ジャム（スイカのジャム）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 30minutes
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明太子パスタ｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし
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Ingredients
- パスタ(1.4㎜) : 100g
- ニンニク : 2片
- オリーブオイル : 20㏄
- (A) Mentaiko (remove the skin) : 40g
- (A) fresh cream : 15g
- (B) water : 350㏄
- (B) Consomme granules : 3g
- (B) salt : ひとつまみ
- バター : 10g
- ネギ : 適量
- 黒コショウ : 適量
Time required
20minutes
Procedure
-
1)
cut the garlic
02:27
ニンニクをみじん切りにする。
-
2)
fry garlic
03:44
Add garlic and olive oil to a frying pan and fry until golden brown.
-
3)
材料を混ぜる
04:04
Mix (A).
-
4)
パスタを茹でる
05:11
Put (B) in a frying pan.
Once boiling, add the pasta and simmer for 5 minutes, stirring occasionally. -
5)
材料を加える
08:37
Add butter and turn off the heat.
Entangle the whole with butter, add (A) and mix well. -
6)
盛り付け
09:22
Place 5 on a plate.
Add green onions and black pepper to finish.
Point
・A recipe that can be made in one frying pan.
・Fresh cream can be substituted with milk.
Use lots of garlic because it's important.
・Start frying the garlic over high heat, and when you hear a sound, turn the heat down.
・Fry the garlic from the outside to the inside.
・Add fresh cream to prevent the mentaiko from being overcooked.
・Consomme is added to reinforce the umami.
・When you put the pasta in the frying pan, soak it in hot water while holding it down slowly.
・When boiling the pasta, mix it from the outside to the inside so that it is cooked evenly.
・By making it al dente, it is often entwined with mentaiko.
・If the pasta is not completely cooked, add a little water.
・Mix quickly so that the mentaiko does not burn.
・By adding a lot of black pepper, it will be delicious.
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