スコーン（豆乳バター米粉スコーン）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 35minutes
#Complimented rice
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#summer
Chilled Chinese ｜Transcription of cook kafemaru's recipe
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Ingredients
- 中華麺 : 2人前
- 卵 : 2個
- きゅうり : 適量
- チャーシュー : 適量
- 紅生姜 : 適量
- (A) Soy sauce : 3 tbsp
- (A) みりん : 小さじ2
- (A) りんご酢 : 大さじ3
- (A) きび砂糖 : 大さじ1
- (A) 鶏ガラスープの素 : 小さじ2
- (A) 水 : 大さじ2
- ごま油 : 小さじ1
- 片栗粉 : 小さじ1
- 水 : 大さじ1
Time required
20minutes
Procedure
-
1)
Heat the sauce
00:07
Put (A) in a pan and heat over low heat for 1 minute and 30 seconds.
Turn off the heat and add sesame oil to cool the heat. -
2)
Make brocade eggs
00:35
Break the egg into a bowl and beat it.
Mix potato starch and water, add to eggs and mix.
Bake thinly in a hot frying pan and chop. -
3)
Cut the ingredients
01:45
Cut the cucumber into julienne and chop the char siu.
-
4)
仕上げる
02:20
皿に中華麺を盛り、きゅうり、錦糸卵を乗せる。
チャーシュー、紅生姜を乗せ、タレをかけたら完成。
Point
・ Boil the noodles in advance and tighten them with cold water.
・ Sauce can be stored in the refrigerator for about a week.
・ Ham may be used instead of char siu.
・ It is also recommended to top with zucchini or chicken breast.
・ Millet sugar can be changed to white sugar.
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