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【カレーライス】知らないと人生損する|なべのだいどころ。さんのレシピ書き起こし

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動画数
126本

材料

  • Onions (middle) : 2.5 pieces
  • にんじん : 1本
  • 豚肉 : 400g
  • (A)塩こしょう : 適量
  • (A)カレーパウダー : 小さじ1
  • (A)おろしにんにく : 5cmくらい
  • サラダ油 : 適量
  • 塩 : 1g
  • 水 : 1.4ℓ
  • ローリエ(あれば) : 1枚
  • インスタントコーヒー : 小さじ1
  • カレールー : 1箱
  • とんかつソース : 大さじ1
  • きざみパセリ : 適量
  • 福神漬け : 適量

所要時間

45分

手順

  1. 1) Prepare 00:08

    Cut off both ends of the onion with a kitchen knife, cut in half, and peel. Remove the roots and cut vertically.
    Peel the carrots and chop them into small pieces or ginkgo.
    Put (A) in pork and knead well.

  2. 2) Make curry roux 01:58

    Add vegetable oil to a frying pan, add onions and salt, and fry well for about 10 minutes.
    When the onions are colored, add the meat and fry while loosening.
    Add carrots, water and bay leaf and remove the lye.
    Boil for 15 to 20 minutes until the carrots are cooked.
    When the carrots are tender, turn off the heat and remove the bay leaf.
    Make instant coffee and cut in curry roux.

  3. 3) Finish 03:40

    When the curry roux melts, light it.
    Add the pork cutlet sauce and simmer for about 10 minutes while mixing.
    If possible, turn off the heat and let sit for 2-3 hours.
    Serve rice on a plate, sprinkle with roux, decorate with chopped parsley and Fukujinzuke, and complete.

Point

・ The onions may be sliced thinly or thickly.
・ The point is to use a lot of onions.
・ For random cutting, do not change the direction and angle of the knife, and roll the vegetables toward you for about 1/3 to cut them cleanly.
・ Adding seasoning to the meat makes it delicious. You don't have to have curry powder.
・ Fry the onions until they are colored to make them delicious.
・ If you want to add potatoes, add them with carrots in step 2.
・ By adding instant coffee, you can get the richness of the second day.
・ This time, curry roux uses vermond curry (sweet).
・ Be sure to turn off the heat, then add curry roux and melt.
・ If you make it with a Teflon frying pan, the bottom of the pot will not burn easily.

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