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唐揚げ(鶏むね肉の唐揚げ)|40㎏瘦せたオートミール米化ダイエットレシピ【これぞう】さんのレシピ書き起こし

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Number of Videos
165本

Ingredients

  • chicken breast : 1 sheet
  • 塩胡椒 : 少々
  • (A)白だし : 大さじ2
  • (A)みりん : 大さじ1
  • (A)おろし生姜 : 4〜5cm
  • 梅干し : 1粒
  • 小麦粉 : 適量

Time required

15minutes

Procedure

  1. 1) Preparing for Umeboshi 00:43

    Remove the umeboshi seeds and chop with a knife.

  2. 2) Prepare the chicken breast 01:56

    Remove the white streaks from the chicken breast and cut in half.
    Scrape with a knife or fork.
    Cut into bite size pieces.
    Sprinkle with salt and pepper.
    Put in a storage bag.

  3. 3) to season 03:51

    Add (A) and 1 to 2 and knead.
    Leave at room temperature for 15-30 minutes.

  4. 4) 衣をつける 06:04

    Put flour in a plate.
    Place 3 on top and sprinkle with flour.

  5. 5) 加熱する 06:50

    フライパンに油(分量外)を入れる。
    火にかけて4を並べる。
    両面を加熱する。

  6. 6) 盛り付ける 08:10

    お皿に5を盛り付けて完成。

Point

・Umeboshi uses large ones.
・When using small umeboshi, use 2 umeboshi.
・Use skinless chicken breast.
・When cutting chicken breast, make sure the thickness is the same.
・Time does not include the time it takes to leave at room temperature for 15 to 30 minutes.
・In step 3, if you leave it overnight, add sake to dilute the taste.

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