炒め物（ブロッコリーのシーフード炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
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Udon (chilled udon with summer vegetables and pork) | Miki Mama Channel's recipe transcription
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Ingredients
- Frozen udon : 1 ball (170g-200g)
- Pork (chopped) : 150g
- eggplant : 1/2 (40g)
- Okra : 3 bottles (30g)
- tomato : 1/2 piece (100g)
- (A) Mentsuyu (3 times concentrated) : 3 tbsp
- (A) Ice : 20 pieces (about 250g)
Time required
11minutes
Procedure
-
1)
Cut vegetables
01:00
Cut the eggplant into 1 cm slices.
Remove the okra calyx and make a notch.
Cut the tomatoes into 4 equal pieces. -
2)
Put the ingredients
01:37
Put eggplant and okra in a heat-resistant bowl and spread the pork on it.
In addition, put the frozen udon noodles in the water after dipping them in water. -
3)
Heat in the microwave
01:50
Cover with plastic wrap and heat in a 600w microwave for 7-8 minutes.
Serve in a bowl in order from the top and put tomatoes on it. -
4)
Finish
02:22
Multiply (A).
Point
・ Easy and easy recipe because you just put them in order and heat them in the microwave.
・ By placing the meat on top of the vegetables and heating them, the umami and fat of the meat will soak into the vegetables. The result is delicious as if the vegetables were baked or fried. Also, since the bowl is hot after heating, be careful not to get burned when transferring it from the microwave to the dispenser.
・ Heat in the microwave, and if the meat is not cooked, heat it for 1 minute each.
・ By putting the noodle soup and ice directly into the bowl, the hot udon noodles are heated and diluted with ice, and the thickness is just right when eating. Mentsuyu does not need to be diluted with water.
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