味噌漬け（エシャレットと夏野菜の味噌漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
#Vegetable dishes
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Tomato soufflé
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Ingredients
- (A) Unsalted butter : 10g
- (A) マカロニ : 30g
- (A) パルメザンチーズ : 25g
- (A) Salt and pepper : 適量
- (B) トマトピューレ : 150ml
- (B) パルメザンチーズ : 25g
- (B) ベシャメル : 大さじ1
- (B) 卵黄 : 2個
Time required
30minutes
Procedure
-
1)
Mix macaroni and seasonings
02:17
Put (A) in a bowl and mix.
-
2)
アパレイユを作る
02:50
別のボウルに(B)を入れ、混ぜ合わせる。
-
3)
卵白を泡立てる
03:49
ボウルに卵白を入れ、白くなるまで泡立てる。
2に加えて混ぜ合わせ、耐熱容器に入れる。 -
4)
Finish
05:44
Layer it alternately with macaroni and place it on the top plate.
Bake in an oven at 200 ° C for 13 to 15 minutes to complete.
Point
・ Apply unsalted butter to the heat-resistant container in advance.
・ Boil the macaroni in advance.
-Preheat the oven to 200 ° C in advance.
・ Unsalted butter should be softened by returning it to room temperature in advance.
・ When placing on the top plate, lay aluminum foil underneath.
・ Refer to the video below for how to cook bechamel.
(Https://www.youtube.com/watch?v=5Rq_jbfGaQo)
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