焼きそば（豚肉の塩焼きそば）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Cutlet (Kyiv-style cutlet)｜Eastern European recipe* Transcribed recipe by Kitchen BELOCHKA
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Ingredients
- 鶏のささみ : 3～5本
- garlic : 2 pieces
- ハーブ : 適量
- バター : 適量
- 塩こしょう : 適量
- （A）卵 : 1個
- （A）水 : 大さじ1
- （A）小麦粉 : 35g
- パン粉（細目） : 適量
- 油 : 適量
Time required
40minutes
Procedure
-
1)
Cut garlic and butter
00:11
Peel the garlic and chop it.
Cut the butter into 1 cm wide pieces and cut into 5 cm sticks. -
2)
Cut the scissors
00:42
Make a notch next to the scissors streaks and remove.
Put a knife in the notch and cut open.
Cover with plastic wrap and tap with a rolling pin to a thickness of about 3 mm. -
3)
Roll the scissors
01:59
Sprinkle with salt and pepper and put butter in the center.
Place garlic and herbs, fold both ends and roll. -
4)
バッター液を作る
03:43
ボウルに（A）を入れ、なめらかになるまで混ぜる。
-
5)
油で揚げる
04:11
3をバッター液に浸し、パン粉を全体にまぶす。
180℃に熱した油で、片面を3分ずつ揚げたら完成。
Point
・ As a guide, butter should be about 10g per scissors.
・ When cutting open the scissors, be careful not to insert too many knives.
・ It is recommended to use raw herbs for a higher fragrance.
・ For herbs, parsley, dill, and basil are recommended.
・ If you like, it is recommended to add cheese.
-Can be stored frozen without batter by wrapping.
・ Apply the butter liquid firmly so that butter does not come out.
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