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["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg01"
["alt"]=>
string(33) "ピーマンのヘタをおとす"
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string(0) ""
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["width"]=>
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["height"]=>
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["sizes"]=>
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1. ピーマンはヘタを落とし、縦半分に切り、種を取る。ヘタのまわりはみじん切りにする。万能ネギは小口切りに、生姜はすりおろしておく。
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int(1198929)
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string(35) "c_lifestyle_210517_akamine_pg02.jpg"
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int(617458)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg02.jpg"
["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg02"
["alt"]=>
string(18) "氷水み入れる"
["author"]=>
string(2) "21"
["description"]=>
string(0) ""
["caption"]=>
string(0) ""
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string(19) "2021-05-10 07:11:17"
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string(10) "image/jpeg"
["type"]=>
string(5) "image"
["subtype"]=>
string(4) "jpeg"
["icon"]=>
string(61) "http://www.mens-ex.jp/wp/wp-includes/images/media/default.png"
["width"]=>
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["height"]=>
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["thumbnail-height"]=>
int(150)
["medium"]=>
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["medium-width"]=>
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["medium-height"]=>
int(300)
["medium_large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg02.jpg"
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int(852)
["large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg02.jpg"
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int(852)
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2. 氷水に入れよく冷やす。（時間があればそのまま冷蔵庫に入れ、1〜2時間置くとパリパリになる。）
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}
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["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg03"
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string(24) "玉ねぎみじん切り"
["author"]=>
string(2) "21"
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string(4) "jpeg"
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string(61) "http://www.mens-ex.jp/wp/wp-includes/images/media/default.png"
["width"]=>
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["height"]=>
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3. 玉ねぎはみじん切りにし、ボウルに入れ、片栗粉大さじ1（分量外）をまぶしておく。
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["menu_order"]=>
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["type"]=>
string(5) "image"
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["width"]=>
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["height"]=>
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["medium-height"]=>
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg04.jpg"
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int(852)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg04.jpg"
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string(68) "
4. ヤゲン軟骨は沸騰したお湯で軽く湯掻く。
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg05.jpg"
["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg05"
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string(21) "あらみじん切り"
["author"]=>
string(2) "21"
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string(0) ""
["caption"]=>
string(0) ""
["name"]=>
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["status"]=>
string(7) "inherit"
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string(19) "2021-05-10 07:11:20"
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string(19) "2021-05-10 07:23:07"
["menu_order"]=>
int(0)
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string(10) "image/jpeg"
["type"]=>
string(5) "image"
["subtype"]=>
string(4) "jpeg"
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string(61) "http://www.mens-ex.jp/wp/wp-includes/images/media/default.png"
["width"]=>
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["height"]=>
int(852)
["sizes"]=>
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["thumbnail-width"]=>
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["thumbnail-height"]=>
int(150)
["medium"]=>
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["medium-width"]=>
int(264)
["medium-height"]=>
int(300)
["medium_large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg05.jpg"
["medium_large-width"]=>
int(750)
["medium_large-height"]=>
int(852)
["large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg05.jpg"
["large-width"]=>
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["large-height"]=>
int(852)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg05.jpg"
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string(134) "
5. 湯掻いたヤゲン軟骨は粗みじん切りにする。（茹でるのは臭み取りと刻みやすくするため）
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string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg06"
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string(9) "ひき肉"
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string(2) "21"
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string(0) ""
["caption"]=>
string(0) ""
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["menu_order"]=>
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["type"]=>
string(5) "image"
["subtype"]=>
string(4) "jpeg"
["icon"]=>
string(61) "http://www.mens-ex.jp/wp/wp-includes/images/media/default.png"
["width"]=>
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["height"]=>
int(852)
["sizes"]=>
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["thumbnail-width"]=>
int(150)
["thumbnail-height"]=>
int(150)
["medium"]=>
string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg06-264x300.jpg"
["medium-width"]=>
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["medium-height"]=>
int(300)
["medium_large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg06.jpg"
["medium_large-width"]=>
int(750)
["medium_large-height"]=>
int(852)
["large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg06.jpg"
["large-width"]=>
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["large-height"]=>
int(852)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg06.jpg"
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6. ひき肉と、塩小さじ1、砂糖小さじ1、胡椒少々、パン粉大さじ2、卵ひとつ、ごま油小さじ1、ヤゲン軟骨、玉ねぎ、すりおろした生姜を入れる。
"
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["id"]=>
int(1198934)
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["filename"]=>
string(35) "c_lifestyle_210517_akamine_pg07.jpg"
["filesize"]=>
int(711035)
["url"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg07.jpg"
["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg07"
["alt"]=>
string(9) "こねる"
["author"]=>
string(2) "21"
["description"]=>
string(0) ""
["caption"]=>
string(0) ""
["name"]=>
string(31) "c_lifestyle_210517_akamine_pg07"
["status"]=>
string(7) "inherit"
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int(1198922)
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string(19) "2021-05-10 07:11:22"
["modified"]=>
string(19) "2021-05-10 07:27:00"
["menu_order"]=>
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string(10) "image/jpeg"
["type"]=>
string(5) "image"
["subtype"]=>
string(4) "jpeg"
["icon"]=>
string(61) "http://www.mens-ex.jp/wp/wp-includes/images/media/default.png"
["width"]=>
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["height"]=>
int(852)
["sizes"]=>
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["thumbnail-width"]=>
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["thumbnail-height"]=>
int(150)
["medium"]=>
string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg07-264x300.jpg"
["medium-width"]=>
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["medium-height"]=>
int(300)
["medium_large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg07.jpg"
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["medium_large-height"]=>
int(852)
["large"]=>
string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg07.jpg"
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["large-height"]=>
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7. ネギ、みじん切りにしたピーマンも入れよく混ぜます。
"
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["width"]=>
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8. 湯を沸かし、タネを丸めて茹でる。灰汁を取りながらつくねが浮いてくるまで茹でる。
"
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string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg09"
["alt"]=>
string(21) "ボールにあげる"
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string(2) "21"
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string(0) ""
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string(0) ""
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9. 茹で上がったつくねはボールに入れて湯切りしておく。（茹で汁は、後でスープにするのでとっておく。）
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}
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["link"]=>
string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg10"
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string(9) "グリル"
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string(0) ""
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string(0) ""
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10. 魚焼きグリルで全体に焦げ目が付くまで焼く。
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string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg11"
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string(19) "2021-05-10 07:11:26"
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg11.jpg"
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string(251) "
11. 焼いている間にタレ作り。フライパンに醤油、酒、みりん各大さじ2、砂糖、水各大さじ1を入れ火にかける。焦がさないように注意しながら、軽くとろみが付くまで火を入れる。
"
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg12.jpg"
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string(71) "https://www.mens-ex.jp/archives/1198922/c_lifestyle_210517_akamine_pg12"
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string(19) "2021-05-10 07:11:27"
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string(19) "2021-05-10 07:32:59"
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["thumbnail-height"]=>
int(150)
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["medium-height"]=>
int(300)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg12.jpg"
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["medium_large-height"]=>
int(852)
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string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2021/05/c_lifestyle_210517_akamine_pg12.jpg"
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int(852)
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12. このくらい焼き目がついたらOK。焼き上がったつくねの半量は軽く塩をふる。
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13. 残りは先程のタレをよく絡める。
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14. 水気を切ったピーマンと一緒に皿に盛ったら完成！
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15. 先程の茹で汁は、白菜を煮て、塩胡椒で味を整えてスープに。
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16. つくねをピーマンに載せ、お好みで塩味には山椒、タレの方には七味を振って、マヨネーズをかけてどうぞ。ビール、冷酒、何でも相性抜群！
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