サラダ（きゅうりとカニかまぼこのマカロニサラダ）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 20minutes
鶏団子ポトフ｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
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Ingredients
- onion : 1/4 piece
- カボチャ : 100g
- レンコン : 100g
- しめじ : 1/4株
- 鶏挽き肉 : 100g
- (A)おろし生姜 : 小さじ1
- (A)片栗粉 : 小さじ1
- (A)酒 : 小さじ1
- (A) salt and pepper : 少々
- コンソメ顆粒 : 大さじ1
- 水 : 400ml
- 塩胡椒 : 適量
Time required
25minutes
Procedure
-
1)
prepare the vegetables
00:21
Wash the lotus root and cut it into bite-sized pieces.
Cut the pumpkin into bite-sized pieces.
Cut the onion into wedges, leaving the core intact.
Cut off the stalks of the shimeji mushrooms and break them into large pieces. -
2)
make chicken dumplings
00:46
Put minced chicken and (A) in a plastic bag.
Rub until sticky. -
3)
heat up
01:05
Put 1, water and consommé in a pot and cover with a lid over medium heat.
Once boiling, reduce heat to medium low and simmer for 10 minutes.
Scoop 2 with a spoon and put it in the pot while adjusting the shape.
Cover and heat for 5 minutes.
Add salt and pepper to taste and it's done.
Point
・A chicken dumpling pot-au-feu recipe that you want to eat on a cold day.
・The ginger of the chicken dumpling is effective and delicious.
・The soup is delicious with the umami of minced chicken and vegetables.
・Not only is it delicious, but it also uses autumn vegetables, so you can enjoy a sense of the season.
・By cutting the onion with the core intact, the onion will not come loose.
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