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のり塩エリンギ｜｜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

エリンギ : 2 pack
(A)マヨネーズ : 大さじ1
(A)白だし : 小さじ2
(A)料理酒 : 大さじ1
(A)水 : 大さじ2
(B)薄力粉 : 大さじ2
(B)青のり粉 : 小さじ2
(B)塩こしょう : 少々
片栗粉 : 1 tablespoon
揚げ油 : 適量

Time required

20minutes

Procedure

1) Combine seasonings 00:38
Put (A) in a cooking bag, knead from the top of the bag and mix well.
2) Cut the trumpet 00:53
Cut the trumpet mushrooms into large pieces.
3) Season the trumpet mushrooms 01:19
Put the trumpet mushrooms in 1 and shake to let the seasoning blend in.
4) 衣を付ける 01:29
(B)を加えてふり混ぜ、片栗粉を加えて更にふり混ぜる。
5) フライパンで揚げる 01:52
フライパンに油を入れて、160～170℃に温め、4を強めの中火で4分ほど揚げていく。
6) キッチンペーパーに取る 03:03
揚がったらキッチンペーパーに取り、油を切る。

Point

・ 2 packs of eringi weigh about 250g.
・ Process 2 Cut the umbrella part into two equal parts. If it is large, divide it into 4 equal parts.
・ Process 5 Fry in a deep frying pan. Be careful not to get burned because it is easy for oil to splash. When the batter has hardened to a certain extent, it is recommended to fry it with chopsticks so that the eringi mushrooms are separated from each other.