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【包まない・折って焼くだけ!】油揚げの大葉豚餃子| kattyanneru/かっちゃんねるさんのレシピ書き起こし

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材料

  • Fried tofu : 4 sheets
  • 豚こま肉 : 150g
  • (A)酒 : 小さじ2
  • (A)片栗粉 : 小さじ2
  • (A)塩 : 少々
  • (A)胡椒 : 少々
  • 大葉 : 8枚
  • 片栗粉(大葉用) : 小さじ1
  • 水 : 大さじ5
  • サラダ油 : 適量

所要時間

30分

手順

  1. 1) Prepare for frying 00:44

    Make a notch on the side of the fried tofu and open it.

  2. 2) Prepare for the perilla 01:02

    Tear off the stem of the perilla.
    Put it in a plastic bag.
    Add potato starch (for perilla), shake a plastic bag and sprinkle the surface of the perilla with potato starch.

  3. 3) Prepare pork tops 01:18

    Put (A) in pork and knead it by hand.

  4. 4) 餃子を作る 01:33

    1の綺麗な面を下にして置く。
    2の表面を下にして乗せる。
    3の1/8量を油揚げの半面に広げて乗せる。
    半分に折りたたむ。
    軽く押さえ、具材と油揚げを付ける。

  5. 5) 焼く 02:14

    Sprinkle a thin layer of cooking oil on a frying pan and heat over medium heat.
    Arrange 4 and bake until the bottom is browned.
    Turn it over and add water.
    Cover and steam over medium heat for 2 minutes and 30 seconds.
    Open the lid and bake until the surface is dry.

  6. 6) 盛り付ける 03:25

    お皿に盛る。

Point

・ Square fried tofu is used.
・ When making a cut in the fried tofu in step 1, you can easily use a cooking scissors.
・ When using rectangular fried tofu in step 1, divide one sheet into two equal parts.
・ You can use it like dumpling skin by opening the fried tofu.
・ No need to drain oil from fried tofu.
・ By sprinkling pork sesame on potato starch, the meat juice comes out when you eat it and it is deliciously finished.
・ It will be more delicious if you eat it with ponzu or vinegar soy sauce.

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