フリット（サルサソースのズッキーニフリット）｜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
Kyoho Beignet | Hotel de Mikuni's recipe transcription
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Ingredients
- Kyoho : 1/2 bunch
- Mintha leaves : Appropriate amount
- Carbonated water : 100g
- Cake flour : 60g
- salt : 2g
Time required
30minutes
Procedure
-
1)
Make clothes
01:09
Put carbonated water in a bowl, add flour and salt, and mix to make a garment.
-
2)
Take water from Kyoho
02:40
Remove the water from the surface of the peeled Kyoho. Also wash the mint leaves and drain.
-
3)
Deep frying with oil
03:22
Kyoho is battered and fried in oil at 180 ° C. Fried mint leaves.
-
4)
Serve
06:24
Arrange the Kyoho on a plate and decorate it with mint leaves. Sprinkle with salt and have it.
Point
・ Recipe for 2 servings of "Kyoho Beignet" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Beignet is like tempura in Japan.
・ Peel the skin of Kyoho.
・ Mix the cake flour and salt for clothing before putting them in carbonated water.
・ Lightly finished by using carbonated water.
・ Kyoho has a lot of water, so fry it quickly.
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