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レバニラ風厚揚げ｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Garlic : 1 bundle (100g)
にんにく : 1/2片
厚揚げ豆腐 : 1パック(240g)
(A)醤油 : 小さじ1/2
(A)酒 : 小さじ1
(A)味の素 : 3振り
(A)片栗粉 : 大さじ2
(B)醤油 : 小さじ1
(B)オイスターソース : 小さじ1
(B)創味シャンタン : 小さじ2/3
(B)酒 : 大さじ1
(B)黒こしょう : 適量
サラダ油 : 大さじ1
輪切り唐辛子 : 適量
ラー油 : 適量

Time required

20minutes

Procedure

1) Get ready 00:56
Cut the garlic into 3-4 cm wide pieces and transfer to a bat. Cut the fried tofu into a bowl with a thickness of half length and 1 cm width, add the ingredients of (A), and mix well. Put the peeled and grated garlic in another container, and add the seasoning liquid of (B) and mix.
2) 具材を炒める 03:23
Heat a frying pan and add salad oil. Add seasoned Atsuage and fry well, then add seasoning liquid and entangle. Add the garlic and fry a little, then add the sliced pepper and mix.
3) 盛り付ける 04:40
皿に盛り、輪切り唐辛子を乗せ、ラー油をかけたら完成。

Point

・ Saving recipe using spring vegetables and garlic chives.
・ By adding potato starch to the fried tofu, the entanglement with the sauce will improve.
・ Atsuage is soft and easily crumbles, but you can add the flavor without worrying about it.
・ Since the garlic chives are easy to cook, fry in a short time.