スープカレー（鶏もも肉と夏野菜のスープカレー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 60minutes
#Meat dish
#Vegetable dishes
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Easy
生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
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- 898本
Ingredients
- ピーマン : 4個
- 豚ロース薄切り肉 : 8枚
- 片栗粉 : 大さじ1
- 塩コショウ : 適量
- (A) Soy sauce : 大さじ1
- (A) Alcohol : 大さじ1
- (A) Mirin : 大さじ1
- (A) Sugar : 大さじ1/2
- 生姜 : 大さじ1/2
Time required
15minutes
Procedure
-
1)
Make the seasoning combination
00:35
Grate the ginger into a bowl.
Add (A) and mix. -
2)
肉巻きを作る
01:13
ピーマンを半分に切ってヘタとワタを取り除く。
豚ロース薄切り肉を並べて、上に軽く片栗粉をまぶす。
ピーマンを上に置き、巻く。
軽く塩コショウを振る。 -
3)
焼く
02:48
フライパンに油(分量外)を引いて火にかけ、2の巻き終わりを下にして並べる。
焼き色がついたら裏返し、両面焼く。
豚ロース薄切り肉に火が通ったら、1を回し入れる。
肉巻きを返しながら全体に絡めたら完成。
Point
- It is a good idea to prepare twice as many thinly sliced pork loin as there are green peppers.
- Fresh ginger tastes better than ginger from a tube, so be sure to use fresh ginger.
- Thinly sliced pork loin will be less likely to come apart if you coat both ends in potato starch.
-If you want to soften the peppers, add the combined seasonings, then cover and steam over low heat.
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