煮びたしの残り汁をめんつゆにの写真

Utilize the remaining soup of eggplant boiled soup for “menttsuyu”!



A photo of Mentsuyu with the remaining soup of boiled fish

Cooking time: 10 minutes or less

White rice.com’s popular summer to autumn recipe, the remaining soup of “Nasu no nibutashi”Recipe used for somen noodlesIs introduced. Please try.

Keywords for this recipe
Eggplant
Boiled fish
Summer vegetable
Somen

Arrange somen with the remaining soup of boiled fish

How to use the remaining soup of eggplant

The eggplant boiled and the juice remained, what should I do? Many people think that. I oftenArrange in Mentsuyu and use upSo I’d like to introduce how to do it briefly.

* If you leave the boiled eggplant soup at the link, it will be about 150 ml, so you can make[Mentsuyu for 2 people].

Prepare spices such as chopped green onions, green soup, ginger and grated ginger. For noodles, boil somen, cold wheat, thin udon, etc. according to the time indicated on the bag.

Boil up and lift the colander and take it in cold water to remove water. If the noodles and the prepared condiments (here, green soybean chopped and grated ginger) and boiled eggplant ingredients remain, serve them together.

From here on, the remaining soup of boiled fish will be used for the noodle soup. The rest of the juice is a little thin to make noodle soup, soAdd 1 to 2 teaspoons of soy sauce to 70 to 80 ml per personThen, try to make the taste a little thicker and finish.

It is also delicious to adjust the taste and add plenty of chopped green onions to the soup sauce. Please try.

[Supplement]

  • I wrote that if you use the remaining juice, it will be for two people, but if the remaining juice is not enough, you can add commercially available noodle soup etc., so please try the remaining juice well.

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