Taiwan chef serves up blue ramen made with butterfly pea flower
Taiwan chef serves up blue ramen made with butterfly pea flower
2023-02-02
The weather is getting colder, and that means food should be getting hotter! Traditionally, a bowl of hot noodles is the perfect answer to a cold day. But Taiwan chefs are always creating new ways to enjoy the classic noodle dish. Today we meet a chef who brings new colors into ramen – both gastronomically and aesthetically!
A bowl of savory ramen – but blue! The chef added the blue butterfly pea flower to chicken stock. The soup has a hint of fresh pomelo fruit. You can even add pomelo juice to turn the blue soup purple.
Hokkaido kombu goes in the pan to steep for a whole night.
The chef doesn’t add chicken bones. That creates a clear, fresh broth. Chicken legs provide a rich flavor.
When the broth is bubbling, it’s time to turn down the heat and let it simmer slowly.
Lee Tzu-tun
Chef
If you use chicken bones, the broth might turn out murkier. Using chicken legs, the broth is clearer.
Butterfly pea flowers are added to the slow-simmered broth, and in no time at all the blue starts appearing.
The chef adds noodles and sous-vide-cooked chicken breasts, and finally a garnish of fresh pomelo.
Lee Tzu-tun
Chef
We make butterfly pea ramen. So the broth needs to be a bit clearer, so you can see the effect of the peas better.
And how about this red wine sirloin steak ramen? A rich soup combined with techniques from Italian cooking create a delicious, flavorful ramen.
The thick sauce made with red wine is stirred continuously. Then ramen noodles are added along with American sirloin steaks. And there’s one more step.
Lee Tzu-tun
Chef
Beef marinated in red wine. We simmer it in beef juices as well as red wine, and we add some onions and seasoning.
And finally, try the miso ramen. Vegetables are stir-fried to bring out their rich flavors. This ramen bowl has an eye-catching appearance. As the nights grow colder, a bowl of hot noodles is just the thing.
拉麵也玩創意蝶豆花＋柚子汁拉麵湯頭大玩變色
2023-02-02
拉麵也玩創意，有餐廳在鹽味柚子拉麵中，加入蝶豆花，讓高湯帶有淡淡藍色，甚至還有”紅酒沙朗牛”拉麵，結合西餐作法，味道如何一起去品嘗。
鹽味拉麵怎麼是藍色的，原來師傅在雞湯中，加入蝶豆花。清爽的雞湯，帶有淡淡柚子果香，透入麵條，還能加入柚子汁，讓藍色高湯變成紫色。
北海道昆布放進水中，泡上一個晚上..
為了讓雞湯煮起來更清澈，師傅不加雞骨頭，改用雞腿肉熬湯。
等到雞湯一滾，就要關小火慢慢熬。
[[主廚李祖敦]]
“因為用雞骨，到時候湯可能會比較混濁，用雞腿，湯可以比較清澈一點”
熬好的雞湯加入蝶豆花，仔細看，過沒多久，立刻把雞湯染成藍色。
加入麵條還有舒肥處理過的雞胸肉，最後用清香的柚子點綴。
[[主廚李祖敦]]
“做蝶豆花的拉麵，所以湯要清澈一點，效果比較看得出來”
還有紅酒沙朗牛拉麵，濃郁湯汁，結合義式作法，吃來別有風味。
濃郁的紅酒醬汁，來回攪拌，加入拉麵，美國沙朗牛，還要經過這個手續。
[[主廚李祖敦]]
“紅酒燉牛肉，用牛肉湯汁加上紅酒下去一起燉煮，加上一些洋蔥、調味料”
再品嘗辣味噌拉麵，蔬菜經過熱炒，多了鍋氣，拉麵的外型、風味創新。寒冷的天氣吃上一碗熱呼呼的拉麵，口味又獨特，吸引不少饕客前來嘗鮮。
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