食パンレシピ！ボリューム満点！ウインナーホットサンドの作り方｜料理研究家コウケンテツさんの書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
#Vegetable dishes
#Soup / soup
#Egg dish
#Speed cooking
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Low carb
スープ（ほうれん草と卵のスープ）｜1型糖尿病masaの低糖質な日常さんのレシピ書き起こし
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Ingredients
- egg : 1 piece
- 冷凍ほうれん草 : 50g
- (A) dark soy sauce : 小さじ1/2
- (A) Chicken stock base : 小さじ2
- (A) water : 500ml
- Sesame oil : 1/2 teaspoon
- 白炒りごま : 適量
Time required
8minutes
Procedure
-
1)
bring to a boil
01:01
Put (A) in a pot, heat and mix.
-
2)
prepare the eggs
01:23
Crack the egg into the container and mix.
-
3)
heat up
01:31
Add frozen spinach to boiling 1 and mix.
When it boils, turn the heat down and add 2.
Let stand for 30 seconds to loosen the eggs and mix.
Stir in the sesame oil. -
4)
仕上げる
02:13
3を器に入れる。
白炒りごまを散らして完成。
Point
・Low carb spinach and egg soup recipe.
・The amount is for two people.
・The amount of sugar per serving is 1.1g.
・Convenient and easy to make by using frozen spinach.
・Ideal for when you want another item.
・During step 3, taste and adjust the strength of each seasoning to your liking.
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