Hiroshiyasu, dry noodles, yakisoba, Hong Kong Chaoomen, harbor -style fried noodles (Kousiki Chaoomen) (1.0 kg about 16 servings) Authentic thin noodles Hong Kong have a good light texture that is dry noodles.

Raw ingredientsFlour flour tapioca powder water (27 items) Allergic substanceHow to make flourPut it in boiled water and boil for 1-2 minutes. Cut the hot water, dry it lightly, sprinkle with oil and put it in the refrigerator. Fry it with meat and vegetables to your liking. Cooking exampleThe fried noodles (Hong Kong -style soy sauce yakisoba) The fragrance of thin noodles is fried and pulled out with two kinds of soy sauce, old and raw extras, is appetizing. The ingredients are very simple, such as shredded leek sprouts pork. In Hong Kong, it is loved in various scenes, such as breakfast with porridge and course menus of a single restaurant at dim sum. Soy sauce indispensable for coloring → King Hiroshi Yasushi Old Lights; Soy Sauce essential for seasoning → King Koho Yasushi Chokurono; For rich and flavored → concentrated chicken soup (Spicy) → Chili sauce with vinegar sugar is exquisite. Hiroshiyasu Seafood soy (tsus) → If you add a little sesame oil, it will be more fragrant. Raw ingredients and ingredients, flour flour tapioca water How to use water How to use water (Hong Kong -style soy sauce yakisoba) The fragrance of thin noodles (Hong Kong -style soy sauce yakisoba) fried and pulled out with two kinds of soy sauce, a raw extraction, is appetizing. The ingredients are very simple, such as shredded leek sprouts pork. In Hong Kong, it is loved in various scenes, such as breakfast with porridge and course menus of a single restaurant at dim sum. Soy sauce indispensable for coloring → King Hiroshi Yasushi Old Lights; Soy Sauce essential for seasoning → King Koho Yasushi Chokurono; For rich and flavored → concentrated chicken soup (Spicy) → Chili sauce with vinegar sugar is exquisite. Hiroshiyasu Seafood soy (tsus) → If you add a little sesame oil, it will be more fragrant.