炒め物（豚こま肉としめじの炒め物）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
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Boiled egg pasta | Transcription of Sasami Kitchen's recipe
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Ingredients
- egg : 1 piece
- (A)バター : 20g
- (A)醤油 : 小さじ1
- (A)こんぶ茶 : 小さじ1/2
- (B)オリーブオイル : 少々
- (B)パスタの茹で汁 : 大さじ1〜
- (C)粉チーズ : 適量
- (C)黒胡椒 : 適量
- 1.6mmのパスタ : 100g
Time required
20minutes
Procedure
-
1)
Prepare the eggs
00:16
Boil hot water (outside the amount) in a pan.
Add eggs and boil for 6 minutes and 30 seconds while rolling.
Cool with ice water (outside the amount).
Peel the shell while cracking it and exposing it to water or running water. -
2)
Boil the pasta
01:45
Put hot water (outside the amount) and salt (outside the amount) in a pan.
Spread out 1.6mm pasta and put it in.
Boil for 1 minute shorter than the indicated time. -
3)
Make the sauce
02:15
Put (A) and 1 in a bowl.
Loosen 1 with tongs. -
4)
パスタとソースを混ぜる
02:34
Add 2 and (B) and mix quickly.
Add boiled juice (not included in the amount) to adjust the concentration of the sauce. -
5)
盛り付ける
02:56
お皿に4を盛り、(C)をかける。
Point
・ Boiled egg pasta that is simply mixed in a bowl without using a frying pan.
・ Use cold eggs taken out of the refrigerator.
・ Wetting the eggs with water before step 1 can prevent cracks in the shell.
・ In step 1, the boiled eggs are cooled at once with ice water so that the white meat shrinks and the shells become easier to peel off.
・ Add 1% of the salt in step 2 to the hot water.
・ Preheat the bowl in step 3.
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