Spring rolls (baked spring rolls with shiso leaves and cheese) | recipe transcription by cook kafemaru
cook kafemaru Time required : 10minutes
Corn Cream Pasta｜Ken's Househusband's Camp Meal Channel / Ken Outdoor Cooking's Recipe Transcription
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Ingredients
- pasta : 100g
- 水 : 300ml
- (A)牛乳 : 50ml
- (A)コーンポタージュスープの素 : 1袋
- (A)卵黄 : 1個
- (A)パルメザンチーズ : 大さじ2
- 塩 : 少々
Time required
10minutes
Procedure
-
1)
make rehydrated pasta
00:24
Place pasta and water in an airtight container.
Squeeze out the air, close the mouth, and let it sit for at least 2 hours. -
2)
make the sauce
00:41
Put (A) in a container and mix.
-
3)
heat up
01:02
Add 1 reconstituted juice and salt to a frying pan.
Bring to a boil over medium heat.
Add the pasta from step 1 and heat for about 3 minutes while mixing.
Turn off the heat when the water is gone.
Add 2 and mix.
Sprinkle black pepper (not listed) to complete.
Point
・Recipe for corn cream pasta made using corn potage soup base.
・Cooking time can be shortened by using rehydrated pasta.
・The time required for the process of 1 for more than 2 hours is not included in the required time.
・In step 1, you can leave it overnight.
・In step 3, adjust the hardness of the pasta to your liking.
・Use black pepper (not listed) as you like.
・You can feel the sweetness of the corn, and it is a product that children will love.
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