肉詰め（ピーマン肉詰め）｜クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 30minutes
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Instant noodles (soy sauce flavor) | Transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- Sapporo Ichiban (soy sauce flavor) : 1 bag
- もやし : 100g
- ニラ : 1/4袋 (25g)
- にんにく : 5片
- 豚バラ肉 : 80g
- 塩胡椒 : 適量
- 鷹の爪 : 適量
- オイスターソース : 小さじ1
- 味の素 : 3振り
- 水 : 460cc
- ごま油 : 小さじ2
- ラード : 3～4cm
Time required
30minutes
Procedure
-
1)
Cut vegetables
03:46
Cut the garlic in half vertically and chop the garlic.
-
2)
boil hot water
06:09
Put water in a pan and heat to bring to a boil.
-
3)
Fry garlic and pork
06:30
Put sesame oil and lard in a frying pan and heat.
Add garlic and fry until deep-fried.
Add pork ribs and salt and pepper and fry. -
4)
もやしとニラを炒める
08:16
3に鷹の爪、もやしを加え、油を絡める。
オイスターソース、味の素を加え、炒める。
ニラを加えて軽く炒め、火を止める。 -
5)
麺を茹でる
09:30
2に乾麺を入れ、お好みの固さになるまで茹でる。
火を止めて粉末スープを入れ、よく混ぜる。 -
6)
仕上げる
10:36
丼ぶりに麺とスープを入れ、具材をのせる。
お好みで、付属の特製スパイスをかけたら完成。
Point
・ For pork, we recommend ribs with a lot of fat.
・ Sapporo Ichiban is recommended even if you use salty or miso flavors.
・ Vegetable oil may be used instead of lard.
・ The amount of garlic may be adjusted to your liking.
・ Be careful not to burn garlic.
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