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メンマ|料理教室のBonちゃんさんのレシピ書き起こし

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Number of View
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Number of Videos
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Ingredients

  • Boiled bamboo shoots : 200g
  • ごま油(炒め用) : 大さじ1と1/2
  • 輪切り鷹の爪 : 適量
  • ごま油(仕上げ用) : 適量
  • (A)水 : 50ml
  • (A)砂糖 : 小さじ1
  • (A)酒 : 大さじ1
  • (A)醤油 : 小さじ2
  • (A)半練り中華スープの素 : 小さじ1

Time required

15minutes

Procedure

  1. 1) Cut boiled bamboo shoots 00:35

    Cut the boiled bamboo shoots along the grain into 3-4mm widths.

  2. 2) 茹でる 00:47

    鍋にお湯(分量外)を沸かす。
    沸騰したら1を入れ、約2分茹でる。
    ザルに上げて水気を切る。

  3. 3) 炒める 00:59

    Put sesame oil (for frying) in a frying pan and heat it.
    Add (A) and fry over medium heat until the water evaporates.
    Finally, sprinkle sesame oil (for finishing) and mix to complete.

Point

・By pre-boiling the boiled bamboo shoots, the unique smell can be removed.
・By dividing the sesame oil for stir-frying and finishing, you can create a fragrant finish.
・You can arrange it for rice balls and Japanese-style pasta.
・A versatile dish that can be used as a side dish or as a snack.

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