チャンプルー（そうめんチャンプルー）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 15minutes
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焼き物（鶏長芋の海苔挟み焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
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- 3,231本
Ingredients
- 板海苔 : 1枚
- 鶏ひき肉 : 150g
- 長芋 : 100g
- (A)粉粒だし : 小さじ1
- (A)醤油 : 小さじ2/3
- (A)塩 : 少々
- (A)片栗粉 : 大さじ2
Time required
25minutes
Procedure
-
1)
下準備をする
00:37
Cut the long side of the plate nori in half.
Cut the halved seaweed into 5 equal pieces.
Put the minced chicken in a bowl and mix until sticky.
Peel off the skin of the Chinese yam, grate it, add it to the bowl, mix it with the minced chicken, and knead well.
Add (A) and mix. -
2)
具材を焼く
01:50
フライパンに油(分量外)を多めに入れ、中火で加熱する。
1のタネをスプーンですくい、１の海苔に乗せ、海苔を半分に折り畳みタネを包んでフライパンに並べる。
フライパンに並べたら中火で加熱し、底に焼き色が付いたらひっくり返す。
両面に焼き色が付いたらキッチンペーパーに取り出して、油切りをする。 -
3)
お皿に盛り付けをする
03:30
Once the oil in step 2 has drained, arrange it on a plate and it's done.
Point
・The seeds are soft and stick to your hands easily, so placing them on top of nori and folding them before baking will give them a better appearance.
・By adding Japanese yam to the ground chicken, it acts as a binder and contains moisture, giving it a softer finish.
・To change the taste, it is also delicious to eat by wrapping shiso leaves.
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