味噌を使わず塩で炒める回鍋肉がキャベツの概念を変える旨さだ｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 30minutes
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Okra aemono｜Recipe written by Ryuji's Buzz Recipe
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Ingredients
- Okra : 10 bottles (100g)
- (A)塩 : 小さじ1/5
- (A)豆板醤 : 小さじ1/3
- (A)味の素 : 4振り
- (A)砂糖 : 小さじ1/3
- (A)ごま油 : 小さじ2
- ニンニク : 少々
- いりごま : 適量
Time required
30minutes
Procedure
-
1)
Prepare for garlic
01:58
Peel the garlic.
-
2)
Prepare for okra
02:10
Cut the hard parts of okra calyx and calyx.
-
3)
Boil the okra
03:31
Boil hot water (outside the amount) in a pan and add salt (outside the amount).
Add 2 and boil for 2 minutes while rolling with chopsticks.
Give it to a colander and cool it with running water.
Squeeze the water. -
4)
味付けをする
05:02
ボウルに3を入れる。
(A)を入れる。
1をすりおろして入れる。
いりごまを捻りながら入れる。
全体を混ぜ合わせる。
Point
・ You may use garlic in a tube.
・ If you are worried about okra's hair growth during step 2, shave it.
・ In step 3, the amount of salt (outside the amount) should be 1% salt concentration.
・ By using salt (outside the amount) in step 3, the okra becomes salty and the green color becomes brighter.
・ Sprinkle with chili oil to make it more delicious.
・ It is also good to triple the amount of okra and keep it.
・ Keep for 3 days.
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