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スープ餃子（豆板醤の麻辣スープ餃子）｜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

冷凍ギョーザ : 12個
にんにく : 2片
長ねぎ : 60g
ごま油 : 大さじ1
豆板醤 : 小さじ2
(A)水 : 350㏄
(A)砂糖 : 小さじ1
(A)鶏がらスープの素 : 小さじ2
(A)醤油 : 小さじ1
(A)オイスターソース : 小さじ1
(A)酒 : 大さじ1
(A)黒コショウ : 適量
いりごま : 適量
ラー油 : 少々

Time required

15minutes

Procedure

1) 下準備をする 01:00
にんにくを潰してみじん切りにする。
長ねぎを小口切りにする。
2) Make soup and boil the ingredients 02:21
Add sesame oil and 1 garlic in a pan and fry.
At first, stir-fry over high heat, and when it pops, turn the heat down to medium, add the chili bean paste, and stir-fry.
When the water is gone, add (A), the green onions from Step 1, and the frozen gyoza dumplings and simmer for 5-6 minutes.
Taste it and if it is too thick, add water (20cc to 30cc) to adjust.
3) お椀に盛り付けをする 06:54
お椀に2を入れ、いりごま、ラー油を入れて完成。

Point

・You can add mushrooms or bean sprouts to your taste.
・Frying the doubanjiang enhances its aroma.
・Because the salt concentration (salt concentration) of the bean sauce varies depending on the manufacturer, it is good to adjust the amount according to the salt concentration.
・If you use frozen gyoza, potato starch is added to attach the wings, so it has just the right amount of richness and thickness.
・If you don't like spicy food, reduce the doubanjiang and add more soy sauce to reduce the spiciness.