酢の物（きゅうりとわかめの酢の物）｜料理人設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
Chinese chive tendon rice | Yu you's recipe transcription
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Ingredients
- egg : Four
- Pork (chopped) : About 80g
- Chinese chive : 6
- Shiokosho : Appropriate amount
- Salad oil : 1 tablespoon
- Chicken glass soup : 300cc
- sugar : 2 tablespoons
- Dark soy sauce : 2 tablespoons
- ketchup : 2 tablespoons
- potato starch : Appropriate amount
Time required
15minutes
Procedure
-
1)
Cut the material
00:43
Cut the leek and pork into pieces that are easy to eat.
-
2)
Break the egg
01:05
Break the egg into a bowl and add salt and pepper to dissolve.
-
3)
Stir fry and close with egg
01:19
Add salad oil to a frying pan, fry the pork over low heat, set to medium heat when it is juicy, add leek when the meat is cooked, and season with salt and pepper. Melt the egg, stir it lightly, and when it's half-cooked, bring it together and it's done.
-
4)
Make sauce
02:35
Pour a small amount of chicken glass into potato starch, put the rest in a frying pan, season with sugar, dark soy sauce, and ketchup, and finish with melted potato starch to the desired hardness.
Point
・ If you cut the leek into small pieces and cut the pork into pieces that are easy to eat, they will entangle well with the eggs.
・ When frying pork, cook slowly over low heat.
・ Add salt and pepper to the eggs and stir-fried meat and vegetables to add the seasoning.
・ The amount of potato starch is appropriate. Add to the desired hardness. Melt in advance with a small amount of chicken glass soup.
・ Rice is not included in the ingredients. You can prepare as much as you like.
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