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
#Meat dish
#Appetizers
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Gizzard perilla butter | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
お気に入りに追加
- Number of Subscribers
- 505.0万人
- Number of View
- 17.4億回
- Number of Videos
- 2,415本
Ingredients
- Gizzard : 250g
- Macrophyll : 6 sheets
- butter : 15g
- Garlic : 1 piece
- Consomme (granule) : 1 tsp
- salt : A pinch
- Black pepper : a little
Time required
10minutes
Procedure
-
1)
Prepare
01:14
Take the core of the garlic and chop it.
Remove the stems of the perilla leaves and chop them.
Cut the gizzard into small bite-sized pieces by dividing the silver skin. -
2)
Season
02:44
After cutting the gizzard of 1, sprinkle consomme, salt and pepper on the cutting board and knead it to let the taste blend in.
-
3)
Fry the gizzard
03:13
Light a frying pan, add butter and garlic, and fry over low heat. When the color of the garlic changes a little, add 2 gizzards, set to medium heat and fry carefully so that the heat goes through.
After frying, add the perilla leaves, turn off the heat and fry lightly with residual heat.
Point
・ Adjust the amount of perilla to your liking.
・ The silver skin (white part) of the gizzard is chewy and delicious, so use it as it is without cutting it. (If you like the softer one, remove it.)
・ When using solid consomme, use it in pieces.
・ When frying, garlic is easy to burn, so mix it constantly so that it does not burn.
・ The crunchy texture and seasoning of garlic and butter make it ideal as a snack for sake.
関連するレシピ
チーズ焼き（ブロッコリーのチーズ焼き）｜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
Cooking expert Ryuji's buzz recipe Time required : 30minutes
揚げ物（えのき茸のフライ）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 25minutes
煮物（豚バラ肉と大根の煮物）｜ こういうのでいいんだよ食堂さんのレシピ書き起こし
こういうのでいいんだよ食堂 Time required : 30minutes
スポンジケーキ（生メロンパン風スポンジケーキ）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 60minutes
Let's spread the recipe and support it!
Recipe Reviews・ 0
You must be sign in to post a comment.
Sign in/Sign up
![Meatball | Koh Kentetsu Kitchen [Cooking researcher Kou Kentetsu official channel]'s recipe transcription](https://i.ytimg.com/vi/efMqgRMi_94/mqdefault.jpg)
![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
