インスタントラーメンの作り方 (3/22) How to cook instant noodles
ちょっと気分を変えて、インスタントラーメンの食べ方、などと言うのは如何か。かつて、麺の製造に使う古い油が体に悪いと、麺とスープを別々に調理する、と言う方法があったが、どうも物足りない。ノンフライ麺もそう。何かあっさりし過ぎている。どうも古くとも麺に付着した油が、ある種のコクを生んでいるようだ。
炒めたキャベツや玉ねぎを最後に上に載せる。出来上がってから少量のバターをスープに溶かす。これは兄の受け売り。ベーコンと缶詰コーンを炒めて上に載せる、これは友人の受け売り。鶏ガラと人参のヘタ、キャベツの芯と長ネギを煮込んでスープを作るのだよ、と言うのは亡き義兄の受け売りである。どれもイケます、お試しあれ。
To change the mood, how do you like to talk how to cook instant noodle, not pot noodle but instant noodle to cook. Some years ago, it was said that old cooking oil used for fry the noodles was not good for health, and it was recommended to boil the noodles and to cook soup separately. But I feel like leaving something to be desired. I feel the same for ‘non-fried noodles’. I feel it non-fatty than expected. It seems cooking oil on noodles makes some kinds of richer taste even if it is old cooking oil.
Put stir-fried cabbage and onion on the cooked noodle and add little butter to the soup. It is the way recommended from my brother. Put stir-fried bacon and canned corn. It is the way recommended from my friend. Make soup stock from chicken born, hull of carrot, core of cabbage and Japanese leek, boiling together. It is the way recommended from my dead brother in law. I think they taste good. Would you like to try some?