syun cooking Time required : 20minutes
Hamburger|Restaurant Independent School / Mr. Kousei's Recipe Transcription
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Ingredients
- 合挽肉 : 400g
- onion : 1/2 piece
- 麩 : 20g
- 牛乳 : 120g
- 塩 : 4g
- ブラックペッパー : 20振り
- ナツメグ : 5振り
- 牛脂 : 45g
- 卵 : 1個
- サラダ油 : 適量
- 小麦粉 : 適量
- (A)ケチャップ : 35g
- (A)ウスターソース : 10g
- (A)中濃ソース : 10g
- (A)砂糖 : 2g
- (A)はちみつ : 5g
- 赤ワイン : 70g
- 水 : 大さじ1
- 無塩バター : 15g
Time required
120minutes
Procedure
-
1)
Cut the onions
00:28
Peel the onions and chop them.
-
2)
Fry the onions
00:43
Peel the onions and chop them.
Sprinkle the vegetable oil in a frying pan and add the onions.
Fry over high heat until light brown and remove.
Cover with plastic wrap to remove heat and cool in the refrigerator. -
3)
Mix the fu and milk
01:47
Put the fu in a mixer and crush it until it becomes powdery.
Transfer to a bowl, add milk and mix. -
4)
肉を捏ねる
03:00
合挽肉の臭みを拭き取り、ボウルに入れる。
塩を加えて氷にあて、粘り気が出るまで捏ねる。 -
5)
肉たねを作る
03:59
4にブラックペッパー、ナツメグを加え、捏ねる。
牛脂を加えて馴染ませ、卵を加えて混ぜる。
玉ねぎ、3を加え、捏ねながら混ぜ合わせる。 -
6)
成形する
05:34
手にサラダ油をつけ、肉たねを丸めて空気を抜く。
お好みの形に成形し、冷蔵庫で1時間寝かせる。
小麦粉を全体にまぶし、余分な粉を落とす。 -
7)
Bake a hamburger
08:03
Heat a frying pan over medium to high heat and grind the cooking oil.
Add meat seeds, bake until browned, and turn over.
Wipe off excess flour and give it a brown color.
Reduce heat to low, add water (not included), cover and bake for a few minutes. -
8)
Make the sauce
10:56
Wipe off the charred frying pan and excess oil.
Put (A) in a bowl and mix. -
9)
仕上げる
11:24
Put red wine in a frying pan and heat.
Remove the alcohol, boil down and add 8.
Add water, turn off the heat, add unsalted butter and mix.
Place the hamburger on a plate, sprinkle with sauce, and you're done.
Point
・ If you want to retain the texture of onions, use them raw.
・ If you use Fu instead of bread crumbs, you can trap more gravy.
・ Beef tallow should be returned to room temperature before use.
・ When mixing beef tallow and minced meat, be careful not to make lumps.
・ If the water evaporates when steaming the hamburger, add it in a timely manner.
・ Bake the hamburger steak until the center temperature reaches 75 ℃.
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