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炒りきゅうり｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

キュウリ : 2本
塩 : 小さじ1/4
木綿豆腐 : 1丁
egg : Three
醤油 : 小さじ2
鶏がらスープの素 : 小さじ1
砂糖 : 小さじ1
すりおろしにんにく : 小さじ1
生姜 : 小さじ1
ごま油 : 小さじ2
塩胡椒 : 少々

Time required

45minutes

Procedure

1) 切る 00:34
Take the warts on the outside of the cucumber with the back of a kitchen knife, peel it with a peeler at about 3 places, and cut it into ginkgo biloba about 1 cm wide.
2) 揉み込む 00:54
キュウリをボウルに入れて、塩を加え揉み込み、10分ほど置いておく。
3) Fry tofu 01:18
Add vegetable oil to a frying pan, heat it over medium heat, add cotton tofu to make it slightly larger, remove the water, and fry the tofu.
4) キュウリの水分を飛ばす 02:01
Squeeze the water out of the cucumber and fry the whole to remove more water.
5) 溶き卵を加える 02:40
Bring the ingredients to half of a frying pan, pour the beaten egg into the empty space and heat until it hardens.
6) 混ぜ合わせる 02:58
Make roasted eggs while mixing with chopsticks, and when cooked, mix the whole ingredients.
7) 調味料を加える 03:15
Add soy sauce, chicken soup stock, sugar, grated garlic and ginger and mix the whole.
8) 仕上げる 03:33
Turn off the heat, add sesame oil and salt and pepper, and adjust the taste to complete.

Point

・ Loosen the tofu a little larger.
・ After kneading the salt into the cucumber, leave it for 10 to 20 minutes.
・ If you put it in a storage container, eat it up in about 3 to 5 days.
・ You can eat it as it is, or you can put it on rice and eat it as a bowl.
・ Sprinkle with sesame seeds if you like.