ピーマンの肉詰め｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

・ A simple side dish recipe that can be prepared and stored frozen.
・ Since the peppers are sliced into bite-sized pieces, it is also recommended as a side dish for lunch boxes and snacks for sake.
・ Minced pork or minced chicken can be used as a substitute for minced pork.
・ By adding mayonnaise, the finish will be soft and juicy even when cooled.
・ If you knead the minced meat until it becomes sticky without adding anything at first, the gravy of the meat can be trapped without escaping to the outside, resulting in a juicy finish.
・ When kneading, knead quickly. If your hands are warm or the cooking environment is warm, the fat of the meat will dissolve, so knead the bowl while immersing it in ice water.
・ By slicing the peppers into round slices, the meat will not come off and the peppers will be finished without uneven baking.
・ Sprinkle the peppers with potato starch and then stuff them with meat to prevent the meat from coming off.
・ Because the meat shrinks when baked, it is difficult to fail if you stuff it in a large amount when stuffing it in peppers.
・ By wiping off excess oil from the frying pan with kitchen paper before adding (A) in step 5, you can eat deliciously without oiliness even if you make it.
・ When refrigerating, put it in the refrigerator with care so that it can be sealed. Eat up in 2 to 3 days as a guide.
・ When storing in a freezer, wrap it in plastic wrap one by one, put it in a storage bag, remove the air, close the mouth, and put it in the freezer. Eat up in 2 to 3 weeks as a guide.