![[Chinese food in a frying pan] Crispy ankake fried noodles | Miki Mama Channel's recipe transcription](https://i.ytimg.com/vi/0rgdL1vku8c/mqdefault.jpg)
[Chinese food in a frying pan] Crispy ankake fried noodles | Miki Mama Channel's recipe transcription
Miki Mama Channel Time required : 20minutes
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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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- 88.3万人
- 再生回数
- 2.1億回
- 動画数
- 2,219本
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)
Prepare for frying
00:44
Make a notch on the side of the fried tofu and open it.
-
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)
Prepare pork tops
01:18
Put (A) in pork and knead it by hand.
-
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)
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)
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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