焼きおにぎり（梅干しと鰹節の焼きおにぎり）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 10minutes
スープ（コーンスープ）｜こういうのでいいんだよ食堂さんのレシピ書き起こしさんのレシピ書き起こし
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Ingredients
- (A) Corn cream can : 1 can (180g)
- (A) water : Equivalent to 1 can of corn cream
- 牛乳 : コーンクリーム1缶と同量
- シチュールー : 1/2箱
- dried parsley : a little
Time required
10minutes
Procedure
-
1)
Melt the roux in the corn cream
00:06
Put (A) in a pan and bring to a boil.
Reduce the heat to low, add the stew roux, and dissolve the roux while stirring. -
2)
add milk
00:38
When the roux melts, add the milk and lightly boil down.
-
3)
finish
00:52
Place on a plate and sprinkle with dried parsley if desired.
Point
・Using stew roux eliminates the need to season with seasonings, making it easy to make.
・After adding the roux, keep stirring during heating so that it does not burn.
・By measuring water and milk using a corn cream can, it is possible to add the same amount without using a measuring cup.
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