みぞれ漬け（鶏肉とナスのみぞれ漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
白玉だんご（みかん白玉だんご）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- Shiratamako (rice flour) : 100g
- きび砂糖 : 30g
- 水 : 90〜100ml
- みかん缶 : 1/2缶
Time required
20minutes
Procedure
-
1)
Make the dumpling dough
00:04
Add the shiratamako rice flour and brown sugar to a bowl and mix with a rubber spatula.
Add water little by little while mixing.
Gather together with your hands. -
2)
Molding
00:39
Tear 1 into bite-sized pieces and roll into balls.
Arrange on a baking sheet. -
3)
boil
00:59
Add 2 to boiling water (not included in the recipe) and bring to a boil.
Once the shiratama balls float to the top, boil for 1 to 2 minutes.
Place the shiratama dumplings in ice water (not included in the recipe) and chill. -
4)
仕上げる
01:26
Place the can of mandarin oranges along with the syrup into a container.
Add 3 and chill in the refrigerator.
Mix and serve in a bowl and it's done.
Point
- The canned mandarin oranges used are 425g in total weight.
・The amount of water varies depending on the type of shiratama flour.
- The dumpling dough should be as firm as an earlobe.
・The remaining shiratama dumplings and canned mandarin oranges can be placed in a storage bag and frozen.
If you are not going to eat it right away, separate the shiratama dumplings so they do not touch each other, cover with plastic wrap, and store in the refrigerator.
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