17 Genius Kitchen Tricks I Wish I Had Known 30 Years Ago!
3:00
17 Genius Kitchen Tricks I Wish I Had Known 30 Years Ago!
145.2K views1 week ago
YouTubeQuickdvice
失敗しない「基本の豚汁」#簡単レシピ#豚汁#うちごはん#料理動画 #デリッシュキッチン 詳しくはデリッシュキッチンアプリで「基本の豚汁」と検索🔍 ■材料 (4人分) 豚バラ薄切り肉 150g 大根 5cm(150g) にんじん 1/2本(75g) 長ねぎ 1/2本(80g) ごぼう 1/2本(90g) こんにゃく 1枚(130g) サラダ油 大さじ1/2 みそ 大さじ4 仕上げ用 水 800cc 和風顆粒だし 小さじ1 ■手順 (1)大根は厚めに皮をむき、縦十字に切って切り口を下にし、5mm幅に切る。にんじんは皮をむき、縦に十字に切って切り口を下にし、3mm幅に切る。ねぎは斜め薄切りにする。ごぼうは斜め薄切りにし、水にさらして水気を切る。 (2)豚肉は3cm幅に切る。 (3)こんにゃくは食べやすい大きさに切る。ポリ袋にこんにゃく、砂糖(分量外:小さじ1)を入れてふってもみ、水で洗って水気を切る。 (4)鍋にサラダ油を入れて熱し、豚肉を入れて中火で炒める。 (5)肉の色が変わったら、大根、にんじん、ごぼう、ねぎ、こんにゃくを加えて油が全体にまわるまで炒める。 (6)☆を加えて中火で熱し
2:00
失敗しない「基本の豚汁」#簡単レシピ#豚汁#うちごはん#料理動画 #デリッシュキッチン 詳しくはデリッシュキッチンアプリで「基本の豚汁」と検索🔍 ■材料 (4人分) 豚バラ薄切り肉 150g 大根 5cm(150g) にんじん 1/2本(75g) 長ねぎ 1/2本(80g) ごぼう 1/2本(90g) こんにゃく 1枚(130g) サラダ油 大さじ1/2 みそ 大さじ4 仕上げ用 水 800cc 和風顆粒だし 小さじ1 ■手順 (1)大根は厚めに皮をむき、縦十字に切って切り口を下にし、5mm幅に切る。にんじんは皮をむき、縦に十字に切って切り口を下にし、3mm幅に切る。ねぎは斜め薄切りにする。ごぼうは斜め薄切りにし、水にさらして水気を切る。 (2)豚肉は3cm幅に切る。 (3)こんにゃくは食べやすい大きさに切る。ポリ袋にこんにゃく、砂糖(分量外:小さじ1)を入れてふってもみ、水で洗って水気を切る。 (4)鍋にサラダ油を入れて熱し、豚肉を入れて中火で炒める。 (5)肉の色が変わったら、大根、にんじん、ごぼう、ねぎ、こんにゃくを加えて油が全体にまわるまで炒める。 (6)☆を加えて中火で熱し
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