【コツ満載】タレもおかずになる玉子入りぷりぷりエビチリ🍤

【コツ満載】タレもおかずになる玉子入りぷりぷりエビチリ🍤

Hello, I am Cooking Mama Yurie Niwano. Today I will make EBI-Chili (shrimp with chili sauce) with egg in the sauce. First, remove the egg white from the egg. Then we take that portion out. Strain the eggs through a colander like this to extract only the smooth egg whites. This smooth egg white is used for shrimp. These remaining egg whites and yolks are added to the sauce later. Prepare shrimp. Shrimp can be either frozen or fresh. If the shrimp have shells on them, peel them off. I remove the shell from this tail. Remove all the shells like this and throw them away. Make a slit in the middle of the back with a knife. Stab the blade of the knife about 5mm deep. Like this. If there is a dorsal liner here, wash it under running water; if there is a dorsal liner here, wash it under running water. By cutting a slit in the back like this, the shrimp and the sauce will be well mixed and tasty. Let’s cut more and more. Here is the dorsal fin, so let’s wash it. This is washed with water. You can also lay the shrimp down like this and cut them from the side. Can you see this for yourself? This black thing is the dorsum. This. This. This is washed under running water. Now all the shrimp are ready. This egg white is used to cook the shrimp. 1 teaspoon sake 3 tbsp. potato starch A pinch of salt Coat shrimp with these ingredients. Here are the key points of the dish. Mixing egg whites and potato starch into the shrimp prevents evaporation of water and improves the texture of the shrimp. Sake reduces the odor of shrimp. Salt is added to season the shrimp. These seasonings make the shrimp really delicious. Put the shrimp in here and mix well. You can mix by hand like this. The whole shrimp is now coated like this. Put 3 tbsp oil in frying pan. There is a lot of it. Let’s heat the pan and cook the shrimp. Wait until oil is completely hot. Oil is warmed up, turn heat to medium. Add small amount of potato starch into oil. Do you hear this sizzling sound? This sound is evidence that the oil is hot enough. Let’s add the shrimp. No need to fully cook the shrimp. Light browning on both sides of shrimp is sufficient. Because later we will cook these shrimp in the sauce. The back side of the shrimp is burned and the tail is redder. Let’s turn the shrimp over. When browned like this, remove the shrimp to a plate. Now let’s cook all the shrimp. Shrimp are ready. Next, let’s make the sauce. First chop green onions. Prepare 15 cm of leeks. If you like green onions, you can add more green onions. Chop the leeks into large chunks to preserve their texture. Like this. This is fine. It is out of order. Let’s use the oil we used earlier to cook the shrimp again. This oil contains the good aroma of shrimp. All seasonings are added here. Chopped green onions 1 teaspoon ginger 1 teaspoon garlic Today we will use commercially grated garlic and grated ginger. 1 tbsp sugar 1 teaspoon ajiha (You can use chicken soup stock instead of ajitaha. 2 teaspoons soy bean sauce 3 tbsp. ketchup 1 tbsp mirin (sweet cooking rice wine) Only potato starch and egg are used later. Let’s fry them. Put frying pan on fire. Heat these seasonings thoroughly. Stir-fried for 1 minute. All mixed well. Let’s add water here. The water has re-boiled, so we turn off the heat. Mix 1 tbsp. potato starch and 3 tbsp. water well and add to pan. Mix well. If potato starch is added to the pan while heating, it will become lumpy. So please turn off the heat once and then add potato starch. Now that it is well mixed, turn on the stove again. Put shrimp in this sauce. Cook for 1 to 2 minutes, stirring the sauce and shrimp. Shrimp are now fully cooked. Sauce is thick and tasty. Fire is extinguished. Now it is done. But I put an egg in this sauce. Mix the leftover egg well. This way, not only the shrimp but also this spicy sauce will all taste good. Eggs mixed well. Put the pan on the fire again. When sauce comes to a simmering boil, add this egg. The egg is softly mixed with chopsticks for 30 seconds. When the eggs are slightly set, the stove is turned off. In this way, all the eggs are used up and eaten well. This sauce and rice go very well together. This is the mother’s style EBI-Chili. To accompany EBI-Chili, make vermicelli fries. I light the fire and heat the oil. Vermicelli is fried in hot oil. Oil is made completely hot because it cannot be fried at lower temperatures. A small amount of vermicelli expands a lot. I use 15g – 20g vermicelli today. The vermicelli are closely packed, so loosen them by hand. Otherwise, vermicelli will harden in oil. These can also be cut with scissors. Vermicelli swell up really big. Only this much is enough. Be sure to fry vermicelli in oil heated to at least 180 degrees Celsius. Place dry bamboo chopsticks in hot oil. If there is a lot of noise and bubbles coming out of the chopsticks like this, the oil is hot enough. Let’s fry vermicelli. Put the vermicelli into the oil just a tiny amount at a time. Be careful not to burn it. Thus, it expands well in an instant. Now it is done. Let’s put the EBI-Chili on a plate. Put the vermicelli on the plate first. Put it neatly by hand like this. Then put the EBI-Chili in the center of it. Looks delicious. Now EBI-Chili is ready. Bon appétit! Let’s eat sauce and rice together. Very tasty! I made mine today with a slightly stronger flavor of sauce. Then it goes very well with rice. Shrimp is an expensive ingredient, so it is difficult to buy in large quantities. So we made a lot of sauce and added eggs to it. That way, you can eat a lot of sauce as well as shrimp. Of course, this vermicelli and sauce can also be considered a fine dish. How does it taste? It tastes so good. Tare and rice go well together. Shrimp texture is plump. This is too delicious. I used more shrimp than usual today for the photo shoot. But even with only about 15 shrimp, this would be a satisfying dish for three people. This is a large quantity of food. It’s soooo delicious! It’s really good to eat with rice. Shrimp does not even have to be high quality, big shrimp. Frozen, slightly smaller shrimp can be very tasty. About this small. The sauce and shrimp are well mixed and really tasty. The texture of the shrimp is really wonderful. Vermicelli has the aroma of oil, very tasty. It’s a splendid dish. I want to eat more white rice! EBI-Chili is actually an easy dish.

【コツ満載】タレもおかずになる玉子入りぷりぷりエビチリ🍤
最後にタレに溶き卵をいれることで、白米に良く合う＆ボリューム満点で満足感のあるエビチリに仕上がります。冷凍エビでも臭みなし＆ぷりっぷりに美味しく作れます！

【補足】冷凍エビの解凍方法
私は↓のエビを購入し、調理する２時間前に冷凍庫から出して常温で解凍しました。流水に浸すなどは特にしていません。
https://amzn.to/44hAjAI

【補足】背わたについて
最近は「背わた処理済みエビ」という商品があって便利ですが、その中でも背わたの入っているものもあります。
そうした背わたを処理する＋味の絡みを良くするために、私は「背わた処理済み」という商品でも背中に切れ目をいれています。

🍳材料
卵　　　１個
エビ　　300g
酒　　　小さじ１
片栗粉　大さじ３
塩　　　少々

長ネギ　　　15cm
生姜　　　　小さじ１
にんにく　　小さじ１
味覇　　　　小さじ１
豆板醤　　　小さじ２
砂糖　　　　大さじ１
みりん　　　大さじ１
ケチャップ　大さじ３
水　　　　　250cc
片栗粉　　　大さじ１
片栗粉用水　大さじ３
卵　　　　　残った部分

春雨　　　　お好みで（今回は約15g）

🕑再生時間
00:00 オープニング
00:10 エビの下拵え

02:32 エビに下味をつける

03:45 エビに焼き目をつける

05:27 タレを作る

08:17 エビをタレで煮る
10:20 春雨を揚げる
13:08 完成

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