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ポタージュ(桜島大根のポタージュ)| かごっまおごじょさんのレシピ書き起こし

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Number of View
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Number of Videos
493本

Ingredients

  • 桜島大根(皮を剥いた状態) : 200g
  • バター : 10g
  • (A)絹豆腐 : 1/2丁(150g)
  • (A)水 : 200ml
  • (A)顆粒コンソメ : 大さじ1
  • 豆乳 : 400ml
  • 塩 : 小さじ1/2
  • 桜島大根の葉 : 少々

Time required

20minutes

Procedure

  1. 1) heat the material 00:16

    Peel the skin of Sakurajima radish and slice it thinly.
    Heat the butter in a pan and fry the Sakurajima radish.
    Add (A), cut the silken tofu into appropriate sizes with chopsticks, and heat for 10 minutes.

  2. 2) 桜島大根の葉の下処理をする 00:47

    桜島大根の葉を小さく刻み、塩もみして水気を絞る。

  3. 3) put in a mixer 01:00

    When the daikon radish from step 1 becomes soft, put it in a mixer.
    Return to the pot, add soy milk and salt, and heat over low heat without boiling.
    When it warms up, pour it into a bowl and place 2 on top to complete.

Point

・寒い日におすすめの一品。
・動画内では4人分の分量を紹介しており、1人分110.4kcalである。
・ミキサーにかける時は、熱いので注意する。
・ミキサーは、鍋の中でブレンダーを使用してもよい。
・豆腐と豆乳を入れる事でクリーミーに仕上がる。

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