豚肉の竜田揚げ
豚ヒレの一口大に切り焼肉のタレをまぶした竜田揚げ
2人前
①水菜４０ｇは3cm幅に切る。
②ボウルに豚ヒレ肉を一口大に切った物・焼肉のタレ大匙２を入れて混ぜ合わせ、5分程漬け込み、キッチンペーパーでしっかりと水気を拭き取り、全体に片栗粉大匙２をまぶす。
③フライパンの底から2cm程揚げ油を注ぎ、180℃に熱したら②を入れ、きつね色になるまで8分程揚げ、中まで火が通ったら油切り。
④器に①を敷き、③を盛り付け、レモン串切り１切れを添えて完成。
Deep-fried pork with Tatsuta
Deep-fried Tatsuta with sliced yakiniku sauce in bite-size pork fins
- people ago
①Cut 40 g of mizuna into 3cm
②In a bowl, combine the pork fillet cut into bite-size pieces and yakiniku sauce large, marinate for about 5 minutes, wipe off the moisture firmly with kitchen paper, and fill the whole with potato starch large spoon 2 They are
③Pour 2cm of frying oil from the bottom of the frying pan, heat to 180°C,② and fry for about 8 minutes until golden brown, and drain when the pan is cooked.
④Place ① on a bowl, serve ③ and serve with a slice of lemon skewer.
