1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格四川風担々麺の作り方 – 花椒がしびれる本場の味rich600338<blockquote class="wp-embedded-content" data-secret="ZopNY2ZaJG"><a href="https://marcwiner.com/ja/%e6%9c%ac%e6%a0%bc%e6%8b%85%e3%80%85%e9%ba%ba-ja/">本格四川風担々麺の作り方 – 花椒がしびれる本場の味</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/%e6%9c%ac%e6%a0%bc%e6%8b%85%e3%80%85%e9%ba%ba-ja/embed/#?secret=ZopNY2ZaJG" width="600" height="338" title="“本格四川風担々麺の作り方 – 花椒がしびれる本場の味” — Marc Winer" data-secret="ZopNY2ZaJG" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/01/nouilles-dan-dan-en-tete-vrai-750x563.jpg600450四川直伝の、本格派担々麺レシピです。https://marcwiner.com/ja/%e6%9c%ac%e6%a0%bc%e6%8b%85%e3%80%85%e9%ba%ba-ja/ja四川風担々麺（花椒のしびれ）中華風主菜101002人分200 g 中華麺 (乾燥重量)0.5 小さじ 四川花椒（粒）3 大さじ 芽菜（ヤーツァイ） (漬けカラシナの葉)200 g 豚ひき肉青ねぎ（小口切り・トッピング用）1 大さじ 薄口醤油1 大さじ 紹興酒4 大さじ 四川ラー油2 大さじ 練りごま6 大さじ 薄口醤油3 大さじ 砂糖1 小さじ グルタミン酸ナトリウム2 小さじ 黒酢0.5 小さじ 塩1 小さじ 砂糖0.5 小さじ コーンスターチ1 小さじ ごま油1 小さじ 紹興酒1 小さじ 薄口醤油9https://marcwiner.com/wp-content/uploads/2024/01/nouilles-dan-dan-en-tete-vrai.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400