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大粒白玉団子のかぼちゃそぼろあんかけ|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 絹ごし豆腐 : 100g
  • 白玉粉 : 100g
  • 水 : 大さじ2
  • かぼちゃ : 300g
  • 鶏ひき肉 : 100g
  • 水 : 200ml
  • だしの素 : 大さじ1/4
  • 醤油 : 大さじ1
  • 料理酒 : 大さじ1
  • 砂糖 : 大さじ1
  • すりおろし生姜 : 少々
  • 水溶き片栗粉 : 片栗粉小さじ2+水小さじ3

Time required

30minutes

Procedure

  1. 1) Cut the pumpkin 00:54

    Take the pumpkin seeds and cotton with a spoon and cut into 1 to 2 cm square pieces that are easy to eat.

  2. 2) Make shiratama dumplings 01:11

    Crush the silken tofu with a whisk to make a paste. Add Shiratamako and mix, combine the ingredients and knead. Add more water and knead to make it as soft as an earlobe.

  3. 3) boil 01:51

    Make a stick, divide it into 10 equal parts, roll it up and press it with your fingertips to make a dent. Boil in boiling water for 2-3 minutes with occasional mixing.

  4. 4) 氷水に取り出す 02:29

    白玉団子が浮いてきたら、1分茹でて氷水に取り出す。

  5. 5) ひき肉をそぼろ状にする 03:17

    温めたフライパンにサラダ油をひいて、鶏ひき肉を加えてほぐし、そぼろ状にしながら炒める。

  6. 6) 調味料を加える 03:31

    水、だしの素、料理酒、醤油、砂糖、すりおろし生姜を加えて強火にかけて煮立たせる。アクを取り、切っておいたかぼちゃを加えて、アルミホイルで落とし蓋をして弱めの中火で炒める。

  7. 7) 仕上げる 04:24

    火を消して水溶き片栗粉を加えて、とろみをつける。お皿に白玉団子、あんかけを盛り付けて完成。

Point

・ Knead the shiratama dumpling dough until it is as soft as an earlobe.
・ Soak the shiratama dumplings in ice water and serve them on a plate just before sprinkling the bean paste.
・ When frying minced chicken, remove the lye if it comes up.
・ By adding tofu, you can make chewy shiratama dumplings.

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