Gyoza

今日の夕食は、夫も大好きな餃子でした。なのに、なのに、大失敗。まずは、羽餃子にしようとして失敗(レシピの通りしましたが、米粉の量が多すぎた模様)。次に、しっかり焼いたはずなのに、豚肉がピンク。なので、次はもっとよく焼いたのにやっぱりピンク(涙)。そして、さらにしっかり焼こうとしてお水を追加したら茹でたみたいになって失敗。ため息。いつも普通に焼いてる時は普通に焼けていたのに、どういうこと??

Today’s dinner was Gyoza, one of my husband’s favourites.  However, it was a complete failure.  I wanted to cook it in the way it has a thin crispy film that my husband loves so I followed a recipe that I found online.  This was the mistake I made.  I seems like the ration of water and starch was very wrong, it was much too thick and made a huge mess.  Then I thinned it down and tried again – this time I checked the pork if it was cooked and it looked pink!  No matter how long I cooked it still looked pink.

あとで調べてみたところ、キャベツに含まれている硝酸塩という成分がお肉を赤くするのだそう。加熱すればするほど赤くなるらしいです。いつもは普通に焼いていたので中身を調べもしないで食べていたのですが、今日は違う焼き方で焼いてみたのでちゃんと火が通っているのか心配でチェックしたらこんなことに。がっかり、ぐったり、悲しいディナーでした。

After searching online I found out that something that cabbage has makes meat pink, and the more you cook, the more pink the meat becomes!  When I was cooking them in the past in my normal way I never even checked inside and just ate it but as I followed a very different way of cooking today I checked inside – and this happened!  I was so flustered, upset disappointed and completely exhausted at the end…

やれ、やれ〜。

05Sep18Dinner1

05Sep18Dinner2

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