關於 fresh green chili substitute ，我們在網路上蒐集到這些相關的討論、資訊與評價

Previously, we made Tantanmen also known as Dandan noodles, and today we are making Tantan Nabe, a hot pot version of tantanmen, in which you can enjoy plenty of vegetables. You can also finish off the delicious Tantan Nabe along with the soup. This is an excellent dish especially in the cold season.

How to Make Tantan Nabe
https://cookingwithdog.com/recipe/tantan-nabe/

(serves 2) Cook Time: 30 minutes
- Meat Mixture -
1 tsp Sesame Oil or Vegetable Oil
100g Ground Pork (3.5 oz)
10g Garlic Clove, chopped (0.35 oz)
10g Ginger Root, chopped (0.35 oz)
1 tsp Doubanjiang, chili bean paste

- Soup -
400ml Chicken Stock, follow the instructions of Chinese-style granulated chicken stock powder (1.69 cups)
2 tbsp Miso
1 tbsp White Sesame Paste
1/2 tbsp Soy Sauce
1 tbsp Sake
1/2 tsp Sugar

- Ingredients for Nabe -
1 Long Green Onion (Naganegi), white part
1-2 heads Bok Choy
100g Shiitake Mushrooms (3.5 oz)
100g Shimeji Mushrooms (3.5 oz)
100g Maitake Mushrooms (3.5 oz)
1 bundle Garlic Chives
100g Atsuage, thick deep-fried tofu (3.5 oz)
4 Pork Belly Slices
1 tbsp Ground White Sesame Seeds
1 bag Fresh Ramen Noodles, keep them on the firm side and avoid overcooking, substitute: instant noodles

- For Tantanmen noodles (optional) -
Soy Milk
Sichuan Chili Oil, rayu

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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You might also enjoy ...
Tantanmen
https://youtu.be/8fXTPj0XVe8
Kiritanpo Nabe
https://youtu.be/l60SJe-S0M

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#tantannabe #hotpot #recipe

Music courtesy of Audio Network

During hot weather, wouldn't you like to enjoy spicy food? We are making spicy and refreshing Hiyashi Tantanmen noodles. The noodles hold the rich and thick sauce very well. This is spicy but you'll be addicted to the delicious flavor!

How to Make Hiyashi Tantanmen
http://cookingwithdog.com/recipe/hiyashi-tantanmen/

(serves 2)
2 packages of Hiyashi Chuka Noodles or substitute: fresh ramen noodles

- Meat Mixture -
120g Ground Beef and Pork or single ground meat (4.2 oz)
1 tbsp Garlic Clove, chopped
1 tbsp Ginger Root, chopped
20g Long Green Onion, white part, coarsely chopped (0.7 oz)
1/2 tsp Doubanjiang, chili bean paste
1 tsp Red Miso
1 tsp Sugar
1 tsp Soy Sauce
1 tbsp Sake
Vegetable Oil

- Sauce -
24g Walnuts
2 tbsp Soy Sauce
2 tsp Vinegar
3 tbsp White Sesame Paste
1/2 tsp Doubanjiang, chili bean paste
160ml Chicken Stock, 1 tsp chicken stock powder+lukewarm water (5.4 fl oz)
Sichuan Pepper to taste

- Toppings -
1 Tomato, cut into 1cm/0.4" thick sticks
2/3 Cucumber, shredded
4 tbsp Spring Onion Leaves, chopped, substitute: coriander leaves or garlic chives
Shiraganegi, white part of a long green onion (16cm/6.3"), shredded
* please watch our yakibuta ramen video on how to make it. https://youtu.be/yfEUwNQTXwU
Hot Chili Oil

We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?ref=share&v=26-XwXwDH38 Thank you for your support!

Previous Tantanmen Recipe
http://cookingwithdog.com/recipe/tantanmen/

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https://youtu.be/W8K3jRvOowA
Banana Milk Seki
https://youtu.be/JSNbYoZdu_g

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暑い時はピリッと辛いものが美味しいですよね。ピリ辛で喉ごしの良い冷やし担々麺を作ります。濃厚なスープが麺によく絡んで、辛いけどくせになる美味しさです！

冷やし担々麺の作り方
http://cookingwithdog.com/ja/recipe/hiyashi-tantanmen/

＜材料＞２人分
中華生麺（冷やし中華用)：2玉

[肉みそ]
合挽き肉：120g(牛挽き肉、豚挽き肉でもよい)
にんにくみじん切り：大さじ１
しょうがみじん切り：大さじ１
長ねぎ粗みじん切り：20g
豆板醤：小さじ1/2

赤みそ：小さじ
1
砂糖：小さじ1
しょうゆ：小さじ1
酒：大さじ１
サラダ油

[スープ]
くるみ：24g
しょうゆ：大さじ2
酢：小さじ2
練りごま（白）：大さじ3
豆板醤：小さじ1/2

チキンスープ：160ml（ぬるま湯に鶏ガラスープの素小さじ1を溶いたもの）　
花椒粉（お好みで）ホワジャオフェン(中国山椒の実を乾燥させて粉にしたもの)

[トッピング]
トマト（拍子木切り＝1cm角の棒状）：1個
きゅうり千切り：2/3本分
青ねぎ小口切り：大さじ4(香菜、ニラでも良い)
長ねぎ：（白髪ねぎ用）16cm
※作り方は焼き豚ラーメンのビデオをご覧ください。 https://youtu.be/yfEUwNQTXwU

ラー油

前回の担々麺レシピ
http://cookingwithdog.com/ja/recipe/tantanmen/

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=26-XwXwDH38 いつも応援していただき本当にありがとうございます！

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こちらもオススメです♪
Yogurt Chicken Curry
ヨーグルトチキンカレー
バナナミルクセーキ
https://youtu.be/JSNbYoZdu_g

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http://google.com/+cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Buri Shabu-Shabu (serves 2)
250g Fresh Buri - Yellowtail (9 oz)
½ Carrot
2 Shiitake Mushrooms
½ Long Green Onion
½ bundle of Mizuna Greens or substitute: any leafy vegetable that has a mild flavor
(ex. bok choy, komatsuna or boiled spinach)
6 pieces of Rice Cake for shabu-shabu

800ml Water (3.38 cups)
Kombu Seaweed (10x10cm/4x4 in)
3 tbsp Sake
½ tsp Salt

- Seasonings -
Grated Daikon Radish
Chopped Spring Onion Leaves
Shichimi - Seven Flavor Chili Powder

- Homemade Ponzu -
(serves 4~5)
75~100ml Yuzu Juice or substitute: any type of sour citrus juice (2.5~3.4 fl oz)
100ml Soy Sauce (3.4 fl oz)
2 tbsp Mirin
3g Kombu Seaweed (0.106 oz)
3g Bonito Flakes (0.106 oz)

材料2人分

ぶり（刺身用）：250g
人参：1/2本
椎茸：2個
長ねぎ：1/2本
水菜：1/2束
しゃぶしゃぶ用餅：６枚

・水４カップ（８00ml）
・昆布1枚（10×10㎝）
・酒大3
・塩小さじ小1/2
＜薬味＞
・大根おろし
・万能ねぎ（小口切り）
・七味唐辛子

手作りポン酢（4〜5人分）
・ゆずの搾り汁：75〜100ml
・醤油：100ml
・みりん：大2
・だし昆布：3g
・削り節：3g
すべて合わせてまる１日おく。