【２００円で絶品おつまみ・おかず】巻いて焼くだけで超旨い／カリカリ大葉えのきの作り方【kattyanneru】

【２００円で絶品おつまみ・おかず】巻いて焼くだけで超旨い／カリカリ大葉えのきの作り方【kattyanneru】

Hello everyone, this is Kakko. Today, I would like to make “Crispy Ooba Enoki”, which is easy and delicious, because it is a recipe for snacks and side dishes that can be saved with enoki and perilla, and can be made with two ingredients for 200 yen. Let’s make it right away.

Enoki 1 bunch (200 g) Stone (brown part) Cut off and divide into small bunches. 1 tablespoon liquor 1 tablespoon soy sauce Sprinkle it all over and let it blend in. After blending the seasoning, cut off the stems of the perilla leaves. Put perilla and potato starch in a cooking bag, shake and sprinkle.

If you sprinkle the perilla with potato starch Place the perilla leaves on a flat surface with the surface facing down, place the flammulina filiformis and roll it. Sprinkle the surface with potato starch. Add vegetable oil to a frying pan and heat over medium heat. When the frying pan and oil have warmed up,

Line them up with the end of the perilla leaves facing down. Bake while turning until the whole is colored. When both sides are colored and the surface is crispy, remove it. Bake the rest in the same way. I finished baking like this.

When the oil runs out, it’s done, so serve it on a plate. With this kind of feeling, the “Crispy Ooba Enoki” is completed, which is easy and delicious with Ooba and Enoki! I was able to do something like this! !! This time, I tried to make “Crispy Ooba Enoki”

Which is easy and delicious with Ooba and Enoki. Let’s have a toast with yellow apple sour today cheers Let’s get it right away. This time, I tried to make a delicious “Ooba Enoki” that makes the crunchy texture addictive by combining the perilla and the recommended enoki for saving.

It has a good taste, so please keep it as it is. If it is too big to eat, cut it in half and serve it. I’ll enjoy having this.

It is a recipe that you can easily make by combining the perilla and the flammulina filiformis and baking it in a frying pan, and the texture of the flammulina filiformis inside is crispy on the outside.

Since the flammulina fili has a delicious taste, the taste is firmly determined by the taste of sake and soy sauce, and it can be easily made with a small amount of ingredients.

Perilla leaves go well with the seasoning of soy sauce, and in the summer you can get a lot of perilla leaves or sell them in large bags at a reasonable price, but you can make them cheaply and deliciously.

The cooking process is as easy as blending the seasonings, wrapping the perilla leaves and sprinkling with potato starch. Even with a little oil, it will be crispy as if it were fried. It has a lot of water, but it feels like the water has drained and the flavor is condensed.

It is a delicious recipe that can be used as a main dish or as a snack with just enoki and perilla. Today was a video of making “Crispy Ooba Enoki” which is easy, easy and delicious with Ooba and Enoki.

The recipe has a crispy texture on the surface and a crispy texture on the inside. Easy to make with few ingredients and cooking process. Enoki is a recipe that is easy to buy all year round, and the perilla leaves are also very good value and can be eaten deliciously in the summer.

If you are interested, why don’t you try it? Thank you for your viewing. Those who think that this video looks delicious are highly rated. We are updating the recipe video, so please subscribe to our channel. Goodbye ~.

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▼今回使用した材料（２人前）▼
・えのき　　　　　　　　　　　1房(200g)
・酒　　　　　　　　　　　　　大さじ1
・醤油　　　　　　　　　　　　大さじ1
・大葉　　　　　　　　　　　　10~12枚ほど
・片栗粉
・サラダ油

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