冬こそ食べたい！フライパン１つで完成！鶏と白菜のとろ〜りクリーム煮の作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
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#Egg dish
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ニラ玉（長ネギとニラのオイスターソースニラ玉）｜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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Ingredients
- ニラ : 50g
- 長ネギ : 20g
- egg : Three
- 油(ニラ用) : 小さじ1
- 油(ニラ玉用) : 大さじ1
- うま味塩 : 適量
- (A)オイスターソース : 小さじ1
- (A)塩 : 小さじ1/3
- (A)黒胡椒 : 適量
- (A)うま味調味料 : 5振り
Time required
10minutes
Procedure
-
1)
cut material
02:15
Cut the chives into 3-4 cm wide pieces, and cut the stems into quarters lengthwise.
Chop the green onion. -
2)
卵液を作る
02:52
ボウルに卵を割り入れ、長ネギと(A)を加えてよく混ぜ合わせる。
-
3)
加熱する
06:09
Put the oil (for chives) in a frying pan, heat it up, add the chives and fry.
When the scent comes out, add it to 2 and mix.
Heat the oil (for chive balls) in a frying pan.
Turn the heat to medium and add the egg mixture. After lightly stirring the mixture, heat it without touching it.
When it is browned, turn it over, and when both sides are browned, place it on a plate and sprinkle with umami salt to complete.
Point
・Since the stalks of chives are hard, it is best to cut them into quarters lengthwise.
・The concentration of sugar and salt in oyster sauce varies depending on the manufacturer, so adjust accordingly.
・When making chive balls, it is important to use a lot of oil.
・By sprinkling umami salt at the end, you can feel the umami and saltiness directly.
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