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79142.pdf
moreau1996 - 2013-09-01
http://153.127.244.43/.../79142.pdf - 16.81MB - キャッシュ
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18page / 16.81MB
KZ-R363Sの取扱説明書・マニュアル [全18ページ 16.81MB]
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ハンバーグ焼く焼く❷ 温度 で予熱する。❸ 予熱が完了したらバターを入れてなじませ、❶を入れて平たくのばす。焼き色が付くまで4～6分焼く。❹ 裏返してさらに4～6分焼く。（裏返す時に再度バターを入れると、きれいな焼き色が付きます。）※ お好みで、ケチャップを付けてもよいでしょう。下準備❶ じゃがいもはフードプロセッサーなどで千切りにし、塩・こしょうで全体に下味を付ける。材料：1枚分じゃがいも（皮をむく） ······· 150g塩・こしょう ·····················少々バター ·································· 適量ケチャップ ·························適宜お好み焼き材料：2枚分焼く❸ 温度 で予熱する。❹ 予熱が完了したらサラダ油をひき、生地を円形に広げる。（直径約16cm）上に豚バラ肉を重ならないように載せ、ふたをして焼き色が付くまで3～4分焼く。❺ 裏返してふたをし、さらに3～4分焼く。生地を作る❶ ボウルにⒶを入れてよく混ぜ、溶き卵を加えて軽く混ぜる。❷ ❶にⒷを加え、混ぜる。 薄力粉・長いも（ すりおろす） ···································各80gⒶ だし汁 ················································································100ml 塩 ·····························································································少々卵 ·····································································································2個 キャベツ（5cm長さの千切り） ····································180g えび（大きければ半分に切る） ·······································50gⒷ いか（1cm幅×3cm長さ） ···············································30g 天かす ·····················································································40g 紅しょうが ··········································································· 適宜 万能ねぎ（小口切り） ·························································2本サラダ油 ······················································································適量豚バラ薄切り肉（15cm長さ） ················································80g・仕上げ（お好みで）ソース、マヨネーズ、青のり、かつお節、紅しょうがなど ······································································適量肉だねを作る●❶ フードプロセッサーなどで、Ⓐを粗みじんに切る。●❷ ●肉・Ⓑを加え、30～50秒混ぜ合わせる。●❸ タネを4等分し、空気を抜いて小判型にし、中央をくぼませる。材料：4枚分具材料：4人分豚肩ロース（1枚約120g） ····· 4枚塩・こしょう ·····················少々薄力粉 ··································適量サラダ油 ·····························適量大根おろし・ポン酢・万能ねぎ（小口切り） ······································各適量焼く❷ 温度 で予熱する。❸ 予熱が完了したらサラダ油をひき、❶を並べてふたをし、焼き色が付くまで2～3分焼く。❹ 裏返してふたをし、さらに焼き色が付くまで2～3分焼く。❺ 食べやすい大きさに切り、大根おろし・ポン酢・万能ねぎをかけていただく。下準備❶ 豚肉は筋を切り、肉たたきなどでたたいて両面に塩・こしょうを振り、薄力粉をまぶす。ハッシュ・ド・ポテト 玉ねぎ（2cm角） ·····························································中 1個Ⓐ 食パン（8つにちぎる） ··················································1/2枚牛かたまり肉（2～3cm角） ·················································300g 卵 ······························································································1個Ⓑ 牛乳 ·················································································大さじ1 塩 ·················································································小さじ1/2 ナツメグ・こしょう ·····················································各少々サラダ油 ······················································································適量・ソース（混ぜ合わせておく）トマトケチャップ ·························································大さじ5ウスターソース ······························································大さじ3・付け合わせ粉ふきいも・さやインゲンのソテー ······························適量焼く❹ 温度 で予熱する。❺ 予熱が完了したら油を入れてタネを並べ、ふたをして4～5分焼く。❻ 焼き色が付いたら裏返し、ふたをして3～4分焼く。竹串を刺して、澄んだ肉汁が出たら出来上がり。ポークソテー10IHcooking-guide.indd 10 2012/02/08 17:20:53焼くスパニッシュオムレツ焼く❸ 温度 で予熱する。❹ 予熱が完了したらオリーブオイル大さじ1をひき、卵液を流し入れる。ふたをし、10～12分焼く。下準備❶ フライパンを熱し、オリーブオイル大さじ1をひき、ズッキーニをいためる。❷ 溶き卵に塩・こしょうをして、❶とトマトを加え混ぜ合わせる。材料：1枚分卵 ··········································································································4個ズッキーニ（1cm角） ······························································ ···1/2本トマト（湯むきして種を取って1cm角） ···························小2個塩・こしょう ··················································································適量オリーブオイル ······································································大さじ2材料：4人分材料：4人分焼く❷ 温度 で予熱する。❸ 予熱が完了したらサラダ油をひき、卵液を1/3量流し入れる。表面がうっすら乾いたら裏返し、全体に火が通ったら取り出す。これを3枚焼く。焼く❷ 温度 で予熱する。❸ 予熱が完了したらごま油をひき、厚揚げを並べてふたをし、焼き色が付くまで4～5分焼く。裏返してふたをし、さらに4～5分焼く。❹ ❶をかけ、万能ねぎを散らしていただく。巻く❹ 薄焼き卵の上に焼きのりを重ね、端にほうれん草1/3量を載せて巻く。これを3本作る。❺ 食べやすい大きさに切り、いりごまで飾り、しょうゆなどを付けていただく。下準備❶ 溶き卵に、塩・酒を混ぜ合わせる。あんを作る❶ Ⓐを小鍋に入れて火力7で煮立たせ、煮立ったらⒷを入れて火力3で3～5分煮る。水溶きかたくり粉を加えてとろみを付け、保温にしておく。・水溶きかたくり粉（混ぜ合わせておく）かたくり粉・水 ······························································ ···各大さじ1ほうれん草（ゆでて根元を落とし3等分） ·············································1束焼きのり ································3枚卵 ············································3個塩 ···········································少々酒 ···································大さじ1サラダ油 ·····························適量いりごま・しょうゆ ······各適量厚揚げ（油抜きして4等分にし、水分をふき取る） ·············2枚 Ⓐ しょうゆ・酒・みりん ·················································各大さじ1ごま油 ································適量 万能ねぎ ···························適量 しめじ（石づきを取って、小房に分ける） ···········1/2パックⒷ しいたけ（石づきを取って、薄切り） ·································4枚 えのき（石づきを取って、3cm長さ） ·····················1/2パック薄焼き卵のほうれん草巻き厚揚げのきのこあんかけだし ···························200ml しょうが（すりおろし） ·········1片11IHcooking-guide.indd 11 2012/02/08 17:54:18Refine_12-02-08 18:06:24Refine_0011_IHcooking-guide.p1.pdfRefine_12-02-08 17:23:16Refine_0010_IHcooking-guide.p1.pdf6 12-03-05 09:43:02100027000_CookingGuide
