白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
Cabbage Menchi-katsu ｜ Gram kitchen [gram kitchen]'s recipe transcription
お気に入りに追加![Gram kitchen [gram kitchen]](https://yt3.ggpht.com/xJ1gMLKpFm3II-NAZjChc2WO8qaP4qs4b67O_lq3Q8pqr3IWWOHUxSbI6Abhl8oBE8R-mmOjf8o=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- Minced pork : 600g
- Cabbage (small) : 1/2 piece
- onion : 1 piece
- Carrots : One
- egg : 1 piece
- Bread crumbs : 2 tablespoons
- (A) Oil : 1 tablespoon
- (A) Salt : 1 teaspoon (5g)
- (A) Pepper : Appropriate amount
- (A) Nutmeg : Appropriate amount
- flour : Appropriate amount
- Beaten egg (for batter) : Appropriate amount
- Bread crumbs : Appropriate amount
- Fried oil : Appropriate amount
- Lemon : Appropriate amount
- Source : Appropriate amount
Time required
30minutes
Procedure
-
1)
Fry vegetables
00:13
Finely chop the onions.
Heat a frying pan, add oil and fry the onions.
Finely chop the cabbage while frying the onions.
Grate the carrots with a grater.
Add cabbage and carrots to a frying pan with onions and fry for about 1 minute.
Transfer to a bowl and remove the heat. -
2)
Make meat sauce
01:18
Add minced pork and eggs to 1 and mix.
Add (A) and mix until sticky and elastic. -
3)
To dress
01:49
Divide the meat into the desired size, shape it, and coat it with flour, eggs, and bread crumbs in that order.
-
4)
Fried
02:02
Fry in frying oil heated to 180 degrees.
If one side is savory, fry it inside out.
Drain the oil, cut in half and sprinkle with sauce and lemon.
Point
・ Mix the meat sauce until it becomes sticky and elastic, resulting in a rich gravy finish.
・ It is recommended to fry in a large amount of oil. It can be fried fragrantly without sucking excess oil. When frying with a very small amount of oil, it takes time to cook and absorbs excess oil, which may result in high calories.
・ If you make a large amount, store it frozen in a battered state. Ideal for pre-made and side dishes for lunch boxes.
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