あんかけ（干しエビの卵あんかけ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
鍋（塩バターニンニク鍋）｜ギャル曽根公式チャンネル「ごはんは残さず食べましょう」さんのレシピ書き起こし
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Ingredients
- バター : 20g
- ニンニク : 10 pieces
- 白菜 : 半玉
- エリンギ : 2本
- paste : 4個
- すりおろしニンニク : 少々
- 黒胡椒 : 少々
- 豚肉 : 適量
- 水 : 500ml
- (A) Liquor : ひと回し
- (A) Chicken bones : 大さじ2
- (B) salt : 小さじ1
- (B) Mirin : 3回し
Time required
20minutes
Procedure
-
1)
材料を切る
00:39
Thinly slice the butter and 7 cloves of garlic, put them in a pan and turn on the heat.
Cut Chinese cabbage and king oyster mushrooms into appropriate sizes. -
2)
鍋に入れる
02:01
Napa cabbage, king oyster mushroom, paste, water in a pot,
Add (A) and simmer until the core of the Chinese cabbage becomes soft.
Add pork and (B) and simmer further. -
3)
adjust the taste
04:47
Add 3 cloves of garlic to 2.
Finished with grated garlic, black pepper and butter.
Point
・Pork will not lye if it is fried and then put in the pan.
・You can add vegetables of your choice.
・Even if you put garlic and butter in it, it won't be too heavy because it's a pot.
・Mushrooms and seafood also go well with anything.
・It's delicious even if you put rice and cheese in the risotto.
・It goes well not only with rice, but also with pasta.
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