新玉葱は「水だけ」で煮込め、放り込んで煮るだけの【玉鍋】が旨すぎる｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 45minutes
#Seafood dishes
#pasta
#Soup / soup
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Boiled capitulum mitella, miso soup, pasta | Kimagure Cook's recipe transcription
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Ingredients
- Capitulum mitella : Appropriate amount
- Salt (for boiling salt) : Appropriate amount
- soy sauce : Appropriate amount
- miso : Appropriate amount
- Olive oil : a little
- White wine : Appropriate amount
- pasta : 1 serving
- Garlic : 1 side
- Chili : One
- Salt (for pasta) : a little
- Small green : Appropriate amount
Time required
60minutes
Procedure
-
1)
Preparation
02:30
Wash the capitulum mitella cleanly. Wash more cleanly for miso soup.
-
2)
Boiled in salt
03:26
Boil water in a pan, add salt and soy sauce, add capitulum mitella, and boil for 10 minutes. Take lye diligently. When it is boiled, take it in a colander. Peel off the skin-like part of the lychee and remove the barnacles.
-
3)
miso soup
05:33
Rinse with water again, put capitulum mitella in a pot with water, and boil while removing the lye. When it is boiled and the lye is removed, turn off the heat and add the miso.
-
4)
pasta
06:48
Boil the pasta. Put olive oil in a frying pan, chop the garlic, chop the peppers and light. When the scent comes out, add capitulum mitella, salt and add white wine. Add the boiled pasta and boiled juice and entangle them. Turn off the heat until the soup remains, and sprinkle onions on a plate.
Point
When washing the capitulum mitella, rub the capitulum mitellas together to remove the dirt.
When you take the lye, it is better to put it in front of you.
The barnacles are edible but not very tasty, so you should take them.
Capitulum mitella has a lot of soup stock, so you can use less miso.
Pasta is like a clam vongole, but it is easier to eat than clams because you don't have to remove the shell.
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