春野菜の黒酢酢豚のレシピ・作り方

春野菜の黒酢酢豚のレシピ・作り方

Hello! I ‘m Reiko Fujii, a culinary researcher ♪ This time I’ll introduce you to the spring vegetables, black vinegar and vinegar pork ♪ We will use plenty of vegetables unique to spring to finish it with a crispy texture! The sweet and sour bean paste will also go on with rice ♪ Please see the summary section for detailed recipes! First of all, from the preparation, cut the snap peas in half diagonally. For asparagus, peel the hard part of the root with a peeler and cut it diagonally into 5 to 6 equal parts. Cut into bite-sized pieces! Since there are many green vegetables, adding a little red will give an accent to the color, so it’s very good ♪ If you add too much, the claim of red will become stronger, so I think it’s just right to add one for this amount. ◎ Boiled bamboo is used. 1/2 of the pork is halved and sliced ​​if the length is halved. Pork loin is used for pork cutlet. A slightly thicker one gives a special feeling. Cut it into large pieces. Season the pork. Add a little liquor to the salt and black pepper. The liquor can also be used to eliminate odors, but it also makes it easier to spread the salt and pepper ♪ Sprinkle the batter powder on it . It ‘s delicious to make batter properly with eggs and powder, but this time we’re using a method that makes it quick! And the important seasoning is potato starch, soy sauce, cane sugar, and black vinegar. Mix well once. Once mixed , add water and sesame oil. Sesame oil is added to the aroma. By the way, this bean paste is not too sweet and too sour . The rice is blended with the aim of making it taste just right ♪ Then we will make it all at once! When the oil gets hot, fry the vegetables ( people who give up on the way even though I thought I’d put them in carefully) . If you stir-fry too much here, the color of the vegetables will be lost, so take it out when the oil turns to the whole quickly and the heat comes in. Open it in a colander or a net and drain the oil . Stir-fry the pork . It’s okay if the oil is about 3mm deep. If you add pork, you don’t have to add so much oil. ◎ By the way, if you have frying oil, you can have the vegetables and meat fried. am! I thought it would be easier to make it if it could be delicious even with fried food, so this time I tried to make it with just one frying pan ♪ After all, when it comes to frying, the hurdles will rise a little …! First, fry until the edges of the meat are slightly colored. When the meat is cooked, turn it over and continue to fry it . If you cook it too much, it will become hard, so be careful . When it’s cooked well, drain the oil like vegetables. Clean the frying pan and finish it. You can wash it if you like, but you can just drain the oil and wipe it with paper . Since it is sinking, mix it well again. Go to the frying pan! Thicken it with a low medium heat. Heat it while mixing with a rubber spatula to make a smooth bean paste without lumps. It’s OK if it becomes glossy! The bottom of the frying pan is also boiling ◎ Add pork and entangle it firmly ◎ If the heat is too strong, the water in the bean paste will fly off, so if you are worried, it is safe to set it to low heat ◎ And also add vegetables! Once the vegetables are in it , you can just lightly entangle them. If you keep them in the frying pan for a long time, they will catch fire and fade. Let’s finish it quickly, leaving the vividness of the vegetables firmly! Let ‘s serve it ♪ Let’s serve it colorfully while looking at the balance of vegetables and meat ♪ This completes the black vinegar vinegar pork of spring vegetables ~ ♪ It looks glossy and delicious ~ ♪ Then, I will have it! Bamboo shoots are crispy and delicious! The sweet and sour taste of the bean paste is also nice ♪ Asparagus also has a strong flavor and I feel spring … ♪ It takes time to cook by changing the angle in the video shooting, so the green vegetables do not finish vividly What should I do ~! I was thrilled and I was relieved that it was finished safely and beautifully ◎ Let’s go with the meat! It’s soft and juicy, and it’s the best ~ ◎ The meat is covered with potato starch, so the bean paste is more firmly entwined than the vegetables! White rice and vegetables don’t stop (laughs) How was the spring vegetable black vinegar vinegar pork? The vinegared pork has a slightly troublesome image, but I devised a recipe that makes it as easy as possible! If you don’t want to use various kinds of vegetables little by little, you can eat the remaining vegetables in a soup without any pain. Please try making it at home! Thank you for watching until the end! See you in the next video ♪

こんにちは！
料理研究家の藤井玲子です＾＾

今回は「春野菜の黒酢酢豚」をご紹介します♪

春野菜をたっぷり使って、揚げ焼きで作る酢豚のレシピです♪
３ステップで作れて
豚肉の衣も片栗粉だけ、
合わせ調味料もシンプルなので気軽に作れますよ！

甘酸っぱくてご飯との相性は抜群＾＾
野菜のシャキシャキ感も一緒に楽しんでください◎

【チャプター】
00:00 オープニング
00:20 下準備
03:51 野菜と豚肉を揚げ焼きにする
05:47 餡を加熱し、具材と絡める
08:35 いただきます！
09:13 エンディング＆おすすめ動画

【材料】２〜３人分
豚ロース（とんかつ用）・・・２枚

A.玉ねぎ・・・1/4個
A.赤ピーマン・・・１個
A.アスパラガス・・・２本
A.スナップえんどう・・・６個
A.たけのこ（水煮）・・・1/2本（120g前後）

B.塩・・・小さじ1/4
B.酒・・・小さじ１
B.黒こしょう・・・少々

C.黒酢・・・大さじ３
C.しょうゆ・・・大さじ２
C.きび砂糖・・・大さじ２
C.片栗粉・・・小さじ２
C.ごま油・・・小さじ１
C.水・・・100cc

サラダ油・・・適量

【下準備】
・玉ねぎ、赤ピーマンは一口大の乱切りにする。
・アスパラガスは根の皮をピーラーで向き、斜めに５〜６等分する。
・スナップえんどうはさやをとり、斜め半分に切る。
・たけのこ（水煮）は一口大の薄切りにする。
・豚ロース（とんかつ用）は一口大に切り、Bで下味をつけ、片栗粉をまぶす。
・ Cは合わせておく。

【作り方】
①
フライパンにサラダ油（大さじ３）を入れ熱し、
Aを加え、塩少々をしてさっと炒める。

②
フライパンにサラダ油を深さ１cm程度になるまで足し、
豚ロースを揚げ焼きにする。
両面揚げ色が付いたら取り出し、油をよく切る。

③
フライパンを綺麗にし、
Cを加えて弱〜中火で混ぜながら加熱をしてとろみをつける。
全体に艶が出てとろりとしてきたら
①と②を加えてさっと絡め、器に盛る。

【ポイント】
・アスパラガスやスナップえんどうは火が入りすぎると色がくすんでしまいます。
　炒める際、仕上げに餡と絡める際、
　どちらも加熱時間が長くならないよう気をつけてください。
・揚げ油があれば、揚げ焼きの部分を揚げる工程に変えて作ることもできます。

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春野菜の黒酢酢豚【動画あり】

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