【字幕SUB】陳建一が自宅で作っている【エビチリ！】

【字幕SUB】陳建一が自宅で作っている【エビチリ！】

Then I would like to cook food from now on. The dish we make this time is shrimp chili, which everyone loves. Everyone , from really small children to the elderly, loves it. I would like to introduce it from now on. I make it at home, so I really like spicy so I’d like to make a little spicy shrimp chili. First of all, shrimp. We sell such shrimp. Peeled. Don’t use these shrimp as they are. Please be sure to process it. Put this in a large bowl. A pinch of salt here. A pinch of potato starch. Add a little more water. Don’t worry too much about the amount. Here, I will wash it. Rubbing well. I’m going to add this shrimp flavor and salt. Remove dirt. Please be sure to do it. If you don’t do this, the result will be completely different. Can you see a little dirt? It will get a little dirty, so let’s wash it clean from now on. Then, wipe off this water thoroughly. I’m going to add the groundwork from now on, so if there is this moisture, it will get a lot when I sprinkle the potato starch thinly later. Be polite here. Wipe this water clean. A small amount of salt in the bottom. A little salt is applied to the whole. Then a little pepper. And here is the potato starch. Sprinkle the potato starch thinly. Originally, I use egg whites and potato starch, but since the amount of egg whites used is really small, I will do it this time without using egg whites. You only need to sprinkle a thin layer of potato starch. Something like this. It is good if it is lightly sprinkled with potato starch. This completes the seasoning of shrimp. Next is the seasoning. Combine all the seasonings in this bowl. First, grated ginger. About two-thirds a tablespoon. Grated garlic. About half a tablespoon. There are a little more ginger. Doubanjiang here. First this is tomato ketchup. A tablespoon and a half tablespoon of tomato ketchup. And doubanjiang. A teaspoon and a half. This amount. It’s like this. Please match this. Combine garlic, ginger, tomato ketchup and doubanjiang. And next is this. Chopped green onions. If you prepare a little more of this, it will turn sweet when cooked later, so it’s delicious. Now you are ready to go. The other seasonings to use are salt, sugar, sake, vinegar and chili oil. Please prepare water-soluble potato starch, pepper, Chinese horse mackerel, and this. Yes, let’s go. First, cook the shrimp. 1 tablespoon of oil. It’s like cooking potato starch. Make a wall on the shrimp. Heat the shrimp and harden it a little so that the flavor does not escape to the outside. I’m doing that now. On both sides. When the potato starch is cooked, it hardens and creates a situation where the taste of the shrimp does not escape to the outside. I’ll make a wall on both sides. This is fine. It will be boiled a little later, so you do n’t have to cook it completely. This kind of feeling is enough. Next, here are 2 tablespoons of oil. This is very important. Add all the seasonings. Let’s put them all in. It’s a very important point here, so take a closer look, how to fry it. Like this, bring it a little and fry it. Fry the whole. A lot of bubbles came out. This is fine. The fire is already stopped. Fry with residual heat. This is the state. Can you see the small bubbles? This is this! At this point, it’s almost shrimp chili. It has a nice scent. Add water here. A cup of water at home. The degree to which this shrimp gets entangled. It’s a sauce, this is it. Let’s put the seasoning here. 1 tablespoon of sake and 1/3 teaspoon of sugar. Doubanjiang has salt, so there is a little salt. And a little Chinese horse mackerel here. This is like a soup base. And a little pepper here. Mix well and check the taste. It has a delicious taste. Then return this shrimp. I will light the fire. Well, from now on, I will cook the shrimp firmly . It will boil. And here onions. Let’s put plenty of green onions. Bring to a boil once. The green onions also become sweet when cooked. Yes, turn off the heat and sprinkle 2 tablespoons of water-soluble potato starch . Mix the whole thing a lot so that it doesn’t get messed up. Gradually, it will become thicker. Then let’s light it again. In the same way, let it cook well. Make sure that the potato starch is cooked well. I’ll tell you a lot. I like spicy food, so at the end, add a teaspoon of chili oil. You don’t have to put this in, but I like spicy food. Finally, it is adjusted with chili oil. The sauce is delicious again. Finally, add 1/3 teaspoon of vinegar. This vinegar is not for making it sour, but because it uses a lot of oil, it is a vinegar for neutralizing the taste. This completes the shrimp chili. The sauce is delicious, isn’t it? By all means, it is delicious to eat with rice, so please try this shrimp chili. That was shrimp chili.

公益社団法人日本中国料理協会の新企画、家庭向け調理動画「おうちで食べチャイナ」の第３弾！
陳会長自らスーパーで購入した食材と家庭用の器材で美味しいエビチリを作っちゃいます。皆さんも是非「おうちで食べチャイナ」！

【食材】
　　むきエビ（１０尾）、葱みじん切り（３０ｇ）

【調味料】
　　エビ下処理用［塩（少々）、胡椒（少々）、水（適量）］
　　エビ下味用　［塩、胡椒、片栗粉　各少々］

　　油（大１）、油（大２）

　　調味料Ａ［おろしショウガ（大2/3）、おろしニンニク（大1/2）、
　　　　　　　トマトケチャップ（大1.5）、豆板醤（小1.5）］

　　調味料Ｂ［酒（大１）、砂糖（小1/3）、塩（少々）、中華あじ（少々）、胡椒（少々）］

　　その他：水（１カップ）、水溶き片栗粉（水大２・片栗粉大２）、
　　　　　　ラー油（小１）、酢（小1/3）

協力：赤坂四川飯店
　　　東京都千代田区平河町2-5-5
　　　全国旅館会館６F
　　　TEL　03-3262-9371
　　　https://www.sisen.jp/

エンディングBGM：向日葵
Written by 田中芳典
https://dova-s.jp/bgm/play13223.html

撮影・編集：公益社団法人日本中国料理協会
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#中国料理
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#chinesefood
#家常菜