タケノコの信太煮　上沼恵美子のおしゃべりクッキング　ゲストヨネスケ　　畑耕一郎料理トーク, Emiko Kaminuma cooking

4 months ago

Cooking, クッキング料理 playlist:
https://dailymotion.com/playlist/x9qog8

救命救急 (ER) 医療健康関連 playlist: https://dailymotion.com/playlist/x7uv7f

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サッカー Soccer (Football) playlist: https://dailymotion.com/playlist/x8nz5q

野球 playlist:
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お笑い　漫才　コント　コメディートークなど　playlist:
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名探偵ポワロ playlist
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シャーロック・ホームズの冒険　playlist
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Baseball playlist: https://dailymotion.com/playlist/x7wkxu

Music playlist: https://dailymotion.com/playlist/x7wkxs

Music 2 playlist: https://dailymotion.com/playlist/x878im

Umi no Triton playlist:
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Betty Boop playlist:
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Archie's Funhouse playlist:
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Action Man (2000 TV series) playlist:
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Action Man playlist:
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Men In Black: The Series playlist: https://dailymotion.com/playlist/x7y6jg

Super Mario Brothers Super Show playlist: https://dailymotion.com/playlist/x7xlu0

Super Mario World Playlist: https://dailymotion.com/playlist/x7x79j

Kirby Right Back at Ya Playlist: https://dailymotion.com/playlist/x7r0sn

101 Dalmatians (Disney dog animation) playlist: https://dailymotion.com/playlist/x7u52l

Transcript

00:00油揚げはしっかり湯通しし油を抜きましょう

00:05先生今日は楽しみにしておりました

00:09男のさ好きですよねこういう薄揚げを巻いたり

00:15挟んだりしているのが好きですね

00:18揚げを煮るというのは代表の料理ですから

00:22武器ですね

00:24タケノコはですね少し油を敷いたフライパンでちょっとだけ

00:30こんな程度です

00:31もう大さじいっぱいもないと思いますけど

00:34じゃあ井上さんちょっと油炒めしていただきましょうか

00:37はいはい

00:38すいません

00:39はい

00:41炒めるんだ

00:42これはあの油を含ませるというよりも

00:45タケノコの水分を炒めて抜くと

00:49後で煮た時に味が含みやすくなりますから

00:52それだけのことでやってます

00:54はい

00:55それでタケノコの表面ずいぶん乾いてきましたよね

00:57はい

00:58それでかなり水分抜けてきましたから

01:00はい

01:01これにちょっと下味をですね

01:03じゃあ井上さんすごい塩がありますので

01:05二つまでほどほんのちょっとでいいですから

01:07パラパラっといってください

01:08はいもう一回いきましょう

01:10はいありがとうございます

01:11もう一度結構です

01:12はい

01:13じゃあこれはもうこのまま

01:16冷ましておきましょう

01:18はい

01:19そうですね

01:20はい

01:21さあそれでは次はですね

01:25エビなんですけど

01:27こうして包丁でね

01:29叩いてちょっと荒っぽいですけど

01:32こんな風にエビをね

01:34潰しちゃうんですよ

01:35じゃあ井上さんあと二つ

01:39気をつけてくださいね

01:40はい

01:41必ず歯を必ず横にして

01:42はい

01:43ペタンに叩いてでいただいてけっこうです

01:46はい

01:47ああおっけですね

01:48それでもう方を包丁でバババババババババババチ

01:59これでいいですか

02:00はいもうそれでもう結構思い切って他いてください

02:02はあもう潰しちゃうわけですね

02:04はい潰します

02:05はいありがとうございます

02:08I'm really excited.

02:10Really?

02:11Really.

02:13I mean, this is the first thing, I don't know.

02:16This is a nice finish, but I don't know.

02:19I don't know.

02:21This one is really good.

02:23J'ai-nui-nui is really good.

02:26This one is really good.

02:29I don't know if he's going to do it.

02:34and then use the oil.

02:38Then, we use the oil on the water.

02:42We use it with water to make the oil.

02:46It is good to make the oil for heat.

02:49When you use it, you use it with water.

02:53You use it with water.

02:56If you use it with water, you can use it with water.

03:00If you use the oil for heat, you don't use it.

03:03There you go.

03:07That's what I can do.

03:12That's what I'm doing.

03:18Now I'm going off Knife.

03:24.

03:25.

03:27.

03:28.

03:51.

03:52.

03:53.

03:54Yes, thank you, thank you.

03:56We have a cup of flour.

03:59We have stirred the flour, and the water is done.

04:02The flour is done.

04:04We have a cup of flour.

04:07We have flour which is made of flour, and we need to get our flour.

04:13We are going to make a lot of flour.

04:15Now we will make a flour.

04:17This is the flour.

04:19This is the first time I'm going to make a plate.

04:26I'm going to make a plate of flour, and I'm going to make a plate of flour.

04:33I'm going to make a plate of flour.

04:40This is a little bit of a little bit.

04:42Yes, it's a little bit.

04:44And then, on the bottom of the top,

04:48I just put the red pepper on the bottom of the top.

04:52This is a little bit of a month.

04:56It's like this one.

04:58Yes, I think it's good.

05:00I'm going to show you the right way.

05:02This is a little bit.

05:04I'm going to show you the right way.

05:06Even if it's long, it'll be a little easier to make it.

05:11Then the handle to stop your hand at your hand.

05:17That's the problem.

05:19Now the handle is a shape.

05:24Then the handle is so fast.

05:36This is a very fast food.

05:41There is a lot of sauce.

05:46Now we add a little sauce.

05:51And a little sauce.

05:54And a little sauce.

05:57And a little sauce.

06:01And a little sauce.

06:03This is a good thing.

06:04This is a good thing.

06:05You can't get it.

06:06It's so good.

06:07You can't get it.

06:08I'm going to put the next thing on the bottom of the top.

06:13This is a good thing.

06:14Now we will put the same.

06:20It's a good thing.

06:23I don't want to keep it.

06:24This is a good thing.

06:25This is a good thing.

06:27It's a good thing.

06:29It's a good thing.

06:32this is the best

06:34Okay

06:38I can't

06:40a

06:42a

06:44a

06:46a

06:48a

06:50a

06:52a

06:54a

06:58a

07:00a

07:01a

07:03赤で味をつけてどうのこうのをあまり気にしなくていいです。

07:06椎茸も入れて少し切り込みが入ってますから

07:12すぐ味が染み込みますし、もうそのまま盛り合わせていただいたら結構ですよ。

07:18じゃあこれを切りましょうか。

07:22さすがにこのままでは食べづらいところがありますから。

07:26Yes, yes.

07:27Yes, yes.

07:27The 3rds or 4ths,

07:29Yes.

07:30We need to make it.

07:32Yes, yes, yes.

07:33Look at the beautiful.

07:34Yes.

07:35Yes.

07:36It's a beautiful piece of the dish, so if you have a nice piece of the dish,

07:41the dish, I'm going to put the dish on the dish on top.

07:43Yes.

07:45Yes.

07:46What is this?

07:47Oh, beautiful.

07:48Yes.

07:50The baking the dish is at home with the dish.

07:52Thanks for joining us.

07:54Take care.

07:55I'm going to take this far.

07:58I'm going to take this before.

08:01I'm going to eat any of these.

08:04I thought it was very nice.

08:07I had a nice meal.

08:11I just put it in the middle.

08:15Oh this is a delicious restaurant.

08:18It's a very nice restaurant.

08:19Not in there, but the reason it's done quite well.

08:23These are delicious.

08:25Today is a recipe recipe.

08:304. W겠�穂.

08:321.

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08:381.

08:392.

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08:431.

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タケノコの信太煮　上沼恵美子のおしゃべりクッキング　ゲストヨネスケ　　畑耕一郎料理トーク, Emiko Kaminuma cooking

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タケノコの信太煮 上沼恵美子のおしゃべりクッキング ゲスト ヨネスケ 畑耕一郎 料理 トーク, Emiko Kaminuma cooking

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タケノコの信太煮　上沼恵美子のおしゃべりクッキング　ゲストヨネスケ　　畑耕一郎料理トーク, Emiko Kaminuma cooking