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揚げ物（メンチカツ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

合い挽き肉 : 300g
豚ミンチ : 100g
塩 : 4g
ナツメグ : 5振り
ブラックペッパー : 25振り
玉ねぎ : 270g
Eggs (for meat) : 1個
麩 : 20g
Milk (for meat) : 100g
牛脂 : 50g
生パン粉 : 適量
卵(バッター液用) : 1個
牛乳(バッター液用) : 50g
小麦粉 : 50g

Time required

40minutes

Procedure

1) 下ごしらえをする 00:30
玉ねぎは芯を取り除き皮をむき、ヘタを切り落としてみじん切りにする。
フライパンにサラダ油を入れ熱し、中火から強火で玉ねぎが薄いあめ色になるまで炒める。
炒まったらバットに上げて冷めやすいように平らにして置いておく。
粗熱が取れたらラップをして冷蔵庫で冷やしておく。
2) バッター液を作る 02:41
Add eggs (for the batter) and milk (for the batter) to a bowl and mix with a whisk.
Add flour and mix gently.
3) 肉だねを作る 04:33
Crush the wheat flour with a mixer.
Add milk (for the meat) to the gluten and mix.
Prepare ice in a large bowl, place a smaller bowl on top of it, add minced meat, minced pork, and salt, and knead.
When it becomes sticky, add nutmeg and black pepper and mix.
Add the fried onions, eggs (for the meat), and milk-soaked wheat gluten and mix well.
Add the beef tallow melted in the microwave and mix quickly.
4) 成形する 07:02
バットにラップを敷く。
100gを手に取って空気を抜き俵型に成型し、バットの上に置く。
残りの肉だねも同じように成形する。
5) add breadcrumbs 10:28
Spread the bread crumbs on a baking tray and loosen them slightly.
Remove the batter from the refrigerator and mix it gently.
Dip the meatballs into the batter.
Drain off any excess batter and then add to the breadcrumbs.
Cover the meatballs with breadcrumbs and press lightly to coat with breadcrumbs.
Apply it all over, making sure there is no part that doesn't have bread crumbs on it.
6) 揚げる 12:08
Bring the temperature of the oil to 130℃-135℃.
Place in oil and fry for 7 minutes.
After 1-2 minutes, flip it over.
Once removed from the oil, let it sit for 5 minutes and heat through the preheat.
Remove any fried residue left in the oil and bring the temperature to 165℃ to 170℃.
Fry for 1 minute while flipping.
Put it in a vat and drain the oil and it's done.

Point

- Adding flour to the batter creates a thick coating that traps the meat juices.
・When making the batter, add the flour and mix gently until there are no lumps left.
・Wheat flour absorbs 1.5 times more water than breadcrumbs, so it's easier to trap meat juices.
・If you apply oil to your hands before forming the meatballs, it will be less likely to stick to your hands.
・If you bring the meat to room temperature before frying, the juices will be trapped.
・Using fresh breadcrumbs will increase the volume and improve the texture.
・When applying breadcrumbs, do not press down too much as it will cause the crumbs to crumble.
・If you don't lift the bread crumbs immediately, the moisture will come out.
・When frying, cook 70% of the meat at a low temperature, then take it out, preheat it, and then fry it at a high temperature.The texture will be better and the meat will be juicy.