I'm Lorenzo and I'm a level to chef.

我是洛倫佐，我是一個級別的廚師。

Hi, I'm usually I've been around for years.

嗨，我通常我已經在這裡多年了。

How often do I make Rahman embarrassingly enough?

我多久讓拉赫曼夠尷尬的了？

More often than I should when I want to get fancy and add the chicken.

更多的時候，當我想變著花樣加雞的時候。

Maybe a couple of times a month I make this type of Rahman, which is with lice, brought once a month more so during the winter.

可能每個月我都會做幾次這種拉赫曼，就是帶蝨子的，冬天的時候一個月多帶一次。

But I like Oh, you're I wanted to create Roman that I want to eat every day I'll be combining fresh chicken bones and also the fish balls we're going to start off with threading the chickens.

但我喜歡哦，你是我想創造出我每天都想吃的羅曼，我會把新鮮的雞骨和魚丸結合起來，我們要先把雞穿起來。

I'm just going Teoh, submerge my pork belly.

我只是去泰奧，淹沒我的豬肚。

10 minutes.

十分鐘

Whole fish Britain process starts from removing the things I'm just taking the scale of Make sure that I got the removed.

整魚英國過程從去除的東西開始，我只是把規模的 確保我得到了去除。

Reached the head half as well as this beautiful Never ginger into our marinade bag.

達到了頭一半以及這個美麗的從來姜進入我們的醃製袋。

Rice, wine, vinegar, sugar.

米、酒、醋、糖。

So, pepper garlic Couple, take the one.

所以，辣椒大蒜情侶，拿一個。

Okay, don't judge me.

好吧，不要評判我。

It is important to roll the bones at the high temperature so you don't lose the job that's underneath.

高溫下滾骨很重要，這樣才不會失去下面的工作。

Yes.

是的，我知道

Obviously could be all over way.

顯然可以是所有的方式。

You're enjoyed asking in front underneath is by torching very quickly at high heat.

你在前面喜歡問的下面是通過在高熱下非常迅速地燃燒。

Right after.

緊接著。

Let me just massage it through.

讓我按摩一下就好了。

Look how nice and dark that is.

你看那多好，多黑。

I have corn starch, and I also have power.

我有玉米澱粉，我也有動力。

We're gonna easy coat this.

我們要把這個簡單地塗抹一下。

I'm just trying to crispy outside six slices for Rahman.

我只是想讓拉赫曼的外六片酥脆。

Having now we are chopping up some stallion for my stock.

現在我們正在為我的股票砍掉一些種馬。

I'm going.

我要走了

Teoh also prep the stallion's core.

泰奧還準備了種馬的核心。

My topping.

我的頂點。

I usually use the cayenne pepper to top it off.

我通常會用辣椒來頂一下。

Love lemon in suit.

喜歡穿西裝的檸檬。

You want something to brighten it up Real like the label fennel, the the free So very kid that actually doesn't.

你想要的東西，讓它明亮起來真正的像標籤茴香，免費的所以很孩子，其實不。

Are there any favorite?

有什麼喜歡的嗎？

That's why I actually on top of the rubble.

這就是為什麼我居然在廢墟之上。

I love red pepper flakes to sautee vegetables A couple handfuls of my bean sprouts.

我喜歡用紅辣椒片來炒菜 我的幾把豆芽菜。

Just gonna warm it through salt when you move on to week This part good for the broth Big hug alone fiber So he freaks me Stop It tastes much, much better.

只是要通過鹽來加熱，當你繼續一週這部分好的肉湯大擁抱獨自纖維，所以他嚇壞了我停止它的味道好多好多。

So now it's time for the broth for the water The old red pepper flakes These whole I will add my onions, tomato This will melt into the stock My ginger, garlic, the water will start to boil and won't add some garlic powder today.

所以現在該是煲湯加水的時候了，老紅辣椒片這些完整的我會加入我的洋蔥，西紅柿這些會融進湯裡的，我的姜，蒜，水要開始煮了，今天就不加點蒜粉了。

I'm actually using these crazy display bones.

其實我是在用這些瘋狂的展示骨架。

I'm going to start with a chicken first.

我先從一隻雞開始。

This is about 5 to £6 of bones.

這大約是5到6英鎊的骨頭。

So next I'm going to put the fish phone, but I just don't think 19 then the vegetables dramatics on water, just enough to cover it.

所以接下來我打算把魚的手機，但我就是覺得19然後蔬菜劇透上水，剛好可以蓋住它。

Including I'm actually gonna put some chicken broth.

包括我其實要放一些雞湯。

So we're gonna add some chicken flavor seasoning.

所以我們要加一些雞肉味的調料。

Makes it a little bit.

讓它有點。

So I'm gonna bring it.

所以我要把它。

Sure.

當然可以

Long 82 200.

長82 200。

When they keep it.

當他們保留它。

Same temperature for hours.

同樣的溫度，幾個小時。

It smells like 3 a.m. Studying for finals and going to strain the broth.

凌晨三點的味道，複習期末考試，要去過濾肉湯。

And I'm gonna have the last component which is convert, which is a dry killed.

而我要的是最後一個組件，就是轉換，這是一個幹殺。

Look at that, You guys, way we go.

看，你們看，我們走了。

This is the brothel restrained, so you can see how gelatinous this is.

這就是妓院的約束，可見這是多麼的膠著。

This instantly becomes like a running brook.

這一下子就變得像一條奔騰的小溪。

But no, he sent the real run.

但不，他派了真正的跑。

I actually used the Rahman that comes in those college backs of by $10.

其實我用的是拉赫曼，在那些大學背的由10元。

Suddenly like that, I had a little Swiss off like kind of like split it in half.

突然這樣，我有一個小的瑞士關閉像那種喜歡把它抽成兩半。

I think, you know, kind of like allows for factory cooking while I So I'm gonna have a double flower.

我想，你知道，那種像 允許工廠烹飪，而我 所以我要有一個雙花。

Gonna make a little room right here in the middle.

要在中間騰出一個小房間。

There's no water and concert.

沒有水和演唱會。

What it does is to out extra bleeding into the new.

它的作用是出額外的出血到新。

I do like to try to break it up a little bit.

我確實喜歡嘗試著去打破一點。

Just makes a cook faster.

只是讓煮飯的速度更快。

I kind of just allow it to sits and ill.

我有點只是讓它坐著生病。

Kind of like Rick apart on its own.

有點像瑞克分開自己。

I'm needing just enough so that it becomes almost like a bush.

我需要的只是足夠的，所以它變得幾乎像一個灌木叢。

So I'm gonna just rested for a half hour.

所以我就休息半小時。

I kind of liked away for a certain type of consistency.

我有點喜歡走的某種類型的一致。

I cannot tell you what type of consistency is, but I know it when I see it.

我不能告訴你是什麼類型的一致性，但我看到它就知道了。

You want to feel like a almost a texture of the matter.

你要覺得自己是一個差不多質地的事情。

It's important that you do it quickly too.

重要的是，你也要儘快做到。

So that the needle it doesn't get drying out.

這樣針頭就不會被弄乾了。

I kind of like toe weight to the noodles are a little bit straight.

我有點喜歡腳尖重到麵條有點直的感覺。

Okay, so let's just pull one out to see if this the right consistency gonna do with this lucky guy.

好了，讓我們只是拉一個出來，看看 如果這正確的一致性 要做這個幸運的傢伙。

Yes, we're done there ready to go.

是的，我們已經做好了準備，可以走了。

So I try to straighten as much as possible.

所以，我儘可能的去矯正。

I feel good about the texture.

我覺得質地不錯。

I'm gonna just fold it into the size.

我就把它折成大小。

That's perfect for each combined.

這是完美的每一個組合。

Holding together, maybe not right here, actually stays in this week.

握在一起，也許不在這裡，其實在本週留。

I'm going to a bowl of noodles for about two minutes.

我要去吃一碗麵條，大約兩分鐘。

I'm gonna build everything so we start off with pouring the noodle in the broth inside the bowl.

我要打造一切，所以我們先把麵條倒在碗裡面的湯裡。

Now we're gonna add a dash of cayenne pepper with some spice.

現在我們要加點辣椒，加點香料。

Just kind of like in a nice cayenne to noodle ratio.

只是有點像在好的辣椒和麵條的比例。

Sauteed bean sprouts, fried pork belly.

炒豆芽，炒豬肚。

So now we're gonna add some chicken.

所以現在我們要加點雞肉。

Lastly, stallion.

最後，種馬。

Let's put the egg.

我們把雞蛋。

Now core the brought a little bit of sesame seeds and a little Citrus three on.

現在核心的帶了一點芝麻和一點柑橘三上。

Oh, I like using a little bit of sesame oil.

哦，我喜歡用一點芝麻油。

I'm also gonna go use get scared.

我也要去用害怕。

The fish sauce a little bit.

魚醬一點點。

A couple drops.

幾滴。

I always that a little bit more so I saw your ginger oil, big ginger and pepper superhot.

我總是那一點點，所以我看到你的姜油，大姜和花椒超火。

Make sure that no more water is coming out.

確保不再出水。

So that little would just keep sucking up the cross going No middle like this.

所以那個小會就一直吸著十字去無中這樣。

Okay, Fennel.

好吧，茴香。

This is my chicken ramen.

這是我的雞肉拉麵。

my ramen noodles.

我的拉麵。

This is my mouth and I assure you, Roman, Now for the tasting of the finished product, that's good.

這是我的嘴，我向你保證，羅曼，現在要品嚐成品，這很好。

It's spicy.

是辣的。

It's flavorful.

很有味道。

I think this actually turned out really, really great.

我覺得這其實是一個非常非常好的結果。

Rahman is just going to soak up all of those delicious flavors, so you need a good base and broth is that I'd like to leave, and so everything is full well balanced up.

拉赫曼只是要吸收所有這些美味的味道，所以你需要一個良好的基礎和肉湯是，我想離開，所以一切都充分平衡起來。

You cannot tell what is inside exactly about other.

你無法知道其他的內心究竟是什麼。

Overall, it makes a really nice, long giant flavor, and we're gonna just so good.

總的來說，它使一個非常好的，長的巨大的味道，我們會只是這麼好。

Rahman is a Japanese comfort food that loosely translates to pull noodles.

拉赫曼是日本的一種舒適食品，通俗地講就是拉麵。

Nearly every region in Japan has it's own variation of Rahman.

在日本，幾乎每個地區都有自己的拉赫曼變體。

Let's take a look at how our three chefs did with this classic hardy favorite.

讓我們來看看我們的三位廚師是如何處理這道經典的耐寒菜的。

Bianca made a very simple dorm room, Rahman, which relied on an instant chicken flavored noodle package.

比安卡做了一個很簡單的寢室，拉赫曼，靠的是一個方便雞味的麵包。

She elevated her meal by adding rotisserie chicken from the grocery store for an easy protein and garlic powder and cayenne for a layer of complexity.

她通過添加從雜貨店買來的烤雞來提升她的餐點，以獲得簡單的蛋白質，並添加大蒜粉和辣椒來增加複雜程度。

In this very salty style of Rahman, you know what?

以拉赫曼這種很鹹的風格，你知道嗎？

That's the type of kicks that I like.

我就喜歡這種踢法。

Lorenzo pork based Rama using pork belly as his main protein, pork belly, is a boneless cut of pork with a lot of fat that can absorb a lot of flavor.

洛倫佐豬肉基拉瑪以豬肚為主要蛋白質，豬肚，是一種無骨豬肉，脂肪含量多，可以吸收很多味道。

It's actually really, really saw, he marinated.

其實真的，真的看到了，他醃製。

It was soy sauce for saltiness, rice vinegar for acidic notes and to tenderize along with salt, pepper and fresh ginger with fresh garlic and onion.

這是醬油的鹹味，米醋的酸味，並與鹽、胡椒粉、鮮姜與鮮蒜、洋蔥一起嫩化。

He marinated it for 40 to 50 minutes to add flavor to the surface of the pork, but only the salt will penetrate more than surface.

他醃製了40到50分鐘，增加豬肉表面的味道，但只有鹽才能滲透到表面以上。

Lorenzo then quoted the Park Valley in corn starch before frying it.

洛倫佐就把樸谷用玉米澱粉引用後再炒。

Yuji used sushi grade red snapper is the main protein for his Rahman.

佑司使用的壽司級紅鯛魚是他拉赫曼的主要蛋白質。

He breaks down his fish, and he eats one side of the D scaled fish very quickly with a blowtorch just enough to dehydrated so that the skin remains crunchy.

他把魚分解，他用噴燈很快地吃下一面D鱗魚，剛好夠脫水，所以魚皮依然脆嫩。

But it doesn't cook the filet of his fish.

但它並沒有煮熟他的魚片。

Yuji is also unique in that he will use every part of the official creating his Rahman, leaving nothing to waste.

虞姬也是獨一無二的，他會利用官方創造他的拉赫曼的每一個部分，不留任何浪費。

It's as efficient as it is delicious.

它的效率和美味一樣高。

The aromatic vegetables used fennel, ginger and leaks, reserving some fennel for garnish, so he wastes nothing in making this bowl of Rahman multi.

香菜用了茴香、生薑和韭菜，保留了一些茴香作為點綴，所以他在做這碗拉赫曼多的時候，不浪費。

No, I assure you Rahman.

不，我向你保證拉赫曼。

19.

19.

No waste.

沒有浪費。

Bianca's broth is not flavorful, just salty In the flavor packet that came with her instant ramen, you'll find things like MSG, salt, sugar, dehydrated garlic and onion, along with palm oil, hydrolyzed corn, wheat and soy proteins.

比安卡的肉湯並不香，只是鹹 在她的速食拉麵附帶的調味包中，你會發現像味精、鹽、糖、脫水大蒜和洋蔥，以及棕櫚油、水解玉米、小麥和大豆蛋白。

Malto Dexter in is added for body and tumeric for color TV Tea for Are you guys OK?

麥芽德克司在是添加了體和陀羅尼為彩色電視機茶的你們還好嗎？

Throwback Lorenza starts his four phones with cold water, which is important so that the bones heat evenly and at the same time as they simmer, allowing for even flavor extraction, since all of the bones air diffused with the same amount of heat.

丟丟洛倫薩用冷水開始他的四部手機，這一點很重要，這樣骨頭受熱均勻，在熬製的同時，可以讓味道均勻的提取，因為所有的骨頭空氣擴散的熱量是一樣的。

Lorenzo Strange, the protein based foam that forms when simmering animal bones, leaving a dark, rich and flavorful stock for his Rahman.

洛倫佐-斯特蘭奇，以蛋白質為基礎的保麗龍，在熬製動物骨頭時形成，為他的拉赫曼留下了深色、濃郁、美味的湯汁。

UT also made his own broth from his red snapper, bones and head, adding chicken bones for additional flavour with chicken and an official have different wearing if it is important to layer.

UT還用他的紅鯛魚，骨和頭自制了肉湯，加入雞骨與雞肉增加風味，如果重要的是層，官方有不同的穿。

He roasted his fishbones, which extractive minerals from the bones into his broth, darkening it and adding yet another layer of flavor.

他把魚骨烤熟，將骨頭裡的礦物質提取到他的湯裡，使湯色變深，又增加了一層味道。

He simmered this bone broth for 6 to 8 hours without boiling for maximum flavor extraction because particulate in larger pieces of food mix and move around, creating a thoroughly infused broth.

他將這種骨頭湯熬製6到8小時，不需要沸騰，以最大限度地提取味道，因為大塊食物中的顆粒混合並四處移動，形成徹底的浸泡湯。

Lastly, he adds kombu, which is an edible kelp that brings an ocean salinity to his broth, which will complement the fish very nicely.

最後，他還加入了昆布，昆布是一種可食用的海帶，它能給他的湯汁帶來海洋的鹹味，能很好地補充魚肉。

Bianca Use wheat based instant noodles.

Bianca 使用以小麥為主的方便麵。

These noodles are either dehydrated of high temperature or are pre fried, so they're difficult to overcook when adding the boiling water.

這些麵條要麼是高溫脫水的，要麼是事先炒好的，所以在加入開水時很難煮過頭。

Sometimes it can overcook, and it becomes like this weird mushi disgusting noodle worm.

有時會煮過頭，就會變成像這種奇怪的麝香噁心的面蟲。

The rents unused convenient pre made noodles.

租用未使用的方便麵預製面。

Disco Lyman.

萊曼光盤。

But he added soy sauce to increase the solemnity of his cooking water.

但他加了醬油，增加了煮水的莊重感。

Adding a large quantity of salt in the form of soy sauce will not only make the water appear darker, but it increases the boiling temperature, the shortening, the cooking time.

以醬油的形式加入大量的鹽，不僅會使水顯得更深，而且會增加沸騰的溫度、縮短、烹飪的時間。

Yuji made his own noodles with special double O flour.

于吉用特製的雙O麵粉自制麵條。

This flour is made from hard durum wheat and has a protein content of a approximately 11 to 12%.

這種麵粉由硬質硬質小麥製成，蛋白質含量約為11～12%。

When we're talking about protein content in regard to flower, it's the gluten in and the glide it in that form gluten that we're considering.

當我們在談論關於花的蛋白質含量時，我們考慮的是麵筋中的麵筋和滑翔它的形式麵筋。

Higher gluten equals firmer texture noodles that can hold their own in hot broth.

麵筋越高，等於麵條的質地越牢靠，在熱湯中也能獨擋一面。

He had sodium bicarbonate and alkali, which raises the pH making the flavor loans, which are normally white or colorless and weak, slightly golden in color, while also making the gluten more elastic.

他有碳酸氫鈉和鹼，提高了pH值，使平時呈白色或無色弱的風味貸款略呈金黃色，同時也使麵筋更有彈性。

The addition of sodium bicarbonate, whatever that means, also increases the cooking time of the noodles, allowing them to soak up more flavor from the broth.

碳酸氫鈉的加入，不管是什麼意思，也增加了麵條的烹調時間，讓麵條能吸收更多的湯汁味道。

Bianca adds her shredded chicken, cayenne pepper and scallions to the top of her Rahman for color and for crunch.

比安卡將她的雞絲、辣椒和蔥花添加到她的拉赫曼的頂部，以獲得顏色和酥脆。

Lorenzo adds his noodles, pork and toppings of bean sprouts, lemon, scallion and a soft boiled egg, which is traditional and adds additional protein to his Rahman dish.

Lorenzo在他的拉赫曼菜中加入了麵條、豬肉和豆芽、檸檬、蔥花和一個軟煮蛋等傳統配料，增加了額外的蛋白質。

Yuji adds his leeks and fennel, ginger and oil to the bulls first.

虞姬先把韭菜和茴香、姜和油加到公牛裡。

Then he pours is brought over.

然後他倒是帶過來了。

It adds his noodles combo and uncooked red snapper before topping it with a soft boiled egg and fennel fronds.

它加入了他的麵條組合和未煮熟的紅鯛魚，再在上面放上一個軟煮蛋和茴香葉。

This method of building rahman creates visual appeal and minimizes disruption of the noodles and heavier ingredients, making the sashimi the real star of his Rahman.

這種打造拉赫曼的方法，既能營造出視覺上的吸引力，又能將麵條和較重食材的干擾降到最低，讓生魚片成為他拉赫曼的真正主角。

They also each added an egg, allowing additional protein as well as visual flair.

他們還各自加了一個雞蛋，讓額外的蛋白質以及視覺上的亮點。

When serving Rahman, it's important to remember that ramen noodles get soggy quickly if they're left in the Brock for too long, giving them an unappetizing mouth feel so they should be immediately upon serving.

在食用拉曼時，要記住，拉麵如果在布洛克中放置時間過長，很快就會變溼，給人一種不好吃的感覺，所以在食用時應立即。

And, yes, it's perfectly OK to make a slurping sound when eating Rahman, because the slurping enhances the flavours and helps cool down the hot noodles as they enter your mouth.

是的，吃拉麵的時候完全可以發出嘖嘖的聲音，因為嘖嘖的聲音可以增強麵條的味道，有助於熱面進入口中後的冷卻。

Have to do the sound.

要做的聲音。

It makes it much better, so slurp away.

這讓它變得更好，所以啜飲吧。

There's so much you can do to personalize your Rahman dish from the broth used to the various proteins available, even if you're using a store bought packet.

有這麼多你可以做個性化你的拉赫曼菜從肉湯使用的各種蛋白質可用，即使你使用商店購買的包。

This is a dish you can always put your own unique stamp on.

這道菜你總能在上面蓋上自己獨特的印章。