Cheap! Easy! Lose weight!
Cheap! Easy! Thin! Of course delicious!
I thought of an excellent snack like Dekisugi-kun!
A super-cheap Yagen cartilage of about 170 yen per pack, soaked in yuzu pepper-based seasoning, taste
Skewer with garlic and bake in a frying pan until golden brown
It's delicious just to sprinkle salt and pepper without seasoning
This yuzu pepper seasoning is three times better, so definitely try it!
By the way, if you ask for Yagen cartilage skewers at shops, even if it is cheap at half the volume, it is about 100 to 150 yen / book?
This recipe is double the volume and costs 49-56 yen / book, so it will cost about 1 / 4!
(※ If you soak it in seasonings, it costs about 56 yen per bottle. If you just sprinkle salt and pepper, it costs about 49 yen per bottle.)
Not only super excellent as a saving recipe, snack recipe
Cartilage is super healthy because it is low fat, low sugar, low calorie or high protein and high mineral
It will also be active as a diet food where you can enjoy the crunchy texture ^ ^
[Please]
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[Material] ※ 10 bottles
⚫ Cartilage (300g)
⚫ ︎ Garlic (medium size, 2 balls)
⚫ Black pepper (optional)
★ Yuzu pepper (tablespoon 1)
★ Lemon juice (1 tablespoon tablespoon)
★ Sugar (1 / 2 tablespoon / 2 tablespoon)
★ Salt (1 / 2 teaspoon)
[How to make]
1. Drain the cartilage with kitchen paper, etc., and put it in a plastic bag. Add all ★, knead well, and leave it for about 10 minutes.
2. Cut off the base of the garlic with the skin on and place it in a heat-resistant plate with the cut side facing down. Cover with plastic wrap and heat in a 600W microwave oven for 1 minute (1 minute is enough for small sizes such as Chinese ones, and add about 30 seconds for large sizes to see how it goes). After renting, peel while it is warm. If you pinch it from above, it should peel off as it is. Be careful not to burn.
3. Put the cartilage and garlic into a bamboo skewer. This time, I made a total of 10 skewers with 6 cartilage and 2-3 garlic per skewer. If you wrap aluminum foil around the handle of the bamboo skewer at this time, you can prevent the skewer from burning when grilling.
4. Heat oil in a frying pan or iron plate, line up skewers, and bake both sides until golden brown. If you have a torch burner, it is recommended that you roast it from above to save time and get a delicious browning. Finally, sprinkle black pepper if you like. It should be well seasoned, so you can eat it as it is, but if the taste is light, you can sprinkle salt and pepper.
By the way, it is also recommended to grill it on a fish grill, so in that case, bake on high medium heat for 2 minutes on each side.
The Savings Recipe # easy # recipe Snacks? The diet recipe # healthy _ recipes
「やげん軟骨ってダイエット向き？でも太るって聞く…」と気になって、私も一時期よく調べました。結論から言うと、やげん軟骨自体は脂が少なめで、糖質もほぼないので“主食を置き換える系”というより「おつまみをヘルシーに寄せたい時」にかなり相性がいい食材だと思います。コリコリ食感で噛む回数が増えるので、満腹感も出やすいのが助かります。 ただし「太る」パターンもあって、原因はだいたい“食べ方”でした。例えば、マヨや甘いタレをたっぷり付ける／油で揚げる／ビールやハイボールが進みすぎる、みたいな組み合わせ。軟骨は軽くて食べやすい分、つい「もう1串」を重ねがちなので、食べ過ぎには注意です。私の場合は目安を決めて、夜なら2〜3本＋野菜（キャベツやきのこ）を一緒に用意すると落ち着きました。 筋トレ中の人にも人気なのは、鶏軟骨でも「たんぱく質が取れる」から。とはいえ、胸肉みたいな高たんぱくメイン食材よりは“間食・おつまみ枠”のイメージが近いです。なので、筋トレ目的なら「串にする軟骨量を決める」「一緒に卵・豆腐・サラダチキンなどを足す」などで、1食のバランスが取りやすくなりました。 それと「やげん軟骨が安い理由」が気になる人も多いですが、体感としては“部位としての需要が限定的で、加工もしやすい”からスーパーで手頃に出やすい印象です（同じ鶏でも人気部位より値動きが小さい感じ）。まとめ買いして、ポリ袋に入れて「ゆず胡椒・レモン汁」で漬けておくと、10分でも味が入りやすくて便利でした。 ダイエット中に私がやってよかったコツは3つ。 1) 焼く時の油は最小限（フライパンに薄く） 2) 仕上げはブラックペッパー中心で、追いダレしない 3) お酒を飲む日は“串の本数”を先に決める（ビール泥棒なので…） 最後に、食感が好きで食べ過ぎそうな時は「にんにくはレンチンしてホクホクに→串に混ぜる」と満足感が上がって、意外と少ない本数で止まります。こんがり焼けた軟骨串、ダイエット中でも罪悪感少なめで楽しめるので、ぜひ試してみてください。