肉詰め（ナスの肉詰め）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
Baba Rice <Robert> Baba's Kitchen Time required : 20minutes
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Mushroom Peperoncino | Marina Takewaki's Recipe Transcription
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Ingredients
- Simeji : Appropriate amount
- エリンギ : 適量
- 舞茸 : 適量
- めんつゆ : 小さじ1
- オリーブオイル : 少々
- 塩 : 少々
- 胡椒 : 少々
- チューブにんにく : お好みで
- 鷹の爪 : お好みで
Time required
20minutes
Procedure
-
1)
Cut mushrooms
01:09
Separate the shimeji mushrooms and maitake bunches. Cut the trumpet mushrooms into pieces that are easy to eat.
-
2)
Add seasoning
02:01
Sprinkle salt, pepper, tube garlic, hawk claws, noodle soup, and olive oil on the mushrooms and mix the whole.
-
3)
Finish
02:29
Wrap and heat in a 600W microwave for 3 minutes to complete.
Point
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 3 to 4 days.
・ Chop the hawk's claws, remove the seeds, and add.
・ Use your favorite mushrooms.
・ You may use raw garlic.
・ Since the juice from mushrooms is rich in dietary fiber, do not throw it away and put it in a storage container.
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