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Flamenco Egg | Transcription of cooking researcher Ryuji's buzz recipe

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Number of View
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Number of Videos
1,487本

Ingredients

  • にんにく : 2片
  • 玉ねぎ : 1/4個
  • ソーセージ : 50g
  • (A)オリーブオイル : 大さじ1
  • 鷹の爪 : 2本(水に浸けておく)
  • ホールトマト : 1/2缶
  • コンソメ : 小さじ1
  • 卵 : 2個
  • パセリ : 適量
  • (B)オリーブオイル : 適量
  • バゲット : 適量

Time required

30minutes

Procedure

  1. 1) 下準備をする 02:33

    にんにくは皮を剝いて芯を取り、みじん切りにする。玉ねぎは繊維に逆らい薄くスライスする。ソーセージは薄く斜め切りにする。

  2. 2) 煮込む 04:01

    スキレットに火をつけ、(A)のオリーブオイル・にんにく・輪切りにした鷹の爪を入れ強火で炒める。ソーセージ・玉ねぎを入れ色がつくまで炒め、ホールトマトを潰しながら入れる。コンソメを入れ弱火にし、スキレットの中心に卵を割り入れ煮込む。パセリ・(B)のオリーブオイルをかけ、バゲットを焼いたら完成。

Point

・ A recipe for egg dishes that can be eaten at home in Italy, with tomato sauce and eggs attached to baguettes.
・ Soaking the hawk's claws in water will make it more palatable and prevent it from burning.
・ If you cut it against the onion fiber, the water will come out well.
-You may use a small frying pan instead of the skillet.
・ If you cover it and heat it over low medium heat, it will be ready quickly. If you simmer over low heat for a long time, the sourness of the tomato sauce will fly away and the taste will subside.

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