ポテトフライ｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
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【簡単】わけぎのぬた（酢味噌和え）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
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材料
- Scallions : Otsuka
- 油揚げ : 1枚
- いりごま : 大さじ2
- (A) Vinegar : 大さじ2
- (A) Sugar : 大さじ2
- (A) White miso : 大さじ3
- (A) Kneaded mustard (tube) : 4cm
- ひまわり油 : 適量
所要時間
30分
手順
-
1)
Prepare for scallions
00:13
Cut the scallions into 3 cm widths.
Cut the white part vertically along the fiber.
Separate the white part and the blue part. -
2)
Fry the scallions
01:18
Put the frying pan on the fire.
Grind sunflower oil with kitchen paper.
Add the white part of 1 and fry over high heat.
Add the blue part of 1 and fry for 1 minute and 30 seconds.
Keep it cold. -
3)
Bake fried tofu
03:29
Set the frying pan on fire.
Add fried tofu and bake both sides. -
4)
油揚げを切る
04:12
3を縦に4等分に切る。
重ねて細切りにする。 -
5)
調味料を作る
04:34
いりごまをすり鉢に入れてする。
(A)を入れ、よくする。 -
6)
混ぜる
06:04
ボウルに2と5を入れて混ぜる。
4を入れて混ぜる。 -
7)
盛り付ける
06:43
器に盛る。
Point
・ In step 1, the white part of the scallions is cut vertically along the fibers to soften the texture.
・ Fry the scallions without boiling.
・ During step 2, water will come out from the scallions, so use less oil and fry over high heat. Moisture comes out when frying over low heat.
・ Do not fry fried tofu in oil.
・ When adding (A) in step 5, mix the sesame seeds in the eyes of the mortar with (A).
・ Adjust the amount of (A) to your liking.
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