サラダ（玉ねぎドレッシングのトマトサラダ）｜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 : 25minutes
Curry ｜ Recipe transcription of Arisa's living in Hokkaido
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Ingredients
- onion : 1 piece
- Garlic : 1 piece
- ginger : 1 piece
- carrot : One
- Potatoes : Four
- pumpkin : 1/4 piece
- rice flour : 2 tablespoons
- tomato : Three
- water : 200cc
- Olive oil : 3 tbsp
- salt : Appropriate amount
- (A) Cinnamon : Two
- (A) Cardamom : 6 grains
- (A) Cloves : 5 grains
- (B) Coriander seed : 3 tbsp
- (B) Turmeric : 1 tablespoon
- (B) Cumin : 1 tablespoon
- Soy milk yogurt : Appropriate amount
- Rice : Appropriate amount
- Water (for rice) : Appropriate amount
Time required
40minutes
Procedure
-
1)
Prepare rice
01:45
Cook rice in a clay pot.
-
2)
Cut vegetables
02:26
Finely chop the onions, garlic, ginger, and other vegetables into bite-sized pieces.
-
3)
Fry vegetables
04:16
Add olive oil to a frying pan, add (A) and let it blend in. Fry the onions, garlic and ginger until tender, sprinkle with salt and add tomatoes.
-
4)
boil down
05:32
When the tomatoes are moist, add rice flour, add the remaining vegetables, water, (B), and soy milk yogurt and simmer.
-
5)
Serve
06:33
Serve rice and curry on a plate.
Point
The recipe is vegan and gluten-free.
The video begins with harvesting vegetables.
Adjust the amount according to the size of the tomatoes. Whole tomato cans may be used instead of tomatoes.
In the video, the pumpkin is cut separately from the other vegetables, but it can be done at the same time.
Whole spice (A) is entwined with olive oil, and powder spice (B) is added when water is added and stewed.
In the video, rice is cooked in a clay pot, but you can prepare it in other ways.
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