はさみ焼き（餃子の皮のはさみ焼き）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
#Meat dish
#Fried food
#Complimented rice
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唐揚げ（鶏もも肉の梅唐揚げ）｜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
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Ingredients
- Chicken thigh : 600g
- 梅干し : 8個(梅肉50g分)
- サラダ油 : 適量
- 片栗粉 : 適量
- (A)塩 : 4g(小さじ2/3)
- (A)うま味調味料 : 8振り
- (A)鰹粉 : 6g
- (B)みりん : 大さじ2
- (B)片栗粉 : 小さじ4
Time required
30minutes
Procedure
-
1)
make plum meat
01:30
Remove the umeboshi seeds and smash them with a knife to make ume flesh.
-
2)
鶏もも肉を切る
03:00
鶏もも肉1枚を6等分に切る。
-
3)
味付けする
04:23
ボウルに1と2を入れて和える。
(A)を加えてよく揉み込む。
(B)を加えてよく揉み込む。 -
4)
揚げる
06:49
フライパンに鍋底1cmのサラダ油を入れ、中火で温める。
3のまわりに片栗粉をまぶして揚げる。
全面に揚げ色がついて火が通ったら完成。
Point
・Use unsweetened plum meat.
・Ume and bonito go well together.
・By rubbing potato starch into chicken thighs, the texture will be good.
・When frying chicken thighs, stretch the skin while frying for a better texture.
・You can eat it with plum meat or salt if you like.
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