蒸し物（とろろと卵の蒸し物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 7minutes
#Seafood dishes
#Side dishes
#Complimented rice
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煮付け（キュウセンベラの煮付け）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- Kyusembera : 7 animals
- 酒 : 大さじ3
- みりん : 大さじ3
- 水 : 100ml
- 醤油 : 100ml
- 三温糖 : 大さじ2
- 生姜スライス : 5枚
- 白ネギ : 適量
Time required
30minutes
Procedure
-
1)
Prepare the Kyusembera
04:07
Sprinkle salt (not listed) on the cucumber.
Remove the scales with a knife.
Wash with water (not listed).
Cut off the head of the Kyusembera and remove the belly.
Wash with water (not listed) to remove blood. -
2)
make broth
07:08
Add sake and mirin to a frying pan and heat to evaporate the alcohol.
Add water, soy sauce, and brown sugar and mix over heat.
Transfer the broth to a bowl. -
3)
boil
08:25
Arrange the Kyusenbera in the frying pan.
Arrange the ginger slices.
Add the broth until it is covered.
Cover with aluminum foil and bring to a boil, then simmer over medium heat for 10 to 15 minutes. -
4)
白髪ネギを切る
09:44
白ネギを巻いて千切りにする。
水(分量外)に浸ける。 -
5)
仕上げる
10:06
3. Turn off the heat and let it cool.
Arrange on a plate and add 4 to complete.
Point
・You can remove the scales without slipping by sprinkling salt (not listed in ingredients) on the snail.
・Finally, turn off the heat and let it sit to allow the remaining heat to soak in the flavors and make it delicious.
・There is no need to remove the scum while boiling.
-Easy to make with just one frying pan.
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