小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
煮物(豆腐と小松菜のめんつゆ煮)|あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Tofu : 1 gun
- 小松菜 : 3株
- 水 : 150cc
- めんつゆ : 80cc
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
00:00
Cut the komatsuna into bite-sized pieces and separate them into stems and leaves.
Cut tofu into bite-sized pieces. -
2)
boil
00:39
Put water and mentsuyu in a pot and add the komatsuna stalks so that they are completely submerged.
Heat over high heat until it boils.
When it boils, add tofu and komatsuna leaves.
Arrange the komatsuna leaves so that they are submerged in the broth.
Boil for 3 minutes on medium heat.
Turn off the heat, cover, and let stand for at least 10 minutes. -
3)
Serve
02:02
Complete by placing 2 on a plate.
Point
・Easy to make recipe for tofu and komatsuna simmered in mentsuyu.
・When placing the tofu in the pot, place them apart so that they do not overlap.
・It's done when the tofu has a light color and the flavor has soaked in.
・If you like, you can add shichimi chili pepper to finish.
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