お茶漬け（冷やし焼鳥茶漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 10minutes
Mixed pilaf | Recipes transcribed by outdoor cook Sakutaro
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Ingredients
- rice : 2 servings
- Chicken booth : 80g
- Peeled shrimp : 100g
- Pork booth : 80g
- bacon : 80g
- onion : 50g
- carrot : 50g
- Red and yellow paprika : 50g
- Broad beans : 3 (about 15)
- butter : 30g
- Olive oil : Appropriate amount
- Salt and pepper : Appropriate amount
Time required
40minutes
Procedure
-
1)
Prepare the material
00:24
Coarse all ingredients except broad beans.
-
2)
Fry the ingredients
01:02
Soak the oil in a frying pan and melt the butter. When the meat is lightly cooked, add the remaining ingredients, add salt and fry. When the whole is roasted, add rice and fry. After adjusting the taste with salt and pepper, mix it with rice and heat it. Finally, add broad beans and fry. After tasting, add salt if saltiness is not enough.
-
3)
Transfer the pilaf to paella bread
03:53
Heat the paella bread with a bonfire and transfer the pilaf there.
-
4)
Make a fried egg
04:12
Heat the oil in a fried egg pan and drop two eggs. Add a little water and lightly steam to finish.
-
5)
Finish
04:31
Put the fried egg on the pilaf and sprinkle with pepper and olive oil to complete.
Point
・ A recipe for two hot mixed pilaf made with a bonfire.
・ Because it gets hot when cooked on an iron plate, it is also ideal for outdoor cooking in winter.
・ Use the R (curve) of the frying pan to lower the rice from top to bottom, and repeat. Instead of lifting the frying pan, raise and lower it up and down.
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