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揚げずに焼くだけ！豚梅大葉のカリカリ焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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材料

Pork top : 250g
(A) Salt and pepper : 少々
(A) Sake : 小さじ2
(A) Cake flour : 小さじ2
大葉 : 8枚
梅干し : 2粒
薄力粉 : 適量
マヨネーズ : 適量
パン粉 : 適量
サラダ油 : 適量

所要時間

20分

手順

1) Prepare 00:40
Put (A) in pork and knead it by hand.
Spread the wrap on a flat surface and spread 1/4 of the pork meat thinly so that there are no gaps.
Place two large leaves with cut stems on the spread pork top, take one umeboshi seed, and put the loosened fruit on it.
Place 2 pieces of perilla and 1/4 of the pork so that the perilla is hidden.
Sprinkle potato starch on both sides, apply mayonnaise, and sprinkle with bread crumbs.
Do the same for the rest of the pork.
2) Bake 1 02:25
Add oil to a frying pan and heat over medium heat.
When the frying pan has warmed up, line up the ones.
Bake on medium heat until browned.
When it gets grilled, turn it over, cover it and steam it over low medium heat for 2 and a half minutes, then grill the other side as well.
3) Finish 03:24
When it gets browned, place it on kitchen paper and lightly drain it.
Cut it into a size that is easy to eat with a kitchen knife, serve it on a plate, and complete it.

Point

・ You can make delicious pork with seasonal large leaves while saving money.
・ When sprinkling potato starch on both sides in step 1, use a wrap to turn it over to keep your hands clean and easy to cook.
・ Mayonnaise applied to the surface melts and soaks into bread crumbs, so it can be made with a small amount of oil.
・ Knead the pork top with sake and flour to make it soft. The cake flour becomes a binder, and the shape is as beautiful as using a single piece of meat.
・ By using wrap and mayonnaise, bread crumbs can be attached neatly and the ingredients can be used without waste.
・ If you like, add sauce or mayonnaise and eat.
・ You can eat deliciously even in hot weather. Even when the fried food is awkward, you can easily make it with a small amount of oil.
・ The flavor of plums and perilla leaves tightens the overall taste.