牛すじと大根の煮物のレシピ
とろりと柔らかい牛すじに、味のしみ込んだ大根、刻みねぎをたっぷりかけて、好みで一味唐辛子なんかもプラスして。 手間はかかりますが、晩酌のあてに、メインのおかずにと、とても喜ばれる1品ですのでぜひお試...
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とろりと柔らかい牛すじに、味のしみ込んだ大根、刻みねぎをたっぷりかけて、好みで一味唐辛子なんかもプラスして。 手間はかかりますが、晩酌のあてに、メインのおかずにと、とても喜ばれる1品ですのでぜひお試...
Severity: Warning
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File: /var/www/html/KOL/kolauthor/application/views/author_post_list_yt.php
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Function: _error_handler
File: /var/www/html/KOL/kolauthor/application/controllers/Author.php
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Function: view
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File: /var/www/html/KOL/kolauthor/public/index.php
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Function: require_once
時間はかかりますが難しいことは一切なし。シンプルな工程で牛すじをやわらかく下ゆでするやり方を紹介しています。 *** ▼材料 牛すじ肉 … 500gほど 生姜 … ひとかけ(10gほど) あれば長...
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File: /var/www/html/KOL/kolauthor/application/views/author_post_list_yt.php
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Function: _error_handler
File: /var/www/html/KOL/kolauthor/application/controllers/Author.php
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File: /var/www/html/KOL/kolauthor/public/index.php
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家でおでんを美味しく作るには、具材の下ごしらえが重要です。定番の大根、こんにゃく、じゃがいも、厚揚げ、練り物など、下ごしらえの手順を詳しく紹介しています。 具材が準備できたら、大きな鍋を用意して、お...
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File: /var/www/html/KOL/kolauthor/application/views/author_post_list_yt.php
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Function: _error_handler
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秋冬の晩ごはんの定番おかず「さばの味噌煮」。このレシピでは、はじめに、さばの切り身の選び方、切り身の下処理を詳しく紹介しています。次の煮る工程では、火加減や味のしみ込ませ方(煮詰める前に煮汁に浸かった...
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豚の角煮は下ゆでするとき『豚肉を30分ゆでて、蓋をして30分蒸らす』ことを3セット繰り返します。それで脂もしっかり抜け、柔らか食感の豚の角煮に仕上がります! それから、下ゆでするのは『米のとぎ汁』を...
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栗ごはんは、鬼皮と渋皮をむく必要があるので、皮をむく作業が大変ですが、その手間をかけても味わいたい美味しさがある秋らしい1品だと思います。参考になればうれしいです。 ※栗の皮のむき方は白ごはん.co...
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ピーマンをたっぷり食べることのできるサラダレシピで、ピーマンはレンジで手軽にさっと加熱して作ります。 合わせる具材はにんじんとハム。食感もよくて、和洋中どんな献立にも合わせやすいと思います。 **...
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File: /var/www/html/KOL/kolauthor/application/views/author_post_list_yt.php
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フライパンで手軽に、野菜たっぷりで、鮭のホイル焼きを作るレシピの紹介です。同じ料理動画を数年前にyoutubeにアップしたのをすっかり忘れていて…、また作ってしまいました…。アルミホイルに盛り付ける部...
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炊き込みご飯の基本ともいえる「五目炊き込みご飯」。ごぼうとにんじんの根菜類、こんにゃく、干し椎茸、油揚げで五目となります。 だし汁を使えば鶏肉なしでも美味しいですし、だし汁なしで作るなら鶏肉を具にプ...
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季節問わずちょっとしたおかずとして、弁当にも便利な『こんにゃくの甘辛味の炒り煮』。煮物と言えど、下ごしらえしたこんにゃくをさっと炒り煮にする手軽な作り方です。 味付けはしっかり甘辛く、仕上げにかつお...