This time I am chilled with the theme of "Let's get over after summer heat"! (`· Ω · ')
At the end of the video,
I am sorry this time (・ ・;)
We will try for file management so that there is not such a thing from now on (・ ・;)
And with the support of everyone, the subscribers have surpassed 450,000 people last night. !
Next will aim for the 500,000 people on the ground, and from now on we will work hard to aim for more readable videos!
We hope that you will continue to support us ('; ω; `)
詳 し い This detailed recipe is here! Moth
~ Akita Tororo ~
・ Naturally peeled peeled eel into finely chopped rags ※ In contrast to yamato moth and natural mash among yams, it is recommended that it is more finely squeezed than in grated mash so that the moisture does not come out and the feeling of squishy also remains.
・ Mentai is a knife with a cut at the back of the knife. ※ The skin is minced with kimchi and it is in a change (^ ^)
↑
I put it in the refrigerator and forgot it completely (・ ・;)
・ Making together the Tororo and Agate ・ Completed with salt soup and extended to a moderate slack!
※ At this time, it was better to add more salt and adjust the taste (; · ∀ ·)
~ Making salt soup ~
・ Konbu soup stock: Boiled and dried mirin: Salt = 4: 1: Add appropriate amount and put on a fire ※ This time I added salt aiming at the same amount of salt as the concentrated noodle soup with 2 times concentration (^ ^)
・ Stop boiling once it is boiling, add plenty of bonito pieces and boil slowly until it reaches normal temperature.
・ Give frozen udon for a specified amount of time, put it in a colander and tighten with ice water. ・ Put water tightly and put it on a plate. I think it will be easier to eat.
※ It was hard to eat at the time of this presentation (laughs)
・ Complete with your favorite flavor!
Thank you for watching today (# ^ ^ #)
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22 сен 2018
