A challenge to sprinkle! Time required : 30minutes
Grilled Enoki | Baba Gohan <Robert> Transcript of Baba's Kitchen's recipeお気に入りに追加
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- Enoki : 1 pack
- ニンニクチューブ : 2cm
- 醤油 : 大さじ1/2
- 片栗粉 : 大さじ2
- オリーブオイル : 大さじ2
- 溶けるタイプのチーズ : 20g
Cut off the stoned part of the flammulina filiformis and then split it into bite-sized pieces by hand.
Put the flammulina fili in a plastic bag, put the garlic tube and soy sauce, and shake the plastic bag to mix. Add potato starch to it and shake again to mix.
Spread the enoki side by side in a cold frying pan. Reduce to medium heat and sprinkle with olive oil. Bake for about 7 minutes while turning both sides over while draining water without the lid, and you're done.
・ If you want to use the enoki to the maximum, cut it from the stone. By doing so, the part that can be eaten is easy to understand. You can eat it if you don't have sawdust.
・ In 3, the point is to line up the enoki in a cold frying pan without lighting. By doing so, it can be baked fragrantly.
・ Mushrooms can be stored frozen to improve their taste. If you add chopped chopped meat to miso soup, it will become dashi stock and the taste will improve.
・ If you bake slowly on medium low heat at 3, it will be hard and fragrant.
・ In 3, you can just bake one side until it becomes hard, not both sides.
・ Instead of adding olive oil in step 3, you can put melted cheese on it and bake it.
Cooking Time required : 10minutes
[Countryside Soba Kawahara] Cooking / Pickles Time required : 30minutes
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