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100g88円の豚こま肉が信じられないほど柔らかくなる最高の肉の漬け【豚こま水晶漬け】|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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6.4億回
動画数
909本

材料

  • Pork top : 320g
  • (A) Potato starch : 小さじ4
  • (A) Salt and pepper : 適量
  • (A) Sake : 大さじ1
  • みょうが : 3個
  • しょうが : 10g
  • (B) Sugar : 大さじ2
  • (B) Soy sauce : 大さじ3
  • (B) Vinegar : 大さじ3
  • (B) Water : 大さじ1
  • (B) Ajinomoto : 8振り
  • (B) Sesame oil : 大さじ1
  • 輪切り唐辛子 : 適量

所要時間

20分

手順

  1. 1) Prepare the condiments 02:04

    Cut the ginger into julienne.
    Cut the Japanese ginger in half and cut it into julienne vertically.

  2. 2) Prepare pork tops 03:38

    Put the pork in a bowl and if it looks big, tear it into bite-sized pieces by hand.
    Put (A) and rub it by hand.

  3. 3) Boil pork tops 05:12

    Put water (outside the amount) in a pan and bring to a boil.
    When it boils, spread the pork and add it quickly.
    While mixing with chopsticks, boil for about 1 minute until the red part of the pork is gone.
    After boiling, put it in a colander, cool it with running water, and drain it well.

  4. 4) 3と調味料を合わせる 06:19

    Put the pork meat of 3 in the storage container.
    Add the ginger from 1 and mix gently.
    Put myoga on top.
    Add (B) and mix gently.
    Place the sliced red pepper and lightly press it.
    Cover and leave in the refrigerator for 15-30 minutes.
    Complete.

Point

・ Cold dishes recommended when it's hot.
・ By coating the meat with potato starch and boiling it, the meat becomes tender.
・ Raw ginger has a better aroma and taste than tube ginger.
・ If the pork is large, cut it into bite-sized pieces by hand.
・ If you do not have enough water in step 2, add alcohol.
・ Be careful with boiled pork tops, as the meat will harden due to residual heat unless it is cooled with cold water.
・ If you like the strong taste in step 4, you do not need to add water. You may add the seasoning after adding it in advance.
・ You may add perilla.
・ It is delicious even if you change the taste with Chinese pepper.

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