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ちくわの磯辺揚げ|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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1,423本

材料

  • ちくわ : 4本
  • (A)薄力粉 : 大さじ3
  • (A)片栗粉 : 大さじ1
  • マヨネーズ : 大さじ1
  • 料理酒 : 大さじ1
  • 水 : 大さじ3
  • あおさ : 適量
  • 揚げ油 : 適量

所要時間

10分

手順

  1. 1) 下準備をする 01:27

    Cut the chikuwa diagonally into 1cm pieces. Lightly dust with cake flour.

  2. 2) 衣を作る 02:18

    Put the mayonnaise in a bowl and add the cooking sake little by little to dissolve it.
    Add water and mix.
    Add (A) and mix well.
    Add blue and mix.
    Add 1 and mix.

  3. 3) 揚げる 04:12

    Add about 3mm to 5mm of oil to the bottom of the frying pan.
    Heat the oil for about 1 minute.
    Add 2 and fry over low to medium heat.
    When the batter is crispy, take it out on a tray, etc., and drain the oil to complete.

Point

・If you want to make it more fragrant, use green seaweed.
・When using sea lettuce, add a little more to get the scent of the beach.
・You can cut the chikuwa however you like, but if you cut it into 1 cm thick pieces, it will be fried in a small amount of oil.
・If you add chikuwa soft flour, it will adhere better to the clothes.
・Adding mayonnaise to the batter gives it a crispy finish.
・If you mix the mayonnaise as it is, it tends to form lumps.
・When frying the chikuwa, take it out of the oil and put it back in again to make it easier for air to come in contact with it, resulting in the effect of frying it twice.

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