和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
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Ajillo of cheese | Transcription of the recipe by Ryuji's buzz recipe, a cooking researcher
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Ingredients
- Cheese plain to avoid : Two
- にんにく : 3片
- エリンギ : 1パック
- (A) It's white : 大さじ1
- (A) Olive oil : 適量
- 塩 : 1つまみ
- 輪切り唐辛子 : 適量
- 乾燥パセリ : 適量
Time required
15minutes
Procedure
-
1)
Prepare garlic
02:18
Crush the garlic, peel it and put it in the skillet.
-
2)
Cut the trumpet
02:47
Cut the trumpet mushrooms into round slices, cut the umbrella part in half and put it in the skillet.
-
3)
Cut the cheese to avoid
03:15
Cut the cheese to avoid and put it in the skillet.
-
4)
調味する
03:44
Multiply 3 by (A) and sprinkle with salt and red pepper.
-
5)
火にかける
04:41
最初は強火にかけ、沸いてきたら弱火にする。
-
6)
仕上げる
05:56
火が通ったら乾燥パセルをふる。
Point
・ Use cheese that can be avoided because it melts when ordinary cheese is made into ajillo.
・ For white soup, use 10g of salt per 100ml.
・ Process 4 White dashi is used to add flavor to the trumpet mushrooms. Add enough olive oil to soak the ingredients in half.
・ Process 5 Ahijo is not fried but boiled, so boil it over low heat. Boil for about 5 minutes.
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