肉詰め（ナスの肉詰め）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
Baba Rice <Robert> Baba's Kitchen Time required : 20minutes
Chinese soup | Transcription of Kagomma Ogojo
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Ingredients
- Japanese leek : One
- water : 1 liter
- Chicken glass soup base : 3 tbsp
- 卵 : 2個
- (A) Salt : 1/2 teaspoon
- (A) Pepper : 少々
Time required
10minutes
Procedure
-
1)
Prepare for white onions
00:11
Cut all the white onions into small pieces.
-
2)
Prepare the eggs
00:51
Break the egg into a bowl and melt.
Mix the egg whites with chopsticks. -
3)
Finish
01:26
Put water in a pan and heat over medium heat.
Add the chicken glass soup stock and mix.
Add 1 and (A) and check the taste.
When it boils, reduce the heat to low, pour 2 slowly in a thin line, and turn off the heat.
Point
・ Mix egg whites with chopsticks to prevent lumps of white meat.
・ The amount of chicken glass soup is different depending on the manufacturer, so adjust it.
・ Adjust salt and pepper to your liking.
・ When pouring eggs into the soup, use a ladle with holes to make the eggs fluffy.
・ If you like, sprinkle with chili oil.
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