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生姜焼き(肉巻きピーマンの生姜焼き)|くまの限界食堂さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • ピーマン : 4個
  • 豚ロース薄切り肉 : 8枚
  • 片栗粉 : 大さじ1
  • 塩コショウ : 適量
  • (A) Soy sauce : 大さじ1
  • (A) Alcohol : 大さじ1
  • (A) Mirin : 大さじ1
  • (A) Sugar : 大さじ1/2
  • 生姜 : 大さじ1/2

Time required

15minutes

Procedure

  1. 1) Make the seasoning combination 00:35

    Grate the ginger into a bowl.
    Add (A) and mix.

  2. 2) 肉巻きを作る 01:13

    ピーマンを半分に切ってヘタとワタを取り除く。
    豚ロース薄切り肉を並べて、上に軽く片栗粉をまぶす。
    ピーマンを上に置き、巻く。
    軽く塩コショウを振る。

  3. 3) 焼く 02:48

    フライパンに油(分量外)を引いて火にかけ、2の巻き終わりを下にして並べる。
    焼き色がついたら裏返し、両面焼く。
    豚ロース薄切り肉に火が通ったら、1を回し入れる。
    肉巻きを返しながら全体に絡めたら完成。

Point

- It is a good idea to prepare twice as many thinly sliced pork loin as there are green peppers.
- Fresh ginger tastes better than ginger from a tube, so be sure to use fresh ginger.
- Thinly sliced pork loin will be less likely to come apart if you coat both ends in potato starch.
-If you want to soften the peppers, add the combined seasonings, then cover and steam over low heat.

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