炒め物（豚肉とわかめの炒め物）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
Cheese in Millefeuille Katsutoshi ｜ Yu you's recipe transcription
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Ingredients
- Pork loin : 7 sheets
- Macrophyll : 10 sheets
- sliced cheese : 3 and 1/2 sheets
- Shiokosho : Appropriate amount
- flour : 100g
- water : 150-200cc
- Bread crumbs : Appropriate amount
Time required
20minutes
Procedure
-
1)
Meat preparation
01:05
Apply salt and pepper to both sides of the loin and let it blend in.
-
2)
Roll the meat and put on the batter
01:34
Spread the loin, put 1 and 1/2 of the perilla leaves, and 1/2 of the cheese on it, and roll it from the end.
Batter with flour and bread crumbs dissolved in 150-200cc of water. -
3)
Bake
03:13
Add enough oil to soak in a frying pan and heat over low heat. Add the meat and bake on medium heat. When the color of the meat changes, rotate the meat by 90 ° C and bake while changing the heat from low to medium. Leave it for about 5 minutes with residual heat and let it cook.
-
4)
Serve
04:29
Serve with vegetables such as cabbage, and prepare sauce and mustard if you like.
Point
Apply salt and pepper to the meat so that it covers the surface and let it blend in by hand.
If the loin is small, it is advisable to stack two pieces of meat on top of each other.
The end of the meat is closed tightly by rolling it without stacking the perilla or cheese.
By putting on clothes firmly, you can prevent cheese from leaking.
Since it is fried in a small amount of oil, rotate the meat and cook it, paying attention to the heat.
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