Buffalo Moss Chicken ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription
Cooking expert Ryuji's buzz recipe Time required : 10minutes
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焼きもやし ｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
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- 129本
材料
- もやし : 1袋
- スライスベーコン : 1枚
- 片栗粉 : 大さじ1
- サラダ油 : 小さじ1
- 醤油 : 小さじ2
- 酢 : 小さじ1
- 和がらし : 少々
- ごま油 : 少々
- ケチャップ : 大さじ1
- 粉チーズ : 大さじ1
- 黒胡椒 : 少々
所要時間
25分
手順
-
1)
Soak the bean sprouts in hot water
01:36
Put boiling water and water in a bowl, add bean sprouts, and soak for 1-2 minutes. Throw away the hot water from the bean sprouts and drain the water well.
-
2)
Sprinkle with potato starch
03:56
Shred the bacon. Add bean sprouts and potato starch to the seasoning bag, close the mouth of the bag and shake well.
-
3)
加熱する
05:17
Put the vegetable oil in a frying pan and heat it over high heat, and arrange the ingredients in a size of about 10 cm. Set to medium heat, cover and steam over medium heat for 3 minutes.
-
4)
タレを作る
06:40
器に醤油、酢、ごま油、和がらしを入れる。別の器に粉チーズ、ケチャップ、黒胡椒を加えてそれぞれよく混ぜ合わせる。
-
5)
仕上げる
07:35
Turn the ingredients over and lightly press with a spatula to bake the other side. Serve on a plate and complete.
Point
・ By soaking in hot water at 50 degrees Celsius, the bean sprouts can be crispy and the odor can be removed.
・ If you don't have potato starch, you can use wheat flour.
・ Shake the bean sprouts well in a cooking bag and let the potato starch blend in.
・ Be careful not to press too hard when baking to retain the texture of bean sprouts.
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