炒め物（豚ひき肉と春雨の炒め物）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 10minutes
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Pickled egg｜Transcription of Shizuru Channel's recipe by Shusaku Toba
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- 163本
Ingredients
- egg : 6
- (A) Soy sauce : 150ml
- (A) Sugar : 大さじ9
- (A) Vinegar : 大さじ1と1/2
- (A) Water : 150ml
- (B) Oyster sauce : 大さじ1
- (B) Grated ginger : 少々
- 輪切り唐辛子 : 適量
- (C) Onions : 1/2個
- (C) Myoga : 2個
- (C) White onion : 1/2本
- (C) Green onion : 1/2パック
- フライドガーリック : 大さじ3
- フライドオニオン : 大さじ3
- 炒りごま : 大さじ3
Time required
15minutes
Procedure
-
1)
Boil the eggs
02:30
Put the eggs on a ladle in a pot of boiling water.
Boil for 6 minutes and 10 seconds, chill in ice water, and peel. -
2)
Make a pickled sauce
04:02
Put (A) in a heat-resistant container and mix gently.
Add (B) and mix further.
Add fried onion, fried garlic, sliced pepper, chopped (C) and roasted sesame seeds and mix. -
3)
Pickle eggs
10:38
Wipe the egg from 1 with kitchen paper and put it in 2.
Wrap and soak for 12 hours or more to complete.
Point
・ It is delicious even if you add garlic if you like.
・ The pickled sauce is delicious even if you put it on steamed chicken, chilled chicken, or add vinegar to the sauce for dumplings.
・ Do not return the eggs to room temperature, but use them as they are from the refrigerator.
・ When making pickled sauce, it is delicious even if you add chicken glass soup base if you like.
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