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さぴ § 毎日ラクする冷凍ストック
さぴ § 毎日ラクする冷凍ストック

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\ Easy frozen stock / green onion salted pork every day❤️‍🔥

🙋‍♀️ recipe here 👇

Easy frozen stock every day

I'm sending out 🧑‍🍳 ♡

Other posts are here 👉 _ reitou

\ Salt pork ❤️‍🔥 /

With pork belly soaked in green onion salt sauce

The rice doesn't stop 🍚✨

If you wrap the ingredients and freeze them,

The day you want to eat is completed in 4 minutes 🙌

Even on a tired day

This is a great help to make 🥹

Save and make it 🥰📌

─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─

[🧂 materials: 1 person]

・ Pork belly... 100g

・ Long onion... 1 / 2

・ Salt and pepper to taste

・ Potato starch... appropriate amount

・ Chicken soup base... 1 / 2 teaspoon

· Garlic tube... 3 cm

・ Sesame oil: 1 tablespoon

3 drops of lemon juice

《 Topping 》

・ Roasted sesame

・ Black pepper

[How to make 🍳]

① Green onion → After putting pork belly, sprinkle salt and pepper and potato starch, sprinkle the remaining seasoning and freeze it in a candy wrap ❄️

[🍚 eat]

① If you put it on a heat-resistant plate (for one meal) Lenchin 600w 4 minutes ⏰

(※ If you eat it as it is, 600w 2 minutes 30 seconds)

② After mixing the whole, complete with your favorite toppings ✨

─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─

💡, spread it out and flatten it before freezing it

💡 If the heating is not enough, heat it additionally while watching the situation

─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─

Thank you for watching until the end 😌

@ sapi _ reitou

Even if you are busy every day, you can do it only with Lenchin after returning home

We are sending frozen stock 🧑‍🍳 ♡

Enjoy a comfortable life with time and 🌼

Follow, Like, Comment

I would be happy if you could ☺️✨

─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─

# easy # recipe # simple _ rice Recipe for short time pork belly Green onion salted pork

6/8 Edited to

... Read moreネギ塩豚って、作りたてはもちろん美味しいけど「冷凍しておくと本当にラク」だと実感しました。私がやってみて便利だった“塩豚の冷凍保存”のポイントを追記します。 まず、冷凍するときは味が入りやすいように、豚バラに塩・こしょう＋片栗粉を先にふってからタレ（鶏がらスープの素、にんにく、ごま油、レモン汁）をかけると、解凍せずにレンチンしても味がぼやけにくかったです。長ねぎは下に敷く形にすると、加熱中に水分が出てタレと混ざり、ネギ塩だれっぽさが強くなりました。 「塩豚 冷凍保存」で意外と大事なのが“平らにする”こと。包んだあと厚みがあるとレンチンの加熱ムラが出やすいので、冷凍前に手で軽くならして薄めにしておくと、600Wで4分前後でも火が通りやすいです。逆に脂身が多い豚バラは温まりやすいので、端が熱くなりすぎるときは途中で一度取り出して全体を混ぜてから追加加熱すると失敗しにくいです。 保存期間の目安は、家庭用冷凍庫なら2〜3週間くらいを目標に食べ切るようにしています（風味が落ちにくい体感）。包みに日付を書いておくと、冷凍庫の奥で迷子になりません。 食べるときは、耐熱皿にのせてレンチン→一度全体を混ぜると、タレが豚バラ全体にからんでご飯が進みます。トッピングはブラックペッパーといりごまが鉄板。レモンを少し足すと後味がさっぱりして、脂の多い部位でも食べやすかったです。 アレンジとしては、同じ“ネギ塩豚 冷凍”ストックをうどんにのせたり、丼にして卵黄を落としたりするのもおすすめ。冷凍しておけば「今日は何もしたくない…」の日でも、レンチンだけで一品になるので、作り置きが続かない私でも続けやすかったです。

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