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砂肝のごま油アヒージョ|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

  • Gizzard : 200g
  • しめじ : 50g
  • にんにく : 3片
  • (A)塩 : 小さじ1/3
  • (A)味の素 : 5振り
  • (A)黒胡椒 : 適量
  • サラダ油 : 適量
  • ごま油 : 適量
  • (B)塩 : ひとつまみ
  • 小ねぎ : 適量

Time required

20minutes

Procedure

  1. 1) Prepare garlic and shimeji mushrooms 02:42

    Roughly crush the garlic with the belly of a knife and put it in the skillet.
    Cut off the shimeji mushrooms and divide into small bunches.

  2. 2) Cut the gizzard 03:46

    Cut the gizzard in half and make a notch.
    Sprinkle (A) and knead well.

  3. 3) Boil the oil 05:24

    Add the same amount of vegetable oil and sesame oil to the skillet and heat over high heat.
    When the oil is boiling, reduce the heat to low.

  4. 4) 仕上げる 06:32

    しめじ、(B)の塩、砂肝を加えて火を強めて煮る。
    砂肝に火が通ったら、小ねぎと黒胡椒をかけて完成。

Point

・ If you crush the garlic roughly, the scent will come out more.
・ If you make a cut in the gizzard, it will be easier for the fire to pass.
・ If you make a cut in the silver skin of the gizzard, the texture will be softened.
・ Recommended even if you sprinkle shichimi pepper.
・ Gizzards should be cooked well.

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