唐揚げ（鶏の塩唐揚げ）｜あおいの給食室 / 保育園と小学校の給食レシピさんのレシピ書き起こし
Aoi's cafeteria in Okinawa Time required : 35minutes
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洋風卵スープ｜食事処さくらさんのレシピ書き起こし
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- 494本
Ingredients
- egg : 2 pieces
- トマトジュース : 200mL
- 酒 : 大さじ2
- みりん : 大さじ1
- (A)水 : 300mL
- (A)薄口しょうゆ : 小さじ2
- (A)コンソメ : 小さじ2
- (A)味の素 : ひとつまみ
- (A)カレー粉 : 小さじ1/4
- (B)片栗粉 : 小さじ1
- (B)水 : 小さじ1
Time required
10minutes
Procedure
-
1)
make preparations
00:18
Crack the eggs into a container and mix.
-
2)
put ingredients together
00:49
Put the tomato juice, sake, and mirin in a pot, put it on a low medium heat, and boil it for about 30 seconds to evaporate the alcohol.
Turn off the heat and add (A).
Combine (B) to make potato starch dissolved in water and add to the pot.
Bring to a boil over medium-low heat while stirring.
When it boils, divide 1 into 3 to 4 times.
Boil again to complete.
Point
Use unsalted tomato juice. If you use something with salt in it, you should adjust it by reducing the amount of seasoning.
・When adding eggs to the soup in step 2, it is a good idea to add the eggs while stirring the soup while it is still boiling.
・Taste it at the end and if it's not enough, add light soy sauce to adjust.
・It goes well even if you scatter small green onions on the topping.
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