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名古屋風台湾風ラーメン|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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Number of Videos
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Ingredients

  • Sapporo Ichiban (Shoyu flavor) : 1 bag
  • 豚ひき肉 : 80g
  • ニラ : 1/2束
  • ニンニク : 2片
  • 鷹の爪(輪切り) : 1本分
  • サラダ油 : 大さじ1
  • 水 : 450㏄
  • (A)付属の粉末スープ : 1袋
  • (A)付属のスパイス : 1袋

Time required

15minutes

Procedure

  1. 1) Prepare 01:19

    Cut the chives into 3-4 cm wide pieces.
    Peel the garlic, remove the core and chop it coarsely.

  2. 2) Make soup 01:58

    Heat the pan and add salad oil to warm it.
    Add 1 garlic and minced pork and fry.
    When the color of the minced pork changes, add hawk claws and fry further.
    Add water and boil.

  3. 3) Add dried noodles and garlic chives to finish 03:47

    When 2 boils, add dried noodles and boil for 2 minutes and 30 seconds.
    Reduce heat to low, add (A) and garlic, stir and boil for 30 seconds.
    Serve in a bowl.

Point

・ Arrangement recipe using Sapporo Ichiban (soy sauce flavor).
・ By frying minced pork and garlic, aroma and umami are added.
・ By adding garlic to the finish, the texture remains moderately and the fragrance is enhanced.
・ The amount of hawk's claws may be increased or decreased as desired.

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