Cara Membuat Mie Telur Kenyal dan Lembut – Mie adalah nama makanan yang sudah tidak asing lagi ditelinga kita. Mungkin semua orang sudah mengenalnya karena mie sudah tersebar luas diseluruh dunia. Nama makanan ini memang sudah tidak aneh, tapi apakah pernah terlintas dibenak anda untuk membuat mie hasil olahan sendiri. Kali ini kami akan sajikan resep tentang proses pembuatan mie telur hasil olahan sendiri yang lebih sehat, lembut dan kenyal.
Membuat mie telur sendiri akan memiliki rasa yang lebih enak dan lezat ketika dimasak, karena proses pembuatannya sangat hati-hati tanpa menggunakan bahan kimia atau bahan pengawet sehingga mie telur buatan sendiri lebih layak untuk dikonsumsi karena memang berkualitas dan lebih sehat untuk dimakan. Membuat mie telur ternyata sangat mudah dan sederhana, untuk itu kita tidak harus lagi membeli mie telur diluar rumah. Lansung saja kita sajikan resepnya dibawah ini.
campurkan tepung terigu dan tepung tapioka dalam satu wadah, aduk rata
buat lubang ditengah-tengah campuran tepung lalu masukkan minyak bawang dan telur ayam
uleni adonan dengan tangan sampai tercampur rata
campurkan air, garam dan kaldu ayam bubuk, aduk menjadi satu
tuang air tersebut kedalam campuran tepung sedikit demi sedikit sambil diuleni sampai kalis dan tidak lengket ditangan
diamkan adonan selama 20 menit dalam wadah yang tertutup dengan plastik
pipihkan adonan lalu digiling dengan menggunakan penggiling mie atau dilakukan secara manual dipipihkan dengan botol atau kayu dan jangan lupa taburi dengan tepung terigu supaya tidak lengket
cetak adonan yang sudah dipipihkan menjadi bentuk mie
setelah terbentuk mie, taburi dengan tepung secukupnya supaya tidak menempel satu sama lain
mie siap diolah menjadi berbagai masakan yang sangat lezat
Jumat, 14 Juli 2017
How to Make Chili Oil (辣椒油)
Making chili oil at home might seem like a daunting task at first, but once you understand the key steps, it only takes five minutes to make the best-tasting chili oil with extra fragrance, nuttiness and smokiness! {Gluten-Free, Vegan}
Chili oil is such an important staple for Chinese families, equal to soy sauce and vinegar. For many Chinese people chili oil is as important as ketchup is to American people. It always shows up on tables of small diners, no matter whether it’s a dumplings or noodle place. Once you’re hooked, you’ll want to pour it on everything.
Whenever I’m talking about chili oil, I always refer to homemade chili oil. It tastes ten times better than the store bought product, lasts just as long if you store it in the fridge, and does not contain additives or MSG. There is this fresh aromatic nuttiness that bottled chili oil never delivers.
Plus, when you use chili oil like a Chinese person, you gotta mix in the chili flakes as well. The chili flakes are well toasted when you cook the chili oil, so they taste less spicy but quite smoky with a crispy texture. When mixing with noodles, these tiny umami bits coat the ingredients evenly and each bite releases waves of piquant zing to your taste buds. It’s as exciting as throwing a handful of Pop Rocks in your mouth!
When I cook Vegetable Chow Mein, Lanzhou Beef Noodle soup, and hearty Sesame Noodle Salad, I’ll always spoon a few dollops of chili oil mixed with thick chili flakes onto my finished dish. This one small action will elevate your cooking from mundane to heavenly.
How do I make chili oil from scratch?
The process might look intimidating at first, but you won’t believe how easy it is once you try it. There are three steps involved.
(1) Combine chili flakes with aromatics of your choice in a heatproof bowl.
A ceramic bowl is my go-to choice. If you plan to use a glass jar, make sure it is heatproof. We will be dealing with hot oil in the next step. Using glassware might cause the glass to shatter and can be very dangerous.
(2) Heat the oil until it reaches 370 degrees F (190 C).
The key to making delicious chili oil is to heat the oil hot enough without overheating it. The hot oil will cook the spices thoroughly and be infused with various flavors. However, if the oil is too hot, it will burn the pepper flakes and sesame seeds, and the resulting chili oil will be bitter in taste.
The best way is to use an instant thermometer to monitor the oil. If you do not have a thermometer, I also introduce a “ginger method” in the recipe below, which is a good indicator of the oil temperature.
Select a small saucepan that has long handle and is good for pouring. Alternatively, you can also use a ladle to transfer the oil.
(3) Pour oil into the bowl with chili flakes.
The oil will bubble fiercely at first and quickly cook the chili flakes. Simply mix everything together with a spoon and let the oil sit until cooled down.
That’s it! Now you have a jar of delicious chili oil to use to create an authentic Chinese flavor.
More cooking notes
(1) What types of chili flakes should you use?
The best option is to use fresh chili flakes imported from Sichuan. This type of chili flake is made with premium chili peppers of a vibrant red color. The blend also contains fewer seeds, so your chili oil won’t end up overly spicy.
The next best option is using Korean chili flakes. With these, I found my chili oil doesn’t have the brightest red color, but it doesn’t affect the taste.
Click the image to purchase premium Sichuan chili flakes at The Mala Market
(2) How do you make chili flakes?
You can use whole dried chili peppers to make chili flakes too. Lightly toast the peppers in a pan until the pepper turns a bit darker, and grind the peppers into chili flakes. To make sure the oil won’t turn out too spicy, cut open half of the hot peppers with kitchen shears and discard the seeds.
(3) What types of aromatics should you use in the chili oil?
The answer is, you can use many types of aromatics or none at all. The flavor is totally up to personal preference. In China, each region down to each family has their own formula to make their favorite chili oil.
To make the most basic chili oil, you can simply use chili flakes. Some versions use ginger, cinnamon bark, bay leaves, star anise etc.
The recipe below is our family’s formula. We always enjoy adding a few Sichuan peppercorns to add a hint of numbing nuttiness. We also use a pinch of five spice powder to add umami.
(4) To filter or not to filter?
Once you’ve made the chili oil, you can either filter the oil and discard the chili flakes, or you can leave them in. This habit varies a lot in China depending on the region, so I’d say both methods are authentic and correct.
As a northerner, I grew up having chili oil with tons of chili flakes sitting at the bottom. In fact, in many restaurants you will find the chili oil jar is filled mostly chili flakes and very little oil.
Again, if you choose proper chili flakes (see point #1 above), your chili oil will not be very spicy and it should taste nutty with a balanced umami flavor. The chili flakes should add texture and smokiness to your dish, not spiciness.
How to make chili oil video
I’ve created this short video for you, so you can easily get an idea of the workflow and see how easy it is to make chili oil in your own kitchen!
https://www.youtube.com/watch?v=8xhMZo2c49E
Chinese Flatbread
PREP TIME
COOK TIME
TOTAL TIME
Author: Maggie Zhu
Ingredients for the bun
200 grams all purpose flour plus extra to dust hands
1/2 teaspoon dry yeast
2 cups cilantro, chopped
2 jalapeno pepper (or bell pepper), chopped
How to make bread:
Put the flour into a large bowl, add dry yeast, and mix well with a fork. Add 120 milliliters (half a cup) cold water, mix with a fork or a pair of chopsticks, stirring in a clockwise direction, until water is fully incorporated with flour. Dust both hands with flour and start by using one hand to knead until dough begins to form. The dough should be soft, but shouldn’t stick to the bottom of the bowl. Blend in more flour if the dough sticks to the hands, 1 teaspoon at a time. Dust a cutting board or working surface with flour and transfer the dough onto the cutting board. Continue kneading the dough for a few minutes, until the surface becomes smooth. Cover with plastic wrap or a large bowl and let it rest for 10 minutes.
Dust both hands again and knead the dough a few times. Divide the dough into 4 equal parts, and shape each one into a ball by hand. Cover the dough balls with plastic wrap or a large bowl, and let them rest for 10 minutes.
Dust both hands and the cutting board. Place one dough ball on the cutting board, then press it with the palm into a round shape. Use a rolling pin to flatten the dough to 6 millimeters (1/4 inch) thick, keeping it round, then set aside. Shape the rest of the dough balls the same way.
Heat a nonstick skillet on medium heat. When skillet is hot, place a round piece of dough into skillet (cook one or two doughs at a time, depending on the size of the skillet). Use a spatula to turn the dough every 30 seconds, until both sides turn golden brown. Transfer finished buns to a plate or cooling rack.
Lanzhou Beef Noodle Soup
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
You'll need:
4 lbs beef bones
2¼ lbs (1 kg) beef shank
½ of a whole roasting chicken (or a leftover roasted chicken carcass)
10 cups water
4 cups (about 1 liter) chicken stock
Spice mix (see recipe below)
Salt, to taste (I added about a tablespoon)
½ of a small Chinese radish, quartered and thinly sliced
1 lb fresh or dried white noodles (they can really be any thickness, as long as they are wheat-based noodles rather than rice noodles, and have a nice chew when cooked)
Hot chili oil, to taste (see recipe below)
chopped scallion
chopped cilantro
For the spice mix:
7 star anise
12 cloves
1 cinnamon stick
5 bay leaves
6 large slices of sand ginger
1½ teaspoons fennel seeds
1 teaspoon cumin seeds
2 teaspoons Sichuan peppercorns
1½ teaspoons white peppercorns
5 licorice root slices (optional but very much recommended)
3 pieces dried orange peel
1 black cardamom
For the hot chili oil:
¾ cup oil
2 star anise
½ of a small cinnamon stick
½ teaspoon Sichuan peppercorns
3 tablespoons crushed red pepper flakes (just the regular kind you'd sprinkle on your pizza)
1 teaspoon salt
¼ teaspoon sugar
Instructions
Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large pot of water to a boil, and add the beef shank and the chicken (or chicken carcass) to the pot. Bring everything to a boil again. Once boiling, remove the shank and the chicken, discard the water, and clean the pot. This process gets rid of any impurities, and will give your broth a cleaner flavor.
Put the beef shank and chicken back into the pot along with the roasted bones, 10 more cups of water, and 4 cups chicken stock. Make the spice mix by combining all ingredients and tying them tightly in cheese cloth with a bit of kitchen string. Add this to the pot as well and season with salt. Bring everything to a boil.
Once boiling, turn down the heat to low and let everything simmer for about 2 hours. After 2 hours have elapsed, remove the beef shank and set aside. Add the sliced radish and continue simmering for another hour. After that, use tongs to pick out and discard the spice pouch, chicken, and soup bones. Taste the broth for salt and adjust the seasoning if needed. The soup base is ready.
While all that is happening, you can take the time to make your chili oil. In a small pot, add the oil, star anise, cinnamon, and Sichuan peppercorns. Place the pot over very low heat and let everything toast together slowly for 15 minutes. Take care not to burn the spices. Use a slotted spoon to remove the spices, and turn off the heat. Let the oil cool for about 5 minutes, and then add the chili flakes. Slowly toast these in the hot oil until very fragrant (it should almost smell like popcorn), and very red. Stir in the salt and sugar.
Once the broth and chili oil are done, cook the noodles in a separate pot according to the package instructions. Divide the noodles among 6 bowls. Slice the cooled beef shank into thin slices, and fan them out over the noodles. To finish, add a big ladle of broth and radishes, a spoonful of hot chili oil, and a handful each (don't be shy) of chopped scallion and cilantro.
Add peanut oil, chili powder, white sesame seeds, star anise, dried bay leaves, coriander powder, and cumin powder into a large skillet (or a wok).
Heat over medium low heat until it reaches a gentle sizzle. Turn to low heat. Stir constantly. Keep cooking until the chili powder turns dark brown (without turning black), 3 to 4 minutes. If the oil starts to bubble fiercely, remove it from heat.
Remove the skillet from heat immediately and add ground Sichuan peppercorn. Gently stir a few times and let cook for 10 to 20 seconds.
Carefully add garlic and soy sauce with a ladle. The oil will sizzle for a while due to the added liquid. When the sizzle dies down a bit, stir gently with a spatula to mix everything well (see footnote 2). Transfer everything to a heat resistant bowl to let oil cool off faster.
When the chili oil has cooled, discard bay leaves and star anise. Let sit for 2 hours, or up to overnight, before using.
Transfer the leftover chili oil to a air-tight glass jar or glass container and store in the fridge up to 1 month.
Make seasoned soy sauce
Add soy sauce, water, sugar, whole Sichuan peppercorn, star anise, cinnamon stick, and cloves into a small saucepan. Heat over medium low heat until it reaches a simmer. Turn to low heat and let simmer for 15 minutes.
Strain the sauce and discard the spices. Add black vinegar and mix well. Allow to cool before using.
Make tomato sauce
Add oil to a medium-sized skillet and heat over medium heat until warm. Add tomato and tomato paste. Chop and stir the tomatoes. Cook until the tomato pieces break down and form a thick sauce, 5 to 7 minutes. Transfer to a bowl.
Assemble noodles
Boil noodles according to instructions. Drain and run tap water over noodles. Drain again and transfer to servings bowls.
Add tomato paste and seasoned soy sauce according to taste. Add plenty of chili oil with the chili powder (*see footnote 3).
Top noodles with cucumber, radish, green onion, and cilantro.
Serve immediately as main.
NOTES
1. You can serve this dish without the tomato sauce, but I highly recommend you to add it. The tomato sauce helps balancing the spiciness and adds a nice thick mouthfeel to the noodle sauce.
2. When I was taking the step-by-step pictures, I poured the oil into the garlic and soy sauce bowl. Please follow steps in the recipe instead. It’s much easier and safer this way.
3. I usually start by adding 2 tablespoons of each. And more soy sauce to increase saltiness or more chili oil to increase spiciness. The noodles should able to be evenly coated with sauce. Add more tomato sauce if it becomes too spicy.
(2) Heat the oil until it reaches 370 degrees F (190 C).
(4) To filter or not to filter?
