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チヂミ（白菜のチヂミ）｜백종원 PAIK JONG WONさんのレシピ書き起こし

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백종원 PAIK JONG WON

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Ingredients

白菜 : 3枚
チヂミ粉(まぶす用) : 適量
チヂミ粉(生地用) : 大さじ8
水 : 大さじ8
長ねぎ : 適量
(A) Soy sauce : 適量
(A)Vinegar : 適量
oil : 適量

Time required

10minutes

Procedure

1) 下準備をする 00:31
Cut off the root of the Chinese cabbage, tap the core with a rolling pin to spread it out, and place it in a bowl.
While the Chinese cabbage is still damp, sprinkle panchijimi powder (for sprinkling) evenly over the entire surface.
2) 生地を作る 01:43
ボウルにチヂミ粉(生地用)、水を入れ、スプーンで混ぜる。
3) タレを作る 02:34
Finely chop the green onions and put them in a bowl.
Add (A) and mix.
4) 焼く 03:01
Heat a frying pan over high heat, add oil, and distribute the oil evenly to coat the frying pan.
Dip a thin layer of batter onto Chinese cabbage and fry over medium heat until golden brown on both sides.

Point

・By sprinkling the Chinese cabbage with pancake flour while the cabbage is still moist, the coating will not fall off when grilled.
・The ratio of dough is 1:1 panchijimi flour and water.
- The dough should drip easily when lifted with a spoon.
・Long onions can be replaced with chili pepper.
・If you don't have green onions or chili peppers, you can just use soy sauce and vinegar.
・The ratio of sauce is soy sauce and vinegar, 1:2.
・The more oil you add, the more delicious it will be.
-If you don't have enough dough, add more.
・It is also delicious to use cabbage instead of Chinese cabbage.