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Napolitan ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

pasta : 100g
mushroom : 2 pieces
Wiener : 3
Onions (small) : 1/4 piece
green pepper : 1 piece
ketchup : 4 tbsp
butter : 10g
Salad oil : 2 tsp
salt : Appropriate amount
Grated cheese : a little
Dried parsley : a little

Time required

30minutes

Procedure

1) Cut the material 01:42
Cut the wiener diagonally. Slice the onion. Remove the stones from the mushrooms and cut into 5 mm wide slices. Peppers take seeds and cotton and slice to cut fibers.
2) Make the sauce 03:17
Put the frying pan on the fire and add the vegetable oil. Add a wiener and brown it. Put the onions in a frying pan and when they are soft, reduce the heat to low and add ketchup and mushrooms and fry to remove the acidity. When the ketchup clings to the ingredients, turn off the heat.
3) Boil the pasta 05:26
Boil water in another frying pan and add salt. Twist the pasta lightly. When the pasta is boiled for 1 minute, light the sauce and add butter and peppers and fry. Add lightly drained pasta and stir fry well. Sprinkle grated cheese and dried parsley on a plate and it's done.

Point

Thick pasta is recommended for Napolitan.
Bacon may be used as a substitute for the wiener.
Cut the wiener diagonally because the wider the cross section, the better the taste.
Mushrooms may be replaced with another mushroom.
After putting the pasta in a frying pan, it is better to bake it to give it a savory flavor.