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生かし屋 IKASHIYA CULINARY ART

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天津飯・天津炒飯の作り方 │ Crab omelet on rice , Tenshindon

【材料】 ・干し椎茸の戻し汁 320g ・酒 大さじ1.5 ・醤油 大さじ1.5 ・砂糖 大さじ1 ・酢 小さじ1 ・オイスターソース 小さじ1/2 ・鶏ガラスープの素 小さじ1/2 ・塩 ひとつまみ...

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キューブシュークリームの作り方 │ Cube Cream Puffs

【材料】 シュー生地 ・水 100g ・バター 45g ・グラニュー糖 4g ・塩 1g ・薄力粉 60g ・全卵 2個~ カスタードクリーム ・卵黄 2個 ・グラニュー糖 40g ・コーンスターチ...

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【アイスクリームメーカーで作る】基本のバニラアイスクリームの作り方 │ Vanilla Icecream

今年もありがとうございました~! 2019年最後の動画はこの寒い時期にアイスクリーム(笑) 冬に部屋を暖かくして食べるアイスが好きなんです… 【材料】 ・牛乳or豆乳 200g ・生クリーム 20...

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カオマンガイの作り方(海南鶏飯) / Khao Man Gai (Hainanese chicken rice)

【材料】 鶏肉の準備 ・鶏むね肉 1枚 ・水 800ml ・ナンプラー 小さじ2 ・砂糖 小さじ2 ・醤油 小さじ1.5 ・塩 ひとつまみ ・生姜 親指大 ・にんにく 3個 ・長ネギの青い部分 1本分...

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アセロラのポッピングボバの作り方 │ Acerola Popping Boba │ 아세로라 팝핑보바

【材料】 ・アセロラジュース 200ml ・アルギン酸ナトリウム 2g ・水 400ml ・乳酸カルシウム 12g【準備】 【作り方】 1. アセロラジュースにアルギン酸ナトリウムを入れてハンド...

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焼売(シュウマイ)の作り方 │ Shumai (Steamed Chinese Dumplings)

なんとなくアス比変えてみた 【材料】 20個分くらい ・豚挽き肉 250g ・塩 小さじ1/4 ・玉ねぎ 1/4個 ・れんこん 30~40g ・片栗粉大さじ2 ・生姜すりおろし 小さじ1/2 ・...

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【豚こま肉で】春巻きの作り方 │Fried Spring Rolls

【材料】 ・ごま油 大さじ1 ・長ネギ 1本 ・豚薄切り肉 350g ・たけのこ 150~200g ・干し椎茸 4~5個 ・きくらげ 3~4枚 ・干し椎茸の戻し汁 200ml ・春雨 24g(乾燥時)...

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レバニラ炒めの作り方 │ Stir-fried Liver and Chinese Chive

【材料】 (動画内では半量で作っています) ・油 大さじ1.5くらい ・にんにく 1かけ ・生姜 親指の爪大 ・長ネギ 1/2~1本 ・ニラ 1束 ・もやし 1袋 ・鶏レバー 400~500g 下味...

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レバーの下処理・臭み抜きと、鶏レバーの甘辛煮の作り方 │ Preparation of the Levers & Gingery Savory-Sweet Chicken Livers

【レバーの下処理】 1. レバーを食べやすい大きさにカットして鍋やボウルに入れる(気になるなら脂肪や薄膜などを取る) 2. ハツは半分に切って中の黒い血の塊を取り除いて同じくボウルなどに入れる(水にさ...

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シャインマスカットのヴェリーヌの作り方 │ Shine Muscat Jelly

【材料】 パンナコッタ ・牛乳or豆乳 200g ・グラニュー糖 20g ・バニラオイル 数滴 ・粉ゼラチン 3g ・水 20g ・生クリーム 100g 白ワインゼリー ・水 150ml ・白ワイン...