肉巻き（ピーマンのチーズ肉巻き）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
Baba Rice <Robert> Baba's Kitchen Time required : 15minutes
Mapo tofu ｜ Recipe blog's recipe transcription
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Ingredients
- Boiled bamboo shoots : 200g
- Minced pork : 130g
- Maitake mushroom : 1 pack
- Long onion (coarsely chopped) : 10 cm
- Garlic (chopped) : 1 piece
- Ginger (chopped) : 1 tsp
- Doubanjiang : 1 tsp
- water : 1 cup
- miso : 1 tablespoon
- Granule chicken glass soup base : 1 tsp
- Shaoxing wine (sake is OK) : 1 tablespoon
- sugar : 1 tsp
- Oyster sauce : 1 tsp
- Soy sauce : 1 tablespoon
- Green onion (cut into small pieces) : Cut into small pieces
- Sansho : Appropriate amount
- Salad oil : 1 tablespoon
- potato starch : Appropriate amount
- Sesame oil : Appropriate amount
Time required
90minutes
Procedure
-
1)
Cut the material
00:03
Cut the bamboo shoots into pieces that are easy to eat.
-
2)
Combine seasonings
00:08
Mix water, miso, granulated chicken glass soup stock, Shaoxing wine, sugar, oyster sauce, and soy sauce.
-
3)
Fry the ingredients
00:20
Put oil in a frying pan and heat, add garlic, ginger and doubanjiang and fry. When the scent comes out, add minced meat and fry. Add bamboo shoots, and when the oil turns, add Maitake mushrooms and fry further.
-
4)
Season
00:39
Add the combined seasoning and simmer. After boiling, add the green onions and mix. Thicken with water-soluble potato starch and scent with Japanese pepper and sesame oil.
-
5)
Arrange
00:53
Serve in a bowl and sprinkle with green onions to complete.
Point
・ Bamboo shoot preparation
① For bamboo shoots, wash the skin clean with a scrubbing brush, cut off the tips diagonally, and prepare the part of the stock.
② Make a vertical cut, put a handful of rice bran and 2 or 3 red peppers, cover with a lid and boil.
③ Boil for 40 minutes to 1 hour, stick a skewer and pass. Let it cool completely in the boiled juice.
・ Remove the stones from Maitake mushrooms and loosen them into a size that is easy to eat.
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