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豆板醤を使わない【塩麻婆豆腐】|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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動画数
874本

材料

  • (A)ごま油 : 小さじ2
  • 豚ひき肉 : 120g
  • にんにく : 5g
  • 生姜 : 5g
  • 木綿豆腐 : 300g
  • 水 : 200cc
  • 創味シャンタン : 小さじ1
  • 塩 : 小さじ1/3
  • 黒コショウ : 適量
  • 酒 : 大さじ1と1/2
  • 片栗粉 : 小さじ2
  • 柚子胡椒 : 小さじ2
  • 長ネギ : 1/3本(40g)
  • (B)ごま油 : 適量

所要時間

30分

手順

  1. 1) 材料を切る 01:52

    長ネギと生姜をみじん切りにする。
    にんにくの芯を取り除き、みじん切りにする。

  2. 2) フライパンで焼く 02:59

    フライパンにごま油(A)をひいて温め、豚ひき肉を入れて焼く。
    豚ひき肉に焼き目がついたら、にんにくと生姜を加えて炒める。
    香りが出たら火を止める。

  3. 3) 木綿豆腐を茹でる 04:07

    Put 1 liter of water in a pan and bring to a boil, then add about 1 teaspoon of salt (not included in the amount).
    Cut cotton tofu into appropriate size, put in hot water, and bring to a boil again.

  4. 4) フライパンで煮る 05:17

    Add water and Somi shokuhin to the frying pan of 2 and light it.
    Add salt and black pepper.
    Drain the cotton tofu from 3 and simmer.

  5. 5) 調味料を混ぜる 06:12

    Put sake, potato starch and yuzu pepper in a container and mix well.

  6. 6) とろみをつけて、仕上げる 06:51

    4の火を弱めて、5を入れてすぐに混ぜる。
    全体にとろみがついたら火を強くして、長ネギを入れて混ぜる。
    器に盛り付けて、ごま油(B)をかけて完成。

Point

・ When chopping green onions, make cuts on the front and back to make it easier to cut.
・ You can use the garlic core, but be careful not to burn it.
・ If you grill the minced pork, the texture will improve and it will become fragrant.
・ Boiled cotton tofu makes it harder to boil and improves the texture.
・ Mix seasonings while boiling in a frying pan.
・ Be careful because the salt concentration of yuzu kosho varies depending on the product.
・ If you add potato starch over high heat, it will harden, so use low heat when adding it.
・ If it becomes too thick, adjust it with water.
・ Use Yuzu Kosho for a nice scent.
・ It is delicious even if you sprinkle Japanese pepper or Japanese pepper.

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