アイスクリーム（ギリシャヨーグルトといちご味デザートベースのアイスクリーム）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 5minutes
#Japanese food
#Vegetable dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
#作り置き
きゅうりとササミの中華風和え物｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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- Number of Subscribers
- 37.0万人
- Number of View
- 5,644.4万回
- Number of Videos
- 346本
Ingredients
- 乾燥キクラゲ : 1袋
- ササミ : 6本
- キュウリ : 6本
- 生姜 : 適量
- 冷凍オクラ : 1袋（160g）
- 白胡麻 : 適量
- 鷹の爪 : 適量
- 酒（ササミにかける） : 大さじ1
- 砂糖 : 大さじ3
- 塩 : 小さじ2
- 醤油 : 大さじ2
- 中華だしの素 : 小さじ1と1/2
- 酢 : 大さじ3
- 胡椒 : 適量
- ごま油 : 適量
Time required
40minutes
Procedure
-
1)
Return the dried wood ear
17:16
Wash the dried wood ear mushrooms and put them back in boiling water for about 10 minutes.
-
2)
Heat the chicken
17:47
Sprinkle liquor on the chicken, knead it, cover it with kitchen paper, wrap it, and heat it in a 600W microwave oven for 7 minutes.
-
3)
Cut the cucumber
18:55
Cut off the tip of the cucumber and cut it into pieces about 1 cm thick and 6 cm long that are easy to eat.
-
4)
生姜を切る
19:20
生姜を洗い、千切りにする。
-
5)
仕上げる
20:05
Add cucumber, ginger, dried wood ear, hand-raised scissors, frozen okra, sugar, salt, soy sauce, Chinese sauce, vinegar, white sesame seeds, hawk's claws, pepper, and sesame oil to complete.
Point
・ Use the desired amount of dried wood ear mushrooms.
・ Put the scissors in a heat-resistant container so that they do not overlap, and heat them in the microwave.
・ Adjust the heating time of the chicken.
・ Use ginger with the skin on.
・ Thaw frozen okra before use.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about 7 days.
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