パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
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和え物（もやしとメンマのナムル）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
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Ingredients
- もやし : 1袋
- メンマ : 50g
- (A) Chicken soup base : 小さじ2/3
- (A)White sesame : 小さじ1
- (A) Soy sauce : 小さじ1/2
- (A) Sesame oil : 大さじ1
- (A) Garlic tube : 2㎝
- (A) Black pepper : 適量
- (A) Chili oil : 適量
Time required
10minutes
Procedure
-
1)
Preparation of bean sprouts
00:35
Place the sprouts in a bowl and heat in the microwave for 3 minutes.
Expose to water and drain. -
2)
season it
00:43
Return 1 to the bowl and add the menma.
Add (A) and mix.
Finish by placing on a plate.
Point
・Use seasoned menma.
・Use a 600W microwave.
・When heating the bean sprouts in step 1, use a heat-resistant bowl, and if using a 500W microwave, add 3 minutes and 36 seconds.
・Once the bean sprouts have cooled, squeeze out the water. Be careful as the finish will be thin if any water remains.
・Tear the menma from step 2 and add it.
- If you feel the taste is bland, add salt to adjust.
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