1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/牛肉餃子の作り方 – 肉汁じゅわっと本格中華の味rich600338<blockquote class="wp-embedded-content" data-secret="6AiukQgeOG"><a href="https://marcwiner.com/ja/gyuniku-gyoza/">牛肉餃子の作り方 – 肉汁じゅわっと本格中華の味</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/gyuniku-gyoza/embed/#?secret=6AiukQgeOG" width="600" height="338" title="“牛肉餃子の作り方 – 肉汁じゅわっと本格中華の味” — Marc Winer" data-secret="6AiukQgeOG" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js
</script>
https://marcwiner.com/wp-content/uploads/2023/10/gyoza-en-tete-750x1000.jpg600800ああ、餃子！世界中で愛されるこの小さな日本の包み料理に、誰が抗えるでしょうか？アジア料理にあまりなじみがない方でも、きっと一度は食べたことがある、少なくとも名前を聞いたことはあるはずです。https://marcwiner.com/ja/gyuniku-gyoza/ja牛肉餃子（本格中華の焼き餃子）和風点心901510550個50 枚 餃子の皮250 g 白菜（細かく刻む）5 g 塩 (白菜用)7 g 塩 (餡用)500 g 牛ひき肉 (脂肪分15%以上のものがおすすめ)2 g 白こしょう15 g にんにく (みじん切り)5 g しょうが (みじん切り)60 g 青ねぎ (ごく細かく刻む)5 g 砂糖15 g パクチーの茎 (ごく細かく刻む)1 大さじ ごま油1 大さじ クセのない油 (ラードや鴨脂などの動物性脂があれば理想的)120 ml 米酢60 ml 薄口しょうゆ30 ml ラー油 (お好みで)15https://marcwiner.com/wp-content/uploads/2023/10/gyoza-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400