Name: 3人のシェフがオリジナルのラーメン作りに挑戦。| VOGUE JAPAN
Uploaded: 2020-08-19T19:25:07.000Z
Duration: 14 min 9 s

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?

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。

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。

所以，辣椒大蒜情侶，拿一個。

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。

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。

I have corn starch, and I also have power.

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 usually use the cayenne pepper to top it off.

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。

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。

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.

So we're gonna add some chicken flavor seasoning.

所以我們要加一些雞肉味的調料。

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。

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。

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.

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。

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.

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.

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

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。

是的，我們已經做好了準備，可以走了。

So I try to straighten as much as possible.

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。

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.

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.

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。

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。

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3人のシェフがオリジナルのラーメン作りに挑戦。| VOGUE JAPAN

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