出汁漬け（オクラとミニトマトの出汁漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
ラーメン（塩ラーメン）｜ だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- (A)Water : 300ml
- (A)おろしにんにく : 3cm
- (A)鶏ガラスープの素 : 小さじ1
- (A)魚粉 : 小さじ1
- (A)みりん : 小さじ1
- (A)白だし : 小さじ1/2
- (A)昆布茶 : 小さじ1/2
- (A)塩 : ふたつまみ
- (A)うま味調味料 : 4振り
- 中華麺 : 1袋
- ごま油 : 大さじ1/2
- ブラックペッパー : 適量
Time required
5minutes
Procedure
-
1)
make salt soup
01:46
Put (A) into the pot.
Heat over medium heat, stir in the seasonings and heat. -
2)
Boil Chinese noodles
02:59
Pour water (not listed) into another pot, heat, and bring to a boil.
Add Chinese noodles and boil until desired firmness.
Drain in a colander and drain. -
3)
Serve
03:14
Pour 1 into a warmed bowl.
Serve 2.
Finished with sesame oil and black pepper.
Point
・In step 1, remove any scum that appears.
-Adding 1/2 tablespoon of lard or chicken oil will make it more delicious.
・A pinch is the amount you pick between your thumb, index finger, and middle finger.
・Fish meal can be substituted with bonito flakes.
・We recommend thin Chinese noodles.
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