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炒め物(豆腐チャンプルー)|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • Firm tofu : 350g
  • 豚バラ肉 : 120g
  • もやし : 100g
  • ニラ : 50g
  • サラダ油 : 大さじ1
  • 片栗粉 : 大さじ1/2
  • 塩コショウ : 適量
  • 酒 : 大さじ1
  • (A)めんつゆ : 大さじ1と小さじ2
  • (A)醤油 : 小さじ1
  • (A)黒胡椒 : 適量
  • (A)鰹節 : 1~2g

Time required

15minutes

Procedure

  1. 1) cut material 00:59

    Cut the chives into equal intervals.
    Cut the pork belly into 4 equal parts.

  2. 2) 木綿豆腐を炒める 02:20

    フライパンにサラダ油を入れて強めの中火にかけ、水気を軽く切った木綿豆腐をスプーンで掬って入れる。
    塩コショウをして炒め、水分を飛ばす。

  3. 3) 豚バラ肉の下処理をする 03:15

    豚バラ肉に片栗粉、塩コショウ、酒を入れ混ぜる。

  4. 4) 仕上げる 03:55

    2の木綿豆腐に焼き色が付いたら端に寄せ、空いたスペースに3を広げながら加えて焼く。
    豚バラ肉に軽く火が通ったら全体を混ぜ合わせ、(A)を加えてよく混ぜ合わせる。
    もやしを加えて炒める。
    もやしが軽く軟らかくなったらニラを加えて炒める。
    塩コショウで味を整えたら完成。

Point

・Pork sesame meat or pork loin may be used instead of pork belly.
・If you don't have chives, you can use other leafy vegetables and add garlic for a similar flavor.
・By sprinkling potato starch on the pork belly, the meat juices are trapped and the meat becomes soft.
・First, stir-fry the firm tofu well to evaporate the moisture and make it into grilled tofu.
・If you don't have katsuobushi, you can remove it.

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