そうめん（冷やし中華風そうめん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
#Fried food
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#Complimented rice
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揚げ物（なすの天ぷら）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- なす : 230g
- 生姜 : 5g
- 顆粒だし : 小さじ2
- (A)片栗粉 : 20g
- (A)薄力粉 : 20g
- (A)ごま油 : 小さじ1
- (A)炭酸水 : 大さじ2と1/2と小さじ1
- サラダ油 : 鍋底1㎝ほどの分量
Time required
20minutes
Procedure
-
1)
下ごしらえをする
03:43
なすのヘタを切り取り、乱切りにしてボウルに入れる。
すりおろした生姜、顆粒だしを加えて揉み込む。
(A)を加えてよく揉み込む。 -
2)
1を揚げる
08:10
Add salad oil to a frying pan and heat over medium heat.
When the salad oil is warm, add 1 and fry.
When it is browned and has a firm texture around it, take it out and drain the oil. -
3)
お皿に盛り付けをする
11:26
お皿に2を盛り付けて完成。
Point
・It is good to cut the eggplant into chunks while turning the eggplant.
・Battering with carbonated water keeps the texture after frying longer than when using water.
・Put the tip of the chopsticks into the warm oil, and when fine bubbles appear, it's a guideline for the frying temperature.
・It is delicious even if you eat it with salt if you like.
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