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【煮込みたった30分】もっちりトロトロ中華風豚の角煮【中国料理美虎・五十嵐美幸】｜#クラシル #シェフのレシピ帖
動画を楽しんで頂けましたらぜひ高評価、コメントをお願いします！ ================================== 【材料】 4人前 豚肩ロース（ブロック） 600g お湯（ゆで用） 適量 (A)日本酒 100ml (A)レモン汁 60ml 生姜 2片 ｰ中華スープｰ 水 500ml 鶏ガラスープの素 10g (B)紹興酒 100ml (B)ざらめ 30g (B)しょうゆ 30ml 中国しょうゆ 大さじ1 水溶き片栗粉 適量 ごま油 大さじ1 チンゲン菜 1株 お湯（ゆで用） 1000ml 塩 小さじ1 【手順】 チンゲン菜は縦4等分に切っておきます。 中華スープの材料は混ぜ合わせておきます。 1. 豚肩ロースは半分に切り、2cm幅に切ります。 2. フライパンにお湯を沸かし、沸騰したら1を入れて1分程ゆでます。お湯を切り、キッチンペーパーで水気を拭き取ります。 3. ジッパー付き保存袋に2、(A)、生姜を入れて冷蔵庫で半日漬けこみます。キッチンペーパーで水気を拭き取ります。 4. フライパンにごま油をひいて中火で熱し、3を入れて両面に焼き色がつくまで焼きます。 5. 中華スープ、(B)を入れて中火で熱し、沸騰したらクッキングペーパーで落し蓋をして30分煮こみます。 6. 別のフライパンにお湯を沸かし、沸騰したら塩を入れます。チンゲン菜を根元から入れて30秒程ゆで、お湯を切ります。 7. 5の落し蓋を外し、中国しょうゆを入れて中火で5分煮ます。 8. 水溶き片栗粉を入れ、かき混ぜながら中火で熱し、とろみがついたら火から下ろします。 9. 器に盛り付け、6を添えて完成です。 PR 🍳このレシピの詳細・コツはクラシルに掲載しています ▶︎ 📱クラシルアプリ（無料/登録なし）のダウンロードがまだの方はこちら ▶︎ ※アプリ検索窓から「五十嵐シェフ 中華風豚の角煮」で検索してください🙌 ================================== ▼クラシル公式リンク クラシル公式WEB Instagram X tiktok ==================================…
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dad was definitely wanting to taste that asap
Shouldn’t the soup be boiling so the heat cooks the egg ribbons?
This is all wrong.
It’s more fun to swirl the soup as you drop it in. Trust me.
Yeah nah. What a nub.
Just break an egg into the hot soup and stir quickly.
Or if you're a nub, break the egg in a separate bowl, stir it up. No need to add anything else. And just slowly pour it into a hot soup whilst stiring the soup.
So cool
This is really weird. You're complicating things.
Chinese don't add starch to the egg. Just pour slowly while you stir.
ATK needs better Chinese chefs. Your Chinese recipes are really bad.
This guy is Christopher Kimballs Asian brother!! Amazing how much they look alike
This is click bait to watch the whole video on the channel. It's a great recipe 😋 👌 😉
Chinese Soup?… This is what you came up with for Labor Day?… I used to really like this channel..
I don't think I've ever seen it done this way. Typically you put in the cornstarch slurry while you stir and with the heat on to prevent clumping. Then you beat one egg and drizzle into the soup, again while stirring in a circular motion.
I’m going to do that right now! I never thought of using corn starch. Oh boy! 😁👍
would probably nice to see the end product as well
The fact he literally looks exactly like his dad in every facet is simply messing me up
The dad is watching and thinking son is doing it wrong.
No chop
Sticks!
Im surprised that the soup is not bubbling and the stove is not turned on.
Thanks
Alright I'd eat that
I just stir the soup and pour in the egg, it will ribbon by itself
Can it be done without the cornstarch?
PANG'S GOOD NIGHT.
FATHER AND SON YOU ARE THE BEST.
I LOVE YOURS RECIPES,SIMPLE AND QUICK.
THANKS FOR TEACH.
BRASIL
So we don’t get to see the end result 🤷🏽♀️
Instead of drizzling, you could also use a wide flat spoon to make a wide egg sheets. Just lower the spoon to just above the surface, and tip spoon down slightly to let it fall, but also quickly move the spoon out of the way so that the egg falls into the hot soup as a wide sheet.
You forgot to mention that the soup should be hot, so it'll cook the egg and stay in that ribbon form, or else it'll just dissolve.
Should the soup be boiling, yours seems flat
That's how you do it..
Thanks. 😋
What temp water?
Loved this! Looking forward to seeing more from this father-son duo!! 🥰
Much better use of how to in a short. Good job!