ビネガードリンク（赤紫蘇ビネガードリンク）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
#curry
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Seafood Curry | Transcription of Kumano Kyokai Shokudo's recipe
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- 898本
Ingredients
- Seafood mix (frozen) : 120g
- パプリカ : 1個
- マッシュルーム (大) : 5個
- 玉ねぎ : 1個
- にんにく : 1片
- (A) Water : 大さじ1
- (B) Water : 600ml
- 塩 : 適量
- バジル : 大さじ1/2
- 白ワイン : 200ml
- 塩水 : 適量
- オリーブオイル : 大さじ2
Time required
40minutes
Procedure
-
1)
Thaw in salt water
00:12
Put salt water and seafood mix in a bowl and leave for about 10 minutes.
-
2)
Fry the onions
00:46
Finely chop the onions and fry the olive oil in a hot frying pan.
Add salt and fry, reduce heat to low, add water from (A), cover and heat for about 5 minutes. -
3)
Cut the ingredients
01:59
Finely chop the garlic and paprika and cut the mushrooms into 4 equal parts.
-
4)
具材を煮込む
03:05
Set 2 to medium heat and fry until soft and light brown.
Add mushrooms and water from (B), cover and simmer. -
5)
Fry the ingredients
05:18
Heat olive oil in a frying pan, add garlic and heat over low heat.
When the whole is boiling, add the seafood mix and paprika and fry. -
6)
Finish
06:30
Add basil and white wine to 5 and bring to a boil, turn off the heat and remove the alcohol.
Turn off the heat of 4, add curry roux, simmer for 2 to 3 minutes, add 6 and it's done.
Point
・ For salt water, it is recommended to use a salt concentration of about 3% as a guide.
・ Spicy curry roux is recommended.
・ Raw seafood may be used.
・ It is recommended to use more onions.
・ Be sure to use white wine.
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