中華丼の作り方をご紹介します｡簡単でおいしい､特に海外でたまに食べたくなる料理です｡今回は､海鮮中華丼ですが､鶏の胸肉でもOKです｡スペイン語でなんて説明したら良いか参考になればうれしいです｡
Aprendamos unas palabras para cocinar y cómo cocinar la comida china junto con un japonés. Esta vez, cocinamos la comida china, Chukadon. En realidad, originalmente es la comida china, pero he hecho como la versión japonesa, creo.
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-Ingredients- (for 1 person)
* Tube type ginger and garlic are OK
❶ Hanpen cheese fried
Hanpen 1/2 sheet
(Hanpen: Japanese soft fish cake)
One piece of unmeltable sliced cheese
Appropriate amount of flour
Beaten egg, appropriate amount
Bread crumbs appropriate amount
Appropriate amount of salad oil (lightly in a frying pan)
* I think it’s easier to cook with cheese that doesn’t melt. When cooking with melted cheese, the cheese melts when frying, and when it is cooled and cut, the inside becomes hollow.
* Not much oil is required. The image of quickly frying the surface of the hanpen. If you fry it too well, the hanpen will swell and deflate when it cools. (´ ・ ω ・ ｀) (Hanpen can be eaten without heating)
* Hanpen is hard to get bread crumbs, so you should wear it well. Eggs should be attached evenly. After applying the bread crumbs to the hanpen, I wondered if it would be better to grab it lightly with chopsticks or scoop it with a spoon.
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