漬物（きゅうりの甘辛漬け）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 30minutes
#Japanese food
#Meat dish
#Side dishes
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ザンギ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
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- 3,182本
Ingredients
- 鶏もも肉 : 2枚
- (A)醤油 : 大さじ3
- (A)料理酒 : 大さじ2
- (A)砂糖 : 小さじ1
- (A)すりおろしにんにく : 小さじ2
- (A)すりおろししょうが : 小さじ1
- (A)塩胡椒 : 少々
- 卵 : 1個
- 薄力粉 : 大さじ3
- 片栗粉 : 大さじ3
- 揚げ油 : 適量
Time required
150minutes
Procedure
-
1)
鶏もも肉の下処理をする
00:48
鶏もも肉の余分な筋や脂を切り落とし、フォークで穴をあけ大きめに切っていく。
-
2)
調味液に漬ける
01:21
Put 1 in a bowl, add (A), knead and soak for 2 hours.
-
3)
衣を作る
02:12
卵を加え揉み込み、薄力粉と片栗粉を加え良く混ぜる。
-
4)
揚げる
02:35
Bring the frying oil to 180 ° C, fry 3 and take in a vat.
-
5)
二度揚げする
03:38
Preheated 4 is fried again in oil at 180 ° C.
-
6)
皿に盛り付ける
04:48
キッチンペーパーで油を切り、皿に盛り付ける。
Point
・ Process 1 Cut into 7 equal parts.
・ Process 4 180 ℃ means that a large bubble will form immediately after inserting the chopsticks. Tangle the batter tightly with the chicken thigh and drop it in oil. When the surroundings have hardened, take it in a bat, leave it for about 4 minutes, and preheat it.
・ Process 5 When the surroundings turn golden brown, take it in a bat.
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