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メンチカツ|こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • 牛豚合い挽き肉 : 500g
  • 玉ねぎ : 1個
  • キャベツ : 半玉
  • 塩胡椒 : As appropriate
  • Salt (for meat) : 小さじ1
  • 生パン粉 : 1カップ
  • 牛乳 : 少々
  • 卵(肉用) : 1個
  • 赤ワイン : 大さじ1
  • (A) Garlic powder : 少々
  • (A) Nutmeg : 少々
  • (A) Black pepper : 適量
  • (A) Ajinomoto : 適量
  • (A)塩(つなぎ用) : 少々
  • ドライパン粉 : 適量
  • (B) Flour : 大さじ6
  • (B) Egg (for batter liquid) : 2個
  • (B) Water : 小さじ4

Time required

110minutes

Procedure

  1. 1) Cut vegetables 01:07

    Finely chop the onions. Cut the cabbage into julienne.

  2. 2) Fry the onions 03:13

    Put the onions in 1 in a frying pan and fry. When lightly cooked, sprinkle with salt and pepper and fry until the water is removed. Take it out to the tapper and let it cool.

  3. 3) Fry the cabbage 04:47

    Put 1 cabbage in a frying pan and fry. When lightly cooked, sprinkle with salt and pepper and fry until the water is removed. Take it out to the tapper and let it cool.

  4. 4) ひき肉を練る 05:42

    ボウルに牛豚合い挽き肉を入れ、塩を加えて白っぽくなるまで良く練る。

  5. 5) つなぎを作る 06:53

    計量カップに生パン粉を入れ、牛乳を加えてふやかす。

  6. 6) タネを作る 07:18

    4に5を加えて混ぜる。溶いた卵(肉用)を加えて良く混ぜる。(A)を加えて良く混ぜる。赤ワインを加えて混ぜる。2と3を加え、良くこねる。冷蔵庫で1時間程度冷やす。

  7. 7) バッター液を作る 09:26

    ボウルに(B)を入れ、良く混ぜる。

  8. 8) バットにドライパン粉を広げる 10:14

    バットにドライパン粉を広げる。

  9. 9) タネを成形する 10:20

    手に油を塗り、6を小判型に成形すする。

  10. 10) 衣をつける 11:11

    9を7につけたものに8をまぶす。

  11. 11) メンチカツを揚げる 11:29

    160度に熱した油に10を入れ、2分ほど揚げる。裏返してさらに2分揚げる。油の温度を180度に上げてさらに1分揚げる。

Point

・ By using the same amount of beef and pork meat and cabbage, the sweetness of the cabbage can be felt well.
・ Remove the cabbage core before use.
・ If you want to make it easily, you can heat the onions and cabbage in the microwave.
・ Adding red wine gives it a rich flavor.
・ When molding meat sauce, remove the air properly.

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