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塩スープ|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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343.0万人
再生回数
7.5億回
動画数
1,033本

材料

  • ニンニク : 2片
  • 白菜 : 1/4個(550g)
  • えのき : 200g
  • ニンジン : 1本(120g)
  • 木綿豆腐 : 350g
  • 長ネギ : 1本(120g)
  • ニラ : 100g
  • chicken fillet : 250g
  • ごま油 : 大さじ1
  • (A)水 : 800cc
  • (A)酒 : 50cc
  • (A)鶏ガラスープ : 大さじ2
  • (A)白だし : 大さじ2
  • (B)片栗粉 : 小さじ1と1/2
  • (B)塩こしょう : 適量
  • (B)酒 : 大さじ1
  • 塩 : 小さじ1/4
  • 黒こしょう : 適量

所要時間

30分

手順

  1. 1) fry garlic 02:33

    ニンニクは、潰して芯を取り、みじん切りにする。
    フライパンにごま油を入れ、みじん切りにしたニンニクを入れて炒める。

  2. 2) stir fry vegetables 03:10

    白菜は芯を落とし、千切りにする。
    1で炒めたニンニクの香りが立ってきたら、切った白菜を加えて炒める。
    えのきは石づきを落として3等分に切り、ほぐしながらフライパンに加える。
    ニンジンを半分に切り、さらに薄く切ったものをフライパンに加える。

  3. 3) add firm tofu 05:50

    2のフライパンに、木綿豆腐を適当な大きさに切って加える。

  4. 4) 味付けをする 06:24

    3のフライパンに(A)の材料を入れ、蓋をせずに10分煮込む。

  5. 5) cut spring onions and chives 07:27

    長ネギは根元を落とし、半分に切ってから斜めに切る。
    ニラを3、4cm幅に切る。

  6. 6) prepare the chicken fillet 08:13

    Slice the chicken fillet diagonally.
    Add (B) to the cut chicken tenders and rub.

  7. 7) finish 09:34

    Add chicken tenders to the frying pan from step 4.
    Add more spring onions.
    Check the taste, add salt and black pepper.
    Add chives in order of stems and leaves to complete.

Point

・You can also use chicken breast, but don't use skin because it's high in calories.
・Because Chinese cabbage loses its bulk when stir-fried, you can add plenty of it.
・Mushrooms have almost no sugar, so it's good to put them in.
・Fat-burning soup is a soup that contains a lot of vegetables and is low in fat and sugar.
・Because you shouldn't take too much sugar, use vegetables that contain sugar.
・It is recommended to replace the fat burning soup once a day.
・Tofu is rich in protein and contains almost no fat.
・You don't have to worry about the shape of the tofu as it will crumble while mixing.
・By adding sake, the aroma and umami are added.
・Because the umami of vegetables is not enough, add chicken stock and white soup stock.
・The green onion adds flavor to the soup.
・You can remove the streaks from the chicken tenders if they bother you, but they won't bother you much once they're boiled.
・By adding potato starch to the chicken fillet, it locks in moisture and does not dry out.
・Delicious with chili oil and yuzu pepper.

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