A bowl of piping hot yilelamian is the epitome of deliciousness for many people. The rich broth, chewy noodles, fresh vegetables, and meat combine to create a taste that instantly transports one to a homey feeling. Each bite is filled with passion and dedication, making one forget all their worries and immerse themselves in the satisfaction and happiness that this dish brings. Throughout the experience of enjoying yilelamian, one not only savors the pleasure it brings to the taste buds but also appreciates the meticulousness and love put into selecting ingredients and perfecting the craft. Every detail represents the hard work and wisdom of the artisans who present customers with these exquisite delicacies.
Ingredients for Yilelamian
| Pork bones | 450g |
| Salt | 6g |
| Rock sugar | 20g |
| Kelp | 30g |
| Onion | 15g |
| Ginger | 8g |
| Shaoxing wine | 5g |
| Soy sauce | 3g |
| Tricholoma matsutake | 7g |
| Noodles | 18g |
| Egg | 1个 |
Steps:
1.The broth is crucial for yilelamian and it starts with a big pot of soup. First, add pork bones and enough water, then add the pork bone seasoning packet and mushroom water. When the soup pot boils again, skim off the foam on top. Simmer slowly for 20 hours, and 10 pounds of ingredients will yield one pound of soup. When the soup reaches a milky consistency, it captures the authentic taste of yilelamian.
2.Add a pinch of salt to the soup, which enhances the flavor and mouthfeel. Let it continue to simmer and quickly concentrate the soup. Another highlight is to lightly sprinkle some salt on the fatty and delicious char siu. Then, burn the surface of the char siu until it turns black. Use a knife to scrape off the burnt parts and clean it.
3.Now, it’s time to roll the char siu. Roll the pork inward with the meat facing inside and the skin facing outside, being careful to ensure that the rolled char siu doesn’t fall apart. Once rolled, tightly tie the char siu with a string to secure its shape. Boil it in water for fifteen minutes to fully set its shape. Now, take out the char siu and set it aside.
4.Temperature control is key when making the char siu. When the oil temperature reaches about 70% heat, put the char siu into the pot and quickly cover it. This helps to maintain the moistness of the char siu and prevent it from becoming overly burnt. When you can no longer hear the sound of oil sizzling, open the lid. It should have a crispy and fragrant outer layer, which is the desired state of the char siu.
5.Now, make the sauce for the char siu. Heat oil in a pan, add rock sugar and stir-fry until slightly red. Then pour in hot water and add the char siu. Make sure to add seasonings like kelp, onion, ginger, Shaoxing wine, soy sauce, and tricholoma matsutake. Also, add the remaining rock sugar. Cover the pan and simmer on low heat for forty-five minutes. If the soup is too watery, reduce it to a concentrated sauce. This is the authentic way to make char siu.
6.The cutting technique is also crucial when making char siu. After removing the fried char siu from the pan, heat it with a torch. Then, you can start cutting. Pay attention to the knife work and cut the char siu into even slices or cubes. Finally, spread the original sauce evenly over the char siu.
7.In the final stage of making yilelamian, place the cooked noodles at the bottom of the bowl. This ensures that the noodles have a firm and chewy texture without making the broth too thick. Place the sliced boiled egg on top, with the yolk and egg white placed on opposite ends of the noodles, creating a visually appealing presentation. Arrange the char siu neatly on top of the noodles and eggs, making it the highlight of the dish. The char siu, after being grilled and coated with the sauce, is already flavorful and has a shiny red appearance. Pour the broth evenly over the bowl of ramen, ensuring that every strand of noodle and piece of char siu absorbs the richness of the broth. The addition of the broth makes the dish even more flavorful and enhances the overall dining experience.
Tips
1.When cooking noodles, you can add a pinch of salt and oil to the water. This helps to make the noodles more chewy and have a better texture.
2.When grilling char siu, you can add some seasonings according to your personal taste, such as five spice powder, chili powder, etc.
3.After cooking the noodles, you can rinse them with cold water. This helps to make the noodles more springy and chewy.
yilelamian is not just a delicacy, but also a culture and a way of life. Here, we can find the warmth and sense of belonging of home. Here, we can share joy and inspiration with friends. Here, we can experience the perfect blend of tradition and innovation.