パスタ（キャベツとアンチョビのパスタ）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Corn soup | Transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- can of corn cream : 1/2 can (210g)
- 卵 : 1個
- (A) water : 300cc
- (A) Soumi Shantung : 小さじ1と1/3
- (A) Pepper : 適量
- (A) Oyster sauce : 小さじ1
- (B) Katakuriko : 大さじ1/2
- (B) Liquor : 大さじ1
Time required
10minutes
Procedure
-
1)
heat up
02:09
Put the can of corn cream into the pan.
Add (A) and heat.
Bring to a boil while stirring.
When it boils, lower the heat, add (B) and mix.
Increase the heat to allow the thickening to settle. -
2)
put eggs
04:26
Break the egg and beat it.
Make a flow while mixing 1 and pour in the egg.
Cook over low heat for 30 seconds until the eggs harden. -
3)
Serve
05:32
Put 2 in the vessel and complete.
Point
・Chinese style corn soup recipe.
If you don't have pepper, you can use black pepper instead.
・If you don't have oyster sauce, adjust with soy sauce.
・In step 2, if you add the egg, do not overmix it so that the texture of the egg remains.
・Drinking chili oil and vinegar makes it more delicious.
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