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揚げ物（ナスの挟み揚げ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

eggplant : One
長ネギ : 1/6本
豚ミンチ : 100g
(A) Liquor : 小さじ2
(A) Katakuriko : 小さじ2
(A) Soy sauce : 小さじ1
(A) grated garlic : 小さじ1
(A) grated ginger : 小さじ1
(A) salt and pepper : 少々
てんぷら粉 : 適量
(B) Tempura flour : 30g
(B) water : 50ml

Time required

20minutes

Procedure

1) cut material 00:36
Cut off the stem of the eggplant and cut off the tip.
Cut diagonally into 1 cm width with a 5 mm width incision.
Soak the eggplant in water (not listed) for 5-10 minutes to remove harshness.
Chop the cut eggplants.
Chop the green onion.
2) make meatballs 01:34
Put minced pork and (A) in a bowl and knead until sticky.
Add chopped eggplant and green onion and mix.
3) pack 02:04
Drain the water from the cut eggplants in Step 1 and wipe off the moisture.
Fill the slit with 2 and sprinkle the surface with tempura powder.
4) 衣を作る 02:32
ボウルに(B)を入れて混ぜ合わせる。
5) 揚げる 02:46
Add oil (not listed) to a frying pan and heat over medium heat.
Add 4 to 3 and fry for 2 minutes and 30 seconds to 3 minutes.
When the pancakes are browned, turn them over and fry for 2 minutes and 30 seconds.
When the whole is browned, take it out and drain the oil.
Finished on a plate.

Point

・Enter the amount for two people.
・In step 1, cut the small part near the stem of the eggplant diagonally so that it is the same size as the large part.
・For the oil in step 5, use an amount of 5 mm to 1 cm from the bottom of the frying pan.
・In step 5, coat the batter firmly so that the meat juices do not come out from the meat top.
・If the taste is weak, you should eat it with salt.