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1 Minute Vs. 1 Hour Vs. 1 Day Noodles • Tasty



– Hey guys, my name's Alvin and I love noodles They're delicious, they're comforting, they're super, super fun to eat

You really can't go wrong with a bowl of noodles no matter what time of day it is I think it's a great thing to be able to cook no matter how much time you have on your hands So, I brought in my friend Chef Eric who's gonna show you guys how to make a one-minute, one-hour, and one-day noodle Take it away, Eric – What's up, everybody? My name is Eric Sze, I'm the chef owner at 886 Taiwanese Restaurant, and today I'm gonna show you guys how to make a one-minute, one-hour, and one-day noodle

You know those days when you just don't feel like cooking at all or you're super hungover or you gotta run to class or something? So the one-minute noodle is super simple It's just a noodle and a sauce The reason why the sauce is so good is 'cause it has all the basic components It has sweetness, it has acidity from the vinegar, and it has savory from the soy sauce So this noodle was my go-to recipe during college

So my roommate, he would always be hungry and be like, "Yo Eric, can you cook me something up?" And one night I just took whatever we had in the pantry and I threw it all together and bam And now for the noodles All you have to do is put the sauce into the noodles It's about half a cup You mix the noodles real well just so the sauce really incorporates into the noodles

Honestly, whatever noodles you have left over, as long as it's thin, really All right, so this is ready to plate Pretty up these noodles a little bit Now we sprinkle on a little bit of sesame seeds Make sure they're toasted

It provides a nice little crunch The scallion Here we have some minced garlic and last but not least we're gonna use some chili oil Any Asian supermarket you can find chili oil Lao Gan Man is everybody's favorite

I prefer our own chili oil that we use at the restaurant So here it is, the one-minute cold noodle with Chinese black vinegar, soy sauce, and sesame oil So to eat this bad boy all you gotta do is just mix it up real well (slurping) Man, kind of miss it Get over here

Now for the one-hour noodle This noodle is called zha jiang mian which literally translates to fried sauce noodle It's super traditional, it's found in China, Taiwan, Korea First thing we're gonna start off with, scrambled eggs For me, I like the eggs kind of charred on the outside

Like a nice, thick crust It's not found in western cooking a lot, but it's the more Taiwanese way of doing things For this recipe I feel like it works better because it provides the caramelized flavor of the egg And my mom used to always make this for me, and the egg is ready So now we're gonna get to the fried sauce part

So there's really just two types of sauces You wanna caramelize them both So the first one we're gonna use is a fermented yellow bean paste Make sure you hear that slight sizzle The second one, it's called the tian mian jiang

So these sauces you can really find in any Asian grocery store The yellow bean paste, it's kind of like a miso but a little bit funkier and the sweet sauce is, essentially, sweet and blue So it's nice and, well, sugary By frying the sauce you caramelize the sugars inside and brings an extra depth of flavor Transfer the sauce into the bowl

Well into any separate corner I'm gonna add this to the pork a little bit later So now we're gonna turn the heat up real high Shallots, or as Gordon Ramsay says, shallots Some garlic, some ginger

And here you just wanna kind of fry them, get the water out a little bit, have the natural sweetness come through I want to feel like we can see it becoming more translucent and also you can smell that the flavor, the aromas are coming through Chinese food is the trinity Ginger, garlic, and scallion We don't have scallion here, we have shallots

Kind of the same thing but not really Put in the pork You can use any protein, you just wanna make sure there's a good fat content Right here we have about 80, 20 ground pork The goal here is to caramelize the pork So we get that nice, meaty flavor

So this dish takes a little bit more of a prep You have to cut your garlic, shallots, your ginger Make sure they're nice and fine so then they can cook evenly within the sauce It's about these extra, small steps and the details of these small steps that really makes the dish that much better It smells like my mom's kitchen

I wouldn't say mine's better, but it kinda is Yeah All right, so it's been about 10 minutes-ish The pork is nice and brown, you can see the dark bits All we have to do is put the caramelized sauce in

Add some of the soy sauce just so it gets a little bit more color and now we stir Make sure the sauce is very evenly incorporated Give it a little bit of time to marry with the pork This part you have to be really careful You don't want it to burn

Right, 'cause your sauce is caramelized, your pork is nice and caramelized Now we just gotta add the cornstarch slurry Oh! Now we're talking So we just need to add a little bit more water So now you see that the sauce

It's not super sticky, but you can see that the cornstarch has gotten really incorporated into this sauce and it will really coat the noodles super well So the noodles I actually brought from the restaurant You buy it from a purveyor here in Chinatown, New York City They make it fresh every morning, but if you're making it at home, store bought ones are fine Noodles in

For these noodles I cooked them for two minutes, and this recipe is obviously my mom's so every time I cook it I taste her cooking and it's always that sense of nostalgia that always brings me back So when you're cooking noodles, you really wanna interact with it You wanna look at how it expands and becomes slightly more translucent We're just gonna straighten this guy out You wanna make sure you get rid of any excess water

Flip of the wrist Oh shoot! (laughing) That was not pretty Let's plate it Just kind of pour it into the bowl For me, I like to make it nice and pretty

Pull it up a little and fold We have our pork sauce We have the cucumbers Last but not least, scrambled eggs There you have it, this is our one-hour zha jiang mian with caramelized pork sauce, cucumbers, and scrambled egg

So, we finished our noodles and it's time to eat So yeah, mixing it, it's gonna be a little bit messy but that's what you want It's always served premixed Oh, premixed, before mixed, unmixed It's always served unmixed

I know I should be saying something, but it's so good It tastes like my mom's cooking I feel like I'm back home and I was 15 years old, just finished tennis practice Alvin, you wanna try some? – Hell yeah I'm gonna take this

– Take it home with you – All right – All right, we're here This is the one-day noodle So we're making the Taiwanese beef noodle soup

You start with oxtail and shin bones These you can get at any butcher shop or any Asian supermarket So a short rib has a lot of collagen that's gonna break down into gelatin and it has a lot of intermuscular fat, so it stands up to braising So while the bones are boiling, we're gonna toast some spices Here we have coriander seeds, star anise, Szechuan peppercorns

We're gonna toast the spices until they're fragrant and aromatic I'll just take these guys out, yeah Now the next step is to caramelize the doubanjiang So this is a fermented fava bean It's spicy and it's from the province of Szechuan

So by frying the sauce you caramelize the sugars and, of course, when caramelizing sugar you have a greater depth of flavor You wanna be careful not to burn it because this is a little bit dryer So it's been 30 minutes The bones have been blanched So this step is to get rid of the metallic flavor in the beef

So if you skip it, you'll have that weird penny-tasting broth, nobody wants that So as you can see, there's quite a bit of stuff on the table, but since it is a one-day recipe you might as well go all in and every single ingredient provides a certain flavor Taiwanese beef noodle soup, every household, every restaurant has their own recipe Don't freak out if this isn't your recipe or whatever you're familiar with So this specific recipe is for our restaurant, 886

We wanted it to have a slightly sweeter, more subtle vegetable flavor than just straight-up beefiness or spiciness You have the apple and the celery So these fruits and vegetables all contribute to the sweetness and different levels of freshness that you'll eventually get from the soup Now we're gonna add in the tomatoes In Taiwan you would get literally stalls that focus on tomato-flavored beef noodle soup

That's what I like to recreate Now we're gonna add the garlic We have the doubanjiang We have all the toasted spices So rock sugar is basically sugar that tastes better

You get the subtle notes of cane sugar Time for the savory We have soy sauce So dark soy sauce offers color, but it doesn't overwhelm the taste If you wanna do this at home, you could essentially hit up one really big Asian supermarket and have everything bought

You just wanna fill it to the brim so all the ingredients are covered in water So now that everything's in here, we're gonna give it about six hours to braise just so all the ingredients can yield it's flavors to the broth and about halfway through we're gonna take out the meat so it doesn't overbraise Then we're gonna have to chill it overnight It is a very long time for a bowl of noodles, but trust me it's gonna be worth it It is now day two and I've strained the broth and taken the meat out

So as you can see, there's a layer of fat on top We're just gonna take that out It smells like beefy, tomato-y goodness So I'm taking the fat out so later on when we're making the noodles, actually, we're gonna portion the fat to each bowl All right so we're gonna portion out one bowl of soup

All right, so the broth is portioned Now we're gonna cook the noodles So these are the same noodles as the zha jiang mian ones Fresh, chewy, and springy You're boiling your noodles, you're almost there

Hard days of work, it's gonna be worth it Finish line Noodles in here So now we're gonna add the bok choy into the water that we're cooking the noodles with, and bok choy really just takes about 30 seconds to cook We'll strain out any excess water

Gently place them So now we have the hot pan and this is the short rib I took out from the broth Cut it off the bone and portioned it into semi-bite sized pieces So we're just gonna start by caramelizing them It's really like finishing a steak, so you get the best of both worlds

Since the short rib has been braised, it's really nice and soft on the inside and by searing the outside you have a nice, caramelized crust So now we're reheating the broth We're gonna add a little tiny pinch of salt This is where it all comes together One day of work for this one bowl of beef noodle soup

I promise it's worth it, and to finish, a little bit of sliced scallions And so putting in all this time and effort you'll really understand why people go out of their way for a good bowl of beef noodle soup There you have it, one-day Taiwanese beef noodle soup with seared short ribs and bok choy (upbeat music) (slurping) I've probably had about 10,000 bowls of beef noodle soup in my lifetime, but it never gets old I'm gonna go home, you enjoy

– All right, bye Eric, thanks All right, and there you have it That was a one-minute, one-hour, and one-day noodle I hope you guys learned a lot Chef Eric is amazing and if you really wanna eat the one day one and you live in New York City, you should go to his restaurant, 886

There's amazing Taiwanese food there I hope that inspires you guys to go try some noodles They're really fun, they're really delicious, and you can really have them any time of the day And remember, there's always time to cook So until next time, peace

(upbeat music)

Source: Youtube

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