Chibikaba Cooking Chibikaba Cooking Time required : 40minutes
- Pasta (1.4mm) : 200g
- にんにく : 2片
- 玉ねぎ : 1/8個
- バナメイエビ : 140g
- トマト缶(ダイスカット) : 200g
- (A) Water : 480cc
- (A) Red pepper (sliced) : ひとつまみ
- (A) Consomme : 8g
- (A) Honey : 6g
- (A)塩 : ひとつまみ
- 生クリーム : 20g
- (B) Dried basil : ひとつまみ
- (B) Butter : 10g
- オリーブオイル : 大さじ1.5
- 粗挽き黒こしょう : 適量
Remove the spines from the shrimp and cut them in half.
Coarsely chop the onion and finely chop the garlic.
Add the olive oil and garlic to a frying pan and heat over high heat.
Once the garlic has turned brown, add the onions and shrimp, lightly sprinkle with salt (not listed), and increase the heat.
After frying until the color of the surface of the shrimp changes, take out only the shrimp.
make the sauce
Add the canned tomatoes to the frying pan from Step 2 and fry while lightly evaporating the moisture.
When the water evaporates, add (A), and when it boils, add the pasta and boil for 5 minutes and 10 seconds.
Add fresh cream when there is 1 minute remaining until the water is ready to boil.
After boiling, add (B) and mix, then put back the shrimp from step 2.
When the butter melts, place it on a plate and finish with coarsely ground black pepper.
・Ingredients are for 2 servings. For one serving, use 320cc of water.
Add olive oil before heating.
・If you heat the shrimp too much in step 2, the finished product will become tough, so be careful.
・Fry the canned tomatoes until just before the pulp crumbles.
・When you boil the pasta, switch the inside and outside of the pasta halfway through so that it boils evenly.
・Adjust the amount of honey according to the type of canned tomatoes.
・After boiling, check the taste and adjust the taste with salt (not listed).
・If there is a lot of moisture, skip it until it is just right.
・It is recommended to arrange pasta, ingredients, and sauce in that order, and then sprinkle coarsely ground black pepper.
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