野菜炒め（ピーマンとひき肉の甘辛炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
豆腐の揚げ焼き｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- 木綿豆腐 : 1/2丁
- 片栗粉 : 適量
- 卵 : 1 piece
- salt : 少々
- コショウ : 少々
- 油 : 適量
- ケチャップ : moderate amount
- マヨネーズ : moderate amount
Time required
10minutes
Procedure
-
1)
豆腐を水切りする
00:00
Wrap the tofu in 2 sheets of kitchen paper and place in a heat-resistant container.
Microwave at 500w for 3 minutes. -
2)
下ごしらえをする
00:30
Cut the tofu into bite-sized pieces and coat with potato starch.
Add the eggs, salt and pepper to the heat-resistant container used in step 1, mix well, and then add the tofu. -
3)
フライパンで焼く
01:33
Heat a large amount of oil in a frying pan and fry the tofu.
When one side is fried, flip it over and fry. -
4)
お皿に盛る
02:37
When both sides are well fried, put them on a plate and finish with ketchup or mayonnaise if you like.
Point
・Do not add too much potato starch to the tofu.
・Remaining egg liquid can be used for cooking such as tamagoyaki.
・It's good to use the same heat-resistant container that was used when the tofu was microwaved, as it reduces the amount of washing by one.
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