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ピーマンの肉詰め｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

ピーマン : 5～6個
サラダ油 : 適量
水 : 適量
(A)玉ねぎのみじんぎり : 1/2個
(A)合いびき肉 : 250g
(A)卵 : 1個
(A)小麦粉 : 大さじ1
(A)塩 : 小さじ1/3
(B)醤油 : 大さじ2
(B)みりん : 大さじ2
(B)酒 : 大さじ2
(B)片栗粉 : 小さじ1/3

Time required

30minutes

Procedure

1) ピーマンを切る 02:00
Make a round cut in the calyx. Cut it sideways and diagonally to remove the seeds. Then push out the calyx with your finger to remove it.
2) タネを作る 03:37
ボウルに(A)を入れ良く混ぜる。
3) ピーマンにタネを詰める 04:54
ピーマンにタネを詰める。
4) ピーマンの肉詰めを焼く 06:04
Heat the vegetable oil in a frying pan and bake with the meat side down. When the meat side is roasted, so is the pepper side. When the surface of the peppers is browned, add water, cover and steam. When it is cooked, serve it on a plate.
5) ソースを作る 07:45
Lightly wipe off the oil from the frying pan, add the mixed (B) and heat to thicken.
6) 仕上げる 08:25
4に5を万遍なくかける

Point

・ Process 1 Since the cotton of bell peppers is nutritious, seeds are taken while leaving. Prepare large peppers.
・ Process 2 Wheat flour is connected to confine the deliciousness. After mixing the seeds as if holding them, use the five fingers as a rake and stand in a bowl to mix the seeds. Mix until the seeds turn whitish and the fat pulls the threads.
・ Process 3 Fill the seeds while entwining them with the cotton of the peppers. Considering the amount of shrinkage, heap up the seeds and pack them.
・ Step 5 Put (B) in a container and mix well.