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鶏胸肉の豆腐親子丼|ばくばクックさんのレシピ書き起こし

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229本

材料

  • 鶏胸肉 : 150g
  • 木綿豆腐 : 175g
  • 長ネギ : 40g
  • 白菜 : 70g
  • 卵 : 2個
  • 水 : 150ml
  • だしの素 : 小さじ1/3
  • 醤油 : 大さじ2
  • ラカント : 大さじ2
  • 酒 : 大さじ1
  • みつば : 10g
  • 油 : 小さじ2

所要時間

45分

手順

  1. 1) Cut vegetables 00:10

    Finely chop the Chinese cabbage core. Cut the green onions diagonally.

  2. 2) Make minced chicken breast 01:49

    Remove the skin from the chicken breast and put it in a food processor to make minced meat.

  3. 3) Heat minced chicken breast 01:30

    Add oil to a frying pan and heat it, then add minced chicken breast and heat while breaking.

  4. 4) 長ネギを加える 02:14

    長ネギを加えてさらに混ぜ合わせる。

  5. 5) 調味料を加える 02:33

    水、だしの素、ラカント、酒、醤油を入れて混ぜ合わせる。

  6. 6) 木綿豆腐を入れる 03:04

    木綿豆腐を入れて煮込む。

  7. 7) 仕上げる 03:53

    Add about 2/3 of the beaten egg, cover it, and when the white meat has hardened, add the remaining eggs. Serve in a bowl and put the mitsuba on it to complete.

Point

・ If it is troublesome to make minced meat, you may buy minced chicken breast and use it.
・ If you don't have a food processor, you can tap it with a kitchen knife to make it minced.
・ If a lot of water comes out from Chinese cabbage or tofu, remove a small amount.
・ Add your favorite vegetables.


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