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豆腐の黄金焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

木綿豆腐 : 1丁
溶き卵 : 1個分
薄力粉 : 適量
サラダ油 : 適量
ごま油 : 少量

Time required

40minutes

Procedure

1) 豆腐の水切りをする 01:06
Wrap the tofu in kitchen paper, place a plate on it, leave it for 30 minutes, and drain it.
2) Cut the tofu and put on the batter 01:18
水切りした豆腐の表面の水気をキッチンペーパーで拭き取ったら、豆腐の長い方向に半分に切る。さらに短い方向に1～1.5cm幅に切る。豆腐の表面に薄力粉をまぶす。
3) 焼く 01:45
Put salad oil and sesame oil in a frying pan and warm it, then pass 2 through the beaten egg and line it up in a frying pan. When both sides are browned, pour the remaining beaten egg into a frying pan and bake while returning the tofu. Complete when both sides are strongly browned.

Point

・ A saving recipe that can be made for 50 yen.
・ When eating, eat with your favorite food such as salty sauce, grated ginger, ponzu sauce, and Japanese ginger.
・ When eating with condiment ponzu, slice the Japanese ginger into thin slices and expose it to vinegar water to remove the lye.
・ The drainer of tofu can be anything other than a plate that weighs heavily.
・ Pour the surplus beaten egg into a frying pan and cover it with the whole tofu so that the egg can be used up without throwing it away.
・ By baking with cake flour and beaten egg, the outside is crunchy and the inside is filled with the flavor of tofu.
・ Tofu can be cleaned without losing its shape by draining cotton tofu.
・ If it gets cold, re-bake it with a toaster to reproduce the texture of the batter.
・ If you eat ponzu or mentsuyu in a batter, it will look like fried tofu.