【好きな野菜で】そばやうどんと相性抜群！食感が最高なかき揚げできました！年越しそばにぜひ＾＾

【好きな野菜で】そばやうどんと相性抜群！食感が最高なかき揚げできました！年越しそばにぜひ＾＾

Hello everyone I’m SHINO of the gucci couple Today I will make fried assorted dishes that can be paired with New Year’s soba Assorted fried dishes are also sold in the deli section of the supermarket But the fried assortment made at home is very crispy You can also eat freshly fried, it’s really delicious I hope everyone can try Then start START! To introduce materials Today I’m adding shrimp, boiled shrimp 7, 8 Next is vegetables 1/2 onion 1/3 carrot 1/3 green onion about 15 cm Then there is celery Next is 150g low-gluten flour Cold water and Egg yolk And the oil for frying is also needed The vegetable part can do anything It can be fried crispy So like carrots or burdock What else Adding mushrooms like shiitake should also be delicious Not like tomatoes Although ingredients with a lot of moisture cannot be added But this kind of moisture is okay The flour needs to be sifted, just use a sieve If you cool the flour beforehand, it can be crispy Because of the forming factor of gluten in flour Using cooled can greatly improve the effectiveness So you can put the flour in the freezer first Then, if you sift the flour first, it won’t clump Can make it crisper Okay like this, the sifting is over Come again, low-gluten flour When frying tempura, it is mixed with egg and called batter Today we are going to divide the flour into batter And these two mixed with ingredients Use 100g for the batter and 50g if mixed with ingredients Almost like this To cut the vegetables 1/3 carrot Shred it thinly The longitudinal cut is about 1 mm or 2 mm It’s better to be thinner The point is to make them the same size So this thickness is also Try to make them consistent In this way, the maturity will be more even when frying So please try to be uniform in thickness Then the method of cutting like this If you cut it at 1 cm intervals, Will be easier to shred Start from the side Then onion Use 1/2 onion Cut off the buds below Sliced Please cut this to the same width Try to be thinner About 2, 3 mm Adding onions to the fried assortment will be sweet and delicious So although you can put anything in vegetables But it would be great with onions With different seasons In autumn, put shredded sweet potatoes What is good in spring You can put bamboo shoots and add this kind of ingredients it is good I’m going to chop the green onions The same goes for green onions, please cut them with the same thickness Bevel Because this time it’s going with soba noodles Adding green onions can add flavor Next is mountain celery The aroma of celery is great and the color is also very beautiful Hope it can be added About 2 or 3 cm Cut all the leaves Put all the vegetables together Then shrimp Because it’s boiled shrimp The intestines have been picked out, don’t worry too much about the method of peeling Remove the tail part You can also buy the shelled ones Although the fried assortment with only vegetables is also good But if you add this kind of protein ingredients, it’s very elastic and delicious What do you put in the fried assortment Are there very few people working at home? If you have any recommended ingredients, please leave a message and let us know Good ok Shelled I’m going to make a face coat First is the egg yolk Take out the egg yolk it is good I often add the remaining egg whites to the egg drop soup You can cook egg drop soup without egg yolk Then add water Please add cold water 200ml Stir well This will be a very light batter because I want it to be crispy So the goal is to make a clean face Dissolve the egg yolk in the water this time Add in the 100g flour that was divided just now Don’t add all at once Add a little at a time and stir with chopsticks The reason for adding it in stages is If you stir too much, the gluten in the flour will form Will become more viscous and elastic Because this time I want to fry it with a crispy texture So don’t over-stir your head, stand the chopsticks like this Melt the flour in Want to fry it crispy Don’t over-stirrate like this Mix it with the feeling that it melts in Good one more point In addition, it is easy to produce stickiness at high temperature So the water and low-gluten flour should be cooled first So it can be fried more crispy Like this, it doesn’t matter if it’s not all scattered As long as it feels mixed together like this It’s almost starting to explode The flour that wraps the ingredients can replace the batter The ingredients stick together easily It also mixes well with the bun I’m going to wrap it up The first 50g is about 60g, right? Add in and mix You can add more later Stir well with low-gluten flour before mixing everything That’s going to blow up Will be fried one by one It’s probably OK to grab one Today is almost 3 people, 4 people So put in about a quarter of the amount then Add liquid Stir Although you can add it all at once But the flour will flow out So mix well one by one One by one will fry more beautifully Just soak it in the batter like this Almost like this Then put it in The chopsticks and fried net To be put in At first spread it like this to let the air in Gather again Let the air in Gather together The oil temperature is a medium oil temperature of 170 degrees At first, let the air in by stirring It will be crispier when fried Use the side of the pot to make a shape while frying When I feel like I’m going to disperse Add a little onion or something to stick it together Turn like this and fry while pressing against the inside of the pot Turn it over in the middle Fry while turning Probably fried to a color like this, the periphery becomes very crispy One more time If one side is fixed, turn it a bit Let the oil go everywhere Bubbles will gradually become smaller Will run out of bubbles because the water is evaporated And the smaller the bubble is equivalent to The moisture in the vegetables is forced out So it will blow until the bubbles become smaller Almost like this Can you tell Can you feel that the periphery is crispy? OK, after it’s fried to this level Finally, use high temperature to fry again The high temperature mentioned here is about 190 degrees You see, the bubble is much smaller than before The bubbles in the middle are indeed coming out Great, beautiful colors It takes about 30 seconds to fry at high temperature Hilarious Looks so delicious Okay, it’s fried This is it It looks very delicious and the shrimps are fried very elastic The color is just right This is done I’m going to start So crisp Delicious It’s also good for immediate drinks Very tasty Also, it’s also delicious when it’s served on rice and turned into fried shishokudon Should fit well Shrimp Delicious The crispy texture is combined with the umami of shrimp Plus the aroma of mountain celery Finished this fried assorted Be sure to put it on the New Year’s soba Soak it in the soup while breaking it up Eat with soba noodles People who think this recipe is good Please help us like and subscribe to the channel Then we are also collecting everyone’s order Please try to write in the message area See you next time. BYE BYE

ご覧いただきありがとうございます！

今日は、年越しそばに合わせて食べるとおいしさ倍増！なかき揚げを作りました＾＾
お好みの野菜を合わせて作ってもらいたい一品♪今回はエビを入れてリッチに＾＾

玉ねぎを入れると甘みたっぷりでおいしいよ！ぜひ、おいしいおそばを食べながら楽しい年越しを過ごしてくださいねm(_ _)m

▶︎チャプターリスト（目次）
00:00 オープニング
00:38 材料紹介
01:33 薄力粉準備
02:21 具材準備
05:34 衣作り
08:04 揚げる
11:30 いただきます♪
12:44 エンディング

【年越しそばに合わせて作りたいかき揚げ】

【材料：2〜3人分】

薄力粉…150g
冷たい水…200ml
卵黄…1個

人参…1/3本
玉ねぎ…1/4個
三つ葉…2本
長ネギ…10cmほど
小えび…7〜8個

【作り方】
1.薄力粉はふるい、冷やしておく。(グルテンが形成されづらく、サクッと揚がる)バッター液用100gと具材に和える用50gに分けておく。

2.人参は千切り、玉ねぎは繊維に沿って薄切り、三つ葉は2cm幅に切る。(厚さをそろえて切るのがポイント。)

3.卵黄を水で溶く。薄力粉100gを少しずつ入れて切るように、粘りが出ないように混ぜる。

4.材料に薄力粉50gをふり、和える。

5.別のボウルに具材を入れ、③のバッター液をかける。

6.中温の170℃で揚げ油を加熱。油に入れてさっと混ぜ、かきあつめる。(混ぜることで空気が含まれてサクッと仕上がる)壊れそうだったら追加しながら、くるくると回しながら形を整える。

7.裏返して両面揚げる。最後に30秒ほど高温で。

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