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Meat stuffing (green peppers stuffed with pork) | Transcript of recipe by culinary expert Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

ピーマン : 4個
豚こま肉 : 240g
にんにく : 1片
(A) Potato starch : 2 teaspoons
(A)塩胡椒 : 適量
(A)黒胡椒 : 適量
(A)酒 : 大さじ1
薄力粉 : 適量
サラダ油 : 適量
(B) Soy sauce : 1 tablespoon
(B)ウスターソース : 大さじ1/2
(B)砂糖 : 小さじ1
(B)酒 : 大さじ1
(B)うまみ調味料 : 4ふり

Time required

20minutes

Procedure

1) 野菜の下ごしらえをする 01:05
ピーマンを縦半分に切って、600Wのレンジで2分加熱する。
にんにくは皮をむいてすりおろす。
2) 肉に下味をつける 01:50
豚こま肉に(A)を揉みこむ。
大きい肉は手でちぎる。
3) 肉を詰める 03:15
ピーマンに切れ目を入れて広げたら、薄力粉を振りかける。
豚こま肉を詰める。
4) 焼く 05:05
Pour salad oil into a frying pan and heat over medium heat.
Arrange the meat side down, cover and steam.
Once the meat changes color and is cooked, flip it over.
Once the peppers are browned, turn them over again and repeat several times until they are cooked through.
5) ソースを作る 12:56
Lower the heat, add (B) and grated garlic, and bring to a simmer.
Arrange on a plate and cover with sauce.

Point

・Heating the peppers in the microwave cooks them and makes them soft, making it easier to stuff them with meat.
It will be hot after heating, so be careful not to get burned.
・By rubbing potato starch and sake into the pork, it will not become hard even when grilled.
・It is best not to remove green pepper seeds as they are nutritious.
・The soft flour acts as an adhesive, making it difficult for the peppers and meat to separate.
- Worcestershire sauce can be substituted with medium sauce.
-If the sauce boils down too much, add a little water.