シンガポールビーフン　上沼恵美子のおしゃべりクッキング　ゲスト　中山秀征　小坂英幸 料理 トーク, Emiko Kaminuma cooking - video Dailymotion

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Transcript

00:00Hey, I'm done with this one.

00:02All right, I'm gonna cry, so here I'm gonna be on my own.

00:08Okay, so here you go spend a little bit of water with water.

00:12Okay, it sucks.

00:15There you go, okay, it's a good day here.

00:17Sign Duo is on the lap.

00:20I have a letter, so I don't know why I'm gonna play with it.

00:23Then I'll find a way to pop into water with water.

00:27Yes, I would like to add a little bit of a egg.

00:30I will add a little bit of a egg.

00:33And then, I will add a little bit of a egg.

00:39It's a little bit of a egg.

00:42It's a little bit of a egg.

00:45It's a little bit of egg.

00:48Oh, so...

00:50I think it's so good.

00:53This will make it hard to break.

00:57Then, we'll do it.

01:00We'll do it.

01:03We'll do it.

01:05We'll do it.

01:08We'll do it.

01:12We'll do it.

01:14We'll do it.

01:17We'll do it.

01:20We'll do it.

01:26It's not needed.

01:29We'll do it.

01:31We'll do it.

01:35We'll do it.

01:38We'll do it.

01:43We'll do it.

01:49I'll take this off.

01:51This is the middle part.

01:55The cream.

01:57Yes, it's a little bit more.

02:00Oh, wow, wow, wow, wow, wow.

02:05It's hot.

02:07I'm going to take a look at this.

02:09This is ok.

02:11Oh, it's a good one.

02:14It's a good one.

02:16This is our first time.

02:18This is the first time.

02:22This is the first time.

02:27This is the first time.

02:29It's 4.

02:32It's 4.

02:34I'm sorry.

02:39I'm sorry.

02:41Let's do this.

02:43This is a big one.

02:45This is what I'm going to call.

02:47It's a small box.

02:49This is a small box.

02:52It's a big one.

02:54It's a big one.

02:57The one for 1 4.

02:59This is 1 4.

03:01I like this.

03:05I'm going to cut off.

03:08Oh, it's just hot.

03:10And then, the beauty of the Pima.

03:13Pima, it's just a little bit.

03:14Yeah, it's okay.

03:17There is a lot of flavor.

03:19Yeah, it's okay.

03:22Oh, it's okay.

03:24Yeah, it's okay.

03:26That's good.

03:28I put it there.

03:29That's good.

03:31And then, it's okay.

03:35This is a part of the dish.

03:37This is a part of the dish.

03:39This dish is also added to the dish.

03:43This is a part of the dish.

03:45divide by 450 hundred versus 150 hundred掉s,

03:47how it works.

03:49Pode this.

03:51buy to extract junk,

03:53so you'd like to magic..

03:55do some oil in the pan,

04:02use a salt and kelly flour.

04:04I'llYNJ generations.

04:08I wish it's 지금 daしていくんじゃなくて

04:11para que everything in nature

04:13yeah

04:15because you know

04:17so is the only one

04:20the

04:21the

04:34the

04:40.

04:44.

04:46.

04:49.

04:57.

05:00.

05:01.

05:03.

05:04.

05:09.

05:10This is the best thing.

05:12Don't wait until you eat it.

05:18Yes, I'll go for it.

05:20But, you know, the texture is pretty much better.

05:25If you do it, you'll make a better taste.

05:28It's not good for it.

05:30Let's start with the rice.

05:31Let's start with the rice.

05:33Let's do it.

05:33I'll put a pepper on it.

05:36Wow.

05:38It has a good smell.

05:40It's a good smell.

05:42This is a good smell.

05:44It's a good smell.

05:46It's a good smell.

05:48Next is the Nira.

05:50The Nira is a good smell.

05:52The Nira is a good taste.

05:54I will put it on the bottom of the egg.

05:58I'm going to put it on the top of my head.

06:00I don't want to put it on the egg.

06:02It's all good.

06:04It's all good.

06:06It's all good.

06:08It's all good.

06:10It's good.

06:12First, beef on the egg and we're going to put it on.

06:14Next, we have the egg.

06:16Next, we have the egg.

06:18We have the egg with salt, pepper, pepper, pepper, salt, sugar, and sugar.

06:22We have the egg.

06:24We have the egg.

06:26We have the egg.

06:28We have the egg.

06:30We have the egg.

06:32You can add the egg.

06:34入りゴマを散らせば出来上がり!

06:39Omaq!本日の隠し技!

06:41今日は上手なビーフンの戻し方をお教えしましょう!

06:45熱湯にビーフンを入れ袋に生じされている時間より短めに茹でます。

06:50そして茹で上がる少し前にサラダ油を入れます。

06:54これでお湯から揚げた後のビーフンがくっつけにくくなるんです。

06:58水気をよく切った後ボウルに入れて蒸らします。

07:01That's how it looks like a bit of B-FUN!

シンガポールビーフン　上沼恵美子のおしゃべりクッキング　ゲスト　中山秀征　小坂英幸料理トーク, Emiko Kaminuma cooking

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シンガポールビーフン 上沼恵美子のおしゃべりクッキング ゲスト 中山秀征 小坂英幸 料理 トーク, Emiko Kaminuma cooking

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シンガポールビーフン　上沼恵美子のおしゃべりクッキング　ゲスト　中山秀征　小坂英幸料理トーク, Emiko Kaminuma cooking