Fried mozzarella cheese with fried
Italian
Appetizers
This dish is fried by removing the flower buds from the fukinoto, stuffing it with cheese and anchovies. Apply the batter to the inside of the bud before adding the cheese to make it more cohesive. Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 15 minutes
Excluding the preparation time for basic tomato sauce
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How to make it
1
Open the buds of the Fukinoto and cut off the flower buds inside.
2
Cut the mozzarella into 10 equal pieces to form blocks and place the torn anchovies on top.
3
Apply a thin layer of basic garments inside the fukin, wrap [2], purse and shape it.
4
Place the basic tomato sauce in a small pot and heat it over the heat.
5
Sprinkle thinly with flour on the baking seaweed in [3], dip it into the basic batter, place in deep frying oil heated to 160°C, and then roll it with chopsticks to fry.
6
The recommended frying time is about 1 minute. Remove onto a net and sprinkle with salt while it's hot.
7
Spread about 1 tablespoon of tomato sauce from [4] in a bowl and place [6] on top. Topped with chopped ash sashimi and it's finished.
Materials for 6 people
-
- Fukinoto
- 10
-
- Mozzarella cheese
- 160g
-
- Anchovies
- 20g
-
- flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Basic tomato sauce
- 80cc
-
- Fried oil
- Appropriate amount
-
- salt
- A little
-
- For assatsuki
- A little
