甘酢漬け（にんじんの甘酢漬け）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし
飲食店独立学校 /こうせい校長 Time required : 70minutes
Shrimp and potato ajillo | Ken's househusband's camp meal channel / Ken Outdoor Cooking's recipe transcription
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Ingredients
- shrimp : 100g
- Potato (medium) : 1個
- マッシュルーム : 4個
- オリーブオイル : 100mL
- ニンニク : 3片
- 唐辛子 : 1本
- フランスパン : 適量
- 塩 : 適量
- 黒コショウ : 適量
Time required
20minutes
Procedure
-
1)
make preparations
00:25
Remove the sprouts from the potatoes and cut into 2cm cubes.
Open the back of the shrimp, remove the back lining, and wipe off the water with kitchen paper.
Wipe off dirt from the mushrooms with kitchen paper, cut off the hard stalks, and cut large mushrooms in half.
Cut off the stalks of the chili peppers and remove the seeds.
Cut off the roots of the garlic cloves, crush them with a knife, and remove the skin and core.
Cut the French bread into 1.5 cm wide pieces. -
2)
finish
01:26
Add the garlic, chili peppers and olive oil to a small skillet and heat over low heat.
When the garlic smells, add the potatoes and heat for about 3 minutes.
After that, add mushrooms and shrimp, heat for about 3 minutes, and sprinkle with salt and black pepper.
Point
・Mushrooms lose their flavor and umami when washed with water, so wipe them off with kitchen paper.
・You can easily remove the skin and core of garlic by crushing it with the belly of a kitchen knife.
・French bread can be lightly toasted if desired.
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