正直、油そばよりウマい。中毒性マックスあぶらパスタの作り方

正直、油そばよりウマい。中毒性マックスあぶらパスタの作り方

It has a savory taste thanks to the fat of the pork. What a great recipe. With the yolk it made it perfect. Hello, I’m RYUJI. The cooking is about to be completed, but I’m already drunk.

80% of people who watch my videos for the first time move on to other videos, but I won’t stop. Today’s is the most delicious oil pasta. Pasta is a dish made by combining oil and pasta. There are very few pasta dishes that do not use oil.

This time my oil pasta doesn’t use olive oil, it’s just like oil ramen. It’s a satisfying pasta, almost like a non-pasta dish. Ordinary pasta has a smooth surface, so it does not get entangled with oil. So usually it is tossed in a frying pan.

But this time, the most delicious sauce is involved in the pasta. RYUJI’s buzz recipe. This pasta is meant to be boiled for five minutes. The trick here is to use pasta with a smooth surface. Bronze-die pasta such as DE CECCO has a rough surface.

It’s not suitable for this dish because it thickens the pasta’s boiling water because of the flour. You should buy Teflon-die pasta. It has a smooth surface, so you can tell just by looking at it. Pork is 90g, but 100g is fine. Use Pork belly because it is tender. And onions and eggs.

And raw garlic. An impromptu tube is fine, but preferably use raw garlic because it’s fragrant. DJ KAORI’s JPOP-MIX. Start cooking. I will tell you what is important in cooking oil pasta. Anyway, I drink. Today’s ice fortune telling.

Ice fortune-telling is fortune telling by how much ice I put in a glass when I’m drunk. Give me strength, Explosive God Finger. I used my hands to put it in, so today’s result is great luck. Today I will be able to drink very delicious sake. I have already prepared sake.

I always drink highballs. My fortune was great luck, and so is your fortune. Because if you follow this recipe of mine, you can make delicious pasta. So you’re in big luck, cheers. The garlic will be grated later, so remove the skin. Place the Pork belly in it, though it hasn’t been lit yet.

Tear the Pork belly by hand and put it in the frying pan. That way you don’t have to wash the knife. Wash it with water and tear it by hand. salt and pepper. and lard. If you don’t have lard, salad oil is fine. Because fat comes out of the Pork belly.

That’s roughly 2 teaspoons. If you like greasy food, add this amount. Turn on the heat and stir-fry the Pork belly. Let the good fat from the Pork belly come out. it has been fried. It’s okay if it’s a little fragrant. Unlike salad oil, lard is pork fat.

The flavor of the pork is thickened and it becomes delicious. So if you have lard, use it, otherwise use salad oil. Let’s use this to make the sauce. soy sauce, 2 tsp. I use AEON TOPVALUE oyster sauce. 2 teaspoons of it. 4 swings of AJINOMOTO.

It combines with the inosinic acid of the pork and produces richness. Add three times as much black pepper as you think. Add grated garlic at this time. What a nice scent. Put it in like this. mix it up water, 320cc. Please put water here. This fatness is the best taste.

Japanese sake, 1 tablespoon. Sake is used to add flavor and to eliminate the smell of meat. Bring it to a boil over high heat. When it boils, add the pasta, but for 1.6mm pasta, add a little more water. Twist the pasta like this.

A large frying pan evaporates quickly, so use a small frying pan. Once it’s soaked in, the rest is easy. Boil it for 5 minutes on medium heat. The oyster sauce and pork flavor permeate the pasta. Then, the pasta flour dissolves in the broth and becomes a sauce that easily gets entangled with oil.

It’s so delicious. Since the surface of pasta is smooth, it is not delicious even if it is like oil ramen. So, simmering it with oil ramen sauce makes it delicious. The thickness of the pasta is also included in this, making it a superb sauce.

It’s an addicting taste, so be sure to try it. When the pasta is cooked, make sure there is almost no boiling water left. With this look with a minute and a half left, it’s still watery. In the remaining minute, most of this water will be gone.

If there is too much water, increase the heat. It took 5 minutes, but in the remaining 30 seconds, this water quickly boiled down. It should be a little more simmered, so do it this way. This will remove most of the broth. It’s about a tablespoon or two. Then put this on your plate.

Finally, the broth was gone. i will put it here. Since the pasta flour is dissolved, it tends to cling to the pasta. So this is a very reasonable method. And it has less utensils to wash. Isn’t this a good recipe? Pour it all over the pasta. That’s about 1 tablespoon.

A little sesame oil makes it more fragrant and delicious. That’s about 1 teaspoon. just use it a little. The chopped seaweed is not necessary, but it will be very delicious if you have it. It looks delicious. Soy sauce pasta and seaweed are a perfect match. Seaweed is fine with this.

Scallion enhances our appetite with its flavor and color. And put the yolk in the middle. It’s perfect. Add chili oil for spiciness and aroma. Please use this a little. Completion of the most delicious oil pasta. i eat it i eat it It’s pasta but Japanese style, so I use chopsticks.

It’s similar to soba or udon, so please sip it. I’ll enjoy having this. What a treat. The pasta absorbs the umami of the pork, giving it a powerful flavor. Pork is tender thanks to the fat. This is delicious! This is forbidden mayonnaise. If you put mayonnaise on it, it’s the most delicious.

This is the person who does the tasting. I’ll enjoy having this. It’s delicious from the moment you put it in your mouth. It tastes powerful and delicious. I add forbidden mayonnaise to it. Mayonnaise is really forbidden, so please be careful about usage and dosage. It’s too delicious and you can conquer mankind.

Peperoncino is the king of oil pasta, and soy sauce and oyster sauce are rarely mixed even in Japanese-style pasta. Sesame oil is not used very often. It tastes like Chinese or Ramen, and the addition of egg yolk makes it the ultimate junk food. How was my oil pasta?

Trust me, I’m drunk now, but I’m not drunk when I’m devising recipes. So please eat this pasta. let’s keep eating this This is amazing. This is my newest work. This is astonishingly delicious.

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【油パスタ】
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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
【油パスタ】
1.4mmのパスタ…100g
豚バラ肉…90g
小ネギ…適量
卵…1個
にんにく…1片
塩胡椒…適量
ラード…小さじ1～2
醤油…小さじ2
オイスターソース…小さじ2
味の素…4振り
黒胡椒…適量
水…320cc
酒…大さじ1
ごま油…適量
刻み海苔…適量
ラー油…適量

★味変でマヨネーズ

塩コショウした豚バラ90gをラード小さじ1で炒め、醤油小さじ2、オイスターソース小さじ2、おろしにんにく1片、味の素4振り、黒胡椒いれ炒め、水320cc、酒大さじ1を沸かし1.4nmのパスタ100gいれ煮てごま油小さじ1混ぜ卵黄、小ネギ、ラー油、海苔
ーーーーーーーーーーーーーー
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