目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
Pasta (Pepperoncino) | Transcription of a freelance chef's room recipe
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Ingredients
- pasta : 100g
- ニンニク : 2片(10g)
- パセリ : 適量
- (A)輪切り唐辛子 : 適量
- (A)水 : 400g
- (A)塩 : 2g
- (A)醤油 : 小さじ1
- オリーブ油 : 大さじ3
Time required
10minutes
Procedure
-
1)
cut material
00:12
Chop a clove of garlic and parsley.
Slice a clove of garlic and remove the sprouts. -
2)
heat in a frying pan
01:00
Add 1 garlic and olive oil to a frying pan and fry over medium heat.
When it comes to a boil, turn the heat down to low and heat until it turns light in color.
Add (A) and bring to a boil over medium heat.
Add pasta and cook for the time indicated on the packet.
Add salt (not listed) and parsley and mix.
Lightly heated to complete.
Point
・This pasta can be easily made in one frying pan.
・Remove garlic sprouts as they burn easily.
・In step 2, when you add the pasta to the frying pan, it's a good idea to submerge the pasta in boiling water.
・In step 2, stir occasionally to prevent the pasta from sticking to the frying pan.
・In step 2, if you run out of water halfway through, add an appropriate amount.
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