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【鶏むね肉で節約】これ鶏肉なの?ってくらいふわふわ・柔らか!!ねぎだく塩つくね| 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

  • Chicken breast : 1/2 sheet (200g)
  • 豆腐 : 150g
  • 小ネギ : 5本(30g)
  • (A)鶏ガラスープの素 : 小さじ1
  • (A)おろしニンニク : 小さじ1
  • (A)酒 : 小さじ1
  • (A)ごま油 : 大さじ1
  • (B)塩 : 小さじ1/4
  • (B)マヨネーズ : 大さじ1
  • (B)片栗粉 : 大さじ3
  • サラダ油 : 適量
  • 粗挽き黒胡椒 : 適量

所要時間

40分

手順

  1. 1) Prepare for small onions 00:39

    Cut small onions into small pieces.

  2. 2) Make a leek who 00:44

    Put 1 in a bowl.
    Add (A) and mix.

  3. 3) Prepare the chicken breast 00:57

    Open the chicken breast in two pieces.
    Cut into 1 cm squares.
    Tap with a kitchen knife to make minced meat.

  4. 4) 生地を作る 01:19

    ボウルに豆腐を入れる。
    ホイッパーでペースト状になるまで混ぜる。
    (B)と3を入れてゴムベラで混ぜる。

  5. 5) 焼く 01:58

    Add vegetable oil to a frying pan and heat over medium heat.
    Scoop 4 with a spoon and shape it into a round shape.
    Arrange in a frying pan.
    Lightly press to shape it into a flat circle.
    Bake on medium heat until the bottom is browned.
    Turn it over and cover it.
    Steam for 2 minutes and 30 seconds on medium heat.

  6. 6) 盛り付ける 03:17

    お皿に盛る。
    2を全体に回しかける。
    粗挽き黒胡椒をふる。

Point

・ The tofu may be silken tofu or cotton tofu.
・ In step 4, if the dough is loose due to the water content of the tofu, add potato starch to adjust.
・ It is easy to turn over if you use the edge of the frying pan when turning over in step 5.
・ By combining tofu and chicken breast, the tofu becomes a binder and has a soft texture.
・ Adding potato starch improves the texture.
・ By adding sesame oil and grated garlic to the green onion, it goes well with the meatballs and becomes delicious.
-Ideal for snacks.

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