ラーメン（ガーリック醤油ラーメン）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
#Vegetable dishes
#Appetizers
#Side dishes
#Speed cooking
#Over 10,000 views
#Easy
#Suitable for lunch
Deep-fried food (eggplant deep-fried Tatsuta) | Asagohan Channel's recipe transcription
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Ingredients
- eggplant : One
- (A)みりん : 大さじ1
- (A)醤油 : 大さじ1
- (A)にんにくチューブ : 4cm分
- 片栗粉 : 適量
- サラダ油 : 適量
- ごま油 : 小さじ1
Time required
15minutes
Procedure
-
1)
cut the eggplant
00:00
Remove the stalk from the eggplant and cut into chunks.
-
2)
下味をつける
00:12
ポリ袋に(A)を入れる。
1を加えて揉み、味を染みこませる。
5分置き、味を馴染ませる。
ボウルに水分を切ったナス、片栗粉を入れまぶす。 -
3)
揚げる
01:17
Put 0.5 cm of salad oil in a frying pan from the bottom, add sesame oil and heat.
When it warms up, turn the heat to medium and fry 2.
Turn it over, and when both sides are fried, drain the oil and it's done.
Point
・Since the potato starch is applied to the entire surface in step 2, it is good to mix the whole by scooping from the bottom.
・If you remove the excess potato starch in step 2, the texture and taste will be better.
・Add a small amount of sesame oil to the frying oil for a more flavorful finish.
・When frying, the eggplants tend to stick together, so keep them as far apart as possible.
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