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プロが教える和食の基本【ナスの揚げ浸し】|まかないチャレンジ!さんのレシピ書き起こし

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材料

  • eggplant : 5
  • ピーマン : 3個
  • 生姜 : 適量
  • 万能ネギ : 適量
  • 削り節 : 適量
  • (A)出汁 : 500cc
  • (A)醤油 : 100cc
  • (A)みりん : 100cc
  • (A)豆板醤 : 小さじ1/2
  • 揚げ油 : 適量

所要時間

30分

手順

  1. 1) Make seasonings 01:38

    Put (A) in a pan.
    Bring to a boil over heat.
    Turn off the heat and let it cool.

  2. 2) Preparing the peppers 03:21

    Press the bell pepper calyx with your thumb to remove the seeds and cut in half vertically.
    Cut in half diagonally.

  3. 3) Prepare the eggplant 04:19

    Cut off the calyx of the eggplant.
    Peel the skin with your favorite peeling method.
    Or make a cut.
    Cut in half vertically and then in half horizontally.

  4. 4) 生姜の下準備をする 06:39

    生姜を皮付きのままおろす。
    包丁で叩く。

  5. 5) 揚げる 07:43

    Put 3 in a pan containing frying oil of less than 180 degrees.
    Fry from the lenticel of 3.
    Fry for 2 minutes inside out while mixing.
    Add peppers and fry for 10 seconds.
    Take it out into a colander.

  6. 6) 油抜きをする 10:07

    5に熱湯(分量外)をかけて油抜きをする。

  7. 7) 調味料と合わせる 10:28

    6を熱いまま1に入れる。
    10分〜15分置く。

  8. 8) 盛り付ける 10:45

    器に盛り付ける。
    4と万能ネギと削り節を乗せる。

Point

・ If you don't have soup stock, you can use water and Hon-Dashi instead.
・ Doubanjiang may be replaced with hawk claws.
・ If you want to cool 1 immediately, soak it in ice water.
・ Eggplant and peppers have different frying times, so leave them separately after cutting.
・ During step 4, ginger should be drawn in a circle.
・ If you sprinkle vinegar on the ginger that was grated during step 4, the color will not change for 2 to 3 days.
・ In step 5, put wooden chopsticks in frying oil and if fine bubbles appear, it is a guide that the temperature has risen.
・ In step 5, if you put the ingredients in the frying oil at once, the temperature will drop, so put the ingredients in 2 to 3 times.
・ During step 5, the color is improved by frying from the lenticel of the eggplant.
・ During step 5, do not fry the peppers too much.
・ Remove excess oil while leaving the fried aroma by performing step 6.

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