漬物名人じゅんちゃん Time required : 80minutes
- えのき : 1房(200g)
- (A) Chicken bone soup base : 小さじ1
- (A) Soy sauce : 小さじ1.5
- 片栗粉 : 大さじ2
- 餃子の皮 : 適量
Cut off the stalks of the enoki mushrooms, divide them into florets and put them in a tray.
Add (A) and move the bat sideways to let it blend in.
Sprinkle with potato starch and move the vat sideways to mix.
Place the enoki mushrooms on the gyoza skins, apply water (not listed) to the edge of the skins, and fold.
Add oil (not listed) to a frying pan and heat over medium heat.
Bake with the end of the roll of 1 facing down.
Flip over when browned.
Take it out and drain the oil.
Finished on a plate.
・Ingredients for 2 to 3 people.
・If you want to improve the texture, add more oil while baking.
・You can cut it in half to make it easier to eat.
・When sprinkling the seasoning, it is good to shake a large bat sideways.
・Because it is seasoned, you can eat it without adding anything.
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