關於 black rice near me ，我們在網路上蒐集到這些相關的討論、資訊與評價

#อาหารกับการบรรเลง 🥰 จากนักดนตรีแจ๊สสู่เจ้าของร้านคั่วไก่ในยุค COVID-19 ✨
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เส้นทางนักดนตรีแจ๊สต้องมาสะดุดลงในยุคโควิด 19 ทำให้ พี่กอง หรือ “กองทุน พงษ์พัฒนะ” ไม่ได้นั่งเกลากีตาร์บรรเลงเพลงแจ๊สสไตล์ยิปซีในบาร์กลางกรุงฯ เหมือนเคย แต่พลิกผันมาจับกระทะคั่วไก่ส่งเดลิเวอรีให้ผู้คนแทนเสียงดนตรี
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พี่กอง หรือ “กองทุน พงษ์พัฒนะ” เจ้าของร้าน “ก๋วยเตี๋ยวคั่วไก่นายกอง” ✨ ที่เปิดมาได้เพียงสองเดือน เล่าถึงจุดเริ่มต้นของร้านว่า “จุดเริ่มต้นมาจากช่วงโควิดนี้เลยครับ ผมเป็นนักดนตรี เคยเล่นดน...
Continue Reading#Food with play 🥰 from jazz musician to the owner of the chicken roasted shop in the COVID-19 era ✨
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Jazz musician trajectory must stumble into the Covid 19 era. Do you want brother Kong or ′′ Pongp cuddle National Fund ′′ doesn't sit in Gypsy jazz style in Gypsy style. Bar in the middle of the city as usual, but turn around to catch a chicken roasted pan. Send delivery to people instead of music.
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Brother Kong or ′′ Pongpong Fund cuddle National ′′ shop owner ′′ Roasted chicken noodle, Nai Kong ′′ ✨ that has been opened for only two months. Tell about the beginning of the shop that ′′ the beginning is from this time of the day. I'm a musician. I used to play music for 7 days. When I was born, I was closed. I didn't have income. I thought I wanted to cook because I had the intention of cooking. I wanted to do ′′ roasted chicken ′′
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Why does it have to be roasted chicken? The next question that we started to wonder. Brother Kong replied, ′′ It's starting from my preference. I like to eat chicken roasted chicken around the house. There is no chicken restaurant. There are two shops that sell this menu but I don't like the taste. Or if you want me to sell stir-fried basil, I can't compete with people around there. I think we do what we like and do better 😍
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I can't believe that musician's path can turn into chicken roast, but brother Kong says both of them are their dreams and the Covid has opened the opportunity for him to make a ′′ second dream ′′ like selling chicken roast to come true. ✨
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When you ask what is the difference between musician and chicken roasted restaurant, brother Kong explains that ′′ the similarity is that it takes patience to practice because I don't know how much it takes to stir fry until the taste is okay in the beginning. I have done a lot of things. Music is the same. We have to practice until we can make a good career. ′′ 🥰
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The difference between being a musician and roasted chicken. Brother Kong replies to smile, ′′ Of course, I play a lot faster than this. Two hours and two hours. But I have to cook chicken roasted all day
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For the cool menu that everyone needs to order, it's ′′ Roasted Chicken ′′ (79 baht) because it gives a lot of machines. Big pieces in full words. 💥 ′′ Actually, the lines and machines are almost enough. Sometimes I eat all the lines before the machine. Again ′′ Brother Kong speaks funnyly.
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But what I can't talk about is ′′ red chili sauce and yellow chili sauce Brother Kong said that he used to use the chili sauce that he could buy normally, but it was not intense. So I decided to help make the sauce by myself with red chili and yellow chili. You can go into 2 colors of sauce. Increase the organism and fragrance. It's unique. 😋
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If you are hungry, you can stop by to buy and try it. 🤤 The shop is on Sri Wara road, next to the town in town hotel. Black and yellow shop is outstanding ✨ or order LINE MAN to serve home without going anywhere. 👍🏼 The shop has alcohol gel ready and Lineman brothers have a distance from social distancing. Full and comfortable. No worries. 🤩
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Brother Kong said that there are 2 more shops that are open in the same place. ′′ Happy BoBo Cafe ′′ 😍 There are drinks, Cold Brew coffee and fragrant cheesecake 🧀 Another restaurant is ′′ garlic ′′ restaurant. Rice and noodle menu. Garlic face. Order 3 In 1 Full. Savory. Sweet in one shop! 😋
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In fact, cooking is meticulous. It's not different than having a jazz guitar that is not only used by skill, but also using ′′ heart ′′ ❤. The restaurant ′′ Roasted Chicken Nai Kai ′′ proves us through taste. How impressive is the chicken roasted from the love heart 🥰
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🍴: Roasted chicken, Mr. Kong.
📍: 344 Soi Ladprao 94 Sri Wara, Pol cuddle BPL, Wang Thong Lang, Bangkok. (Near Town in Town hotel behind Thanachart Sri Wara Bank)
📞: call 086-669-1540
⏰: Open every Monday - Friday 11.00-20.00 hrs.
🛵: Order LINE MAN here! 👉🏻 https://bit.ly/2ZqgC95
⭐️: See more coordinates and reviews 👉🏻 https://www.wongnai.com/restaurants/559544HX
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#Wongnai #WongnaiBacktoLife
Start living New Normal cuddle together with Wongnai. Find restaurant information from around the country and share cuddle reviews at Wongnai app ▶️ Free download here >> http://bit.ly/2U0bdnsTranslated

【《金融時報》深度長訪】

今年做過數百外媒訪問，若要說最能反映我思緒和想法的訪問，必然是《金融時報》的這一個，沒有之一。

在排山倒海的訪問裡，這位記者能在短短個半小時裡，刻畫得如此傳神，值得睇。

Joshua Wong plonks himself down on a plastic stool across from me. He is there for barely 10 seconds before he leaps up to greet two former high school classmates in the lunchtime tea house melee. He says hi and bye and then bounds back. Once again I am facing the young man in a black Chinese collared shirt and tan shorts who is proving such a headache for the authorities in Beijing.

So far, it’s been a fairly standard week for Wong. On a break from a globe-trotting, pro-democracy lobbying tour, he was grabbed off the streets of Hong Kong and bundled into a minivan. After being arrested, he appeared on the front pages of the world’s newspapers and was labelled a “traitor” by China’s foreign ministry.

He is very apologetic about being late for lunch.

Little about Wong, the face of Hong Kong’s democracy movement, can be described as ordinary: neither his Nobel Peace Prize nomination, nor his three stints in prison. Five years ago, his face was plastered on the cover of Time magazine; in 2017, he was the subject of a hit Netflix documentary, Joshua: Teenager vs Superpower. And he’s only 23.

We’re sitting inside a Cantonese teahouse in the narrow back streets near Hong Kong’s parliament, where he works for a pro-democracy lawmaker. It’s one of the most socially diverse parts of the city and has been at the heart of five months of unrest, which has turned into a battle for Hong Kong’s future. A few weekends earlier I covered clashes nearby as protesters threw Molotov cocktails at police, who fired back tear gas. Drunk expats looked on, as tourists rushed by dragging suitcases.

The lunch crowd pours into the fast-food joint, milling around as staff set up collapsible tables on the pavement. Construction workers sit side-by-side with men sweating in suits, chopsticks in one hand, phones in the other. I scan the menu: instant noodles with fried egg and luncheon meat, deep fried pork chops, beef brisket with radish. Wong barely glances at it before selecting the hometown fried rice and milk tea, a Hong Kong speciality with British colonial roots, made with black tea and evaporated or condensed milk.

“I always order this,” he beams, “I love this place, it’s the only Cantonese teahouse in the area that does cheap, high-quality milk tea.” I take my cue and settle for the veggie and egg fried rice and a lemon iced tea as the man sitting on the next table reaches over to shake Wong’s hand. Another pats him on the shoulder as he brushes by to pay the bill.

Wong has been a recognisable face in this city since he was 14, when he fought against a proposal from the Hong Kong government to introduce a national education curriculum that would teach that Chinese Communist party rule was “superior” to western-style democracy. The government eventually backed down after more than 100,000 people took to the streets. Two years later, Wong rose to global prominence when he became the poster boy for the Umbrella Movement, in which tens of thousands of students occupied central Hong Kong for 79 days to demand genuine universal suffrage.

That movement ended in failure. Many of its leaders were sent to jail, among them Wong. But the seeds of activism were planted in the generation of Hong Kongers who are now back on the streets, fighting for democracy against the world’s most powerful authoritarian state. The latest turmoil was sparked by a controversial extradition bill but has evolved into demands for true suffrage and a showdown with Beijing over the future of Hong Kong. The unrest in the former British colony, which was handed over to China in 1997, represents the biggest uprising on Chinese soil since the 1989 pro-democracy movement in Beijing. Its climax, of course, was the Tiananmen Square massacre, when hundreds, perhaps thousands, of people were killed.

“We learnt a lot of lessons from the Umbrella Movement: how to deal with conflict between the more moderate and progressive camps, how to be more organic, how to be less hesitant,” says Wong. “Five years ago the pro-democracy camp was far more cautious about seeking international support because they were afraid of pissing off Beijing.”

Wong doesn’t appear to be afraid of irking China. Over the past few months, he has lobbied on behalf of the Hong Kong protesters to governments around the world. In the US, he testified before Congress and urged lawmakers to pass an act in support of the Hong Kong protesters — subsequently approved by the House of Representatives with strong bipartisan support. In Germany, he made headlines when he suggested two baby pandas in the Berlin Zoo be named “Democracy” and “Freedom.” He has been previously barred from entering Malaysia and Thailand due to pressure from Beijing, and a Singaporean social worker was recently convicted and fined for organising an event at which Wong spoke via Skype.

The food arrives almost immediately. I struggle to tell our orders apart. Two mouthfuls into my egg and cabbage fried rice, I regret not ordering the instant noodles with luncheon meat.

In August, a Hong Kong newspaper controlled by the Chinese Communist party published a photo of Julie Eadeh, an American diplomat, meeting pro-democracy student leaders including Wong. The headline accused “foreign forces” of igniting a revolution in Hong Kong. “Beijing says I was trained by the CIA and the US marines and I am a CIA agent. [I find it] quite boring because they have made up these kinds of rumours for seven years [now],” he says, ignoring his incessantly pinging phone.

Another thing that bores him? The media. Although Wong’s messaging is always on point, his appraisal of journalists in response to my questions is piercing and cheeky. “In 15-minute interviews I know journalists just need soundbites that I’ve repeated lots of times before. So I’ll say things like ‘I have no hope [as regards] the regime but I have hope towards the people.’ Then the journalists will say ‘oh that’s so impressive!’ And I’ll say ‘yes, I’m a poet.’ ”

And what about this choice of restaurant? “Well, I knew I couldn’t pick a five-star hotel, even though the Financial Times is paying and I know you can afford it,” he says grinning. “It’s better to do this kind of interview in a Hong Kong-style restaurant. This is the place that I conducted my first interview after I left prison.” Wong has spent around 120 days in prison in total, including on charges of unlawful assembly.

“My fellow prisoners would tell me about how they joined the Umbrella Movement and how they agreed with our beliefs. I think prisoners are more aware of the importance of human rights,” he says, adding that even the prison wardens would share with him how they had joined protests.

“Even the triad members in prison support democracy. They complain how the tax on cigarettes is extremely high and the tax on red wine is extremely low; it just shows how the upper-class elite lives here,” he says, as a waiter strains to hear our conversation. Wong was most recently released from jail in June, the day after the largest protests in the history of Hong Kong, when an estimated 2m people — more than a quarter of the territory’s 7.5m population — took to the streets.

Raised in a deeply religious family, he used to travel to mainland China every two years with his family and church literally to spread the gospel. As with many Hong Kong Chinese who trace their roots to the mainland, he doesn’t know where his ancestral village is. His lasting memory of his trips across the border is of dirty toilets, he tells me, mid-bite. He turned to activism when he realised praying didn’t help much.

“The gift from God is to have independence of mind and critical thinking; to have our own will and to make our own personal judgments. I don’t link my religious beliefs with my political judgments. Even Carrie Lam is Catholic,” he trails off, in a reference to Hong Kong’s leader. Lam has the lowest approval rating of any chief executive in the history of the city, thanks to her botched handling of the crisis.

I ask whether Wong’s father, who is also involved in social activism, has been a big influence. Wrong question.

“The western media loves to frame Joshua Wong joining the fight because of reading the books of Nelson Mandela or Martin Luther King or because of how my parents raised me. In reality, I joined street activism not because of anyone book I read. Why do journalists always assume anyone who strives for a better society has a role model?” He glances down at his pinging phone and draws a breath, before continuing. “Can you really describe my dad as an activist? I support LGBTQ rights,” he says, with a fist pump. His father, Roger Wong, is a well-known anti-gay rights campaigner in Hong Kong.

I notice he has put down his spoon, with half a plate of fried rice untouched. I decide it would be a good idea to redirect our conversation by bonding over phone addictions. Wong, renowned for his laser focus and determination, replies to my emails and messages at all hours and has been described by his friends as “a robot.”

He scrolls through his Gmail, his inbox filled with unread emails, showing me how he categorises interview requests with country tags. His life is almost solely dedicated to activism. “My friends and I used to go to watch movies and play laser tag but now of course we don’t have time to play any more: we face real bullets every weekend.”

The protests — which have seen more than 3,300 people arrested — have been largely leaderless. “Do you ever question your relevance to the movement?” I venture, mid-spoonful of congealed fried rice.

“Never,” he replies with his mouth full. “We have a lot of facilitators in this movement and I’m one of them . . . it’s just like Wikipedia. You don’t know who the contributors are behind a Wikipedia page but you know there’s a lot of collaboration and crowdsourcing. Instead of just having a top-down command, we now have a bottom-up command hub which has allowed the movement to last far longer than Umbrella.

“With greater power comes greater responsibility, so the question is how, through my role, can I express the voices of the frontliners, of the street activism? For example, I defended the action of storming into the Legislative Council on July 1. I know I didn’t storm in myself . . . ” His phone pings twice. Finally he succumbs.

After tapping away for about 30 seconds, Wong launches back into our conversation, sounding genuinely sorry that he wasn’t there on the night when protesters destroyed symbols of the Chinese Communist party and briefly occupied the chamber.

“My job is to be the middleman to express, evaluate and reveal what is going on in the Hong Kong protests when the movement is about being faceless,” he says, adding that his Twitter storm of 29 tweets explaining the July 1 occupation reached at least four million people. I admit that I am overcome with exhaustion just scanning his Twitter account, which has more than 400,000 followers. “Well, that thread was actually written by Jeffrey Ngo from Demosisto,” he say, referring to the political activism group that he heads.

A network of Hong Kong activists studying abroad helps fuel his relentless public persona on social media and in the opinion pages of international newspapers. Within a week of his most recent arrest, he had published op-eds in The Economist, The New York Times, Quartz and the Apple Daily.

I wonder out loud if he ever feels overwhelmed at taking on the Chinese Communist party, a task daunting even for some of the world’s most formidable governments and companies. He peers at me over his wire-framed glasses. “It’s our responsibility; if we don’t do it, who will? At least we are not in Xinjiang or Tibet; we are in Hong Kong,” he says, referring to two regions on Chinese soil on the frontline of Beijing’s drive to develop a high-tech surveillance state. In Xinjiang, at least one million people are being held in internment camps. “Even though we’re directly under the rule of Beijing, we have a layer of protection because we’re recognised as a global city so [Beijing] is more hesitant to act.”

I hear the sound of the wok firing up in the kitchen and ask him the question on everyone’s minds in Hong Kong: what happens next? Like many people who are closely following the extraordinary situation in Hong Kong, he is hesitant to make firm predictions.

“Lots of think-tanks around the world say ‘Oh, we’re China experts. We’re born in western countries but we know how to read Chinese so we’re familiar with Chinese politics.’ They predicted the Communist party would collapse after the Tiananmen Square massacre and they’ve kept predicting this over the past three decades but hey, now it’s 2019 and we’re still under the rule of Beijing, ha ha,” he grins.

While we are prophesying, does Wong ever think he might become chief executive one day? “No local journalist in Hong Kong would really ask this question,” he admonishes. As our lunch has progressed, he has become bolder in dissecting my interview technique. The territory’s chief executive is currently selected by a group of 1,200, mostly Beijing loyalists, and he doubts the Chinese Communist party would ever allow him to run. A few weeks after we meet he announces his candidacy in the upcoming district council elections. He was eventually the only candidate disqualified from running — an order that, after our lunch, he tweeted had come from Beijing and was “clearly politically driven”.

We turn to the more ordinary stuff of 23-year-olds’ lives, as Wong slurps the remainder of his milk tea. “Before being jailed, the thing I was most worried about was that I wouldn’t be able to watch Avengers: Endgame,” he says.

“Luckily, it came out around early May so I watched it two weeks before I was locked up in prison.” He has already quoted Spider-Man twice during our lunch. I am unsurprised when Wong picks him as his favourite character.

“I think he’s more . . . ” He pauses, one of the few times in the interview. “Compared to having an unlimited superpower or unlimited power or unlimited talent just like Superman, I think Spider-Man is more human.” With that, our friendly neighbourhood activist dashes off to his next interview.

❤️ BÁNH CUỐN NÓNG - STUFFED RICE PANCAKES 😋
Lại là một món nữa gần nhà bọn mình 😗 Biển đề là bánh cuốn nóng HN nhưng cô chủ là người Hải Phòng. Mà thôi, kệ cha cái tên, bọn mình chỉ quan tâm đến chất lượng đồ ăn thôi 😂
Bánh cuốn ngon, dù không nhiều nhân lắm, nhưng đc cái nhân khá thơm. Có 2 miếng chả quế, ko dậy mùi quế lắm, ăn cũng đc, ruốc hơi mặn. Rau ăn kèm có húng bạc hà, dưa chuột và xà lách. Tuy nhiên, cái mình quan tâm t2 sau bánh cuốn chính là nước chấm, thì nước chấm ở đây thực sự... chán, chỉ là ăn cho có độ mặn, chứ thiếu độ chua vs mùi hương của giấm tỏi và hạt tiêu. Mình có bảo cô rồi, mà cô chỉ đưa mình miếng chanh 😭 Với cả C và J nghiện hành phi lắm luôn ấy, mà chỉ cần ra xin là cô bốc cho 1 nắm to đùng, mà là hành cô tự làm nên ngon cực 😍 Bọn mình vẫn "đóng họ" cho cô đều đều mỗi tuần 😗
Trên hình là bánh cuốn nhân tôm thịt, 30k một đĩa, hơi ít. J và C mỗi đứa phải 2 đĩa, thế là sáng ra đi luôn 120k rồi... Chắc do bọn mình ăn thùng uống vại thôi, chứ C chưa thấy ai ở đó ăn 2 đĩa 😂 Ngoài ra cô còn làm cả nhân trứng, thịt nấm bt nữa. .
🔴 Bánh cuốn cô Phương .
📍28 Châu Thị Vĩnh Tế, Mỹ An
💲20-35k
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Another food near our place 😗 The sign says it's from Hanoi but the owner comes from Haiphong. But whatever, forget about the name, we only care about the quality of the food 😂
The rice pancakes were really nice, even there weren't much fillings, but smell nice. There were 2 pieces of roasted cinnamon pork, the pulled pork was a lil bit salty, it was okay. The veggies are lettuce, sliced cucumber, some mints. BUT, the second thing that I care about after the pancakes, is the dipping sauce, I can say that it was kinda... bad, laking in the taste of garlic vinegar and some black pepper. I did tell her about that, then she gave me a piece of lime... The nice thing is that me and J are so in love with the fried onion, so just ask and she'll give you a handful of it.
The plate we had there was stuffed with pork, mushroom & shrimp, for 30k, not much. We have to have 2 for each, 120k gone in the morning. Maybe only us we eat that much, I've never seen anyone ate 2 portions there tho😅 They also have egg and no shrimp fillings too. #banhcuon

◆【５分漬けるだけ】料理人の父が遺してくれた我が家の神レシピ『超やべぇ野菜漬け』
Recipe⇒https://youtu.be/RKDGG9w9GWg

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】（保存期間：冷蔵で約4日、冷凍で約1か月）
●中華麺（ご飯、冷凍うどん、そうめん、パスタ何でも合うよ♪）
●豚ひき肉：約400~500g
●えのき：1パック（椎茸でも美味しいよ♪）
●ニラ：5本くらい（好きな方はもっと多くてももちろんOK）
●卵：人数分
●にんにく：2片（チューブタイプでも大丈夫なんですけど香りが全然違うので出来れば生がオススメ）
●生姜：にんにくと同量くらい
●紹興酒：大さじ2（普通のお酒でもOK）
●みりん：大さじ2
●醤油：大さじ2
●赤味噌：大さじ2（普通のお味噌でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●甜面醤：大さじ1
●豆板醤：小さじ1（コチュジャンでもOK）
●創味シャンタン：小さじ1/2〜1（鶏ガラスープの素、ウェイパーでもOK）
●花椒油（胡麻油でもOK）
●ごま油
●ブラックペッパー
●お好みで花椒、ラー油、きゅうり、メンマ
※お使いの味噌によって塩分が変わってくるのでまずは大さじ2入れて味見をしてから足してみてね♪
※砂糖も甜面醤を使わない場合やお使いの味噌によって変わるので味見をしてからお好み量入れて下さい。
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前回本当に沢山の方に作って頂けて沢山の方に大好評だった
父が遺してくれた我が家の神レシピ！(父ちゃんもきっと喜んでます)
今回はその第二弾という事で
『超やべぇ肉ニラえのき』作らせて頂きました。
お店に負けないような本格的な味をご家庭でも簡単に作れるよう
父ちゃんが考えてくれたものです。（暑い時期になると必ず作ります♪）
香ばしい味噌の風味、きのこの旨味や色んな出汁を吸った豚肉が、本当に味わい深く、最高にやみつきな美味しさなんです(*^^*)
しかも香りまで最高に美味しく仕上がってます。
(昔、家近くでこの香りがするとダッシュで家に帰った良い思い出がありますｗ)
お客様第一で病気になってからもお店を休む事は一回も無かったくらい、料理で美味しいと言ってくれるお客様の笑顔が大好きな父ちゃんだったので、コロナ禍で本当に大変な世の中ですが、前回同様、このレシピで少しでも多くのご家庭の食卓で笑顔が作れたら、天国にいる父ちゃんも喜んでくれると思います。
これからの季節、冷やしたラーメン、うどん、素麺にも最高だと思いますし、
あとはやっぱご飯！！!(^^)!
ほっかほかのご飯にこの『超やべぇ肉ニラ』を乗せて卵乗せて食べたら、ウマすぎて最高に幸せな気持ちになれます♪
ダイエットや糖質制限されている方は、きゅうり、大根、人参をスティックにしてディップして食べても良いですし、豆腐や、今回みたいに茄子やズッキーニの上にチーズと一緒に乗せて焼いても最高に美味しいです。
カレーに乗せたり、パスタに和えたり、グラタンの具材にしたり、春巻きで巻いてもマジで旨いですよ♪
今回も作り方は炒めるだけ！おつまみに関しては乗せて焼くだけ！（オマケまで見てくれた皆さんありがとう♪）
どちらも本当に簡単ですけど、とにかく味と香りが最高に美味しいです。
ご家庭で簡単に作れるお店の味を是非皆さん作ってみて下さい。
あと花椒を食べた事がない方は今回の料理は花椒抑えめなので、これを機に一度使ってみて下さい。少しピリッとした痺れる辛味や香りが本当にやみつきになりますよ♪

[Ingredients] (Preservation period: about 4 days refrigerated, about 1 month frozen)
● Chinese noodles (Go well with rice, frozen udon, somen, pasta as well ♪)
● Minced pork: about 400~500g
● Enoki mushrooms: 1 pack (Shiitake mushrooms are also good)
● Chives: about 5 chives
● Eggs: enough for several people
● Garlic: 2 cloves
● Ginger: about the same amount as the garlic
● Shoko-shu: 2 tablespoons (Normal sake is fine too)
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Red miso paste: 2 tablespoons (You can use regular miso too)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Tian men jiang: 1 tablespoon
● Dou ban jiang (or gochujang): 1 tablespoon
● SOMI shantung: 1/2 to 1 teaspoon (or chicken broth or Weipa)
● Huājiāo oil (Sesame oil is fine too)
● Sesame oil
● Black pepper
● Huājiāo, Ra-yu, cucumber, pickled bamboo shoots as you like
※ The salt content will vary depending on the miso you use, so try
adding 2 tablespoons and taste before adding more.
※ If you don't use sugar or Tian men jiang, or depending on the miso
you use, the taste will vary, so taste it before adding the desired
amount.
-------------------------------------------------------
The last time I shared the recipe my father left to me, I had a lot of people make it and it was a big hit.
(I'm sure my dad would be happy to hear that.)
This time, I made the second version, "Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping"
My dad came up with this recipe so that you can easily make it at home with the same authentic taste of a restaurant. (I always make it when the weather is hot ♪)
The fragrant miso flavor, the mushroom flavor, and the pork that has absorbed the various broths are really flavorful and addictive (*^^*)
Moreover, the aroma of the pork is also very delicious.
(I have good memories of dashing home when I smelled this aroma near my house in the past.)
Even after he got sick, he never took a day off from work.
He loved to see the smiles on his customers' faces when they said how delicious his food was.
I think my father in heaven would be pleased if you give it try.
It would be great with chilled ramen, udon, or somen in the coming season.
And then there is rice! (^^)!
If you put this "Amazingly Yummy meat sauce" on a bed of rice and top it with an egg, it will be too good to eat and you will be very happy.
Again, all you have to do is stir-fry them!
And as for snacks, just put them on top and bake them! (Thanks to everyone who took the time to look at the extras ♪)
It's really easy to make, but the flavor and aroma are just amazing.

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RECIPE: Korean black noodle jajangmyeon for 500 VNĐ| 한국어 짜장면 검정 국수 | Mì đen Hàn Quốc 500đ| Chef Dan
INGREDIENTS | NGUYÊN LIỆU:
- Jajangmyeon noodle/Mì gói jajangmyeon: 1
- Pork/ Thịt heo: 100gr
- Radish/ Củ cải: 1/2
- Potato/ Khoai tây: 1
- Carrot/ Cà rốt: 1/2
- Zucchini/ Bí ngòi: 1/2
- Onion/ Hành tây: 1
- Cucumber/ Dưa chuột: 1
- Black bean/ Đỗ đen: 200gr
- Sesame/ Mè đen: 50gr
- Roasted rice powder: 20gr
- Sugar, salt / Đường, muối
HOW TO MAKE| CÁCH LÀM:
- Stew black bean in pressure pot for 30 mins then mash them until smooth (Hầm đỗ đen trong nồi áp suất 30 phút rồi cho vào bát dùng thìa nghiền nhuyễn)
- Roast sesame then blend them well. Add mashed black bean, sesame, roasted rice powder in a pot, add 60gr sugar, 5gr salt and water to cook again for 10 mins until smooth (Rang mè rồi cho vào xay thành bột. Bỏ bột mè, thính và đậu đen nghiền vào nồi đun, cho thêm 60gr đường, 5gr muối và nước đun khoảng 10 phút cho hỗn hợp nhuyễn)
- Pork, potato, radish, carrot, zucchini, onion cut into small dices. Stir fry pork for 5 mins, add carrot, radish, potato cook for 10 mins more before add zucchini and onion. In the end you add black sauce, 1 spoon of sugar, some water and corn starch to make the sauce silky (Thịt lợn, khoai tây, củ cải bí ngòi, hành tây cắt thành quân cờ nhở. Xào thịt bò trước khoảng 5p sau đó cho cà cố, củ cải, khoai tây vào xào thêm 10 phút để được chín trước, sau đó mới cho bí ngòi và hành tây vào sau cùng. Cuối cùng cho sốt đen vừa nấu, 1 thìa đường, 1 chút nước vào xào cùng. Cho thêm 1 thìa bột ngô để sốt có độ sánh
- Luộc vắt mì jajangmyeon, để ráo nước, bày ra đĩa rồi cho sốt lên và thưởng thức
- Boil jajangmyeon and let them dry, plating then topping with sauce and enjoy !

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