Master of ramen making:
Now listen: Ramen is a fascinating thing. Prepare it well and you're always rewarded with good ramen. Don't forget that. Let's review the basics of broth. Fowl spoils quickly, so buy fresh chicken and use it quickly. Chicken and pork have strong odors, so parboil them first, then rinse well in water. You can leave the vegetables whole. The tricky part is the heat. You need enough to release the flavor, but never allow the stock to come to a full boil like that. If it boils, the broth will cloud over. Most important of all is to carefully skim the scum off the top.
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05/03/2025 alle ore 07:26
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