料理研究家が本気で作る【至高のチンジャオロース】

料理研究家が本気で作る【至高のチンジャオロース】

Hi! I’m Ryuji, and I’,m %&$#! Please bleep out that. So, today, I’d like to do a supreme series. The "Supreme Series" is a series of recipes that take a familiar recipe and add a little something extra to make it taste even better. This time, it’s "Chinese Red Pepper paste". Well, I’d like to keep up the momentum! I’m a little tipsy. Don’t worry. I’m still conscious, so I’m sure I’ll be able to make a good meal. Now Let’s get started! Ryuji’s Buzz Recipe Ingredients. Bamboo shoots, this time cut into small pieces. 120-150g. 5 small bell peppers. 120~130g. Pork scraps or thin slices of loin meat for gingerbread. This time, I’m going to use pork scraps. The thickness depends on the supermarket, but it should be as thick as possible. This time, it’s pretty flimsy, but it’s still pretty tasty, so I’m going to use this one this time. And garlic and ginger. 10g of ginger, that’s about it. One clove of garlic. That’s all. The rest is seasoning. This is the supreme series, so I’m going to do it in a supreme way. Yes! Let’s cut the vegetables first. Oh, sorry. You should do it this way, like this. Push the stem in here. If you push the heft in first, you can get it right off. Yes, it’s like this. I got the seed. I don’t mind if there’s a little bit left over. And then put two of these on top of each other, press them together, and cut them into small pieces. The green smell of green peppers is very good. The smell of youth. Freshly shredded green peppers. The ginger is so thick, that I slice it into slices. Shred the ginger into thin strips. 10g of ginger. Cut off the ends of the garlic and crush it. There’s not much of the core. Chop it like this. Now I’m done with chopping vegetables. Put the meat. I’m going to layer pork scraps on top of each other. Pork is stacked vertically. So it’s like this. If you put the lengths together, shred it like this. If you want to make it look better, buy a little thicker pork loin for gingerbread. I’m all about cheap. Cheap and tasty is definitely the right thing to do. As much as you can do, that’s fine. Transfer the sliced meat to a bowl. Here I’m going to put in some things. First of all, egg. 5 teaspoons of potato starch. It’s very dirty, but that’s okay because this is what the apron is for. 3, 4, 5 teaspoons. That’s 2 teaspoons of sake. 2 teaspoons. A teaspoon of sake for me lol Salt. Two pinches. Like this. Pepper. It reduces the smell of pork, so let’s put more pepper on it. After this, knead the pork. By coating the pork with potato starch and egg, the meat will be moist and not tough. This preparation is a must because it makes the meat very tasty. Rub it in with my right hand and drink it with my left hand. Ahhhh! After a good rubdown, let’s put this one aside for now. Now, shredded bamboo shoots are drained. Drain well. Now, the prep work is done. We’ll get it done quickly from here. Get your frying pans ready. This is very important! Don’t be stingy with the oil when cooking up Chinese food! If you are stingy with the oil, it will taste bad. Here, I put 1 1/2 tablespoons of oil and fry only vegetables. So, in Chinese cooking, we basically put the vegetables through the oil. We use a lot of oil for that, but we can’t use that much oil at home, so we’ll do pseudo-putting through oil this time. Bamboo shoots. 150g. Bamboo shoots don’t change their texture no matter how much you fry them. Fry them like this for a while. Once the oil is in the bamboo shoots, put in the shredded green peppers. Fry the green pepper for about 1 minute. 1 minute is enough. If you cook them too much now, you lose the crunchiness. Okay, that’s enough. Take them off in a minute. This is it! Both are crispy, and so are the green peppers. That should do it. 1 1/2 tablespoons of oil. Everyone should measure. I do it just right. Don’t be stingy with the oil! This is for two or three servings, so you can use oil. Put shredded pork scraps. It’s shredded quite a bit. The meat is coated with egg, which allows it to cook slowly and is very tender. And then put the vegetables back in when it’s about 80% cooked through. Turn the heat down a little bit. I’ll add some seasoning. 1 1/2 tablespoons of oyster sauce. Now I add ginger and garlic. These are too spicy if not cooked. 1 tablespoon of soy sauce. 2 teaspoons of sugar. And my favorite Ajinomoto 1,2,3,4,5,6 shakes. Now I’m going to turn up the heat. Mixing the whole thing. Beef is also good. "Stir-fried green peppers and meat" is pork, and "Stir-fried beef and green peppers" is beef. I use cheap pork scraps to make this stir-fried green peppers and meat that can be used on a daily basis. When everything is cooked, let’s taste it. This is for 2 or 3 servings. It’s very difficult to make it for one person. If you have any leftovers, please put it in the fridge. Finish with thread pepper. If you garnish it, it will look like a Chinese restaurant. The appearance is very important! The supreme stir-fried green peppers and meat is finished! So, it’s done. I’d like to eat. Now the game is on! Duel! Do you get it? This contrast in taste. Well, you can’t tell. In a word, bamboo shoots are crunchy. Green peppers are Crunchy. Meat is fluffy. That wasn’t one word. Very tasty. What’s so good about it? The garlic and ginger are so good! This is a snack… A snack… No, of course, it goes well with rice. I think it’s a snack for me. It’s the taste of the restaurant! I think it’s the richness of the oil. This is the way of life of the stir-fried green peppers and meat, isn’t it? Delicious! Pork scraps are shredded into small pieces, so it’s very tender. It has oyster sauce and soy sauce in it, but it also has a lot of sugar. The sugar gives it a depth of flavor, and it’s very tasty. You can have a bento lunch box because it’s not soupy. It’s pretty conventional to fry them together with an egg. Anyway, I’d like you to do it this way. The most important thing I say when I cook Chinese food is, please don’t be stingy with the oil! Japan has a culture that is hostile to oil in home cooking. And just to be clear, the difference between a restaurant and home cooking is the oil! I know I might get flamed, but there is a difference between oil, salt, and umami. So, if you add Ajinomoto, Weipa, chicken broth like that, it will taste like a restaurant! There’s going to be more antis. This supreme stir-fried green peppers and meat is really good! You must try this one! So, if you think this dish looks good, or if you’d like to try it, or if you feel like a manly man when you see how much I drink, please subscribe to my channel and give me a thumbs up!

至高シリーズ【至高の青椒肉絲（チンジャオロース）】

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【至高のチンジャオロース】
・豚こま肉　　250g
・タケノコ　　120g（市販の水煮のものを使います）
・ピーマン　　120gほど
・卵　　　　　一個
・片栗粉　　　小さじ5
・酒　　　　　小さじ2
・塩　　　　　2つまみ
・胡椒　　　　適量
・油　　　　　大さじ1と半分
（※こちらは野菜を炒める際と肉を炒める際で２回入れます。合計大さじ３となります。）
・オイスターソース　大さじ1と半分
・醤油　　　　　　　大さじ1弱
・砂糖　　　　　　　小さじ2
・生姜　　　　　　　10g
・にんにく　　　　　1片
・味の素　　　　　　6振り
★お好みで
糸唐辛子　適量
ーーーーーーーーーーーーーーーーーーーーー
動画を見ていただいて楽しんで頂けましたら
高評価＆チャンネル登録お願いします！
ーーーーーーーーーーーーーーーーーーーーー
料理のおにいさんリュウジです！
◆ホームページ【バズレシピ.com】→　https://bazurecipe.com/
○ツイッター　→　https://twitter.com/ore825
○インスタ　　→ https://www.instagram.com/ryuji_foodlabo
●お仕事の依頼等はこちらまで　→　bazurecipe@gmail.com

～～書籍のお知らせ～～

★2020年レシピ本大賞　グランプリ受賞作品★
【ひと口で人間をダメにするウマさ! リュウジ式 悪魔のレシピ】
→　https://www.amazon.co.jp/dp/490904423X

【バズレシピ ベジ飯編 進化した“野菜の食べ方”がここにある! 】
→　https://www.amazon.co.jp/dp/4594615716/

【失敗ゼロ! 秒で作れる奇跡のウマさ! 1人分のレンジ飯革命】
→　https://www.amazon.co.jp/dp/4040646010/

【ウマくて、速攻できる! バズレシピ もっと! 太らないおかず編】
→　https://www.amazon.co.jp/dp/B0844VWJVR

【あきれるほど簡単でうまい つまみメシ】
→　https://www.amazon.co.jp/dp/4074385120

☆2019年レシピ本大賞入選☆
【クタクタでも速攻でつくれる! バズレシピ　太らないおかず編】
→　https://www.amazon.co.jp/dp/4594613705

☆2018年レシピ本大賞入選☆
【やみつきバズレシピ】
→　https://www.amazon.co.jp/dp/4594078850
～～～～～～～～～～～～～～～～～～

#リュウジ
#チンジャオロース
#料理
#めっちゃうまい
#バズレシピ
#リュウジレシピ

フリーBGM
DOVA-SYNDROME
https://dova-s.jp/

効果音ラボ
https://soundeffect-lab.info/