魚料理の概念が変わる。下処理いらずで簡単な【鯖缶そぼろ弁当】平日5日分の弁当を作り置き冷凍| おすぎ(管理栄養士)レシピ書き起こし
おすぎ(管理栄養士) Time required : 60minutes
そうめん（卵かけそうめん）｜エプロンさんのレシピ書き起こし
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Ingredients
- そうめん : 100g
- (A) Japanese-style granulated soup stock : 小さじ1/2
- (A) Soy sauce : 小さじ1
- (A) Sesame oil : 小さじ1/2
- (A) Egg : 1個
- にんにく : 1片
- 刻みのり : 適量
- 小ねぎ : 適量
Time required
10minutes
Procedure
-
1)
Make the sauce
00:10
Add (A) and minced garlic to a bowl and mix well.
-
2)
混ぜる
00:48
規定時間茹でて、水でしめたそうめんを加えて混ぜる。
-
3)
薬味を乗せる
01:10
刻みのりと小口切りした小ねぎを乗せたら完成。
Point
・The amount per serving is shown in the video.
-Since it will be eaten raw, use fresh eggs.
・Boil the somen noodles in advance and rinse with water.
・Chop the green onions into small pieces in advance.
・An easy mixed somen recipe that just requires mixing the seasonings and tossing.
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