蒸し物（豚バラ肉とキャベツの蒸し物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
Shishito Yaki Tsukune ｜ Shinpei Kurihara "Feast Channel"'s recipe transcription
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Ingredients
- Shishito : 6
- Minced chicken : 200g
- Cake flour : 1 tsp
- Yuzukosho : 1/2 teaspoon
- salt : a little
- Liquor : 2 tsp
Time required
25minutes
Procedure
-
1)
Preparation
02:04
Remove the calyx part of the green pepper.
-
2)
Make meat sauce
02:14
Put minced chicken, cake flour and yuzukosho in a bowl and pour. Wet your hands, divide the meat into 6 equal parts and shape into an oval shape.
-
3)
Wrap the sweet pepper in the meat
03:20
Flatten the meat, put the green pepper inside, and wrap it so that you can see the green pepper a little.
-
4)
Bake
04:39
Without oiling, sprinkle a pinch of salt on the pepper and ignite with the pepper side down. Start baking on medium heat, and when you hear the sound of burning, turn to medium high heat and cover. When the green pepper is browned, return it. Make sure to color it. Sprinkle the last sake and serve.
Point
Sprinkle salt so that you don't feel the green pepper.
Add the cake flour so that it doesn't come apart.
If you get your hands wet when splitting the meat strain, the meat will come off well.
Wrap it in a slightly visible state to brown it.
By adding a firm roast color, the aroma comes out.
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