We made ramen, gyoza and a cucumber dish today for lunch time. I’m glad our ramen class become popular and we can share many people to cook home made ramen without MSG.
We prepare so much vegetables, so our ramen and gyoza menus are quite healthy.
In my class, I cook braised pork and seasoned egg the day before. Because it is too short time to cook pork, we call it char shu, in 2 hours our cooking time. I tried to cook it in 2 hours, hopefully I could show how to make the pork from scratch, in the result it is still chewy, the meat is not enough to soft. So I decide it to prepare the day before. So far the people understand it and enjoy soft and moisture braised pork on ramen noodles.
Today’s participants enjoy cooking ramen, also making gyoza wrapping. Every body try to make nice shape of gyoza, which is fun.
Look at his well done gyoza flairs and super smiling!