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@Memento MoriIngredients List:
- Thin wheat noodles (not rice or vermicelli) google said something abt "Alkaline Wheat Noodles" but forget that bs
- Chilli oil
- Sesame oil
- Soy sauce
- garlic
-green onion
OPTIONAL
- fried peanuts
- cold slice beef shank
- pieced chicken
- sichuan peppercorn add to taste
Recipe:
1. Fill a pot with water and bring to boil, after done pour in the noodles (preferably enough to moderately fill your pot) and stir around for a short time to prevent sticking
2. Take a few noodles out and check their inner core, if the noodle remains white/uncooked in the center then continue cooking otherwise take the noodles out, by draining them over a bowl.
3. Chop your garlic into minced and same with the green onion, if you don't know how to prepare green onion I will write at bottom of thread, for those you should take 1 stalk if its a small noodle portion or 2 if its large
4. Once noodles are drained pour a little sesame oil and mix the noodles around, with enough oil (not too much) the noodles will become loose and not clumping. Sprinkle in 2 pinches salt, 2 pinches sugar, add enough soy sauce so that it could lightly cover the bottom of the bowl, then add garlic , then spoon in a good scoop of chili oil
5. Mix until the noodles are covered completely in oil, then add green onions and optional ingredients if you have
6. Pour in a bit more chili sauce and serve
Gen notes: Cooking is often much easier to do than baking or things because the acceptable range of ratio between certain ingredients is often very wide/forgiving, however the technique to prepare certain staple ingredients and knowledge of the effects of common seasonings/spices is key to consistently creating good taste while being impromptu / following your instinct while preparing the food. For this second part, you will learn by experience how much is too much but concerning those types of ingredients in this recipe , ie. the soy sauce, and sugar, you can always start with less and build to more if required.
This recipe is easy to make, creates a filling serving of food from almost nothing and refridgerates well for later use to reheat or eat cold. I recommend if you have a lot of kitchenwares available to take a large bowl and create a bulk serving of this, lasts you a couple days even for fast eaters / fat niggers. Remember to refridgerate + cover bowl in plastic wrap when not eating. This is an ideal meal for neets/ low effort idealists.
Chopping green onions:
each stalk usually has withered ends on branches if not fresh. Wash the stalk, rip off the withered part where it becomes pure again on the stalk, and remove any filmy dermis if it shows itself. When you have all the stalks you need prepared, cut them in half at the part where the stem splits into branches, cut each half in four again, bring the subsections together, then use your fingernails to line up the knife and make small incisions from the top of the pile , until they have all been cut. Go slow with the cutting and the using of your fingers, eventually you will go quicker.
For the meat, I will drop a recipe if any of you niggers actually bothers to read and try this shit yourself, otherwise you can always google, and also the 2 meats ive listed are sold ready-to-serve at chinese supermarkets like T&T
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