ねぎと貝割れ菜がうまみと風味もプラス

#Eating Umami is squeaky! Toast with “salt meatball stick” tonight!


Green onions and shellfish cracked vegetables add umami and flavor

Why don’t you make the meatballs that you usually make into sticks? The “salt meatball stick” is now a perfect snack for izakaya. Add green onions and shellfish cracked vegetables to the protein minced meat to add umami and flavor. If you start baking in a cold state, the frying pan will slowly heat up to the middle, so you can prevent the mistake of burning the outside but still half a lifetime inside. If you stick the skewers after baking, they will not lose their shape and are easy to bake.

Salt meatball

[Material](for 2 people)

Minced meat 200g, 1/2 pack of shellfish cracked vegetables, 1/2 long onion, 1/4 lemon half-moon slice, 2cm grated radish, 1 teaspoon white sesame seeds, salt, mirin, coarse black pepper, salad oil

[How to make]

1. Finely chop the shellfish cracked vegetables and green onions.

2. Put minced meat, 1/2 teaspoon salt, 1 teaspoon mirin, 1/4 teaspoon pepper and white sesame in a bowl and mix well. Lightly oil your hands and divide the seeds into four equal parts to form a flat bar.

3. Put 1 tablespoon of oil in a frying pan, put 2 side by side and heat. Turn it upside down for about 3 minutes and 30 seconds, and bake for about 2 minutes.

[Image]The trick to not over-burning is to bake the seeds side by side while the frying pan is cold.Skewer after baking

4. Stab two bamboo skewers each, put them on a plate, and add lemon and grated radish juice.

(249kcal, salt content 1.7g)

Sentence = O child

..

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *