【大食い】超特盛ホイコーロー定食 総重量約5.5㎏～家計の味方「キャベツ」をふんだんに♪～

【大食い】超特盛ホイコーロー定食 総重量約5.5㎏～家計の味方「キャベツ」をふんだんに♪～

I like frozen Kara’age from a supermarket than Kara’age from a famous shop with a long waiting line. Hello, this is Taniyan. I changed the place to take the opening talk. It’s because the video sometimes includes cameras. I’m going to make Chinese food today. When was the last time I made Chinese food for this channel? I probably haven’t cooked since the mapo tofu video? What I’m going to make today is something goes fantastic with rice. Double-cooked pork(Hoikoro). Cabbages are in season now. The cooking part will be very long today, so I don’t want to talk so long. And let’s get started. Cooking Starts Now Water Sake (to remove the distinctive smell of pork & make pork meat tender) Some fragrant vegetables (green parts of the leek, ginger) Turn on the heat. Add the block of pork belly when water starts boiling. Put a drop lid & lid. Slowly cook for 40 mins. This is today’s main ingredient, cabbage. Leafy vegetables are becoming cheaper. This one cabbage was 98yen. I can’t believe Napa cabbage was once sold for 400yen. Let’s prep vegetables. Use tough stalks to make another dish. *You can eat them raw with miso or put in miso soup. Cut cabbage and green peppers in a triangle shape so it looks like a pro. Many Chinese restaurants cut cabbage like this. It’s because when the cabbage leaf is heated, it curled up. And it looks like it became bigger in volume. It’s extra work. Cut red bell peppers in a triangle. *You can use sweet pepper, but I like the tart taste of bell pepper. Stealing a taste It’s delicious Stealing a taste. It’s really pungent. Stealing a taste. You can’t eat this raw. Finished pre-boiling pork belly. Rinse green parts of leeks, and eat them with mustard miso sauce. Julienne ginger slices that were boiled with pork belly. Cool to room temp, and slice into 5~6mm thick * It’s so tender because I boiled this for 40 mins with sake. I’m going to do the process called "abura-dousi(quick-fried)." It’s the process of pre-deep-frying ingredients which you often see on the TV. There are so many ways of doing Abura-Doushi. I really don’t know much about the quick-fried process. There are four reasons to do this. 1 To cook evenly 2 To remove the excess water on the surface of ingredients 3 To coat the surface with oil and trap umami inside. It might sound odd, but 4 To avoid ingredients to soak too much oil while cooking. It won’t be greasy. It requires a lot of oil and the wall will be covered in oil. I’m doing it for my video. I’ll usually boil water and add a ladle of oil. And cook ingredients for 30 secs when it starts boiling. I heard that it has the same effect as quick-frying. The reason I do the quick-frying is… I just wanted to act like a pro. Now I finished quick-frying all ingredients. And here are the ingredients for the seasoning sauce. Doubanjiang(broad bean chili sauce), Douchi (fermented black beans), sweet sake, Tianmian sauce (sweet bean sauce), soy sauce, and Chinese wine Okay, I said it smoothly. The order of adding is 1 2 3 4 5 6 from the left top. I’m using sweet sake instead of Jiuniang(Chinese sweet rice wine) because it’s hard to get it in Japan. That’s why I’m using Japanese sweet rice wine. Jiuniang is like richer in taste and has alcohol in it. It brings out the sweetness. I chopped Douchi (fermented black beans). I also use chopped garlic and chili oil, and so on. You’ll see all ingredients later in the video. Let’s start cooking. Sesame oil. Turn on the heat. Cook minced garlic until fragrant. Add Doubanjian(broad bean chili sauce), Douchi(fermented black beans) and Japanese sweet rice wine. Cook for a while. *To remove excess water and concentrate umami and sweetness. Add cooked pork belly. Coat pork belly with seasonings. Add leeks, then green pepper, and lastly cabbage Season(Tianmian sauce, soy sauce, Chinese wine) *Tianmian sauce gets quickly burn. Chili oil & potato starch with some water to thicken the sauce and work the pan Done I’ve talked too much, so you guys are probably tired of it. But let me make one more dish. I want to make a soup that goes with Double-cooked pork & rice. The water I used to pre-boil pork belly. I removed pork grease after it cool to room temp. I’m going to make soup with this. It’ll do it really quick. The water is filled with umami from pork. I don’t want to throw it away. Bean sprouts (I removed the stringy parts) Wakame seaweed & julienned ginger. Season with salt, pepper, light-colored soy sauce, and sesame oil. Make it thicker with potato starch water. Here’s the complete dish along with the music. It’s finally done. Hoikoro! Double-cooked pork. Now it looks crushed with its weight. I said if you cut vegetables in a triangular shape, I ruined it… Well, let’s eat. Itadakimasu. I think Chinese food goes well with Chinese beer. Otsukaresama-deshita. (have a nice evening.) So refreshing and delicious. Okay, let’s dig in. Today’s main ingredient, cabbage. This is really delicious. Shaki shaki shaki shaki (crunchy sound) Well, this is really delicious. I know I’m praising myself, it’s amazing. I wanted to bring out the sweetness of the cabbage. I cooked a little longer. Well, it looks soft. I don’t know if it’s because I quick-fried, but it’s still crunchy. And Doubanjiang added a spicy flavor. It’s really spicy. Pork belly is exceptionally tender. Oh, it’s great. But the most delicious part is this. The part where I "bounced food on rice." And look at this face. Now I’m making double-cooked pork bowl. And I silently keep eating. I know it’s bad manners. May I do it? Bolting down. The combination of rice and double-cooked rice is too delicious. It can’t be fried rice. The equation for happiness=double-cooked pork+rice *I finally remembered about the soup. Umami from pork belly is fantastic. It’s great and different. I recommend making the soup with leftover cooking water. I’m sweating. I just took a shower. I guess I’ll retake a shower. Sadly, I finished all the beer. I used Chinese wine to cook today, so I’ll make a cocktail with it. Chinese wine Oolong tea And mix It’s called Dragon Water. It’s delicious. This is the last portion. The food is cold already. I’m gonna reheat in a microwave. The sound from a microwave Cleaning the table Now it looks clean. And it’s time to do the last spurt. Lasuto supaatoo! (the last spurt) Gochisosasmadeshita. It was delicious. I’m praising myself, but I did a great job today. It looks really greasy. If you are making one portion, it won’t be greasy at all. I think I made a delicious meal today. The quick-frying process does make a big difference. And you can buy Chinese seasoning at a large supermarket. I think it won’t be too hard to prepare and cook double-cooked pork. The hardest to get today was Chintao beer. I had to visit several liquor stores to get this. Actually, it’s early in the morning. I spend too much time cooking. I’m so sleepy and about to pass out. I guess that’s all for today. See you in the next video. Bye-bye

今回は春に美味しい野菜『キャベツ』を使って
みんな大好き「ホイコーロー」です‼️(^^)
下ごしらえや、調味料にちょっとした手間を加えるだけでグッと美味しさや見栄えもよくなりますのでもしよければ御参考にしていただけたらと思います(*^^*)

～豚バラ肉の下準備～
沸騰したお湯に白ネギの青い部分と酒を適量加えバラ肉を40分ほど弱火で煮込む
煮込み終わったらそのまま常温まで冷ます
冷めたら5～6㎜にスライスしておく
一緒に煮込んだ白ネギの青い部分も生姜ももちろん食べられます(*^^*)
今回、生姜はスープの具として使います🎵

～野菜の下準備～
ニンニクはみじん切りに
キャベツ・ピーマン(青と赤)は食べやすい大きさにカット
※この時キャベツとピーマンは三角形に切ると「お店の回鍋肉」みたいな感じでかっこよくなります(*´ω｀*)
白ネギの白い部分は斜めにカット

～油通し～
※表面を一気に高温で熱することで表面をコーティングする中華の調理技法
(具材によって、料理によって様々ですが
基本的には生の肉は低温で野菜関係は高温で行うことが多いです🎵)
メリット①
→全体に均一に火を入れることができる
メリット②
→具材の水分や栄養素が逃げにくくなる
メリット③
→具材の表面等についてる余分な水分を飛ばす
メリット④
→具材が油を吸いにくくなる(油っこくならない)

ただ家でやるとなると
大量に使用した油の処理が大変ですので,,,,
そういう場合には
大きめの鍋にお湯を沸かしたら
お玉一杯分のサラダ油を加えて具材を30秒ほど下茹ですると油通しと似た効果が得られます(*^^*)

これだったらお手軽で油の処理にも困らないかと思うのでオススメです(*^^*)
この一手間でグッと美味しさが増します(*´ω｀*)

～本調理～
フライパンにサラダ油をひきニンニクと生姜を加える
香りがたったところで豆板醤、豆豉、甘酒を加えしっかり火を入れる
※豆板醬にしっかり火を入れることで余分な水分が飛んで旨味がぐっと増します♪
豆板醤に火が入ったら豚肉を加えて
しっかりと豚肉に辛味と香りを吸わせる
豚肉がしっかり色付いたところで白ネギ・ピーマン・春キャベツの順で加える
全体が混ざったら甜麺醤、醤油、紹興酒で調味
※甜面醬は焦げやすいのでこのタイミングで加えます(*´ω｀*)
仕上げにラー油と水溶き片栗粉を加えてさっと煽れば完成！

本日もご視聴いただきありがとうございました(#^^#)
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