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July 28, 2008
Broiled chestnut Anco chaozu
July 28, 2008 09:00 AM | cooked , dessert , recipes
*Outline
The combination named the broiled chestnut and Anco that changes seemingly. It becomes a new taste if mixing in the mouth each other. An article fit to eat with Japanese tea at the time of sweets.
*Ingredients
Skin of chaozu:6 pieces
Broiled chestnut:6
Anco of grain:60g
Salad oil:Proper quantity
Butter:1 teaspoon
*Instructions
1:The broiled chestnut is cut in the half, and put in the bowl. Anco of grain is added to the bowl. And, mix it.
2:'1' is put on the skin of the chaozu, it makes to folding twice, and encompass. It shuts from the edge little by little.
3:The salad oil is put in the frying-pan and heat it. '2' is arranged like the radiation and put it when heating it enough. And, burn by the medium flame for about 3 minutes until the color attaches to the skin.
4:When the color attaches, water is done while maintaining the medium flame and the cap in addition to the frying-pan is done in 100cc. Make it to roasting in a covered pan as it is for about 3 minutes.
5:The lid is removed and make it to the high heat. And, butter is put on the chaozu. In addition, burn heating it for about 1 minute.
6:Completion.
*Tips
1:When the broiled chestnut is large, you may cut it in 3 or 4.
2:It might be delicious even if it deep-fries in oil without burning.
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