生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
#Japanese food
#Tofu dish
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豆腐たまご雑炊｜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
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- 17.9億回
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- 2,499本
Ingredients
- 豆腐 : 1丁
- 卵 : 1個
- 水 : 280cc
- 白だし : 大さじ3
- 水溶き片栗粉 : 適量
- 小ねぎ : 適量
Time required
10minutes
Procedure
-
1)
Make soup stock
01:44
Put water and white soup in a pot and light it.
-
2)
Add tofu
02:26
Add tofu to 1 and break.
-
3)
Thicken and add eggs
02:54
Add water-soluble potato starch to 2 and mix, melt the egg and turn.
-
4)
器によそう
03:33
器によそい、小ねぎをのせる。
Point
・ Use 300g of silken tofu.
・ Process 1 Even if you feel that there is a lot of white soup stock, it is just right because the soup stock becomes thin with tofu.
・ Process 2 Tofu should be crushed with a whisk. Use tofu instead of rice.
・ Step 3 Make water-soluble potato starch with 2 teaspoons of potato starch and 4 teaspoons of water. Once the egg is hard, it's done.
・ When changing the taste, add yuzu pepper.
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