. Add appropriate amount of oil into the pot and heat it.

Add chopped green onions and sauté.

Add all chopped ingredients.

3. Add soy sauce. Add five spice powder. Add fine salt. Add MSG.

4. Take a small bowl, add a spoonful of starch and mix it into water starch.

Pour it into the pot.

5. Turn off the heat when the sauce is reduced and serve.

Pour enough water for cooking noodles into the pot and bring to a boil.

6. Add the noodles after the water boils. Serve noodles after they are cooked.

7. Serve a bowl of noodles, pour appropriate amount of noodle sauce on the noodles, mix well and enjoy.

Precautions

Noodles should be cooked before eating, because noodles easily absorb water and become soft and mushy, affecting the taste.

Method 2

300g water, 180g aged vinegar, 70g first-class fresh soy sauce, 160g Knorr spicy sauce, 15g Haitian soy sauce, 8g Maggi fresh soy sauce, 4g chicken powder, 15g ginger, 10g celery, 15g shallot, 10g bean sprouts, 8g kelp, 350g garlic, 4g mussels, 2g coriander seeds, 15g pepper, 2 star anise, 4g cinnamon, 1 allspice, 2 bay leaves, 1 cardamom

1. Add water, shallots, celery, bean sprouts, kelp shreds, ginger, star anise, green pepper, garlic, allspice, cinnamon, coriander seeds, mussels, bay leaves, and cardamom into a pot and simmer over low heat for 3-4 minutes.

2. Pour spicy fresh sauce, Yipinxian, light soy sauce, Maggi soy sauce and chicken powder into the pot and continue to simmer for 7-8 minutes.

3. Pour the old vinegar into the pot and turn off the heat after it boils.

4. Filter the cooked sauce.