わらび餅（お茶のわらび餅）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 10minutes
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炒め物（キクラゲと卵の炒め物）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
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- 449本
Ingredients
- egg : Three
- キクラゲ : 適量
- chicken stock soup base : 適量
- 油 : 適量
- 塩胡椒 : 適量
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
04:28
Cut the wood ear mushroom into bite-sized pieces.
Beat the eggs. -
2)
heat up
04:48
Put the wood ear mushrooms into the frying pan.
Add the rehydrated wood ear mushroom juice (not listed) and boil.
Heat oil and add eggs.
Add the chicken stock and stir-fry.
Finish by sprinkling with salt and pepper.
Point
・Crack the eggs into a bowl in advance.
・Rehydrate the wood ear mushrooms with water.
・By boiling the wood ear mushrooms in the water (not listed in ingredients), they become soft.
・Do not add too much of the rehydrated wood ear juice (not listed).
・You can substitute your favorite seasonings such as salt and pepper for the chicken stock.
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