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20minutes
バットに手羽先を乗せ、フォークで刺して全体に穴を開ける。
保存袋に入れる。
舞茸を一口大にちぎって入れる。
手羽先が浸かるまで水(分量外)を入れる。
しっかり空気を抜いて閉じ、冷蔵庫で一晩寝かせる。
ニンニクの根を切り落とし、潰して皮を剝く。
生姜を水でよく洗い、皮のまま輪切りにスライスする。
小松菜を水でよく洗い、根を切り落として、5～6cmに切る。
青ネギを小口切りにする。
1を鍋に入れる。
水を入れる。
ニンニク、生姜、塩を入れ強火で沸騰させる。
あくを取る。
小松菜を入れ、中火で軽く加熱する。
お皿に盛り、青ネギ、黒胡椒を振って完成。
・Adding maitake mushrooms makes the meat tender.
・By making holes with a fork, it becomes easier for the enzymes of the maitake mushrooms to penetrate.
・The time to sleep should be 6 to 10 hours.
・When removing bitterness, use a fine-mesh net or tea strainer.
・For Japanese mustard spinach, it is best to put the stems in first, then the leaves, and then heat.
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
HidaMari Cooking Time required : 100minutes
ちゃぴさんです。 Time required : 25minutes
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Who horse [cooking expert] Time required : 60minutes
syun cooking Time required : 40minutes
Low-carb restaurant / masa Time required : 15minutes
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So,Let's decide today's recipe like hoping lucky draw from fortune telling.
May you come across today's delicious recipes!
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![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
