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鶏豆腐あげ巾着｜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

油揚げ : 6枚
絹ごし豆腐 : 150g
乾燥芽ひじき : 小さじ4
鶏ひき肉 : 150g
（A）だしの素 : 小さじ1
（A）醤油 : 小さじ1
（A）すりおろし生姜 : 小さじ1/2
片栗粉 : 大さじ2
小ネギ : 1本
カニカマ : 4本
（B）水 : 300ml
（B）だしの素 : 小さじ1
（B）醤油 : 小さじ2

Time required

20minutes

Procedure

1) 油揚げの下準備をする 00:44
Pour boiling water over the fried tofu to drain the oil, squeeze the water out, and roll the chopsticks on the fried tofu to make it easier to open. Make a notch in the edge of the fried tofu and open it to make it into a bag shape so that it will not tear.
2) Mix tofu and hijiki seaweed 01:33
ボウルに絹ごし豆腐を入れ、ホイッパーでペースト状になるまで混ぜる。乾燥芽ひじきを加え混ぜ合わせる。
3) Make meat sauce 01:49
別のボウルに鶏ひき肉、（A）を加え、粘りが出るまで練り合わせる。2と片栗粉を加え、さらに練り合わせる。小口切りにした小ネギ、5mm幅に切ってほぐしたカニカマをボウルに加えて混ぜ合わせる。
4) 煮込む 02:42
Pack 3 in 1 and put in a pot after closing the mouth with a toothpick. Add (B) to the pan and boil over high heat. Cover with a lid and simmer on low medium heat for 10 minutes.

Point

・ Use square fried tofu. If you want to use a rectangular one, cut it in half and make it a square.
・ Crab sticks can be easily loosened by rubbing them with the side of the knife.
・ When adding meat sauce to the fried tofu in step 4, make sure to stuff it to the corner of the fried tofu.
・ When fastening the mouth of the fried tofu with a toothpick, bend the fried tofu as if sewing and pass it through the toothpick to stay clean.
-Aluminum foil can be used for the drop lid.
・ After boiling for 10 minutes, touch the fried tofu with chopsticks to check the firmness. If it is soft, it may not be cooked to the inside, so add heating time.
・ By removing the oil from the fried tofu, the soup stock can easily soak into the fried tofu and reduce calories.
・ Since the same amount of tofu and minced chicken is added, the meat is not hardened and has a soft finish, and the calories can be reduced.
・ Dried hijiki seaweed absorbs water, so tofu does not need to be drained.
・ Recommended as an ingredient for oden.