焼豚（豚こま肉の焼豚）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 10minutes
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砂肝の唐揚げ｜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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- 2,499本
Ingredients
- Gizzard : 300g
- （A）しょうゆ : 大さじ3
- （A）みりん : 大さじ1
- （A）酒 : 大さじ1
- （A）味の素 : 9振り
- （A）ナツメグ : 小さじ1/3
- （A）黒コショウ : 適量
- 片栗粉 : 適量
- サラダ油 : 適量
- カットレモン : 1個
- 黒コショウ（仕上げ用） : 適量
Time required
30minutes
Procedure
-
1)
Prepare for gizzards
02:39
Make a cut in the gizzard.
Put in a container, add (A), knead well, and leave for 30 minutes. -
2)
Fry
05:54
Put the vegetable oil in a frying pan and heat it over medium heat.
Add potato starch to 1 in sprinkle oil and fry until the whole is golden brown.
Take it out and drain the oil. -
3)
Serve
07:13
Serve on a plate, sprinkle with black pepper and serve with cut lemon.
Point
・ By making a cut in the gizzard, the passage of fire will be improved and the seasoning will be easier to soak in.
・ Sprinkle potato starch on the gizzard to make it fragrant.
・ The time required does not include the time to soak the gizzards.
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