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作り置きOK!豚だいこん|あおいの給食室 / 子どもと食べる魔法のレシピさんのレシピ書き起こし

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チャンネル登録者数
23.1万人
再生回数
1,262.2万回
動画数
265本

材料

  • Pork thigh : 200g
  • 小麦粉 : 大さじ1
  • 大根 : 1/6本
  • にんじん : 1/3本
  • 板こんにゃく : 40g
  • 油 : 小さじ1と1/3
  • だし汁 : 1と1/2カップ
  • (A)砂糖 : 大さじ1/2
  • (A)みりん : 小さじ1/2
  • (B)味噌 : 大さじ1
  • (B)醤油 : 小さじ1

所要時間

30分

手順

  1. 1) Cut the ingredients 02:46

    Peel carrots and radishes and cut into ginkgo.
    Cut the konjac in half, then cut it in half and slice it into thin slices.
    Cut the pork thigh into 1-2 cm widths.

  2. 2) Prepare the pork thigh 09:31

    Knead the flour into the pork and put it in the refrigerator.

  3. 3) Boil the konjac 10:08

    Boil water in a pan and boil konjac for 1 minute.
    Pour into a colander and rinse with running water.

  4. 4) 具材を炒める 10:35

    Put oil in a pan and fry carrots and radishes.
    Add the pork from 2 and fry, add the soup stock and heat over high heat.
    After boiling, remove the lye and add 3 konjac.
    Add the seasoning of (A), cover with a lid, and simmer for 10 minutes.
    Add the seasoning of (B), cover with a lid, and simmer for 15 minutes.
    Turn off the heat and let it cool in a pan to complete.

Point

・ Amount for 2 adults and 1 child over 3 years old ・ Pork thigh meat can be replaced with pork booth meat.
・ Cut carrots into 5 mm wide pieces and radishes into 1 to 2 cm wide pieces.
・ It is recommended to slice the ingredients that are difficult to bite into thin pieces.
・ Using thread konnyaku simplifies the cutting process.
・ When using konjac that does not need to be boiled, omit the process of boiling.
・ Fry radish and carrot for 5 minutes.
・ Adjust the heat while watching the amount of water and simmer.
・ Since the taste is soaked in once cooled, it is recommended to warm it when eating.

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