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【シン・炒飯】| 料理研究家リュウジのバズレシピさんのレシピ書き起こし

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動画数
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材料

  • cooked rice : 200g
  • 豚こま肉 : 50g
  • Green onion (white part) : 25g
  • Green onion (blue part) : 15g
  • 生姜 : 3g
  • 卵 : 2個
  • ラード : 大さじ2
  • (A) Soy sauce : 小さじ1
  • (A) Oyster sauce : 小さじ1
  • salt : 小さじ1/3
  • (B) Hi Me : 8振り
  • (B) Peppercorn : 適量
  • Liquor : 大さじ1
  • 紅生姜 : 少々

所要時間

40分

手順

  1. 1) Prepare for ginger 03:36

    Finely chop the ginger.

  2. 2) Prepare for long onions 03:52

    Cut both sides of the green onion (white part) into bellows and chop.
    Finely chop the green onions (blue part) and put them in a frying pan.

  3. 3) Prepare pork tops 04:51

    Cut the pork into small pieces.
    Hit with a kitchen knife.
    Put in a container.
    Add (A) and mix well.

  4. 4) 卵の下準備をする 06:07

    卵をボウルに割り入れる。
    よく溶く。

  5. 5) ご飯の下準備をする 06:24

    ご飯を温める。

  6. 6) ネギ油を作る 07:42

    Put the lard in a frying pan containing the green onions (blue part).
    Fry over medium heat and burn.
    Take out only the green onions (blue part).

  7. 7) 炒める 08:56

    Put 1 in the frying pan of 6 and fry.
    When the aroma comes out, add 3 and fry, cook and bring to the end of the frying pan.
    Add 4 and 5, mix well and fry.
    Add salt and fry.
    Add (B) and fry.
    Add 2 and fry.
    Add sake and fry.

  8. 8) 盛り付ける 11:16

    Put 7 in a round bowl, return to a plate and serve.
    Serve with pickled ginger.

Point

・ If you don't have lard, you can use salad oil instead. In that case, change the pork ribs to pork ribs.
・ Haimy has a high ratio of inosinic acid and granyl acid and has a strong umami taste.
・ The rice is frozen.
・ Shaoxing wine may be used instead.
・ If you like, you can sprinkle the charred green onions taken out in step 6 and eat it to make it more delicious.

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