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Chukadon|Cooking researcher Ryuji's buzz recipe Transcription of recipe

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材料

  • Pork top : 50g
  • 白菜 : 100g
  • にんじん : 20g
  • 小松菜 : 30g
  • 水煮たけのこ : 30g
  • シーフードミックス : 50g
  • (A)水 : 200c
  • (A)塩 : 小さじ1
  • 乾燥キクラゲ : 3g
  • 熱湯 : 適量
  • うずらの卵 : 3個
  • サラダ油 : 大さじ1
  • 生姜 : 3g
  • ニンニク : 3g
  • 塩胡椒 : 適量
  • ご飯 : 200g〜300g
  • (B)水 : 180cc
  • (B)創味シャンタン : 小さじ1/2
  • (B)醤油 : 小さじ2
  • (B)酒 : 小さじ2
  • (B)オイスターソース : 小さじ2
  • (B)片栗粉 : 小さじ2
  • (B)砂糖 : 小さじ1/2

所要時間

40分

手順

  1. 1) Return the dried wood ear 02:30

    Put the dried wood ear and boiling water back in the container.

  2. 2) Thaw the seafood mix 02:45

    Put the seafood mix and (A) in a container and thaw.

  3. 3) Prepare vegetables 03:08

    Cut the carrot in half and slice it into thin slices.
    Slice the boiled bamboo shoots into thin slices.
    Cut Japanese mustard spinach into 2-3 cm widths.
    Beat the Chinese cabbage with a knife and cut it into pieces.
    Crush the garlic with a knife, peel and chop.
    Finely chop the ginger.

  4. 4) 豚こま肉の下準備をする 05:29

    豚こま肉を細かく切る。

  5. 5) 乾燥キクラゲの下準備をする 06:04

    1を半分に切る。

  6. 6) シーフードミックスの下準備をする 06:15

    Cut the squid in 2 in half.
    Make a diagonal cut.

  7. 7) 餡を作る 06:39

    容器に(B)入れてよくかき混ぜる。

  8. 8) 加熱する 08:04

    フライパンにサラダ油を入れて火にかける。
    ニンニクと生姜を入れて炒める。
    4を入れて炒め、塩胡椒を軽く振る。
    白菜を入れて炒める。
    にんじん、小松菜、水煮たけのこの順に入れる。
    シーフードミックスの水気を切って入れて炒める。
    5とうずらの卵を入れて炒める。
    軽く塩胡椒を振る。
    強火で白菜とにんじんに火が通るまで炒める。
    7をよく混ぜて入れて混ぜる。
    沸いたら弱火にする。

  9. 9) 盛り付ける 11:16

    お皿にご飯を盛り8をかける。

Point

・ You can change the ingredients as long as g matches, but pork and Chinese cabbage are essential.
・ Since (A) has the same salinity as seawater, the texture of the seafood mix improves due to osmotic pressure.
・ In step 3, the Chinese cabbage is cut into small pieces to widen the cross section and allow water to escape, making it easier for the taste to permeate.
・ If the Chinese cabbage leaves are dirty, wash them with water.
・ For ginger and garlic, grated tubes may be used instead of raw.
・ Wash the cutting board after cutting the pork meat because it contains bacteria.
・ You can easily thicken the potato starch by combining it with other seasonings.
・ When using frozen rice, warm it during step 8.
・ In step 8, if the taste of bean paste is strong, add water to adjust.
・ You can add sesame oil if you like.
・ If you like, sprinkle with mustard or chili oil to make it more delicious.
・ If you want to make eight treasures, add thickening.

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