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そうめん(冷やし明太クリームそうめん)|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • (A)豆乳 : 150cc
  • (A)鶏がらスープの素 : 小さじ1
  • (A)顆粒だし : 小さじ1/3
  • (A)オイスターソース : 小さじ1/2
  • (A)塩 : ひとつまみ
  • (A)明太子 : 20g
  • (A)おろしにんにく : 3g
  • (A)オリーブオイル : 大さじ1
  • そうめん : 100g
  • 酢 : 小さじ2
  • 刻みのり : 適量
  • 小ネギ : 適量

Time required

10minutes

Procedure

  1. 1) スープを作る 02:40

    丼ぶりに(A)を加えてよく混ぜる。
    冷蔵庫で冷やしておく。

  2. 2) 茹でる 05:37

    鍋にお湯を沸かす。
    沸騰したら酢を加えて、そうめんを入れて茹でる。
    茹で上がったらざるにあけて流水で洗う。
    氷水で締め、水気を切る。

  3. 3) 和える 07:35

    1に2を入れ、良く和える。
    小ネギ、刻みのり、トッピング用の明太子を添えて完成。

Point

- Remove the skin from the mentaiko and reserve a little for topping.
After boiling, rinse under running water and chill in ice water to give them a chewy texture and make them more delicious.
-Adding Tabasco to change the flavor makes it delicious.
- Adding vinegar to water when boiling will firm up the noodles and make them easier to swallow.
- When washing with running water, rinse thoroughly to remove the acidity of the vinegar.

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