アイスクリーム（ミルクアイスクリーム）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 20minutes
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Mabo-Harusame ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Vermicelli : 56g
- Minced pork : 120g
- Chinese chive (cut into 3 cm width) : 1/2 bundle
- oil : 1 tablespoon
- Chopped garlic : 1 tsp
- Chopped ginger : 1 tsp
- Doubanjiang : 1 tablespoon
- Tianmian sauce : 1 tablespoon
- water : 200cc
- Liquor : 1 tablespoon
- Soy sauce : 1 tablespoon
- sugar : 1 tablespoon
- Sesame oil : 1 tsp
Time required
7minutes
Procedure
-
1)
Boil vermicelli
00:47
Boil the vermicelli in boiling water for 2 minutes. Open in a colander and wash with water.
-
2)
Fry the ingredients
02:20
Add oil to a frying pan, add minced meat, garlic and ginger and fry.
When cooked, add Doubanjiang and Tianmian sauce and stir fry. -
3)
Season
03:50
When the scent comes out, add water, vermicelli, sake, soy sauce, and sugar and boil.
Add water-soluble potato starch, and when thickened, add leek, fry quickly, and add sesame oil to complete.
Point
・ When returning the vermicelli, it is better to turn off the heat for 2 minutes when it boils and then return it to a slightly harder finish, rather than 2 minutes while boiling so as not to make it too soft.
・ When stir-frying after adding Doubanjiang and Tianmian sauce, it is important to stir-fry until the aroma comes out.
・ When adding water-soluble potato starch, add it little by little while observing the thickening.
・ For those who prefer spicy food, it is delicious to change the last sesame oil to chili oil.
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