Perfect Pork Dim Sum | Jamie's Money Saving Meals
This gorgeous Dim Sum recipe is perfect for any meat but especially good with leftover pork. Soft steamed buns with hot pork and …
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【鉄分豊富】パン粉も小麦粉もなし！包丁いらずのヘルシーごま豚カツ
ガマンせず揚げ物が食べたい！という貧血さん向け。 少食貧血さんが多いけど、食べても食べても足りない貧血さんもいますよね？ 私もそっちでした。そういう方や、ご家族にヘルシーな揚げ物作りたいかたのお役に立つと嬉しいです。 し・か・も♪ 🍴鉄分取れる 🍴小麦粉一切なし 🍴包丁不要 🍴揚げない 🍴冷凍できる！ なるだけ手間を省いたんです♪ 豚を使った豚カツは衣さえ考えなければタンパク質、鉄分、そしてスタミナアップのビタミンBが豊富！「食べたい！」と思ったら体が欲してるから胃と相談して食べてみてね！ _______________________ ＼他のレシピ見たい方はチャンネル登録👇／ youtube.com/channel/UCKCm6lX4n2h54gbSsTY6j5g _______________________ 鉄分食材：ゴマ、卵、豚肉 材料 ＝3~4人分＝ ⚫︎豚薄切り肉……約380g ※卵液が使い切れる量です。 ⚫︎片栗粉…………適量 ⚫︎卵（Sで可）…1個 ⚫︎すりごま………約80~90g（１袋分） ⚫︎焼き油……………約大さじ２（半量焼く時の量） 《豚カツソース》 ・ウスターソース…大さじ５ ・ケチャップ………大さじ１ ・砂糖………………小さじ２ ・オイスター………小さじ１ ・ごま………………少々 ① 豚薄切り肉の反面に片栗粉を薄くつける。 ↓ 裏返し、片栗粉が付いてないがわを内側に３つ折りにする。 （三つ折りくらいが火が通りやすいです。） ↓ 片面に寄せて、空いてるところで卵を溶いて豚肉の表面につけていく。 ↓ さらに表面にすりごまを少々押し付けながらしっかりつけていく。 ※冷凍するならここで！保存袋などに平に入れて冷凍。 ② ⚠️まだ火いつけてませんよ！ フライパンに油大さじ２を敷き、フライパンに入るだけ並べる。（コールドスタートね！） ※豚から油が出るのでこんくらいの油でOK。余ったらごまの香りが移って美味しいごま油として使えます♪ ↓ 中弱火でつけて片面約2分ずつ焼く。表面が香ばしく色つくくらいが目安。 ③ 熱いうちに豚カツソースをつけていただく。 ※もし加熱が足りなくて身が赤ければレンジで1分〜加熱する。 _______________________ ＼ここからしか見れない！／ 楽しく制作してる撮影風景は動画はこちら👇 #貧血改善 #鉄分豊富 #貧血対策…
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You are one of the best chefs Jamie getting people to eat healthy food well done
Really Jamie? Who has a the space to store a pan and baskets with the right measurements? Where are your brains?
It's an excellent video.🙂
Amazing! Didn’t know they are so easy to make! A must! Congratulations!
Oliver, you disgusting cook. Take your ring off.
perfect . thanks
Oh wow! Making dim sums suddenly seemed really really easy!! Thanks jo! Thanks!!!!!!
It not dim sum it leftover borderline wrong I eaten dim sum better then this piece of
Came here HOPING the top comment would be Nigel Ng.
These look amazing but it would be helpful to have the calorie count on all the recipes.
Does anyone recommend any other fillings?
Veganised these today and they are amazing
Wow I love Gahori momo🐖🐷😍
OMG, super tasty
What else could you use this dough for? As I have some left over please x
you are the best chef ever 💕💐
Can't stand him so fake.
fantastic chef'
This is up there with jerk rice.
And howe i make cheese Porkballs?
Love you Jamie
No yeast?
I stopped watching at coriander.
Make the dough thinner than you think you need when you wrap them.
this not dim sum
Wait no yeast? Just self rising flour? Wow so much easier than the traditional way to do it. Might try soon!
This is Sio-pao
People are arguing about authenticity but what I see is quick and dirty technique and noob mistakes. His buns are splotchy and wrinkled, which means the dough is uneven (so it cooks unevenly), and lacks the structure to support a smooth skin so it collapses in on itself as soon as you take the lid off. You can mitigate collapse a bit by leaving the lid on for a few minutes after taking the baskets off to decelerate the temperature drop. Doesn't look like he does, and then he hides that lumpy surface by sprinkling stuff on top. I expect better from a professional chef. Perfect? Pfft. Perfection takes time and effort he's not bothering to put in. It's a quick and dirty recipe that saves time, which is fine, but call it what it is.
So like Asian pepperoni rolls? Sounds awesome! 😄
How long should I cook for if I'm using fresh diced pork
yummmmm LOVE THESE!
Who doesn't like steamy hot buns ( ͡° ͜ʖ ͡°).
100% too doughy.