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论老子

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Fried Beehun (breathtaking recipe)  

2014-09-17 13:45:21|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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Background: Putri Mimi, a primary-three classmate who was most lovely and now at age 54 years old still is, asked me how to cook Chinese-style fried beehun, four months ago. Though it is very easy to fried beehun the Chinese cooking way, I took four months to experiment on an inspiring procedure.  

Challenges: It seems there is a mental block preventing us to introduce different flavor to the simple stir-fried beehun using gravy that is essentially made up of black say sauce, sugar and light soy sauce. I conducted a series of experiments with one aim, that is, break free from this mindset.   

My brilliant idea: Beehun has always been soaked in plain water to soften it before it is added into the gravy and stir-fried. Instead of soaking it in plain water, let’s soak it in a pot of soup. Here is the break-through. You can use all kinds of soup, new-brew or left-over soup. Instead of adding flavor by way of its gravy, the soup itself is the main source of the final flavor of the stir-fried beehun because the flavor is soaked into the beehun, unless, traditional method, only plain water was soaked into the beehun.   

Ingredients: Beehun (one piece) banana and salted vegetables (20 cc) See procedure Banana with salted vegetable soup (Vegetarian soup) .

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子

 Remark: This brand is chosen because it does not break into pieces easily. However, it is less delicious because of its latent capacity to absorb soup/gravy is lesser than those that do break into pieces.

Procedure: (Broken down into three sections)

Section one: Cook the soup.

This example made use of a soup made from banana, salted vegetable. See procedure Banana with salted vegetable soup (Vegetarian soup). Key learning lesson: This is the most exciting part of this procedure, a result of four months of experiments. You can use just any other soup to give your beehun (rice noodle) a great variety of flavor.

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子 

Section two: Soak the beehun

Step 1: Soak the beehun in the soup. You may dilute it with hot boiled water.

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子 

Note: You can see the bubble-drops of oil from the soup.

Step 2: Add black soy sauce and light soy sauce (if you want an eventual brown color).

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子

 Section three: Cook the beehun

Step 1: Heat it up for two to three minutes to boil in order to cook the noodles. By the way, the soup was already well-cooked.

Step 2: Use a pair of long chopsticks to stir-fry the noodles. If you do not stir-fry it, the noodles lying at the bottom of the pan will be slightly burnt. See picture below and zoom in on the center of the pan where the black soy sauce is slightly charred.

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子 

Finished Product:

Fried Beehun (breathtaking recipe) - 行天之道 - 论老子

 Note: This is for one person’s consumption.

Remarks:

1) The beehun is light brown because much lesser black soy sauce because the essential flavor of the beehun comes from the soup and no longer from merely the black soy sauce.

2) There is hardly any gravy that covers the beehun strands. You can therefore, deduct the flavor had gone into each strand of the beehun.

3) I had tried with several other soups such as, beef soup, mutton soup and chicken soup. Of course, these other soups produce a more delicious flavor.

Assessment:

1) Here is new found way of cooking stir-fried beehun or rice noodles. And you can almost choose from a huge variety of soup, or your favorite soup as its essential flavor. This inspiring breakthrough is what makes my four months’ of well worth the effort.   

Verdict:

Anyway, this is a world-first and yet, highly versatile recipe for turning a most ordinary stir-fried beehun into an inspiring dish.  

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