Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
チリカルボナーラ｜ 料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- 辛ラーメン : 1袋
- ベーコン : 40g
- 卵 : 1個
- バター : 10g
- 粉チーズ : 適量
- 黒胡椒 : 適量
- 水 : 250cc
- 牛乳 : 250cc
- 乾燥パセリ : 適量
Time required
40minutes
Procedure
-
1)
Fry bacon
02:34
Put butter in a frying pan and heat. Add the torn bacon and fry while entwining the butter.
-
2)
boil
03:54
Add water and milk and boil.
-
3)
Add white meat
05:02
Reduce the heat, turn the white meat and stir.
-
4)
Boil the noodles
05:23
Add the included soup, sardines, and noodles and boil.
-
5)
仕上げる
07:07
器に麺、スープを盛り付けたら黒胡椒、粉チーズ、パセリ、卵黄をのせて完成。
Point
・ Bacon is more fragrant when baked.
・ Be careful not to spill milk.
・ When using a shallow pot, turn the noodles over when they come loose and boil them evenly.
・ Peppercorn, grated cheese, and dried parsley should be added in the desired amount.
・ Sprinkle with hot sauce if you like.
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