サラダ（スパイスキャロットラペ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 10minutes
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大葉豚餃子｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし
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- 149.0万人
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- 4.0億回
- Number of Videos
- 3,182本
Ingredients
- Shredded pork : 300g
- 料理酒 : 大さじ1
- 塩胡椒 : 小さじ1/4
- 餃子の皮 : 30枚
- 大葉 : 30g
- サラダ油 : 少々
- ごま油 : 少々
Time required
30minutes
Procedure
-
1)
Add seasoning to shredded pork
02:00
Pour the shredded pork into a bowl while chopping it into small pieces, sprinkle with cooking liquor and salt and pepper, and knead to mix the whole.
-
2)
Wrap the ingredients
02:19
Arrange the gyoza skins on a cutting board and keep the back of the perilla on the front. Place the shredded pork in the front half and fold the dumpling skin.
-
3)
To heat
03:08
Add a little more vegetable oil to the frying pan, set to medium heat and line up the dumplings in the frying pan. Bake while lightly pressing with a spatula, and turn it over when it gets a burn.
-
4)
仕上げる
03:46
ごま油を少量加えて混ぜ合わせて、焼き上がったらお皿に盛り付けて完成。
Point
・ Arrangement recipe Ooba and tuna mackerel cans (0:46 ~).
・ Turn the perilla over and place it on the dumpling skin.
・ Put about 10g of shredded pork on the perilla.
・ Fold the dumpling skin as it is without water.
・ You may bake on a hot plate.
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