肉詰め（しいたけの肉詰め）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 20minutes
Anhydrous curry | Transcription of Kikonohito's recipe
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Ingredients
- onion : Three
- Potatoes : 1 piece
- carrot : 1 piece
- pork : 170g
- Curry roux (powder) : 5 dishes
Time required
75minutes
Procedure
-
1)
Get ready
00:08
Peel onions, potatoes and carrots.
-
2)
Cut the vegetables and put them in a pan
00:11
Cut onions, potatoes and carrots into cubes and put them in a pan.
-
3)
Add pork
00:57
Put the bite-sized pork in a pan.
-
4)
Add curry roux and simmer
01:07
Put all curry roux in a pan and simmer over low heat. When the lid can be turned, reduce the heat to low and simmer for 60 minutes.
-
5)
Stew further while watching the situation
02:06
After 60 minutes, open the lid and watch. If the surface is rugged, stir once and simmer for another 10 minutes.
-
6)
Serve
02:42
Completed by serving rice in a bowl.
Point
・ Since the amount of water that comes out of the ingredients varies from time to time, it is better to turn off the heat at the end of the curry roux and add it while tasting.
・ It's easy because you just put the ingredients and leave it for 60 minutes.
・ Because it is stewed slowly, the meat becomes fluffy.
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