炒め物（鶏むね肉ときゅうりのキムチ炒め）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 15minutes
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カプレーゼ（トマトと水ナスのカプレーゼ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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Ingredients
- フルーツトマト : 1個
- 水ナス : 1/4個
- mozzarella cheese : 1/2個
- エシャロット : 適量
- ニンニク : 適量
- バジル : 適量
- オリーブオイル : ふたまわし
- 塩 : 適量
- 黒胡椒 : 適量
Time required
15minutes
Procedure
-
1)
cut material
04:33
Remove stems from fruit tomatoes and cut into 1/4 wedges.
Cut off the stem of mizunasu and cut into 1/4 wedges.
Cut a garlic clove and rub the cross section into a bowl to transfer the fragrance.
Thinly slice the shallots.
Place in a bowl scented with garlic and rub with salt. -
2)
soften
07:00
When the shallots from step 1 become tender, add fruit tomatoes and mizuna eggplants and mix.
Add mozzarella cheese and basil and mix.
Add olive oil and mix with the ingredients.
Arrange on a serving plate, sprinkle with salt and black pepper to finish.
Point
・Choose fruit tomatoes that are red even to the calyx.
・Shallots can be substituted with onions.
・Because mizunasu is eaten raw, choose fresh ones.
・By rubbing the shallots with salt, the flavor is transferred and the whole is finished deliciously.
・If you like, you can add freshly chopped garlic. If you want to add fragrance, you can rub it on the plate.
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