煮物（じゃがいもとコーンのバター煮）｜エプロンさんのレシピ書き起こし
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Japanese style peperoncino of lotus root and oil sardine ｜ Party Kitchen ――Recipe transcription of party kitchen
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Ingredients
- Oil sardine : 1 can
- Macrophyll : 6 sheets
- Lotus root : 100g
- Garlic : 2 pieces
- Spaghettini : 160g
- Olive oil : 6 tbsp
- salt : Small amount
- Eagle talon : One
- Dark soy sauce : 2 tsp
Time required
40minutes
Procedure
-
1)
Prepare
00:09
Cut the perilla into julienne.
Peel the lotus root, slice it into thin slices using a slicer, and soak it in vinegar water to remove the lye.
Crush the garlic with the back of a kitchen knife and chop it roughly. -
2)
Make the sauce
00:35
Heat olive oil, garlic, salt and lotus root in a frying pan over low heat.
Add the degreased oil sardine and hawk's claws while tearing them, and heat on low heat for about 10 minutes. -
3)
Boil the spaghetti
01:05
Add salt to the spaghetti and boil for 9 minutes.
-
4)
Finish
01:14
Add the boiled spaghetti juice (about 1/2 cup) to 3 and add the boiled spaghetti.
Sprinkle dark soy sauce and entangle with the whole. -
5)
Serve
01:30
Serve pasta on a plate and top with shredded perilla leaves.
Point
・ Lotus root contains ingredients that have the effect of suppressing runny nose and sore throat. In addition, EPA / DHA contained in oil sardine has effects such as allergic action and anti-inflammatory action, so it is a recipe that has the effect of relieving the symptoms of pollinosis.
・ Crush the garlic and then chop it to make the scent stand out.
・ Adjust the boiling time of spaghetti depending on the product.
・ Adjust the spiciness by adjusting the amount of hawk claws.
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