- 冷やし中華
chilled Chinese noodles
夏の昼ご飯は冷やし中華を食べがちです。この日の具材はウインナー、キュウリ、トマト、海苔入り卵焼き、赤玉ねぎですね。１皿で沢山具材が食べられるのがいいですね。つゆは甘味と酸味が効いています。さて、ウインナーに切り込みが入っていますね。どうもこのウインナーに切れ目を入れるのは日本人独特の文化のようです。色々調べてみたところ、ウインナーは基本的に切れ目を入れない方が肉汁が溢れ出ないので美味しいそうです。※ガーン…ショッキングですね。では何故？諸説あるようですが、箸で掴みやすくなるから、見た目がきれいになるから、火が通りやすくなるから等の理由だそうです。また、お徳用や皮なしウインナーは切れ目が入っていた方が美味しいという人もいるようです。こちらは皮なしかつ、冷やし中華のつゆが染み込むので切れ目ありの方がいいのかもしれません。※『ガーン』とはショックでマイナス感情を抱いたときの表現です。死語です。
Summer lunch tends to be chilled Chinese noodles. The ingredients for the day were wieners, cucumbers, tomatoes, omelet with seaweed, and red onions. It’s good to be able to eat a lot of ingredients on one plate. The soup is sweet and sour. Well, there is a notch in the wiener. It seems that it is a culture peculiar to Japanese people to make a cut in this wiener. After investigating various things, it seems that the sausage is delicious because the meat juice does not overflow if you do not make a cut. Ghan※ … It’s shocking. Then why? There are various theories, but it seems that the reason is that it is easier to grasp with chopsticks, it looks better, and it is easier for the fire to pass through. Also, it seems that some people say that it is better to have a cut in the sausages that are good value and skinless. It’s skinless and soaked in chilled Chinese soup, so it may be better to have a cut.※”Garn” is an expression when you have negative emotions due to shock. It’s a dead language.
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