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Василий Емельяненко
шеф-повар
жарим все
рецепты
приготовля ваше настроение
как приготовить
кулинария
кухня
секреты
лайфхаки
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суп
рамен
рамэн
шефповар
василийемельяненко
приготовлювашенастроение
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00:00:03
we
00:00:04
cooked in Arkhangelsk, the Ukrainians
00:00:06
cooked, the Siberian cooked, but the
00:00:07
Asian ones didn’t cook, of course, in the sense I
00:00:11
called it borscht because ramen as
00:00:15
such, noodle soup is
00:00:17
alive and noodle soup, it is also in Chinese
00:00:21
cuisine, in Japanese, Korean, there are a lot of them
00:00:23
in general there is an endless spark of
00:00:26
light and kimchi and benny kimchi and soy
00:00:29
sauce with miss dangerous with all that, well, that
00:00:32
means, according to one of the versions, the homeland is
00:00:35
still China for me, that is,
00:00:38
what we say is noodle soup with a rich
00:00:40
broth, it is clear that from the consonance of the frame
00:00:43
this is a Japanese theme, it also seems to
00:00:46
fit the sounds of the combination, but
00:00:49
our flagship is also volumes from our own
00:00:52
Russian cuisine, it all flowed flowed, but the
00:00:54
essence is the same, I called it borscht
00:00:56
just for the sake of warning, attention means
00:01:00
look, as I already said There are
00:01:03
very, very many variations of the novel, which means one
00:01:05
Japanese guy says to me like dude, I
00:01:08
’ll tell you how I had a defense a long time ago
00:01:10
in front of me, I’ll tell you that of course everyone
00:01:12
cooks the novel in their own way and everyone
00:01:14
cooks it differently and there are classical types of the novel,
00:01:17
there are non-classical ones further means
00:01:20
he says and the best way is to actively
00:01:24
concentrate the broth is obtained from
00:01:26
three types of meat, we don’t call it
00:01:29
bones, which means here I have pork,
00:01:31
pork bones here, beef bones here,
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chicken necks, chicken necks, a lot of bones,
00:01:38
little meat, a lot of collagen, here, too, there
00:01:40
are tubular bones here there are spongy ones,
00:01:43
no, only spongy ones, they have a lot of
00:01:45
Navarro flavor, that is, the point is that you need to
00:01:47
thoroughly boil the bones in order to
00:01:49
get the most concentrated
00:01:51
broth, then you can put anything you
00:01:53
want in the frame, it’s not the broth,
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in short, here is half a kilo of each half kilo of
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pork bones, that’s all store
00:02:02
cheap to the street
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35 rubles a kilogram
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means
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we put it all in a cauldron meaning why a cauldron yes
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many people have a question because a
00:02:15
cauldron speeds up all the processes there 7 times
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we have already filmed one video I tested a
00:02:21
cauldron on bones and so on and so forth of
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course that time still on clean
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bones, I cooked such a broth that I poured it
00:02:28
into a basin, put it in the refrigerator, and
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then it could not be stuck in the load like this,
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and even three meters it quilts, so
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we throw it all here because the
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usual Japanese, let’s say, who don’t know Afghan
00:02:42
cauldrons and Koreans who do
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n’t even have any don’t know that in
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Russia everything is already fine with these things,
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they cook for 6 8 12 this happens for 24 hours,
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that is, this is just a
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concentrate of the end of the fur to look for the end of the
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moment the concentrate of the novel is obtained
00:03:02
necessarily 1 tbsp Asian theme then
00:03:05
of course roots should be a carrot a
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small piece of ginger this definitely
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means like this we won’t cut and this way
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we won’t cut but let’s
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leave it entirely what difference does it make to us the Afghan
00:03:20
cauldron will all grind a
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large onion and not
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enough ginger why there should be little ginger it must
00:03:29
be but a little because
00:03:31
we we can always add it fresh to the
00:03:32
warehouse here, put a lot of ginger and
00:03:35
use pressure to extract the spiciness from it,
00:03:37
this is the aroma, don’t
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neglect this moment, so on, it
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means I definitely had
00:03:45
my spice somewhere and first the owl’s feather, here
00:03:47
it is and
00:03:48
garlic seasoning look what kind of thing it
00:03:51
would seem to be a question of ramen garlic
00:03:54
seasoning, but what about black pepper
00:03:56
dry garlic nothing
00:03:58
conflicting Vanya Tseshin it’s just
00:04:01
possible to add dry garlic you
00:04:03
could add raw raw by the way what do we
00:04:08
add a clove means and literally
00:04:12
probably there’s also salt here so
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as not to literally salt, look, I’ll
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probably add everything,
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since here we have it all in equal
00:04:22
proportions,
00:04:23
which means that a tablespoon where then
00:04:25
it turns out about the seasonings, I’ll add
00:04:28
chili here, we won’t add any spice in the Japanese
00:04:30
version, no novelties are not
00:04:32
spicy, you can always add rings to the
00:04:35
plate if anyone wants or the sauce of what
00:04:36
fabric to fall out here all the basic history
00:04:39
means look at the 10-liter gas I have
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two-thirds of it we load here of course
00:04:44
they are producers of a little onion I have
00:04:46
a volume but nevertheless two-thirds
00:04:48
is filled with one and a half kilograms of bones
00:04:50
somewhere probably 5 liters of water in
00:04:54
order to get the maximum concentrated broth, you can
00:04:57
make the same amount of meat for 100 liters,
00:04:58
but it won’t be as short as 2 3 knots,
00:05:01
we definitely fill it with
00:05:03
filtered water because it’s
00:05:05
delicious, you need a concentrated mind, the
00:05:08
score is that from three types of meat you get
00:05:10
the most delicious broth, some I know
00:05:13
personally
00:05:14
Russian guys who traveled around Asia,
00:05:18
who worked for the
00:05:21
Japanese, they are Japanese, I wanted to
00:05:24
do internships with Asian chefs, they
00:05:27
say in general, for top taste, you
00:05:30
also need a big backbone from fish without
00:05:33
meat, this happens, you throw it in from
00:05:37
any white one, and then these are all four
00:05:39
flavors chicken beef pork and fish
00:05:41
give what
00:05:43
I essentially give to mom from there
00:05:46
we pull out the most
00:05:47
concentrated protein taste umami
00:05:49
every person gets to know it for the first time
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when when a
00:05:53
neighbor has a mother's boob
00:05:56
human milk contains the largest
00:05:59
number of flavors for mom as well as for a
00:06:02
cow 1 here this colostrum coffee and so
00:06:06
on this is to make a seasoning you absolutely
00:06:11
us us mother's milk from mother's milk
00:06:18
like this I poured water and a little
00:06:22
soy sauce here
00:06:25
soy sauce
00:06:27
this is soy sauce just with seafood
00:06:31
means a little bit a couple of tablespoons you
00:06:35
just add as a flavoring additive
00:06:37
here because we can add soy sauce to the dish at
00:06:39
any time, eat straight
00:06:42
ramen, I don’t remember what it’s called with
00:06:44
soy sauce, but this volume cache is not enough, a
00:06:48
couple
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to enough, well, in general, about 4
00:06:55
tablespoons,
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close everything now tightly
00:07:00
and
00:07:02
wait for the hissing as soon as the hissing
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starts, we measure out the
00:07:10
time for an hour and a half,
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you will ask where to get the cauldron where in our
00:07:17
store the link is below in the description, in general,
00:07:20
under each video it says our
00:07:21
store gadget step is called and the
00:07:24
small channel here is also called goji in
00:07:26
honor of the store and the Instagram page is
00:07:28
also called the gadget shop.ru is also in
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honor of the store, and here and there and there everywhere
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you can find some
00:07:35
references like this, we almost all start with
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boards of casanovas of all sorts of spatulas, up to
00:07:39
stripes like these, a layer of flat
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plastic daughters like these, there’s a
00:07:45
whole lot of stuff in the store to go to and
00:07:48
because spring is coming, but this thing is for the
00:07:51
fire on the grill and at home on gas
00:07:55
in a highlight only on induction it doesn’t
00:07:58
work but for induction you need to buy it, you
00:08:00
’ll just have to buy an adapter in the hardware store, the
00:08:01
same will work
00:08:02
the broth has been cooked now the pressure is dropping it
00:08:05
sizzles less and less I
00:08:08
have several ingredients here that, in
00:08:10
my opinion, will need to be put in the
00:08:12
ramen, first of all, these are noodles like this,
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in our understanding, every Russian person
00:08:19
who sees such noodles immediately thinks
00:08:21
that this is what these instant noodles are in
00:08:23
general in
00:08:25
fact, for ramen, where they make them, they make
00:08:28
yours themselves, these are square noodles in cross-section,
00:08:31
very similar to thin spaghetti only
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square in shape,
00:08:35
quite long, cooks very quickly,
00:08:38
cooks separately, so I put
00:08:40
water to boil in order to boil
00:08:42
these noodles separately, which means, among other
00:08:44
things, I also have there are mung bean seed sprouts,
00:08:47
these are green, by the way,
00:08:51
they ask for requests all the time, I see in
00:08:53
the comments how to cook mung beans, I don’t have a
00:08:55
single video, let’s cook it sometime at my leisure,
00:08:57
I read almost all your
00:09:00
comments, not counting any stupid and
00:09:02
hater ones, they make all the notes, of course
00:09:06
we are at the same time we can’t have you there new
00:09:07
then one so we’ll do it and coat it and
00:09:11
we don’t have green lentils yet and we
00:09:14
don’t have black mung beans with couscous yet we
00:09:19
figured it out then my wife is missing all this
00:09:23
will be in the process
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we just scald the mung bean sprouts with
00:09:28
boiling water and
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spinach like this what the hell, there are
00:09:33
several types of cabbage that
00:09:34
we don’t sell, which is used in
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ramen, but spinach is a very suitable thing;
00:09:40
it also
00:09:42
needs to be washed thoroughly, but rinsed really
00:09:45
well; you need to put water on it so
00:09:47
that it can lie there
00:09:48
shaking so that the sand falls to the bottom and in
00:09:50
general it’s very cool if it’s clean all
00:09:54
with roots like this without soil volumes
00:09:57
without sand, that is, you can put it entirely directly
00:09:59
into the soup and fill it with broth, the
00:10:03
noodles in the novel are wheat noodles, they always went
00:10:08
and never rice, rice, this is not a
00:10:11
program, it
00:10:20
means a little salt to add, then be
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sure to
00:10:25
salt the water and
00:10:28
send the noodles there
00:10:31
now while the water is boiling and it’s cooked at the same time, let’s
00:10:35
see what we’ve
00:10:39
created here, there’s still pressure,
00:10:44
then we’ll just pour it in while the sprouts are all getting high, why pour the
00:10:48
sprouts in,
00:10:50
for example, don’t pour in 1 key before
00:10:54
boiling water because the
00:10:55
sprouts have such a
00:10:59
specific smell when any plant
00:11:02
sprouts there such a quantity of
00:11:04
amino acids and everything else that
00:11:05
such a peculiar smell is formed so
00:11:07
that this smell does not exist so once
00:11:09
for a few seconds they literally pour
00:11:11
boiling water over it, you can also straight lemon juice
00:11:15
or a drop a drop of the smallest vinegar an
00:11:17
opinion a little longer than climona in order
00:11:20
for it to smell at all it will be simplified
00:11:24
9 percent everything will sit for a couple of minutes and you will all
00:11:27
drain the water,
00:11:28
but there is practically no smell anymore,
00:11:32
green onions are a must in general for
00:11:38
traditional
00:11:40
various Asian dishes, as I have already
00:11:43
said more than once, kenzo is not a panacea, but
00:11:46
green onions are a must, probably
00:11:49
green onions are more of an Asian ingredient
00:11:52
than kenzo eggs are usually
00:11:56
peeled, marinated either in tea or in their own
00:11:58
sauce, they are made into marble eggs, they are beaten
00:12:02
into cracks in the shell, then they are
00:12:04
soaked and so on, the main thing is that
00:12:08
the egg is a little
00:12:11
moist in the middle,
00:12:14
oh well, the veins are a little moist. where it
00:12:19
was brought close to the peel and there he
00:12:21
looks like this with a ball to the noodles, he gave it
00:12:24
no need to talk, it’s also slightly always
00:12:27
noodles for the novel they say in separate
00:12:30
water, well done, and I tell you
00:12:34
every time that for soup, the noodles must be
00:12:36
cooked separately, the pasta must be cooked separately, the
00:12:38
rice cook separately then just
00:12:41
add or as a snack what we
00:12:43
got
00:12:44
this broth of course is physically a little
00:12:48
different from the broth for the novel you know
00:12:51
why because the technology is a little
00:12:54
different when the broth is prepared in the wounded
00:12:57
it is cooked in a saucepan over an open fire
00:12:59
in the
00:13:00
process of evaporating something else
00:13:03
lids and so on, the fat begins
00:13:05
to decompose, the
00:13:06
protein begins to decompose, everything begins to
00:13:09
turn into this, that is, a broth for
00:13:12
ramen, in any case, in our
00:13:15
Russian environment, starting there from
00:13:18
Yekaterinburg to Zak Novosibirsk,
00:13:20
ending where there are wounded, and
00:13:23
Zak I am directly specifically Japanese, everywhere
00:13:26
the broth is very cloudy it’s
00:13:29
clear that it happens chicken if you cook it for more than two
00:13:31
hours, the bully is prodigal because
00:13:33
everything falls apart there, it all, in short, it should
00:13:35
be in the broth, it should be straight up
00:13:38
with protein in the Afghan cauldron, the broth is
00:13:42
mostly transparent, that is,
00:13:45
it’s just so clean and beautiful if
00:13:48
it’s still filter it well, it
00:13:50
will generally be fire, but
00:13:52
you can’t filter it because all these
00:13:54
flavors should be there and that means
00:13:57
look what we are doing, now I’m just doing some kind of
00:14:00
simulation because in a
00:14:02
restaurant, of course, it’s all different,
00:14:03
we heat the noodles, there’s a special one,
00:14:06
well, in short There is such a thing in which
00:14:10
the water boils all the time and you take the noodles in a
00:14:12
special city, put it there, and
00:14:14
then what drains from these noodles, it
00:14:17
all has to flow into the plate so
00:14:20
that the plate warms up, then
00:14:23
we drain the plate, take a
00:14:25
larger one, put the noodles here,
00:14:31
just decently I got the basin normally, it
00:14:33
will be like this, so here we put the
00:14:39
sprouts,
00:14:41
then we put the spinach here on top of the spinach,
00:14:45
we put an egg here,
00:14:48
we add two tablespoons of
00:14:53
soy sauce here,
00:14:55
I also like to always add islands of
00:14:58
butter, we graduated from Logan Mo, this is the most
00:15:03
delicious thing that the Asians have come up with, we
00:15:06
sell such things in the store, they
00:15:09
there are two types like this, which is
00:15:11
red all around you see a portrait and
00:15:14
like this and red all this means
00:15:17
that there is no chicken here and where there are
00:15:20
portraits around there is also yellow like this yellow yellow
00:15:23
yellow this red one and also yellow
00:15:25
there with pieces of chicken there it’s tastier,
00:15:28
but it’s better to add it during
00:15:30
cooking, and it’s better to add it already
00:15:33
to the finished dish, the thing is simply amazing,
00:15:39
soybeans, chili, in short, butter, there’s this kind of
00:15:46
thing, which
00:15:47
means we add it here too,
00:15:50
who likes it spicy, adds more, I
00:15:53
like it so much, just the spicy taste,
00:15:56
add tea spoon, it’s not salty,
00:16:00
it’s strange in taste, it seems, but when
00:16:02
you add a
00:16:05
fantastic dish, then it means I have
00:16:08
pork here, pork, I’m baked, add
00:16:12
it here in the restaurant, all this is
00:16:15
instantly made, the broth
00:16:17
is filtered, and so on, that is, I
00:16:19
do it all in accelerated at a pace let's say
00:16:21
without filtering there
00:16:23
would be no need to filter it means 1
00:16:27
spoon at the post so that it spreads
00:16:30
down the second spoon or rather a spray can on
00:16:35
the back so that it falls with boiling water
00:16:39
3 ladle this is
00:16:41
for the grandmother for the grandfather this is [ __ ] up how
00:16:46
delicious friends I’m even telling you
00:16:48
try it I don’t even or rather, we don’t
00:16:51
try it, but I understand that it’s just
00:16:54
fire on that’s how they say they were
00:16:57
finished, so
00:17:00
now a little bit of all this about
00:17:05
prying up
00:17:07
all the spinach here and the
00:17:11
final touch is that this green onion
00:17:14
must be
00:17:18
eaten with frames with sticks and a spoon, but I
00:17:23
don’t have and there has never been such a
00:17:25
ceramic spoon with which to
00:17:27
slurp a pancake, so I take an ordinary one, which
00:17:29
means that we get noodles
00:17:32
here, everything is cool, soaked in broth, soybeans,
00:17:36
sesame seeds are floating on top, the pork is heated up,
00:17:40
the main thing is that it’s spicy, it’s
00:17:52
amazing how tasty you’re missing salt
00:17:55
a little for me - I
00:17:58
just don’t like this food of mine, I don’t like noodle soups
00:18:02
together and in general with spinach from with
00:18:05
pork,
00:18:09
as it turns out, I’m not a Muslim at all,
00:18:24
thank you Asian for coming up with
00:18:27
such a thing, it’s divine guys, it’s
00:18:30
just dastish fantastish,
00:18:34
bon appetit, saying goodbye to you
00:18:36
because I still have a basin whole
00:18:38
because I still have a bowl of a whole to finish and you
00:18:40
need to move on to cooking urgently,
00:18:43
especially since all the ingredients are all available
00:18:45
for now

Description:

Афганский казан 👉 https://gadgetchef.ru/catalog/kazany/762/?oid=10888 Специи 👉 https://gadgetchef.ru/catalog/spetsii_i_sousy/spetsii_ot_shefa/ Соевая Паста https://gadgetchef.ru/catalog/spetsii_i_sousy/sousy/https://gadgetchef.ru/catalog/spetsii_i_sousy/sousy/ Инстаграм с рецептами 👉 https://www.instagram.com/recipes_by_emelyanenko/ Мой интернет-магазин: https://gadgetchef.ru/ Донаты 👉 https://www.donationalerts.com/r/chefvasiliy Ты можешь стать моим Спонсором 👉 https://www.youtube.com/channel/UCgeval0um2gyuRhP1qch8Uw/join Рецепты в письменном виде читайте здесь 👉 https://dzen.ru/gadget_chef?clid=101 Всем привет!!! Меня зовут Василий и я повар. Везде должна быть уместная еда, в ресторане ресторанная, дома домашняя, на мастер классах интересная. Мне приятно размышлять о еде как таковой, о желаемых вкусах в текущий промежуток времени, лето, зима, осень, все имеет свой характер и вкус. Но учитывайте то, что уже существующее блюдо упрощать не стоит, нельзя пренебрегать вниманием к еде. При этом еда должна быть разнообразной и вкусной. Такими постулатами я руководствуюсь при создании любого блюда, только я их делаю на свой вкус, а вам остаётся их всего лишь изменить на свое усмотрение. С радостью для вас. Василий Емельяненко Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/ChefEmelyanenko ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"

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mobile menu iconHow can I download "Этот суп обожает полмира. Рамен" video?mobile menu icon

  • http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.

  • The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.

  • UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.

  • UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.

mobile menu iconWhich format of "Этот суп обожает полмира. Рамен" video should I choose?mobile menu icon

  • The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.

mobile menu iconWhy does my computer freeze when loading a "Этот суп обожает полмира. Рамен" video?mobile menu icon

  • The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.

mobile menu iconHow can I download "Этот суп обожает полмира. Рамен" video to my phone?mobile menu icon

  • You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.

mobile menu iconHow can I download an audio track (music) to MP3 "Этот суп обожает полмира. Рамен"?mobile menu icon

  • The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.

mobile menu iconHow can I save a frame from a video "Этот суп обожает полмира. Рамен"?mobile menu icon

  • This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.

mobile menu iconWhat's the price of all this stuff?mobile menu icon

  • It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.