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にんにくチャーハン|くまの限界食堂さんのレシピ書き起こし

チャンネル登録者数
63.6万人
再生回数
6,782.6万回
動画数
311本

材料

  • にんにく : 一房
  • 白ネギ : 1本分
  • 卵 : 1個
  • 塩胡椒 : 適量
  • 米油 : 大さじ2
  • 豚小間 : 30g
  • 醤油(合わせタレ) : 小さじ1
  • 酒(合わせタレ) : 小さじ1
  • 鶏ガラスープの素(合わせタレ) : 小さじ1

所要時間

50分

手順

  1. 1) Make a combined sauce 00:58

    Mix the chicken glass soup stock, sake, and soy sauce after a while.

  2. 2) Prepare garlic 01:36

    Cut off the root of the garlic, peel it, and crush it with the back of a knife.

  3. 3) Cut the pig booth 02:20

    Cut the pork booth into small pieces.

  4. 4) ネギを切る 02:33

    ネギを細かく切る。

  5. 5) にんにくを加熱する 03:33

    フライパンに油をひいて、にんにくを入れたら軽く焦げ目がつく程度まで加熱し、にんにくを取り出す。

  6. 6) 豚小間を加熱する 04:47

    フライパンに豚小間を入れて、こんがり焼き色がつくまで加熱する。

  7. 7) ネギを加える 05:13

    フライパンの空いているスペースにネギを入れて弱火で炒める。

  8. 8) ネギ豚小間を加える 06:04

    ご飯にネギ豚小間を回しかけて、塩胡椒を振って混ぜ合わせる。

  9. 9) 具材を混ぜ合わせる 06:49

    フライパンに溶きほぐした卵、ご飯、にんにくを入れてよく混ぜ合わせる。

  10. 10) 仕上げる 08:00

    When the rice is crunchy, add the sauce and mix it further to complete.

Point

・ Cut the green onions as finely as possible.
・ Use salad oil with as little scent as possible.
・ Heat the pork booth well so that it will be chewy.
・ Heat the green onions slowly over low heat so as not to burn them.
・ Cook the rice a little hard.
・ Taste the salt and pepper and adjust the amount.
・ Shake the rice in a frying pan and fry to mix the whole.


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