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もやしを煮ものにすると、人気のご馳走になります。肉もやし春雨煮| くまの限界食堂さんのレシピ書き起こし

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再生回数
9,112.6万回
動画数
402本

材料

  • Bean sprouts : 1 bag
  • 豚ひき肉 : 120g〜150g
  • (A)塩 : 適量
  • (A)おろし生姜 : 小さじ1
  • しめじ : 1/2房
  • 小松菜 : 1株
  • ねぎ : 1/2本
  • 春雨 : 35g
  • (B)醤油 : 大さじ2
  • (B)みりん : 大さじ2
  • (B)酒 : 大さじ1
  • (C)片栗粉 : 大さじ1
  • (C)水 : 50ml
  • 塩 : 適量
  • 油 : 大さじ1
  • 水 : 300ml
  • ごま油 : 大さじ1/2
  • 白ごま : 適量

所要時間

30分

手順

  1. 1) Prepare for bean sprouts 00:18

    Rinse the bean sprouts with running water.

  2. 2) Prepare for Japanese mustard spinach 00:25

    Cut off the root of Japanese mustard spinach and wash.
    Cut in half horizontally.
    Cut the leaf part in half vertically.
    Cut the stem in half.

  3. 3) Prepare for shimeji mushrooms 01:07

    Cut off the root of the shimeji mushroom.
    Divide into small bunches.

  4. 4) 春雨の下準備をする 01:30

    ボウルに春雨を入れる。
    お湯(分量外)を注ぐ。
    混ぜて1分置く。
    水洗いをしてザルに上げる。

  5. 5) 豚ひき肉の下準備をする 01:57

    Sprinkle (A) on minced pork.

  6. 6) ねぎの下準備をする 02:10

    ねぎを縦半分に切り込みを入れる。
    広めの幅で小口切りにする。
    青い部分を細かく刻む。

  7. 7) 加熱する 02:44

    Put oil in a frying pan and heat.
    Add 6 and fry.
    Add 5 and fry to combine.
    Turn off the heat and add (B) to match.
    Heat and add 3 and bean sprouts and fry.
    Add the stem part of 2 and stir fry.
    Add water.
    Add salt to adjust the taste.
    Put 4 in.
    Put the leaf part of 2.
    Add sesame oil.
    Turn off the heat, add (C), and mix.
    Put on fire to thicken.

  8. 8) 盛り付ける 07:03

    お皿に盛る。
    白ごまをちらす。

Point

・ Boil water in advance.
・ Komatsuna is stewed so it does not need to be exposed to water.
・ Shimeji mushrooms may be replaced with mushrooms of your choice.
・ In step 7, adjust the amount of salt to your liking.
・ In step 7, turn off the heat when putting in (C) so that it does not get messed up.
・ Ideal for side dishes.

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