これを覚えれば一生ご飯のおかずに困ることはありません【黄金肉春雨】

これを覚えれば一生ご飯のおかずに困ることはありません【黄金肉春雨】

There is no sauce anymore. I am RYUJI’s older brother UJI. This time, I will make golden meat vermicelli. It’s a common Chinese recipe. This is a recipe for stir-frying vermicelli and meat to serve as a side dish for nibbles or white rice. I don’t put vegetables at all.

That’s why the vermicelli fully absorbs the umami of the meat and is very delicious. What’s good about it? It is said to be the prototype of mapo vermicelli. It is similar to mapo tofu. So I put doubanjiang or sweet bean sauce in it.

This time’s vermicelli is the taste of basic soy sauce and oyster sauce. Even people who don’t like spicy food can eat it. And it’s very easy. So, this time, I will make a really delicious vermicelli. RYUJI’s buzz recipe. I will introduce the ingredients. First, 40 grams of vermicelli.

This is 100 grams of minced pork. Equal amounts of ginger and garlic, about 5 grams each. They can be a little more. That’s all. See description for seasonings. thank you. What is important in making golden meat vermicelli? The key word is gold. I drink the golden one to emphasize the gold.

Today’s ice fortune telling. This is the worst. I might do something in the near future when I’m drunk. But don’t worry, everyone. It will be the best if you watch this video till the end. This is the alcoholism machine.

Everyone, I don’t know when I will be gone, so please take a good look at the recipe now. Cheers everyone. Start cooking. OK, let’s get started. First, cut the ginger and garlic into small pieces. I always say You don’t have to peel the ginger skin.

The part closer to the skin has the fragrance component. So, if you peel the skin, it looks beautiful, but the scent is a little weaker. So I always say to use it as is. After you cut it into strips, turn it sideways and cut it into smaller pieces. Next is garlic.

Crush it and remove the core. Cut this into small pieces too. The aroma of garlic and ginger is very important this time. It’s because the seasoning is pretty simple. So please add garlic and ginger. That’s all there is to cutting. Next I fry it. The first is lard.

If you don’t have it, you can use salad oil. Put about 2 teaspoons of lard in a frying pan and heat it up. The reason I use lard is because it is easy to get rich. Sprinkle the minced pork with salt and pepper while it warms. That’s it. Please fry the minced pork.

Vermicelli never appeared on the table at my house. was it in your house? It seems that TATSUYA’s mother used to make it. I think his mother definitely used MARUMIYA’s. A tip when cooking Chinese food is to stir-fry the minced pork well. It seems to be better to fry until it is slightly browned.

So please fry it until it is browned like this. Then add garlic and ginger. This is for fragrance. Without ginger and garlic, the taste will be rather monotonous. So add garlic and ginger. On the other hand, the presence of garlic and ginger gives it a very authentic taste.

Garlic and ginger were also fragrant. Please add the seasoning. Add a tablespoon of soy sauce. The basic seasoning is soy sauce this time. Then add a teaspoon of oyster sauce. This is for richness and umami. Please put a teaspoon of sugar in it. This is for sweetening. Add a teaspoon of vinegar.

This vinegar makes the taste refreshing. And please throw AJINOMOTO three times. This will soften the soy sauce. After that, the taste of pork will be reinforced, so please put it in. Put some black pepper here. This is a spice. I make it a little spicy.

When stir-fried, it becomes a very tasty garlic and ginger flavored meat miso. Please put water 180cc here. After adding the water, turn the heat up a little. Please add a tablespoon of Japanese sake. Sake is for adding flavor. This is a simple yet extremely flavorful recipe. Put the vermicelli in here.

You can rehydrate the vermicelli first. The reason I haven’t rehydrated it. I dare to boil it in this soup. By doing so, the taste of all seasonings is soaked here. Put the vermicelli in the seasoning soup. Keep the heat on medium from here.

If you boil it too high, you will lose all the moisture. You may be wondering how long it should be cooked. Boil this until the water is gone. Vermicelli absorbs a lot of water. As the vermicelli absorbs moisture, it swells softly and soaks up the flavor.

This is a simple seasoning, but surprisingly delicious. There is no sauce anymore. Please put this in a bowl. This is a side dish. From here on, it’s up to you. Add sesame oil or chili oil. I like spicy food, so I added chili oil this time. This time I don’t add any toppings.

The golden meat vermicelli is complete. eat. I eat The vermicelli has absorbed all the broth. This is so delicious. The taste of this sauce is the best. The pork is also well-fried, so the vermicelli has a strong pork aroma. The aroma of garlic and ginger is very strong. This is so delicious.

Vermicelli also has a firm texture. This vermicelli is sucking up all the pork flavored soup. This is so good. I change the taste Ladies and gentlemen, this is Sichuan pepper. This is so delicious. I think it would be nice to have Sichuan pepper. This works great. Let’s eat together. cheers. I eat

This is so delicious. This has a strong flavor. It is important to allow the vermicelli to absorb the soup from the dry state. Sichuan pepper fits. Sichuan pepper is the best, isn’t it? I want to drink chinese rice wine while eating this. I’ll enjoy having this. . This is certainly delicious.

Please try making it when you want to drink sake or eat white rice. thank you. . Let’s go to the next place. Let’s go to the second restaurant. Someday I might get banned and all my videos disappear. Maybe there will be videos. is the video ok? All of GASHI’s videos have disappeared.

If you are going to vote, you can delete the video once. Thank you for watching. Check out the description for the recipe.

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【黄金肉春雨】
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★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【黄金肉春雨】
ラード…小さじ2
塩コショウ…適量
豚挽き肉…100g
にんにく…5g
生姜…5g
醤油…大さじ1
オイスターソース…小さじ1
砂糖…小さじ1
お酢…小さじ1
味の素…3振り
黒胡椒…
水…180cc
酒…大さじ1
春雨…40g
☆仕上げにごま油かラー油
★味変で花椒

ラード小さじ2で塩コショウした豚挽き肉100gを炒め、にんにく5g、生姜5g炒め、醤油大さじ1、オイスターソース小さじ1、砂糖小さじ1、お酢小さじ1、味の素3振り、黒胡椒入れ炒める
水180cc、酒大さじ1、春雨40gを入れ中火で煮てごま油かラー油
ーーーーーーーーーーーーーー
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