から揚げ（鶏もも肉の米粉から揚げ）｜はるあんさんのレシピ書き起こし
Haruan Time required : 15minutes
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漬け砂肝｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Gizzard : 300g
- 塩 : ふたつまみ程度
- ニンニク : 2片
- サラダ油 : 大さじ1弱
- （A）唐辛子（輪切り） : 適量
- （A）ポン酢 : 大さじ5
- 唐辛子（輪切り） : 適量
- 小ネギ : 適量
Time required
45minutes
Procedure
-
1)
Prepare
01:38
Peel the garlic and crush it with the belly of a knife.
Cut the gizzard in half, make a cut on the surface, sprinkle with salt and knead. -
2)
Fry the gizzard
03:09
Put salad oil in a frying pan, warm it, add 1 gizzard, and fry on medium heat until cooked.
-
3)
Soak in seasoning
03:44
Put 1 garlic and 2 (A) in a storage bag.
Remove the air from the bag, seal it, and soak it for 40 minutes. -
4)
盛り付ける
04:51
器に盛り、唐辛子と小ネギを散らす。
Point
-By making a cut in the gizzard, the hardness is softened, and the seasoning easily soaks in and gets entangled easily.
・ By removing the air from the storage bag, the seasoning can be pickled more easily.
・ Adjust the amount of pepper to your liking.
・ Soak in seasoning for at least 30 minutes.
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