Butter chicken curry ｜ Tenu Kitchen's recipe transcription
Tenu Kitchen Time required : 10minutes
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炒め物（ピーマンの炒め物）｜ちゃらりんこクックさんのレシピ書き起こし
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材料
- ピーマン : 5個(約200g)
- ニンニク : 1片
- 塩 : ひとつまみ
- 油(炒め用) : 大さじ1
- 油 : 適量
- 輪切り唐辛子 : 少々
- 花山椒 : 3～4粒
- (A) Liquor : 大さじ1
- (A) Soy sauce : 小さじ2
- (A) Chicken bone soup base : 小さじ1
- (A) Oyster sauce : 小さじ1
- (A) Pepper : 少々
所要時間
20分
手順
-
1)
cut material
00:29
Cut the peppers in half lengthwise.
Remove seeds and slice lengthwise.
Crush the garlic and mince it.
Put the garlic, sliced chili peppers, and Hanazansho in a bowl. -
2)
make seasoning mix
02:34
Mix (A).
Put peppers and salt in a bowl and mix lightly. -
3)
stir fry
03:48
Add oil (for frying) and green peppers to a frying pan and fry over high heat.
When lightly fried, remove the peppers.
Add oil, garlic, round-cut red pepper, and Hanazansho to a frying pan and fry over low heat.
Put back the peppers, add 2 and fry.
Finished on a plate.
Point
・Cut the peppers lengthwise to make them more crunchy.
・If you don't like the skin of green peppers, peel the thin skins or cut them sideways for a softer finish.
・By rubbing the green peppers with salt before frying, the fishy smell can be suppressed.
・When frying only the green peppers first, lightly fry them to the extent that they are coated with oil.
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