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春菊のかき揚げ｜ 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

春菊 : 100g
Potato starch (for sprinkling) : 2 tablespoons
卵 : 1個
水 : 50ml
薄力粉 : 25g
片栗粉（天ぷら粉） : 25g

Time required

45minutes

Procedure

1) Cut garland chrysanthemum 01:58
Rinse the garland chrysanthemum with water and wipe off the water with kitchen paper. Cut off the root 5 mm to 1 cm wide, cut it into a size that is easy to eat, about 3 cm, and put it in a plastic bag. Add potato starch, close the mouth of the bag and shake while sprinkling with potato starch.
2) Warm the oil 02:28
Put oil in a frying pan about 1 to 2 cm in height and keep it warm.
3) ボールに材料を加える 02:45
Put eggs and water in a bowl and mix while melting. Add potato starch and cake flour and mix, then add garland chrysanthemum and mix until the tempura flour is familiar.
4) 加熱する 03:20
春菊をスプーンですくって、油に落とし、強めの中火で温度が下がらないように加熱する。
5) 仕上げる 04:05
1分半〜2分ほどで揚げたら裏返し、キッチンペーパーの上に取り出して油を切ったら、お皿に盛り付けて完成。

Point

・ If you like, you can sprinkle salt on it, or put it on rice and sprinkle it with sweet sauce.
・ Start putting garland chrysanthemum in oil and heat it for about 10 seconds while pinching the edges with chopsticks to finish the shape beautifully.
・ Kakiage is fried for 1 and a half to 2 minutes on both sides.
・ With a little oil, the flavor of garland chrysanthemum remains slightly and becomes delicious.
・ At the beginning of the video (0: 43 ~), as an arrangement recipe, 1 tablespoon of sesame oil, 1 teaspoon of glass soup, and 1 tablespoon of sesame seeds are mixed and mixed with 100 g of cut garland chrysanthemum.