揚げ物（ナスの豚ひき肉挟み揚げ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 30minutes
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水ようかん｜Cooking with Dogさんのレシピ書き起こし
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Ingredients
- Kanro-ni of chestnuts : Three
- 大納言甘納豆 : 30g
- こしあん : 150g
- 水 : 200ml
- 粉寒天 : 小さじ1（約2g）
- 砂糖 : 30g
- 塩 : ひとつまみ
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
00:20
Put chestnuts in Kanro-ni and Amanatto in a takoyaki maker.
-
2)
Melt powdered agar
00:43
Put water and powdered agar in a pan, mix and heat.
When it boils, reduce the heat to low and heat for about 30 seconds. -
3)
Add sugar and red bean paste
01:12
Add sugar to 2 to dissolve and turn off the heat.
Add red bean paste to melt and heat again. -
4)
塩を加える
01:45
塩を加えて混ぜながら沸騰させ、火から下ろす。
鍋ごと冷水にあて、混ぜながら粗熱を取る。 -
5)
仕上げる
02:25
4をたこ焼き器に加え、冷蔵庫で30分冷やしたら完成。
Point
・ If the water becomes lukewarm when removing the rough heat, replace it in a timely manner.
・ It is also recommended to put it in an ice tray or a shot glass to harden it.
・ If you do not eat immediately, keep it in the mold and cool it in the refrigerator.
・ You can change the ingredients you like.
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