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【大量消費にピッタリ!】無限なす漬け| 1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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材料

  • eggplant : Two
  • 大葉 : 10枚
  • (A) Dark soy sauce : 大さじ1と1/2
  • (A) Grain vinegar : 大さじ1
  • (A) Zero sugar cooking liquor : 大さじ2
  • (A) Chicken glass soup base : 小さじ1
  • (A) Lacanto S (liquid) : 小さじ2
  • (A) Garlic : 少々
  • (A) Ginger tube : 少々
  • (A) Umami seasoning : 少々
  • (A) Round sliced pepper : 適量
  • ごま油 : 適量
  • White roasted sesame : 適量

所要時間

15分

手順

  1. 1) Prepare vegetables 01:13

    Remove the calyx of the eggplant and cut it diagonally to a width of 1 cm.
    Put hidden knives on both sides of the eggplant and wipe off the water.
    Wash the perilla leaves, wipe off the water, and cut into julienne.

  2. 2) Make a seasoning 02:22

    Mix the seasonings from (A).

  3. 3) Bake eggplant 02:42

    Sprinkle sesame oil in a frying pan, line up the eggplants, and sprinkle sesame oil on top to bake.
    Lightly boil the seasoning of 2 in the same frying pan.

  4. 4) 盛りつける 03:39

    Arrange 3 in a bowl and sprinkle with seasonings.
    Sprinkle white roasted sesame seeds, cover with plastic wrap, and chill in the refrigerator to complete.

Point

・ Amount for 3 people.
・ Use the desired amount of sliced red pepper.
・ When you cut the perilla into thin strips, you can easily roll it up and then cut it.
・ Color both sides of the eggplant and put it on a plate when it is cooked.
・ When boiling the combined seasonings, heat the perilla leaves as well.

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