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ピラフ｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

Number of Subscribers: 34.7万人
Number of View: 5,931.0万回
Number of Videos: 341本

Ingredients

Rice : 300g
タマネギ : 小1個
ニンジン : 1/2
ハム : 100g
マッシュルーム : 1パック
無塩バター : 50g
ひまわり油 : 10ml
むき海老 : 1 pack
ニンニク : 1片
水 : 350～380ml
鶏ガラスープの素 : 4g
塩 : 1～2g
ローリエ : 1枚

Time required

50minutes

Procedure

1) Get ready 00:16
Finely chop the onions, carrots, mushrooms and ham. Melt the chicken glass soup and water. Measure 2g of salt.
2) Fry the ingredients 01:55
Heat a frying pan and add butter to melt. Add onions and mix, add 1g salt and fry. When the onions are clear, add carrots and fry on low medium heat without burning. When the carrots are cooked, add mushrooms and ham and fry until the mushrooms are scented. Add 2 teaspoons of oil, add rice and fry until the rice is clear.
3) cook 03:19
Add chicken broth and bay leaf to 2 and add 1 g of salt if the taste is not enough. Bring to a boil over high heat, mix from the bottom, cover and cook over very low heat for 20 minutes.
4) 海老を炒める 03:48
3の工程で蓋をして15分経ったら、別のフライパンで海老を炒める。フライパンにニンニクと油を入れ、ニンニクの香りが立ったら海老を入れて強火で3分片面だけ炒める。
5) 仕上げる 04:06
20分炊いたピラフの上に、焼いていない面を下にして海老をのせたら、再度蓋をして20秒程強火にかける。火を止め10分蒸らしたら完成。

Point

・ The basis of pilaf is to cook while letting rice absorb the flavor of vegetables and ingredients such as ham.
・ Since the main character of the pilaf is rice, the size of the ingredients should be as large as possible for a beautiful finish.
・ It is recommended to cut the ingredients into small pieces with a food processor.
・ It is recommended that the mushrooms are white and taut.
・ Cook in a frying pan with a diameter of 26 cm or a deep pot with a diameter of about 21 cm.
・ When cooking in a frying pan, the surface area is large, so water evaporates quickly. Therefore, when cooking, it is better to cook with more water than rice.
・ In the video, 2g of salt was added, but 1g of salt is enough if you like a light taste because it will be finished in a strong taste.
・ Fry the rice as it is without washing it.
・ Wipe off the water with kitchen paper and sprinkle 1g of salt on the peeled shrimp.
・ After adding chicken broth, bring to a boil, mix and cover for 20 minutes, cook on very low heat and steam for about 10 minutes.
・ When cooking with a rice cooker, perform the process up to the process before adding the chicken glass soup in a frying pan, and after frying the rice, transfer it to the rice cooker and cook with about 300 to 320 ml of chicken glass soup.
・ Professional taste recipes that can be done at home.