焼きそば（豚肉とニラの醤油焼きそば）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 13minutes
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Okra tempura | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe
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Ingredients
- Okra : Ten
- salt : 1 teaspoon
- (A) Shirodashi : 1 tablespoon
- (A) sugar : 1/2 teaspoon
- (B) water : 80ml
- (B) soft flour : 6 tablespoons
- (B) Katakuriko : 大さじ2
- 酒 : 大さじ1
- マヨネーズ : 大さじ1
- 揚げ油 : 適量
Time required
30minutes
Procedure
-
1)
Prepare the okra
01:49
Sprinkle the okra with salt and grind it.
After washing with water, wipe off the moisture with kitchen paper.
Remove the calyx and calyx and make an incision in the middle. -
2)
season
03:42
Put 1 and (A) in a bag and spread them all over.
Squeeze out the air, tie it up, and refrigerate for 20 minutes. -
3)
make clothes
04:20
Put mayonnaise in a bowl.
Add the sake in 3 batches and mix.
Add (B) and mix well until there are no lumps. -
4)
fry
05:30
Add okra to 3 and coat.
Add 1-1.5 cm of oil to a frying pan, heat to 170-180°C, and fry the okra.
Fry for about 1 minute, remove the fat, and serve on a plate to complete.
Point
・Scrape the okra to remove the downy hair on the surface.
・If you cut the okra, it will prevent it from bursting when fried.
・By dissolving the mayonnaise with a small amount of sake, the texture will be better when fried.
・Be careful of burns as the oil may splash.
・Put chopsticks into the frying oil and heat until fine bubbles appear.
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