白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
甘煮（金時豆の甘煮）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Kintoki beans : 250g
- (A) Sugar : 140g
- (A) salt : ひとつまみ
- (A) broth when beans are boiled : 大さじ2
Time required
50minutes
Procedure
-
1)
put red kidney beans back
00:03
Put red kidney beans and water in a pot and soak overnight.
-
2)
simmer
01:02
Heat 1 over high heat.
When it boils, put it in a colander and return only the kidney beans to the pot again.
Add fresh water and heat over high heat.
When it boils, reduce the heat to low and simmer for 30-40 minutes until the kidney beans are soft while skimming off the scum. -
3)
cut the broth
03:19
Put 2 in a colander and drain the broth (don't throw away the broth).
-
4)
煮る
03:41
鍋に金時豆を入れ、(A)を加える。
弱めの中火にかけ、全体を混ぜながら8分程加熱する。
煮汁が少なくなり、煮詰まったら完成。
Point
・Use millet sugar for the sugar.
・The time required to reconstitute red kidney beans with water is not included in the required time.
・When simmering the red kidney beans in step 2, if the red kidney beans are still hard and the water is reduced, add water each time and simmer.
・When simmering in step 4, if moisture comes out of red kidney beans, it is good to heat while stirring every 30 seconds.
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