スープ（なめこの酸辣湯）｜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
Cooking expert Ryuji's buzz recipe Time required : 10minutes
Egg tomato udon ｜ 쿠킹 하루 Cooking Haru's recipe transcription
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Ingredients
- Ripe tomatoes : 1 piece
- egg : 2 pieces
- Tomato spaghetti sauce : About 220g
- Boiled udon : 1 bag
- water : 50-70 ml
- Green onion : One
- Salt (for egg liquid) : 1/2 teaspoon
- Cooking oil : Appropriate amount
- Peeled shrimp : 8 tails
- Salt or herbal salt : Appropriate amount
- Red pepper : 1/2 tbsp
- parsley : Appropriate amount
Time required
20minutes
Procedure
-
1)
Cut the ingredients
00:07
Cut off the calyx of the ripe tomatoes and cut them into pieces that are easy to eat.
Cut the green onions into small pieces. -
2)
Make scrambled eggs
00:28
Break the egg into a container, add salt and dissolve.
Add cooking oil to a frying pan and heat over low to medium heat.
Pour in the egg liquid, bake it, and take it out. -
3)
stir fry
01:05
Add tomatoes and fry, add peeled shrimp and fry further.
Add salt or herb salt and fry. -
4)
Boil
01:40
Add tomato spaghetti sauce and simmer while mixing.
Add red pepper and parsley and mix, add water and mix further.
Add udon and simmer while mixing and loosening. -
5)
Finish
02:45
Add scrambled eggs to 4 and mix.
Finish by sprinkling green onions.
Point
・ Add bacon, ham, chicken, etc. in addition to the peeled shrimp for a more delicious finish.
・ Adjust the amount of tomato spaghetti sauce and water according to the amount of water in the tomato.
・ People who are not good at spicy foods and children do not need to add red pepper.
・ Excellent compatibility with rice.
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