正直、米一合は余裕です。ツナ缶の旨味で煮る大根の煮物がヤバすぎる｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 40minutes
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ささみのツナ風油煮｜ 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
- Scissors : 3 bottles (about 200g)
- ニンニク : 3片
- 塩 : 小さじ1/3(2g)
- 味の素 : 4振り
- 黒胡椒 : 適量
- オリーブオイル : 適量
- 輪切り唐辛子 : 適量
- 乾燥パセリ : 適量
Time required
25minutes
Procedure
-
1)
Prepare for garlic
01:41
Crush the garlic with a knife, peel and remove the core.
-
2)
Prepare for scissors
02:03
Put the scissors in a bowl, sprinkle with salt and knead.
Sprinkle Ajinomoto and knead.
Sprinkle black pepper and knead. -
3)
Boil
03:18
Put olive oil in a small pot to a height of 1 cm from the bottom and heat it over high heat.
Add 1 and bring to a low heat.
Put 2 in.
Add the sliced pepper.
Boil over low heat and cook.
Turn it over when 2 is cooked.
Boil on low heat for 5-6 minutes. -
4)
容器に入れる
04:42
耐熱の保存容器に3を全部入れる。
乾燥パセリを振る。
Point
・ Recipe of tuna-style oil boiled with scissors that goes well with rice and bread.
・ The amount of salt should be 1% of the amount of scissors.
・ Use Ajinomoto as you like. Bring out the umami of the scissors by using Ajinomoto.
・ When adding black pepper in step 3, you may add basil or oregano and arrange it.
・ During step 4, make sure that the scissors are cooked.
・ Can be stored refrigerated for about 5 days.
・ It will be more delicious if you eat it with salt or soy sauce.
・ You can enjoy it even if you put it on rice and sprinkle soy sauce and small onions on it.
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