梅酢の使い方/鶏もも肉の梅酢から揚げ | Fried chicken thigh with plum vinegar

梅酢の使い方/鶏もも肉の梅酢から揚げ | Fried chicken thigh with plum vinegar

Fried chicken thigh with plum vinegar. hello everyone! I’m Misuzu. A typhoon is coming today, so please understand that the wind noise may be strong and there may be noise. This time, we will introduce refreshing fried chicken using plum vinegar. Would you like to make your own umeboshi? I make umeboshi almost every year, and umezu comes out in the process of making umeboshi. Plum vinegar is a salty vinegar with a slight plum flavor. It’s also delicious to drink with carbonated water in the summer. You can also make vinegared rice without sugar by adding it to cooked rice. However, if you still can’t use all the plum vinegar, we recommend fried chicken with plum vinegar. It’s a refreshing plum-flavored fried chicken that you can eat refreshingly. There are also commercially available plum vinegars. If you haven’t made umeboshi, you can make it using commercially available products. Please enjoy today until the end. This channel has recipes without sugar and mirin. I would be happy if you could subscribe to the channel and give it a high rating. Also, the table of contents is pasted in the summary column, so if you are in a hurry, please jump to the necessary part. It also has subtitles. Today’s flow 3 steps. First, season it. Next, put on your clothes. Fry at the end. I will introduce how to fry from oil at room temperature. With this method, the edges will be crispy and the inside will be juicy. I will write the detailed recipe on my blog. Please follow the link in the summary column. Click here for materials. Plum vinegar is used to season the chicken, resulting in soft and juicy fried chicken. The flavor will change, but if you use black vinegar or balsamic vinegar instead of plum vinegar, it will be an interesting fried chicken. Let’s make it. First cut the chicken. I use about 700g of skin-on chicken thighs. Cut into easy-to-eat sizes. Remove the excess skin and white lumps of fat. Sprinkle with salt and mix well. Transfer to a plastic bag or bowl. Let’s season it. Add sake, plum vinegar, grated garlic and ginger. Close the mouth of the bag and rub it well. If you have time, let it sit in the refrigerator for about 2 hours. You can prepare it the day before and let it sit overnight. If you don’t have time, leave it for about 30 minutes before moving on to the next step. I will leave it for 2 hours this time. If refrigerated, bring to room temperature 30 minutes before using. Coat it just before frying. Beat 1 egg well. Add to the chicken and mix. Put the same amount of potato starch and brown rice flour in another plastic bag. Brown rice flour is ground brown rice. Compared to rice flour, it has a slightly more fragrant and smooth texture. Instead of brown rice flour, you can also use rice flour, soft flour, potato starch or cornstarch. Shake well and add chicken. Add as much chicken as you can fit in the pan at one time. This time we will fry in two batches. Shake to mix and dust with flour. Put the powder in the oil immediately. Pour about 300ml of oil into a large frying pan. Since it is fried from oil at room temperature, do not turn on the fire yet. Arrange the chicken skin-side down. Let’s put it all in and then light it up. Reduce the heat to medium to medium heat. When frying from room temperature oil, the oil is not hot, so it is easy to put the chicken in the oil. Also, the outside is crispy and the inside is juicy. Fry for about 4 minutes after the oil is bubbly. Fry the other side for about 4 minutes. When the whole is browned, the sound of frying becomes a little quieter, and the underside is browned, it’s ready. Turn off the heat and take it out. It turned out delicious. Fry the second turn in the same way. If there is not enough flour, please add it. Add the rest of the chicken and dust with flour. Arrange them in the oil that has been turned off and light the fire. The temperature of the oil is higher than the first time, so the second turn will fry faster. Remove when both sides are crispy. Deep-fried with plenty of plum vinegar. I also fried the eggplant because I had leftover katakuriko and brown rice flour from the batter. The salted eggplant is sprinkled with flour and placed in oil. Let’s serve it in a bowl. Served with fried eggplant, cherry tomatoes and lemon. Umezu is vinegar with a salty taste, so if you use another vinegar instead , add salt or soy sauce. Refreshing plum flavor. Crispy on the outside and juicy on the inside. Deep-fried chicken that is moist and soft with vinegar. So, it’s done. Crispy fried chicken and soft inside. The vinegar makes the chicken tender, so you can replace the chicken thigh with chicken breast for a delicious recipe. Thank you for watching until the end. I will write the detailed recipe on my blog. I would be happy if you could see them too. If you want to try it, I would be happy if you could subscribe to the evaluation button and channel. Have a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. I would be happy if you could subscribe to the channel and give it a high rating. For more recipes visit the blog. I also do Twitter, Instagram, and TikTok. I would be happy if you could come and see me too. See you in the next video.

梅酢の使い方/鶏もも肉の梅酢唐揚げ| Fried chicken thigh with plum vinegar
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こんにちは！みすずです
下味に梅酢を使った唐揚げです
柔らかで梅の風味が爽やかですよ
梅酢の使い道に困った際はぜひお試しください

編集が遅くなり申し訳ないです
9月に撮影した動画の投稿が今になってしまいました🙇‍♀️
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▶︎詳しいレシピはブログへ
https://www.misublog.com/entry/umezu_karaage
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【目次】
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0:00 オープニング
1:19 今日の流れと栄養素
1:40 材料について
1:54 下味を付けます
3:01 衣をつけます
3:46 揚げます
5:37 器に盛ります
6:02 まとめ
6:51 エンディング
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[使用道具]
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▶︎フライパン：バッラリーニ サリーナ28cm
▶︎器：アラビア 24thアベック20cmプレート(グリーン/イエロー)
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【関連動画】
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⁡【梅酢の使い方】これが正解‼︎ 鶏ムネ肉が劇的に美味しくなります！

梅酢の使い方。梅酢を使って梅ポン酢を作る。梅酢活用法

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【SNS】
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★Blog
⁡https://www.misublog.com
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★Twitter @misumisu0722
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【動画素材】
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・BGM:(株)ピクセルさま/Music-Note.jp(have a good time)
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・エンディング動画:はらみさま
・エンディング曲:うおしーらんさま
・ヘッダー画像:難波雪さま
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#梅酢 #鶏もも肉レシピ #唐揚げ