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Deep-fried pork bean sprouts grilled pouch｜kattyanneru's recipe transcription

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kattyanneru

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Ingredients

Fried tofu : 4 sheets
もやし : 1袋
豚細切れ肉 : 100g
酒 : 小さじ2
小ネギ : 2本
片栗粉 : 大さじ2
鶏ガラスープの素 : 小さじ1
おろしにんにく : 小さじ1
塩 : 少々
胡椒 : 少々
水 : 大さじ7
サラダ油 : 適量

Time required

45minutes

Procedure

1) Prepare the bean sprouts 00:34
Open the mouth of the bean sprout bag, add water and wash with water. After running the water, fold the bean sprouts into small pieces in the bag.
2) Chop pork shreds 00:59
Finely chop the shredded pork and add sake to let it blend in.
3) Add seasoning 01:15
Add chopped green onions, bean sprouts, potato starch, chicken glazed garlic, tube garlic, salt and pepper and mix.
4) 具材を詰める 01:45
油揚げの一辺に切り込みを入れて開き、具材を詰め込む。
5) 巾着を焼く 02:29
フライパンに油をひいて温めたら、巾着を並べて焼く。
6) 蒸し焼きにする 03:00
When the bottom is browned, reduce to medium heat, add water, cover and steam for 8 minutes.
7) 仕上げる 03:27
蓋を開けて水分がなくなるまで中火で加熱したら完成。

Point

・ If the fried tofu is difficult to open, roll the chopsticks or hold it with a spoon to make it easier to open.
・ Even with a small amount of shredded pork, the fat and umami from the shredded pork goes well with the bean sprouts.
・ Adding potato starch makes it easier to organize the ingredients.
・ The texture of bean sprouts remains when used raw.