🍜Proses Membuat Reganmian – Mie pedas dengan Aroma Wijen Khas Tiongkok

⌛Proses:

Add 3 tablespoons sesame paste to a bowl, and gradually stir in 2 tablespoons sesame oil to smooth out the paste.

Then add 1 ½ teaspoons dark soy sauce and 1 tablespoon light soy sauce (or 4 ½ teaspoons of master sauce, if you have it). Add 1 teaspoon sugar, and stir until well combined. If the sauce is still too thick, add in a few drops of warm water or more master sauce to thin it out. Add salt to taste and set aside. You can prepare this sauce ahead of time.

Boil a pot of water to cook the noodle as per package instructions, undercooking it by 1 minute to ensure they remain chewy and al dente. Drain. Shake off any excess liquid from the noodles, and put them in a large bowl.

Toss the noodles with the remaining 1 ½ teaspoons sesame oil to prevent noodles from sticking together. Add in the preserved mustard stems (zha cai), pickled long beans, garlic, chili oil, cilantro, scallions, Chinese black vinegar, and tahini sauce.

Quickly toss the noodles together and serve hot.  

🥔Bahan Membuat Kang Tudou – Tumis Kentang Pedas Ala Tiongkok yang Gurih dan Segar

⌛Proses:

Wash the small potatoes and steam them in a steamer over high heat until they are 70% cooked (about 10 minutes. You can also take a potato and test whether it is still a little hard.)

Peel the steamed potatoes by hand and cut them in half for later use.

Add an appropriate amount of cooking oil to the pot (the cooking oil should be enough to cover half of the potatoes). When the oil in the pot is 40% hot, turn to medium heat, add the potato cubes and fry.

Fry the potatoes and turn them over from time to time to prevent one side from being too burnt. When the surface of the potatoes is obviously burnt, you can take them out and set aside.

Sprinkle pepper (10g), chili powder (10g), salt (10-15g), Sichuan pepper powder (10g), and cumin powder (3-5g) on ​​the fried potato cubes and mix well.