アイス（液体デザートベースのアイス）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 10minutes
Minced boiled eggs | Recipe transcription from Kuma no Genkai Shokudo
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Ingredients
- 卵 : 6個
- 鶏むねひき肉 : 100g
- ニラ : 1/2束
- 長ねぎ : 7～8㎝
- (A)醬油 : 大さじ2
- (A)みりん : 大さじ2
- (A)酒 : 大さじ2
- (A)いりごま : 大さじ1
- (A)すりおろしにんにく : 小さじ1/2
- (A)すりおろし生姜 : 小さじ1/2
Time required
30minutes
Procedure
-
1)
make preparations
00:24
Boil water (not listed) in a pot.
While the water is boiling, add (A) to another pot and mix.
Cut the chives into 2cm pieces.
Finely chop the green onions.
Add the ground chicken to the pot containing (A) and break it up with a spatula. -
2)
make pickle sauce
02:27
When the water comes to a boil, add the eggs and boil for 7 and a half minutes.
Heat the dipping sauce pot from step 1 over medium heat.
When it comes to a boil, simmer for 2 to 3 minutes, stirring occasionally with a spatula.
Add the chives and green onions and simmer for another minute, stirring. -
3)
pickle
03:41
Once the eggs in step 2 are boiled, peel the eggs.
Place the boiled eggs in an airtight storage bag.
Put 2 into it, seal it, cool it in the refrigerator, and it's done.
Point
・Since the minced meat will be cooled, it is best to use ground chicken breast with less fat.
・When boiling eggs, use cold eggs straight from the refrigerator.
- To peel an egg, crack the shell, peel off a little of the skin, and return it to water. Water will get between the shell and the egg, allowing you to peel it cleanly.
・You can store the dipping sauce in a storage bag while it is still hot.
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