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冷やし中華|けんますクッキングさんのレシピ書き起こし

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Ingredients

  • Chinese noodle : 1 ball
  • 卵 : 1個
  • きゅうり : 1/2本
  • ハム : 4枚
  • 紅生姜 : 適量
  • (A) Water : 100cc
  • (A) Chicken stock powder : 小さじ2
  • (A) Soy sauce : 大さじ2
  • (A) Vinegar : 大さじ2
  • (A) Sugar : 大さじ2
  • (A) Sesame oil : 小さじ2
  • 塩 : 少々
  • 油 : 少々
  • 辛子 : 適量

Time required

25minutes

Procedure

  1. 1) Make the sauce 00:48

    Add (A) to a bowl and mix.
    Chill in the refrigerator.

  2. 2) Make the egg mixture 03:13

    Crack the eggs into a bowl and mix with the salt.

  3. 3) Frying eggs 03:57

    Heat oil in a frying pan.
    Add half the egg mixture, spread thinly and bake.
    When the edges start to peel, remove to a cutting board.
    Cook the remaining egg mixture in the same way.
    Remove to a cutting board and allow to cool.

  4. 4) 食材を切る 05:44

    きゅうりのヘタを落として斜め薄切りにし、並べて細切りにする。
    ハムを細切りにする。
    3の卵を他の食材の細さに合わせて切る。

  5. 5) 中華麺を茹でる 08:26

    お湯(分量外)に中華麺を入れて茹でる。
    中華麺が透明になったらザルにあけて、流水(分量外)でぬめりをとる。
    氷水(分量外)に入れてしめる。
    ザルにあけて水切りをする。

  6. 6) 盛り付ける 11:01

    器に中華麺を盛る。
    きゅうり、ハム、錦糸卵、ナスの煮浸し(分量外)、紅生姜を盛る。
    タレをかける。
    辛子を添えて完成。

Point

・Amount per serving.
Use cold water.
・The video shows the portion size for two people.
・Use a frying pan with a flat bottom.
・Thin Chinese noodles are used in the video, but you can use whatever you like.
・Boil Chinese noodles until cooked through.

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