肉野菜炒め（ピーマンと豚肉の甘酢炒め）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 20minutes
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Seasoned eggs｜Transcription of Kenmasu Cooking's recipe
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Ingredients
- egg : 5 pieces
- みょうが : 3個
- きゅうり : 1本
- 大葉 : 10枚
- (A) 水 : 250cc
- (A) 白だし : 60cc
- (A) 塩昆布 : ふたつまみ
- (A) 醤油 : 大さじ1と1/2
- (A) 塩 : 小さじ1/3
- (A) 唐辛子 : 適量
- (A) ごま油 : 大さじ1
- (B) 塩 : 大さじ1と1/2
Time required
15minutes
Procedure
-
1)
Make sauce
01:02
Put (A) in a container and mix.
-
2)
Boil the eggs
02:32
Boil water in a pan and add the salt from (B).
Add eggs, boil for 6 minutes and expose to cold water. -
3)
Cut the condiments
03:47
Cut the cucumber to a suitable size.
Finely chop the Japanese ginger. -
4)
仕上げる
06:18
1に殻を剥いた卵、大葉を漬け、蓋をする。
冷蔵庫で、3時間以上漬けたら完成。
Point
・ Eggs should be returned to room temperature before use.
・ When using cold eggs, boil them for a little longer.
・ When the egg is boiled while rolling, the yolk comes to the center.
・ Wipe off the water from the perilla leaves before combining.
・ Eggs should be peeled while exposed to cold water.
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