海老明太手羽先餃子｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Fold the chicken wing joint.
Cut the muscle at the tip of the bone with kitchen scissors.
Remove the thin bone while turning it, and remove the thick bone.
When the bones are removed, put the chicken wings in a plastic bag, knead (A), and leave it on for about 30 minutes.

Put the hanpen in a plastic bag while tearing it.
Add (B) to it and squeeze until the hanpen becomes a paste.
Add cooking liquor and simmer.

Drain the peeled shrimp thawed in salt water.
If the shrimp has a back, cut it in half and remove the back.
Add (C) to the peeled shrimp, remove dirt, and rinse thoroughly with water.
Finely chop half of the peeled shrimp and beat it to put it in 2.
Cut the other half so that it has a little texture and put it in 2.
Cut the menta baby cheese into small dice and put it in 2.
Gently mix the cheese so it doesn't crush.

Bring the seeds to the corners of the plastic bag and cut the tip of the bag into a size that allows cheese to pass through.
Squeeze the seeds into the cavity of the chicken wings and shape them by hand.
Place the parchment paper on the top plate, put the chicken wings on it, and lightly salt and pepper.
If you like, sprinkle with light sprinkle.
Bake for 15 minutes in an oven preheated to 180 degrees.
After that, when it is cooked to the middle, bake it in an oven at 220 degrees for 5 to 10 minutes until the surface is lightly browned.
Place the perilla on a plate and line up the chicken wings on top of it.