焼き飯（海鮮焼き飯）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 10minutes
スパゲッティ（ひき肉のスパゲッティ）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- パスタ : 100g
- 挽肉 : 90g
- 玉ねぎ : 60g
- ニラ : 30g
- にんにく : 2片
- オリーブオイル : 大さじ2
- 酒 : 大さじ2
- しょうゆ : 小さじ1
- 塩コショウ : 適量
- 茹で汁 : 80ml
- 水(パスタ用) : 1L
- 塩(パスタ用) : 10g
- コショウ : 適量
Time required
-20minutes
Procedure
-
1)
cut the ingredients
00:21
玉ねぎはみじん切りにする。
ニラは1cm幅に切る。
にんにくは芽を取ってみじん切りにする。 -
2)
make the sauce
01:27
Heat a frying pan over medium heat, heat the oil (not listed), and then add the minced meat.
Season with salt (not listed) and grill, pressing down with a spatula so that the minced meat remains in chunks and browns.
Once the surface is browned, take it out.
Lightly wipe off the oil from the frying pan, add olive oil, onion, and garlic, and season with salt (not listed).
Fry over medium heat until lightly browned.
Add the ground meat that you took out and the chives, sprinkle with salt and pepper, and stir-fry.
Add sake and soy sauce, and stir-fry while breaking up the minced meat. -
3)
パスタを茹でる
03:05
Boil water (for pasta) in a pot, add salt (for pasta) and boil the pasta.
Boil for 30 seconds. -
4)
パスタと混ぜ合わせる
03:19
パスタのゆで汁をソースに加え、軽く混ぜて味を調整する。
パスタを加えてソースを絡める。 -
5)
盛り付ける
03:43
お皿に盛り、コショウを振って完成。
Point
・A dish where you can feel the aroma of ground meat and the sweetness of vegetables.
- Ground meat becomes fragrant by grilling it until it becomes brown.
・When grilling ground meat, it doesn't have to be completely cooked as long as it's browned.
・Sprinkle pepper on top to bring out the flavor even more.
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