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[Low-carbohydrate] Tofu lasagna | Transcription of Bakuba Cook's recipe

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Ingredients

  • onion : 1/4 piece
  • えのき : 1/2パック
  • 鶏ひき肉 : 150g前後
  • 木綿豆腐 : 150g〜200g
  • ピザ用モッツァレラチーズ : 30g
  • ケチャップ : 大さじ1
  • 中濃ソース : 大さじ1
  • 胡椒 : ひとつまみ
  • オリーブオイル : 小さじ1/2

Time required

40minutes

Procedure

  1. 1) Cut vegetables 00:15

    Finely chop the onions. Cut the enoki mushrooms into small pieces and loosen them by hand.

  2. 2) Fry the onions 00:43

    Add olive oil to a frying pan, add onions and fry.

  3. 3) Add minced chicken 01:06

    Add minced chicken and fry until cooked.

  4. 4) ミートーソースを作る 01:23

    えのき、ケチャップ、中濃ソース、胡椒を入れて全体を混ぜ合わせる。

  5. 5) 木綿豆腐を加熱する 02:06

    木綿豆腐を食べやすい大きさに切り、キッチンペーパーを巻いて600Wの電子レンジで2分加熱する。

  6. 6) 仕上げる 02:37

    耐熱容器に木綿豆腐、ミートソース、モッツァレラチーズの順に重ねて、トースターでチーズが溶けるまで加熱したら完成。

Point

・ Vegetables may be added to your favorite vegetables in addition to onions and enoki mushrooms.
・ Use your favorite cheese.
・ Drain the cotton tofu while making the meat sauce.
・ Use minced chicken without skin.
・ If you want to drain the cotton tofu well, wrap it in kitchen paper, put a weight on it, and heat it in the microwave.

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