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鶏豆腐のアヒージョ|くまの限界食堂さんのレシピ書き起こし

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Ingredients

  • 鶏ミンチ : 350g
  • 木綿豆腐 : 350g
  • 卵 : 1個
  • 白だし : 大さじ2
  • 料理酒 : 白だしを含めて150ml
  • 醤油 : 大さじ1
  • 塩 : 適量
  • 舞茸 : 1株
  • しめじ : 1株

Time required

45minutes

Procedure

  1. 1) Make meat 00:28

    Lightly loosen the cotton tofu, put it in a bowl, add minced chicken, salt, soy sauce, and eggs and mix until sticky.

  2. 2) Prepare vegetables 01:45

    Shimeji mushrooms and Maitake mushrooms are loosened by hand. 2mm garlic
    Cut to about the thickness.

  3. 3) Match the seasonings 03:18

    It's white and mixed with cooking liquor.

  4. 4) 出汁を作る 04:04

    フライパンにオリーブオイル、にんにく、鷹の爪、塩を入れて中火で加熱する。

  5. 5) 調味料を加える 05:20

    気泡が出てきたら鷹の爪を取り出し、火を止めて合わせた調味料を入れる。

  6. 6) 長ネギを切る 05:45

    長ネギを小口切りする。

  7. 7) 材料を煮込む 06:17

    Heat the frying pan again and add the meat scooped with a spoon. Put shimeji mushrooms, maitake mushrooms, and hawk claws in an empty space, cover with a lid, and simmer on low heat for about 5 minutes.

  8. 8) 仕上げる 07:45

    火を止めて長ネギを散らして完成。

Point

・ Use your favorite mushrooms.
・ By using two or more types of mushrooms, the taste will be deepened.
・ Mix the meat well until it becomes sticky.
・ Since the taste of white soup is different depending on the manufacturer, use the amount that matches the manufacturer.

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