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フライドポテト(コンソメフライドポテト)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • じゃがいも : 3個
  • 米粉 : 大さじ2
  • にんにく : 3片
  • (A) Granulated consommé : 小さじ1/2
  • (A) Sugar : 小さじ1/4
  • (A) Salt : ひとつまみ
  • 乾燥パセリ : 適量
  • 油 : 適量

Time required

30minutes

Procedure

  1. 1) Prepare the ingredients 01:55

    Peel the potatoes and remove the sprouts.
    Use a potato cutter to cut into pieces just under 1cm wide.
    Place in a bowl of water (not included in the recipe) and leave for 10 minutes.
    Crush the garlic with the flat side of a knife, leaving the skin on.
    Drain the potatoes and pat dry with kitchen paper.

  2. 2) 米粉をまぶす 04:17

    ポリ袋にじゃがいと米粉を入れる。
    空気を入れて口を閉じ、振って米粉をまぶす。

  3. 3) 揚げる 04:42

    フライパンに底から1~1.5㎝程度の油を入れ、中火にかける。
    160度に温まったら、2とにんにくを入れて揚げる。
    7分揚げたら裏返し、時々裏返しながら揚げる。
    両面に香ばしい揚げ色がついたら引き上げ、3分間油を切る。

  4. 4) 味付けする 07:06

    ボウルに(A)を入れて軽く混ぜ、揚げたじゃがいもとにんにくを入れて絡める。

  5. 5) 盛り付ける 07:35

    お皿に盛り付け、乾燥パセリを散らしたら完成。

Point

・The amount shown is for two people.
・May Queen potatoes are used.
・Coating it with rice flour and frying it gives it a nice texture.
・Rice flour can be substituted with potato starch.
・If you prefer simple seasonings, you can use just salt and granulated consommé.
If you prefer it with the skin on, wash it thoroughly before use.
・If you don't have a potato cutter, you can cut it with a knife.
- Soaking potatoes in water releases starch, giving them a good texture.
- A good guide to 160 degree frying oil is the temperature at which small bubbles appear when you stick a chopstick into it.

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