冷や汁（サバ缶の冷や汁）｜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
Cooking expert Ryuji's buzz recipe Time required : 15minutes
スープ（コーンスープ）｜こういうのでいいんだよ食堂さんのレシピ書き起こしさんのレシピ書き起こし
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- 44本
Ingredients
- (A) Corn cream can : 1 can (180g)
- (A) water : Equivalent to 1 can of corn cream
- 牛乳 : コーンクリーム1缶と同量
- シチュールー : 1/2箱
- dried parsley : a little
Time required
10minutes
Procedure
-
1)
Melt the roux in the corn cream
00:06
Put (A) in a pan and bring to a boil.
Reduce the heat to low, add the stew roux, and dissolve the roux while stirring. -
2)
add milk
00:38
When the roux melts, add the milk and lightly boil down.
-
3)
finish
00:52
Place on a plate and sprinkle with dried parsley if desired.
Point
・Using stew roux eliminates the need to season with seasonings, making it easy to make.
・After adding the roux, keep stirring during heating so that it does not burn.
・By measuring water and milk using a corn cream can, it is possible to add the same amount without using a measuring cup.
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