唐揚げ（にんにく醤油のバナナ唐揚げ）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 20minutes
Mackerel can curry ｜ MOGMOG STROLL's recipe transcription
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Ingredients
- onion : 1 ball
- King trumpet : 2
- Salad oil : 1 tsp
- Maitake mushroom : 1 pack
- Mackerel can : 1 can
- Cut tomato can : 1 can
- Solid consomme : 1 piece
- Ginger tube : Appropriate amount
- Garlic tube : Appropriate amount
- Curry roux : 2 pieces
Time required
20minutes
Procedure
-
1)
Cut the onions and heat
00:22
Cut one onion into small pieces and heat in the microwave for 6 minutes.
-
2)
Cut the trumpet
00:49
Cut two trumpet mushrooms vertically.
-
3)
Put the vegetable oil in the pan
01:02
Put 1 teaspoon of vegetable oil in a pan and spread it all over.
-
4)
Add onions and fry
01:20
Add the heated onions and fry.
-
5)
Add eringi and maitake mushrooms and fry.
01:50
Add 1 pack of eryngii mushrooms and hand-raised Maitake mushrooms and fry.
-
6)
Add a can of mackerel and loosen
02:28
Add 1 can of mackerel with the juice and loosen until the shape remains.
-
7)
Add canned tomatoes
02:36
Add 1 can of cut tomatoes and mix.
-
8)
Add consomme, ginger and garlic
03:13
Add 1 solid consomme, ginger tube and garlic tube in appropriate amounts.
-
9)
Add curry roux
03:38
Add 2 pieces of curry roux and dissolve.
-
10)
Stew
03:50
Cover the pan and simmer over medium heat for 10 minutes.
Point
Onions are sweeter when heated in the microwave than when they are fried.
Shorten the time to fry by using a microwave oven.
No water is used because it is stewed with the juice of a mackerel can and the water of a tomato can.
By adding a can of mackerel, the stew time is 10 minutes and the finish is rich.
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