料理人も知らない技！至高のレバニラ｜中華旬彩森本｜【ニラレバ】【レバー】【炒め物】【ぷりぷり】

料理人も知らない技！至高のレバニラ｜中華旬彩森本｜【ニラレバ】【レバー】【炒め物】【ぷりぷり】

Mix them all together. Hello everyone. I’m Morimoto from Chuka Shunsai Morimoto. Today, I’m introducing stir-fried liver with leeks. I’ll make a superb stir-fried liver using techniques that even pros don’t know. While some of the processes are a bit complicated, you can definitely make them at home, so I hope you will learn from this video. So let’s get started! The leek is cut like this. I’m going to use the stems with the bean sprouts today. And most importantly, here’s the liver, and we’re using pork liver today. [100g pork liver] The fresher the liver, the more delicious and odorless the fried liver will be. Beef livers quickly get dry and tasteless when cooked, but pork livers will get plumper when cooked. And they’re also very rich in a nutrient called arachidonic acid. Making it the perfect dish for summer to beat the summer heat. Just cut it roughly. Many people really dislike the smell of liver, saying it’s not fresh or has some blood left in it. But the blood itself isn’t the cause of that smell. Even if you drain the blood properly, you can only get 9% of it drained. And it’s because 1/3 of the liver is made up of blood clots. So there’s not that much of a relationship between odor and blood. And if you ask me then why it smells, and it’s how it’s cooked. At temperatures above 100°C, arachidonic acid reacts with iron in the blood, and that causes an odor. So as long as you heat it below 100°C, it is unlikely to develop an odor. And the way I’m doing today removes both blood and smell. Livers have a very strong flavor, so even if you drain the blood and remove the odor, its strong flavor will not be compromised. Here, we’re adding a thing called lye water (30cc). It’s an alkaline solution also used in ramen. Adding this to the liver will turn the dry and crumbly texture into a soft and plump texture. I think you can easily get this by asking at a ramen shop. This strong alkaline brine was first discovered at a lake in Mongolia. And people at that time found that boiling noodles with this thing makes them really firm and tasty. This water eventually came to be known as lye water. Add about 200cc of water to it. It’s alkaline, so your hand will be kinda slippery. And we’ll leave this for 30 minutes. After leaving for 30 minutes, drain the water, and rinse it with running water for a bit less than 10 minutes. Rinse it for about 10 minutes. Camera: Rinse it hard?
Chef: Yeah, quite hard. Like, with enough water to convect. Okay, so here’s the one after 10 minutes of rinsing. And before we season it, we’ll first drain the water. This draining step is one of the really important steps in preparing pork liver. When you season beef and other meat, you’re basically giving more water to it. But when it comes to seasoning organs, including this liver, water just doesn’t get into it. So first, we have to completely remove the water in it. And this makes a big difference. All the blood left in these vessels will cause odor, so just roll it with the towel like this, and it will be gone. And now you can see it’s perfectly cleaned. So that’s what you’re doing. Put them in a bowl. Now let’s start seasoning. So it’s in a bowl like this. The blood vessels are cleaned, and all the causes of odor are removed. Add soy sauce (2 tbsp) to it. A little MSG. And sugar. Some baking soda (3g per 1kg liver). This will make the meat tender. Now mix them all together. Now, add some Chinese liquor called Baijiu (1 tbsp). If you don’t have it, then you can use some Japanese shochu and stuff. Adding strong liquor will also help to eliminate odor in the liver. Next, coat the liver with eggs. Coating them with eggs will prevent them from sticking to each other and keep the moisture inside. And here is where the garlic oil comes into play. Add just a little at the end (4g). The garlic oil actually makes a big difference here. Lastly, we’ll coat them with potato starch. Be careful not to use too much of it, or it will be like fried chicken. Just coat it thinly as if you were putting on makeup with foundation cream. Here I have a mixture of Chinese seasoning, oyster sauce, sugar, MSG, chicken powder, water, and Chinese rich soy sauce. We’ll first boil the bean sprouts alone. Because if we cook them together with the liver and stuff, water in the vegetables will thin out the taste, and it’s not good. So we’ll cook the bean sprouts first. Lightly season the boiling water with salt, sugar, and MSG. You only have to give a hint of taste. All right. Put them in (60g). Bean sprouts sometimes have an odor too. Just a quick one is fine. All right. [Drain water.] Stir-fry quickly to cook off the water. If you can’t taste the seasoning at this point, add extra salt and MSG. Boiling them allows us to season them equally and remove the odor. And you can cook faster in this way too. By cooking off the water here, the bean sprouts won’t get soggy after some time. As I said earlier, cooking liver at 100°C and above will cause an odor. We’re deep-frying over low heat. We’re going to deep-fry the sprouts at under 100°C. To do that, bring the oil temperature between 120°C and 130°C. And by putting the liver in it, the temperature will quickly drop to under 100°C so we can cook it. Deep-fry slowly over low heat. You want to choose the freshest liver available for this. Now it’s done. So let’s stir-fry altogether. Put a little garlic. Carefully let the garlic flavor come out. Now turn it to high heat. As the liver is already cooked until inside and turned soft, we’re just going to give some stir-fried flavor to it. Just be careful not to cook it too much as it can cause odor to come out again. Now, add the mixture of seasonings. Starch dissolved in water and sesame oil. Add them altogether. All right. Now add the leek (10g) and toss quickly to finish. Just like that. It’s a very soft and plumpy finish. Let’s serve it up. Spread out the bean sprouts. And put the liver on top. All right. Now the stir-fried liver is ready to eat. Taster: So let’s have a taste.
Chef: Go ahead! T: It’s so plumpy.
C: Isn’t it? T: It’s really tasty.
C: Of course. That’s the collaboration of pork liver with lye water. And with beef liver, you can’t make it that plump. It’s something you can only make with pork liver. T: It goes really well with the crisp bean sprouts and leek too. C: Yeah. We could have stir-fried them together, but they would have to be cooked very quickly. And if you cook them together, water inside the bean sprouts will make them soggy, and the whole taste will be thinned out. So instead, I just cooked them separately and put the main ingredient on top of the vegetables. I think you can feel more distinction in taste that way too. T: You said it’s a technique that even pros don’t know, and that wasn’t a lie. It’s really superb. C: Thank you very much.
T: Thank you for your time today. C: Thank you!

レバーの臭みがなく、食感はぷりっぷり。
料理人も知らない技を使った、至高のレバニラ炒めをご紹介します！

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪の心斎橋に店を構える「中華旬彩森本」の森本シェフから、プロでも知らない方が多い技法を使ったレバニラ炒めを紹介して頂きました。

★Point
0:44＊レバーの臭みを消す一工夫
9:24＊中華の旨味が詰まった特製ダレ
9:45＊レバーがより美味しくなる炒め方

■分量
豚レバー 100ｇ
ニラ 10ｇ
もやし 60ｇ

シーズニング 600ｇ
オイスターソース 300ｇ
グラニュー糖 75ｇ
うま味調味料 10ｇ
チキンコンソメ 10ｇ
水 510ｇ
中華たまり醬油 10ｇ

片栗粉 少々
卵 4ｇ
ニンニク油 4ｇ
おろしニンニク 少々
かん水 30㏄
水 200㏄
重曹 少々（1㎏対して3ｇ）
醤油 大さじ2
ごま油 適量
片栗粉 適量
砂糖 少々
うま味調味料 少々
白酒（なければ焼酎） 大さじ1

麻油 4ｇ（仕上げにかけると更に美味しくなります）

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・森本シェフが作る、コンビニサラダチキンでよだれ鶏
　https://youtu.be/NWsqr0IxYHw
・ミシュランビブグルマン　酒中花空心の「レバニラ炒め」
　https://youtu.be/hAYO4TCw7X4
・ミシュラン一つ星　エスサワダの「チンジャオロース」
　https://youtu.be/Vt3Fpt5XFmw

★他チャンネルオススメ動画
・失敗しない、プロの基本のレバニラ炒め
　https://www.youtube.com/watch?v=VN8M8mkJu2Y
・中華一筋「レバニラ炒め」
　https://www.youtube.com/watch?v=WHchU5Oa_o0
・三國シェフのレバニラ丼
　https://www.youtube.com/watch?v=OJVZEK04mZ0

◇中華旬彩森本
https://mandarin-restaurant-2338.business.site/

大阪市中央区心斎橋筋１丁目４−１４
燕京ビルB1F
■ランチタイム
11:30~15:00　※最終入店14：30
■ディナータイム
18:00~22:00　※最終入店は21:30

・御堂筋線心斎橋駅6番出口より徒歩2分

↓Google Map↓
https://g.page/china-cuisine_morimoto?share

◇Gourmet Studio FOOVER
　https://foover.jp/

★お仕事や取材の依頼などはこちらまでご連絡ください。
　gourmetstudiofooverjapan@gmail.com

　■Instagram
　　https://www.instagram.com/gourmetstudio.foover/
　■Twitter
　　https://twitter.com/FOOVER_Official
　■Facebook
　　https://www.facebook.com/fooverofficial/
　■Pinterest
　　https://www.pinterest.jp/foover0034/
　■CHEF★DELI（シェフ監修商品の宅配）
　　https://cuisine-kingdom.com/chefcollabo/

◇料理王国WEBサイト
https://cuisine-kingdom.com/

グルメスタジオFOOVERと料理王国が共同で提供する有名シェフによる調理・お料理の動画チャンネル。ミシュラン星獲得店舗のシェフや人気レストランのシェフが、分かりやすくプロの技や調理方法をご紹介致します。

Our cooking channel introduces friendly recipes and ‘HOW TO COOK’ tutorials directly shown by professional chefs in Japan – presented by Gourmet Studio FOOVER and CUISINE KINGDOM.

#レバニラ＃ぷりぷり食感＃炒め物