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ほうれん草卵巾着｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

ほうれん草 : 1/2束（100g）
人参 : 1/6本（30g）
油揚げ（正方形） : 4枚
卵 : 4個
（A）水 : 200ml
（A）醤油 : 小さじ2
（A）みりん : 小さじ2
（A）だしの素 : 小さじ1
（A）砂糖 : 小さじ1/2

Time required

30minutes

Procedure

1) 野菜の下準備をする 00:38
Cut spinach into 3 cm widths, peel carrots and cut into 2 mm widths.
Put carrots, spinach stems, and spinach leaves in this order in a heat-resistant container.
Cover with plastic wrap and heat in a 600W microwave for 1 minute and 30 seconds.
Rinse with water to remove heat and squeeze out the water.
2) 油揚げに具材を詰める 01:18
油揚げの1辺に切り込みを入れて開く。
熱湯を回しかけて油抜きをして、水気を絞る。
1を四等分して、油揚げの中に詰める。
油揚げに卵を割り入れて、口を爪楊枝で止める。
卵がこぼれないように立てかけて鍋に入れる。
3) 具材を煮て仕上げる 02:37
Put the seasoning of (A) in the pot of 2 and boil it over medium heat.
Cover with a lid and simmer on low medium heat for 10 minutes.
Sprinkle the broth about twice on the way.
Remove the lid and simmer for 5 minutes.
Serve in a bowl and sprinkle with broth to complete.

Point

・ When using rectangular fried tofu, cut it in half.
・ Rolling the chopsticks on the fried tofu makes it easier to open the mouth.
・ Be careful not to get burned when squeezing the water from the fried tofu.
・ Pack vegetables to the corner of the fried tofu.
・ Put 1 egg for each fried tofu.
・ If you prefer half-boiled eggs, you can boil for a total of 10 minutes.
・ If you serve a drawstring purse cut in half, it will look colorful.
・ By adding spinach and carrots, the sweetness will come out and the color will improve.
・ By removing the otoshi buta and simmering, the broth will be boiled and deliciously finished.