冷やし中華（胡麻ダレ冷やし中華）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
#Meat dish
#Vegetable dishes
#Fried food
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
揚げ物（ナスの豚ひき肉挟み揚げ）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- ナス : 2本
- 豚ひき肉 : 150g
- 塩 : 少々
- コショウ : 少々
- ねぎみじん切り : 45g
- 酒 : 小さじ1
- (A) Mayonnaise : 大さじ3
- (A) Wheat flour : 大さじ3
- 水 : 20ml
- パン粉 : 適量
- 油 : 適量
Time required
30minutes
Procedure
-
1)
Make the clothes
00:04
Add (A) to a bowl and mix lightly.
Add water and mix to adjust to a suitable consistency. -
2)
肉だねを作る
00:21
別のボウルに豚ひき肉と塩、コショウを入れて手で軽く混ぜる。
酒とねぎみじん切りを加えて、手でよく混ぜ合わせる。 -
3)
挟む
00:39
ナスのヘタを切り落とし、1.5cm幅の斜め切りにする。
並べて、茶こしで小麦粉(分量外)を振りかける。
2を乗せてナスで挟む。 -
4)
衣をつける
01:10
3に1の衣をつけ、バットに広げたパン粉をつける。
-
5)
揚げる
01:38
鍋に油を入れて火にかけ、中温まで温める。
温まったら、4を入れて揚げる。
両面に揚げ色がついたら完成。
Point
- In step 1, add and adjust the amount of water until the mixture is thick enough to be easily coated.
- Sprinkling eggplant flour on top will make the meat filling less likely to fall apart.
- A good indicator of medium temperature frying oil is when fine bubbles start to come out of the wet cooking chopsticks after wiping them and placing them in the oil.
- If you fry at a high temperature, only the batter will burn, so be careful of the temperature.
・You can eat it with sauce of your choice.
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