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ニラ玉｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

egg : 2 pieces
塩 : 少々
ニラ : 1束
竹輪 : 2本
生姜 : 1片
醤油 : 大さじ1/2
ゴマ油 : 適量

Time required

12minutes

Procedure

1) prepare 01:22
Crack the eggs into a bowl, add salt and mix.
Cut the chives into 3-4 cm wide pieces.
Cut the chikuwa in half lengthwise and slice diagonally.
2) make ginger sauce 03:52
Grate the ginger.
Add soy sauce and mix.
3) stir fry 04:42
Put oil in a hot frying pan, move it to the edge and add the egg and mix lightly.
Take it out when it is half-boiled and turn off the heat.
After stir-frying the chikuwa, turn on the heat and add the chives.
Pour oil over the top and fry over high heat.
Turn off the heat and add the scrambled egg and mix.
4) 仕上げる 08:16
お皿に盛り付ける。
取り分けたら上に生姜タレをかけて完成。

Point

・Use 1 pinch of salt for each egg.
・You can increase the amount of eggs if you like.
・Because the root of chives is highly nutritious, use it without cutting it off. If the base is thick, cut it in half lengthwise.
・Make chikuwa and Chinese chives the same shape to make them easier to eat.
・A lot of ginger is delicious.
・After adding the oil, tilt the frying pan and add the oil and add the eggs. The oil and egg react to create a light finish.
・Oil is unnecessary when frying Chikuwa. Stir-fry the chives before raising the temperature.
・When frying chives, pour oil over the frying pan.
・Do not overcook the chives.
・Mix the scrambled eggs with residual heat.
・Put the sauce on a separate plate without pouring it all over.