唐揚げ（手羽先の唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
#French
#Meat dish
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Barotine | Hotel de Mikuni's recipe transcription
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Ingredients
- Chicken breast : 1 sheet
- (A) Minced chicken : 100g
- (A) Egg white : 10g
- (A) Fresh cream : 10g
- (A) Black sesame : 10g
- (A) Frozen mixed vegetable : 60g
- (A) Salt and pepper (for Falcy) : a little
- (B) Mayonnaise : 70g
- (B) Tabasco : Appropriate amount
- (B) Small onion : 1 tablespoon
- Salt and pepper : Appropriate amount
Time required
35minutes
Procedure
-
1)
Mix the ingredients
01:30
Mix the ingredients of Falcy (A) in a bowl.
-
2)
Wrap in plastic wrap
02:43
Spread the wrap, put chicken breast on it, and sprinkle with salt and pepper. Place Falcy on it and wrap it tightly.
-
3)
Boil water and let heat pass through
04:49
Boil water in a pan and add salt (a pinch). Lower the temperature to 80 ° C, put in step 2, and let the heat pass for 25 to 30 minutes.
-
4)
Make and serve the sauce
05:51
Combine the ingredients of the sauce of (B) in a bowl. Cut step 3 and add sauce to complete.
Point
・ As a preliminary preparation, chop chicken breast, chop small onions, and thaw mixed vegetables.
・ The ingredients to be packed inside are called falcy.
・ In step 1, mix the ingredients thoroughly.
・ In step 2, wrap it with a wrap, twisting it like a candy.
・ In step 3, be sure to boil first for sterilization.
・ Basically, it is best to cool the barotine and eat it the next day.
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